Ingredients
16 oz lump crab meat
½ C celery, minced in food processor
¼ C onion, minced in food processor
4 oz cream cheese
3 T mayonnaise
3 T sour cream
2 T horseradish, press out any liquid
1 ½ limes, juiced
½ t seafood seasoning
½ t sugar
2 dashes Worchester sauce

Instructions
Coarsely chop celery and onion, place in food processor and pulse until minced. Drain off any visible moisture. In a medium bowl cream together cream cheese, mayonnaise, sour cream, horseradish, lime juice, seafood seasoning, sugar and Worchester sauce. Fold in celery and onion. Drain crab meat and fold into cream cheese mixture. Break up lumps of crab meat with a fork to the desired size. You can leave the dip with large pieces of crab or shred with a fork if you would like a more even consistency. Cover and chill to combine flavors. Serve with crackers, fresh vegetables or use as a sandwich spread.

Makes 8 patties

Ingredients
1 lb. claw meat
1 egg
2 T mayo
1 T chives, minced
2 T Italian leaf parsley
¼ t black pepper
¼ C Panko crispy bread crumbs
1 t Worchester sauce
1 t dry mustard
1 T lemon juice
2 T green onion, minced
¼ t nutmeg

Instructions
Preheat oven to 425° F. In a bowl, combine all ingredients together. Form mixture into patties and place on a greased cookie sheet. Bake at 425° for seven minutes. Serve as a hors d’oeuvre, side dish or on buns with lettuce, tomatoes and tarter or remoulade sauce.

Ingredients
6 jumbo hard cooked eggs, peeled and cut lengthwise
1 (6 oz) can white crab meat, drained
1¼ oz blue cheese, crumbled, at room temperature
3 T mayonnaise
2 T celery, finely chopped
2 t brown mustard
½ t oregano flakes
½ t onion powder
1 dash Worcestershire sauce
¼ t black pepper, ground
Paprika for garnish

Instructions
Remove egg yokes and crumble to a very fine consistency with a fork. Add remaining ingredients except paprika and continue to blend ingredients together with a fork. When all flavors are combined completely, fill the empty egg white shells with a heaping serving of the egg yoke mixture and sprinkle with paprika.

 
Serve chilled or refrigerate in a sealed container for up to one day.

NOTE: This recipe may be converted to egg salad by finely chopping the egg whites and folding them into the egg yoke mixture.

Ingredients
8oz. cream cheese
6oz. mayonnaise
16oz. jumbo lump crabmeat, shredded
1 c baby portabella mushrooms, diced
1/2 c grated red onion
3 T horseradish
1 t fresh squeezed lemon juice
1 c shaved almonds, dry toasted and crumbled
Phyllo dough cups – optional

Instructions
Blend all ingredients except crab, mushrooms and almonds. Fold in crab and mushrooms. Place in casserole and sprinkle with almonds.

Bake at 375 degree for 15 minutes or until heated through and bubbly. For individual appetizers, place by teaspoon full into phyllo dough cups, sprinkle with almonds and bake.