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Recipes from a crab picking queen

CRABMEAT SALAD

1 lb. blue crabmeat, freshly steamed and cold

1 small onion, chopped in small pieces

2 small boiled eggs, chopped

1 Tbs. celery seed

Dash of salt and pepper

1 Tbs. minced parsley

1 tsp. mustard

¼ c. Miracle Whip dressing

¾ c. Hellmann’s mayonnaise

Mix onion and chopped boiled eggs. Add all celery seed, pepper, salt, parsley, mustard, Miracle Whip dressing and mayonnaise (all ingredients) to crabmeat in a large bowl. Put in the desired serving dish. Put in the refrigerator. Serve cold.

 

GLAZED BAKED SWEET POTATOES

4 large sweet potatoes, peeled

¾ c. packed brown sugar

6 Tbs. butter

½ tsp. salt

½ c. pecan halves

Cook sweet potatoes in water to cover in saucepan for 15 minutes or until nearly tender. Drain, halve potatoes lengthwise. Arrange in greased baking dish. Mix 3 Tbs. boiling water, brown sugar, butter and salt in saucepan. Cook for 3 minutes. Pour over sweet potatoes. Top with pecans. Bake in a 350&de...

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