Lobsterman

1. Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
2. In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
3. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

In a double boiler, melt cream cheese with mayonnaise. Stir in white wine. Mix in crab meat, mustard, seasoning salt, garlic powder, onion powder, and Worcestershire sauce. Heat until entire mixture in warm, stirring occasionally. Thin the mixture with more white wine if you would like your dip's consistency to be thinner.

1. Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
2. In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
3. Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
4. When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
   For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

1. In a small mixing bowl, combine crab meat, cream cheese, dill, garlic, and parsley. Blend well.
2. Spoon the mixture into thawed shells.
3. Spoon cocktail sauce on some or all of the shells (if desired).
4. Keep the crab shells refrigerated until serving.

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
3. Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes

1. In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.
2. In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil.
3. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick.
4. Fry the crab cakes, flipping to ensure both sides get browned.

1. Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
2. In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
3. Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes.
4. Add crab pieces and fry until they turn red, about 4 minutes. Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
5. Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.