Nick & Dougie in the food van Whilst the crab is cooling you can make the mayonnaise. Mix the egg yolk and mustard together in a small clean bowl using a good whisk. You can stand the bowl on a ...

Crab is something of a superfood, so it's no surprise that it's such a popular ingredient. Soft in texture and sweet in ...

2. In another bowl, combine the remaining mayonnaise with the crème fraîche, lemon juice, chives, parsley, tarragon and diced apple. Season with salt and pepper. Fold in the crab, form into 4 ...

Elevate your taste buds with this scrumptious fusion of flavours, blending the ocean's bounty with vibrant vegetables and zesty mint mayo. Remove the crab stick from the freezer and set it aside to ...

Crab Stuffed Portobello Mushrooms are a combination of a delicious crab stuffing and roasted portobello mushroom caps.

Jane Bradley says, in her book Southern Style, “This recipe, Dixie Deviled Crab, was given to me by my Great-Aunt Florence ...

Fold in the avocado and crab. Pile onto plates or into jars and serve with toast. Mix the mayonnaise ... as creating a more streamlined design for recipe content, we’ve added lots of new ...

Fill with crab mixture. BAKE 18 to 20 min ... by preparing it with PHILADELPHIA Neufchatel Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise instead of regular cream cheese and mayonnaise.

Chef Bruce Sherman's recipe for soft-shell crab sandwiches, which he makes with whole crabs, pancetta, tomatoes, arugula and a remoulade prepared with mayo, red onion, tarragon, capers and mustard ...