Crab liquid advise needed
- Torty Oct 1, 2005 07:39 PM
I just boiled 2 lovely Dungeness crabs (approx 2-1/2 lbs each) and we are working on the legs. The water was saffron yellow and when I opened the shells they were full of fatty yellow liquid. I dumped some into my rice cooker which already had ginger, kaffir lime, mustard, saffron and coconut along with straw shrooms- the brain is going so I was turning it on and off and it needed some more liquid. I still have over a cup of the luscious liquid that as it separates looks like almost 1/3 fat. Any wonderful ideas to best use this stuff????
Oooooo, Dungeness crab...can't wait to get them fresh off the boats in CA soon!! Your liquid is what hound Gordon Wing termed "crab schmoo" aka crab butter, and it is divine. For a quick and easy use, you can mix into scrambled eggs w/ some chives or scallions. I like to make a chawan mushi type dish aka savory steamed egg custard. No recipe, but I just add it to beaten eggs, milk, thinly-sliced shiitake or wood ear mushrooms, chives. Season w/ little soy sauce and sesame oil. Pour into ramekins, cover loosely w/ foil, and steam til cooked through but still a little jiggly in center (that's my preference). It may puff up like a souffle. Enjoy!