Best 6 Crab Loaf Recipes

CRAB MELT LOAF

Steps:

• In a large bowl, combine the crab, mayonnaise, onions and celery. Stir in the cheese, salt and pepper. Spread over bread bottom; replace top. , Wrap in a large piece of heavy-duty foil. Place on an ungreased baking sheet. Bake at 400° for 20 minutes or until heated through. Cut into slices.

CRAB CRESCENT LOAF

Steps:

• On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations. In a small bowl, beat the cream cheese, onion and dill until blended. Spread mixture lengthwise over half of the dough to within 1/2 in. of edges. Top with crab., Fold dough over filling; pinch seam to seal. Brush the top with egg yolk. Bake at 375° for 18-22 minutes or until golden brown. Cut into slices.

EASY CRAB CRESCENT LOAF

Steps:

• Preheat oven to 375 degrees F.
• On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations.
• In a small mixing bowl, beat the cream cheese, onion and dill until blended.
• Spread mixture lengthwise over half of the dough to within 1/2 inches of edges. Top with crab.
• Fold dough over filling; pinch seam to seal.
• Brush the top with egg yolk.
• Bake at 375 d for 18-22 minutes or until golden brown.
• Cut into slices to serve.

SALMON & CRAB LOAF

Steps:

• Heat oven to 350 deg F/180 deg Celsius.
• Toss the butternut with the oil, then roast until soft, about 30 minutes (If using halved butternuts, bake until soft, then scoop out enough flesh to weigh 3 1/2 oz/100g. The 7 oz/200 g raw weight does shrink down to about 3 1/2 oz/100g when roasted, anyway).
• Grease a bread tin of about 8 x 4 inches and about 3 inches deep with butter.
• Drain the salmon and put in a large bowl. Remove crabsticks from coverings, and cut into the salmon, in thin rounds. Add the roasted butternut.
• Add all the seasonings, from the ginger down to the sesame oil, and mix it all well with a fork, breaking up the butternut pieces.
• Put the 3 tablespoons mayonnaise and 2 eggs in a bowl and whisk well. Add to the fish mixture.
• Mix the whole caboodle well, until you have a slightly coarse mixture and all the ingredients have been well combined.
• Scrape into the greased bread tin and smooth the top. If you like, sprinkle over breadcrumbs so the top doesn't dry out too much.
• Bake about 1 - 1 1/4 hour, until firm.
• Turn out carefully on a platter. Serve garnished with pickled cucumber or gherkins, extra mayonnaise, fried tomatoes, mashed potatoes, a green vegetable, and a salad. Use a serrated knife for slicing, or the slices might crumble.

CRAB LOAF

Steps:

• Melt soup and add gelatin, stirring till dissolved.
• Cool slightly and add cream cheese, mixing well. Add mayonnaise, green onions, celery and crab meat.
• Pour into mold and set overnight.
• Serve with crackers or vegetables.
• Variations:.
• Use salmon instead of crab meat.
• Add 1/4°C chopped sweet onion (reduce green onion to 2 stalks).

GOLDEN CRAB CRESCANT LOAF

Steps:

• 1. grease a baking sheet. Unroll crescent dough into one long rectangle, sealing the seams. In a smaill bowl, beat cream cheese, onion, dill and blend well.spread mixture over 1/2 the dough and sprinkle crab over it and fold other half of dough over and pinch seams to seal..brush the top with egg yolk and bake on 375 for 18-22 minutes until golden!You can add dice jalopeno's to spice it up a bit!!!