Thanks, Dollop!!
  Re: (...)
A neighbor brot over two crabs he got yesterday and I tried Dollops hors. Thank you so much for posting this little goodie - we almost ruined our dinners...again (been happening a lot the last week or so)

Dollop posted: (in the "Left Overs From Thanksgiving" thread - some really good ideas there.

"We also love this recipe:
This is a wonderful recipe and even better when using up leftover cranberry sauce!

Cranberry Crab Meat and Cream Cheese Appetizers

1/2 cup whole berry cranberry sauce - homemade is best (or purchased)
1/3 cup cream cheese, softened
1/4 cup minced crab meat
2 tablespoons green onion, white and green parts, sliced
15 individual mini-phyllo shells, thawed

Preheat oven to 375°F.

Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth.

Combine cream cheese, crab meat and green onion in a small mixing bowl.

Fill each shell with about 1 teaspoon of the cream cheese mixture.

Top with 1/2 teaspoon cranberry sauce.
Bake for 10 minutes or until heated through.

Makes 15 individual servings."

Then for dinner we had more crab -

Wilf's (who knows ) Crab Saute

3 T. butter
1 tsp. minced garlic
1/4 cup nice Chardonnay (I used Noilly Prat)
1/2 lb. Dungeness crab meat (and Dungeness is what we had!!)
1/2 tsp. white pepper
1/4 cup chopped green onions
juice of 1/2 lemon
6-8 thin slices of baguette bread
Olive oil
1/4 cup shredded Parmesan cheese

1. In a saucepan heat butter over medium-high heat.
Add garlic, wine and crab.
Stir in white pepper, green onions and lemon juice.
Cook just until crab mixture is heated through.

2. Meanwhile heat broiler.

3. Brush bread slices with olive oil & sprinkle with Parmesan.
Place under broiler till the tops start to brown and bread is crisp.

4. Spoon crab mixture over grilled bread.
Serve immediately, with your favorite pasta and fresh veggie. Makes 2 servings.

My Note: Next time in step 1, I would heat butter; add garlic and wine; reduce this down to almost nothing then add the crab and rest of ingredients. We lost too much flavor in the liquid left in the pan.

Another note - this recipe came from a book Costco is giving away this season - Roy just brot it home Friday - "Cooking in Style, The Costco Way". Some good looking ideas in here!

And I have a little more crab to do something with this a.m....
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Thanks, Dollop!! by cjs (A neighbor brot over...)
We were having dungeness crab so often we finally just quit eating it other than on special occasions. My sister Carol and her hubby have a home over in Charleston, OR and they crab anytime it's permitted. Guess we'll have to start again.
Don't wait too long to tell someone you love them.

  Re: Re: Thanks, Dollop!! by bjcotton (We were having dunge...)
I'm home now and geez, I'll be taking a week to MC9 all the great recipes.

Please spay and neuter your pets.
  Re: Re: Thanks, Dollop!! by Half_Baked (I'm home now and gee...)
give the f-i-l a couple shooters, put him in the closet, then you can copy to your heart's content!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Thanks, Dollop!! by cjs (A neighbor brot over...)
I'm so glad you gave this a go! It is a yummy little rascal of a recipe...and pretty, too. I love to do appys and enjoy little treasures such as this recipe. Thank you for giving it a "will try!"
  Re: Re: Thanks, Dollop!! by dollop ([img]/ubbthreads/ima...)
Saved. Thank you Dollop. Appreciate it.

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