CRAB WONTONZ

1 pkg. (8oz.) cream cheese, softened and whipped

1/2 lb. picked and cleaned crabmeat (fresh or real crab meat)

1 scallion, finely chopped

1 egg

1 tbsp water

2 tbsp grated parmesan cheese

1 clove garlic, minced

vegetable oil for fryin

1 pkg. (10 oz.) wontons skins

pinch of black pepper

pinch of soul food seasoning salt

1. medium bowl combine cream cheese, crabmeat, parmesan cheese, scallion and garlic. season with black pepper and the seasoning salt.

2. small bowl whisk together egg and 1.tbsp. water.

3. heat oil in deep fryer to 375*f .

4. place wonton wrappers on a clean work surface.

5. in center of wonton place 1 tsp. crabmeat fillin.

6. brush edges with egg wash.

7. fold in half to make half-moon shape, pressing out excess air, seal edges securely.

8. fry in hott oil for about 2-3 minutes, or until golden.

9. place on cooling rack lined with paper towels. let cool for 1-2 minutes, best to eat when still hott.

also can serve with some chile sauce.

CHINESE CRAB

2 cups sliced mushrooms (6oz.)

1/4 cup vegetable oil

1/2 pkg (5.3 oz.) cellophane noodles ( bean threads) crumbled

1 medium stalk celery, thinly sliced

2 medium carrots, shredded ( about 1 1/4 cups)

1 small onion, chopped (1/4 cup)

6 oz. imitation crabmeat sticks, sliced

1/3 cup chicken broth

2 tbsp chinese plum sauce or could use plum preserves

1tsp cornstarch

1tbsp chopped fresh chives

 heat 2tbsp of the oil in 12-inch skillet over medium-high heat. cook half of the noodles in oil 2 to 3 minutes, until puffed and crisp; drain and keep warm. repeat with remaining oil and noodles. wipe skillet.

cook mushrooms, carrots, celery and onion in skillet, stirring occasionally, until carrots and celery are crisp-tender. stir in crab.

mix broth, plum sauce and cornstarch. stir into vegetables. cook 1 to 2 minutes, stirring constantly, until sauce is thickened. serve noodles over sauce. sprinkle with chives.

CRAB CAKES

1 PINT CRAB MEAT OR 1LB. *FRESH CRAB MEAT

1 MEDIUM BELL PEPPER, CHOPPED

1 MEDIUM ONION

1 MEDIUM STALK CELERY, CHOPPED

1 EGG; SALT AND PEPPER

HOT SAUCE AND WORCESTERSHIRE SAUCE TO TASTE

FLOUR

MIX CRAB MEAT AND ALL INGREDIENTS IN A LARGE MIXING BOWL. ADD FLOUR TO HOLD ALL INGREDIENTS TOGETHER. MAKE UP PATTIES OR ROLL INTO BALLS. PAN FRY OR DEEP FRY IN OIL UNTIL BROWN.

MAKES 4 PATTIES OR 4-6 BALLS

CRAB, SHRIMP AND OYSTER GUMBO

 makes about 8 cups...

melt: 1 tbsp butter stir in and cook until golden: 1/4 cup chopped onion stir in until blended: 2 tbsp. flour add and stir until smooth: 1 1/2 cups strained tomatoes

4 cups light stock,  or fish fumet

1 qt. thinly sliced okra

break into small pieces and add:

1/2 lb shelled and clean shrimp

1/2 lb crab meat*fresh

simmer these ingredients until the okra is tender, ADD: 16 shelled oysters season to taste

and serve the gumbo as soon as the oysters are plump. sprinkle with chopped parsley. also can add *white rice into gumbo*

CRAB SOUP

steam and remove the meat and roe from 2 blue she-crabs, reserve the roe. prepare a roux by melting in a saucepan. 2tbsp butter blend in 1 tbsp flour gradually add, stirring constantly: 4 cups milk or half cream and and half milk. when the sauce is heated through, add the crab meat with: 1/2 tsp onion juice, 1/2 tsp worcestershire sauce, 1/8 tsp mace, season to taste. when ready to serve, divide the roe and place it in the bottom of 6 heated bowls. pour the soup into the bowls. garnish with freshly chopped chervil. makes 6 servings.