Crab Meat Recipes

• Page 1: Chef Levi's Jumbo
  Lump Crab Cakes
• Page 1: Crab Cheesecake
• Page 2: Crabe En Coquille
• Page 2: Crab Salad With
  Lemongrass & Mint

• Page 3: Kansas City Crab Grass
  Dip
• Page 3: Red Curry With Crab
  & Pineapple

• ½ medium onion, cut in thin
  slivers
• 1 tablespoon butter
• ¼ cup Parmesan cheese, grated
• Crackers and/or French bread

Preparation

1. Preheated oven to 350°F. Thaw the spinach and squeeze out the excess moisture.
2. Melt the butter over a medium heat and sauté the onions until they become translucent. Add the spinach and stir until heated through.
3. Add the crab and Parmesan and blend into the mixture. Spread into one-quart casserole dish and bake for 15 minutes. Serve with crackers or rounds of French bread.

Ingredients

• 2 cans Miller’s Select Jumbo
  Lump Crab Meat
• 2 tablespoons Thai red curry paste
• 2 cans coconut milk
• 2 tablespoons sugar
• 2 tablespoons Thai fish sauce
• 2 cups fresh Pineapple chunks
• Approximately 12 sprigs of
  fresh basil leaves (use Thai
  basil if available)
• Jasmine rice

Preparation