To bake, preheat your oven to 350°F. Arrange your crab legs on a baking sheet, brush with melted butter, and season as desired. Bake for about 15 minutes, or until the shells turn bright red and the ...

HEAT oven to 350°F. COMBINE first 4 ingredients ... extending edges of wrapper over rim of cup. Fill with crab mixture. BAKE 18 to 20 min. or until edges of cups are golden brown and filling ...

Bake the tart case for 25 minutes. Remove the beans and return the tart to the oven for a further 5-10 minutes ... Stir in the brown crab meat. Scatter the leeks over the pastry case and dot ...

In a heavy-bottomed saucepan or Dutch oven over medium-low heat ... Remove from heat. Fold in crab to warm through. Add snap peas, Parmigiano, crème fraîche, lemon zest and juice, chives ...

Extract all the meat from the crab but reserve all the shells. Place the shells with the olive oil in a shallow roasting pan with the carrot, leek and onion. Bake in the oven for 2 hours to gently ...

Mix until smooth With a firm silicone spatula, gently fold in the lump and jumbo lump crab meat. Place in an oven safe baker and top with a thin layer of remaining cheddar cheese. Bake for 30-35 ...