293729 Fri Aug 08 09:27:51 -0700 2003 25 27 General Chowhounding Topics 0 1608634 This would not be a problem but we are having steamed crabs tomorrow night and I need to make something with the crab tonight- it is my boyfriends birthday and I want it to be great and different from tomorrow- on top of that we had fresh shrimp salad sandwiches just a few days ago. Fri Aug 08 09:27:51 -0700 2003 0 cocoagirl 1 1608639 Try a West Indies Salad, which is a marinated crab salad. There are lots of recipes out there, but basically, 1 pound fresh lump crabmeat 4 ounces cooking oil 4 ounces ice water 1 medium onion, chopped fine 3 ounces cider vinegar salt and pepper Combine all of the above ingredients and refrigerate for 3 or more hours before serving. Serving suggestions Serve on a lettuce leaf. Fri Aug 08 09:59:37 -0700 2003 1608634 0 Jennifer G. 1 1608642 What type of crabmeat? People from Maryland down through Charleston, SC and down into Florida all have different recipes. I like the buttery/milky version often associated with Charleston, which has a bit of sherry in it too. When I was visiting my brother in St. Simon's, GA, I stopped by the Crab Trap for my annual bowl of crab soup. Serve with a crust bread. Excellent. Google crab soup and you should find tons of recipes. Fri Aug 08 10:38:09 -0700 2003 1608634 0 Dax 1 1608644 Meeting Street Crabmeat, from Charleston. I found this recipe on-line, it looks like the one I'm used to. Very rich, very delicious. You could also try searching on Crab Imperial, which is baked in a mayonnaise (preferably homemade). Link: http://www.cooks.com/rec/doc/0,1945,149181-226197,00.html Fri Aug 08 10:48:42 -0700 2003 1608634 0 aromatherapy 2 1608654 At the risk of being labeled a heretic , or worse, I'm going to stick my neck out very far. IMHO, if the crab is fresh, putting 3/4 cup of sharp Cheddar cheese with crabmeat has to cover completely the taste of the crab. It is, again IMHO, akin to pairing fish and shellfish with tomato, which completely masks the flavor of the seafood. Shrimp Creole, for instance, leaves you with the crunchiness of the shrimp but without the taste of them. If the seafood is not fresh, then perhaps the masking may be considered necessary. The old saying was that shrimp Creole was yesterday's leftover bait shrimp put to a new use. And that deviled crab was for people who didn't like crab. Whatever has happened to the simplicity in approach that lets the main ingredient speak for itself, with perhaps a few enhancing ingredients that help to bring out its chief characteristic? All of this presupposes REALLY fresh seafood. Fri Aug 08 11:27:24 -0700 2003 1608644 0 Sandy 3 1608666 I'm so glad to hear someone else advocate against fish/shellfish with tomato. I know there a traditional recipes a-plenty for such combinations, but by and large (there are exceptions) it just doesn't work for me. If the tomato doesn't completely mask the flavor of the fish (milder ones) it combines to make a nasty metallic taste. Ick. I've never understood the appeal. Fri Aug 08 12:12:18 -0700 2003 1608654 0 GG Mora 4 1608674 Maybe a recipe for a crepe to wrap around a recipe of crab with a drizzle of cilantro aoili and diced peppers would be good here? Fri Aug 08 12:42:05 -0700 2003 1608666 0 kc girl 4 1608688 Not only tomato, I'd like to see all green (bell) peppers banned from seafood dishes. Talk about masking flavor. That is all you taste. ICK! Fri Aug 08 14:31:11 -0700 2003 1608666 0 candy 5 1608718 IMO, green bell peppers otta be outlawed, period. They're nothing but an underdeveloped red bell pepper. Sat Aug 09 11:05:02 -0700 2003 1608688 0 GG Mora 3 1608675 Actually it doesn't mask the taste, you'd be surprised. (And I've only made it with our own fresh-caught crabs. When you eat crab pretty much weekly in season, which I did as a kid, variety is a good thing!) Fri Aug 08 12:44:21 -0700 2003 1608654 0 aromatherapy 2 1608751 Ok, this weekend I looked at the recipe I got from my mother and while the on-line one is the same as her original from Charleston Receipts, mom had tweaked the cheese amount from 3/4 c. to "enough to lightly cover the top." FYI. Mon Aug 11 12:34:02 -0700 2003 1608644 0 aromatherapy 1 1608647 Crabcakes sautees in butter. With as little "extra" stuff as possible. Fri Aug 08 11:02:13 -0700 2003 1608634 0 Ellen 1 1608648 Crabmeat (at least, Atlantic crab) should have a very delicate flavor, if fresh. The most outstanding crab dish I ever had was years ago at Hadley's (I think that was the name) in Atlantic City - Crabmeat lightly sauteed in butter, with only lemon juice lightly sprinkled on the meat after cooking, and nothing else to cover up the delicate flavor. An outstanding dish. Fri Aug 08 11:02:39 -0700 2003 1608634 0 Sandy 1 1608649 And this deviled crab recipe, from an Edna Lewis cookbook, forget which, that I tried last week. Very good, much less rich than most. I'm going on memory here: 1 lb. crab 2 slices firm white bread (Pepperidge Farm type) 2.5-3 oz. butter 1 egg, beaten 1/4 c. finely diced onion salt red pepper [or Tabasco] Melt butter, pour over bread, let soak 20 minutes. Pull bread apart w/2 forks. Add rest of ingredients, mix with hands. Bake in shells or ramekins 20 minutes at 350. Fri Aug 08 11:03:45 -0700 2003 1608634 0 aromatherapy 1 1608652 A Louie, Louie ooh, ooh, we gotta go now. If you look at how they present this in the photo it is really quite a striking way to serve it. And I liked the way the URL ran the words crab louie together, hence the link title of Cra Blouie. Bam indeed. Link: http://www.finedinings.com/crablouie.htm Fri Aug 08 11:20:53 -0700 2003 1608634 0 WLA 2 1608676 Mmmmmmm. Looks good. Nice sight. Fri Aug 08 12:45:33 -0700 2003 1608652 0 kc girl 1 1608668 I wish I had your problem. My wife would probably make a clay pot-type dish with soft tofu, some other seafood, a little rice wine and ginger, mushrooms,and maybe some fresh peas or pea pods. She might also stuff fried tofu with it, or mix it with ground pork as a stuffing for wontons or shui jiao (boiled pot sticker-like dumplings). Trader Vic got a lot of mileage out of Crab Rangoon, made with real crab (as opposed to the dish you might find in an American Chinese restaurant on the east coast). Fri Aug 08 12:19:19 -0700 2003 1608634 0 Gary Soup 1 1608680 CRAB IMPERIAL 1 lb Crab meat; cooked 1/2 c Green pepper, diced 1/2 c Celery; diced ½ c Onion, diced 2 sl Bread; low cal; crustless 2 Egg whites; beaten 1 c Yogurt, low fat dash Worcestershire sauce dash Tabasco sauce 1 tsp Mustard, Juice of 1/2 lemon Paprika Combine the crab meat, pepper, onion and celery in a mixing bowl. Crumble the slices of bread and add to the mixture. Gently add the egg white, yogurt, Worcestershire sauce, Tabasco, mustard and lemon juice. Place in a sprayed casserole dish. Top with a sprinkle of paprika. Bake at 400^ for 15 to 20 minutes, until lightly browned. This is good either hot or cold & makes a wonderful stuffing for artichokes Exchanges per serving: 2 meat 96 calories (16% from fat) 5.9g carb, 13.9 g pro, 1.7g fat Fri Aug 08 13:04:35 -0700 2003 1608634 0 mzMaggie 1 1608694 I know this sounds odd, but when I was last on the West Coast, I had a rockin' Grilled Cheese and Crab sandwich. Good brioche, good cheddar, but not too much, just enough to hold the sandwich together, and the crab. I don't recall there being any hot sauce or herbs, maybe some salt and pepper. Fried in unsalted butter, and oooh baby that's some good eating. The cheese did not overwhelm the crab at all -- it's a balance thing. Fri Aug 08 15:41:56 -0700 2003 1608634 0 Jane 1 1608712 If you have any crab meat left....after all of these suggestions... A nice Fritatta....w/ maybe shiitakes......to both compliment and act as a "foil" to the crab meat!!! I only wish I had your dilemma Sat Aug 09 02:13:17 -0700 2003 1608634 0 KirkK 1 1608725 Crab enchiladas. I'd saute some sweet onion and a bit of sweet corn kernels and very finely diced jalapeno, add it to the crabmeat with a few drops of fresh lime juice and a whisper of chopped fresh cilantro. I'd roll the crab mixture into homemade fresh tortillas. And serve the enchiladas with a tomatillo cream sauce. Sat Aug 09 18:16:07 -0700 2003 1608634 0 zora 2 1608733 Crab enchiladas sound great! Got a recipe for the sauce? Sun Aug 10 08:10:04 -0700 2003 1608725 0 Sharuf 1 1608735 Make crab melts. Saute the crabmeat in butter with a little Old Bay and pinch of salt. Split and toast English muffins and butter the muffins. Spread a little mayo, top the muffin halves with crabmeat, lay down some sliced avocado, then top with sliced or shredded white cheddar or jack cheese. Run under the broiler just to melt the cheese a bit. Yum. Evil Ronnie Sun Aug 10 12:33:53 -0700 2003 1608634 0 Evil Ronnie 1 1608736 Make crab melts. Saute the crabmeat in butter with a little Old Bay and pinch of salt. Split and toast English muffins and butter the muffins. Spread a little mayo, top the muffin halves with crabmeat, lay down some sliced avocado, then top with sliced or shredded white cheddar or jack cheese. Run under the broiler just to melt the cheese a bit. Yum. Evil Ronnie Sun Aug 10 12:36:40 -0700 2003 1608634 0 Evil Ronnie 1 1608745 I'm kind of in the same boat you are. My dad brought me a can of lump crab meat. I've been reading all of the posts, and I've (partially) decided to eat it plain, and dip it in melted butter. I was going to make a scampi sauce, topped with bread crumbs and broiled until golden. I'm sure you have already used the crabmeat, let us know what you ended up doing. Mon Aug 11 07:03:23 -0700 2003 1608634 0 Michele Cindy 2 1608747 Make homemade mayonaise. Mon Aug 11 11:13:53 -0700 2003 1608745 0 annieb