What to do with fresh picked crabmeat?
This past weekend, we found ourselves with about a 1/2 bushel of leftover crabs from a steamed crab feast. It yielded about two pounds of meat, and I made crab cakes.
But, I was looking for inspiration for something else to make the next time this happens - and it will happen again! :)
So, please - what would YOU make with a couple of pounds of crab meat?
ps,
I posted the adventure, with photos, on my blog "What I Cook"
what i cook ---------> http://dcinsideout.blogspot.com/icook
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Chili Garlic Crab noodles-
I threw this together last night from the leftover mixture I had used to make Indian spiced crab cakes (sambar powder, onion, chili, coriander, cumin, etc.). I stirfried some scallions and garlic, added the leftover spiced crab mixture, red peppers and some doctored thai chili sauce. Soaked some rice noodles and tossed together. It was a delicious concoction and one that I will try to repeat. -
Here are a few more recipes that can make even canned crab taste decent:
Crabby Carolina Rice
http://foodandwine.com/recipes/crabby-carolina-riceFried Rice with Crab (use more crab though
)http://content.williams-sonoma.com/recipe/recipedetail.cfm?objectid=0546F73F-27BE-42A3-A4405A2479A27314Crab Quiche:
http://www.epicurious.com/recipes/recipe_views/views/230461Crab Imperial:
http://www.epicurious.com/recipes/rec... -
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toodie jane
Aug 3, 2006 02:13 AM
from Merle Ellis:
melt a big old glob of butter, mince a head of garlic, cook slowly in the butter. Stir in the crab meat till heated, serve with fresh sourdough. -
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pitu
Aug 2, 2006 10:26 PM
I'd have crab w/ butter on toast, or crab cakes with jalepeno tartar
but if I was tired of the preps I knew, I might make crab crepes.
I had these in Martinique -- crepes were made, crab was rolled in them, and covered in a red sauce flavored with clove. They were set up like a pan of enchiladas, interesting and delicious....I suppose you could do it quite well and easily with tortillas if you didn't want to slave over a hot crepe pan . . . -
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re: CookingGirl
Having this problem is the only redeeming feature of living in Washington DC this time of year!
what i cook --------> http://dcinsideout.blogspot.com/icook
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Some of my favorite uses for crab are pretty standard:
--crab au gratin (white sauce, minced shallots, a tiny bit of parsley, good quality white cheese like fontina)
--stuffed crab (crabmeat, garlic, onions, green peppers, some cracker crumbs & butter, nutmeg, salt, pepper, stuffed into a cleaned upper crab shell and baked or deep fried)
--she-crab soup (my sister makes an excellent version)
--marinated crab salad; make a good vinagrette and lightly nap the crab w/vinagrette & serve on a bed of greens w/lots of bread.And then there are the hard-core homestyle cajun ones:
--crab gumbo (but put a few shrimp in there, too, because shrimp are beautiful & cheap right now)
--crab stew: make a thick, dark-brown roux & toss in a chopped onion, a diced bell pepper, and three or four cloves of garlic, smashed. Cook the vegetables in the roux until completely limp and/or lightly browned, then add water or stock, the crabmeat, a handful of chopped parsley, juice of one lemon, two drops of worcestershire, a little allspice, cayenne pepper, black pepper, and salt. Turn heat to low and simmer gently for 10-15 minutes (stir to prevent sticking). Serve over rice.
--corn & crab soup: cut kernels off half a dozen ears of corn, scrape cobs for milk; peel, seed two or three big tomatoes & chop an onion & some garlic. Saute the onions & garlic in a little bacon grease, then add the corn and slide it around in the pan until it picks up a little color. Add the tomatoes, an appropriate amount of water, and simmer until the tomatoes begin to break up. Add crabmeat, salt, a sprig of fresh thyme, and tabasco to taste. Of course, this always tastes best when the tomatoes, onions, corn, and thyme are homegrown and you just fished the crabs yourself.
--stuffed pistolettes: make a batch of bread dough & shape into 3" stubby french loaves. Cut a slit into each one and stuff with a crabmeat mixture (saute garlic, onion, red bell pepper until soft, then add crabmeat, grated hard cheese like pecorino or parmesan, salt, pepper). Seal up the opening, let rise again, and brush tops with melted butter. Bake according to your regular bread recipe's temp, adding about 5-10 minutes to the usual baking time.Or, just eat it out of the container at the fridge so you don't have to share it with anyone!
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WOW - thanks! mmmm crab lasagna, Crab Louis with avocado added, and a Crab Avacado Melt Sandwich just made it to the top of my list.
what i cook -------> http://dcinsideout.blogspot.com/icook
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Crab Remoulade: crab meat, remoulade sauce, and shredded iceberg lettuce. Great dish for summer.
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Infomaniac
Aug 2, 2006 02:35 PM
Crab Rangoon, Crab Avacado Melt Sandwich, Crab Quiche, Crab Stuffed Mushrooms, and my favorite is Crab Salad stuffed in a fresh tomatos
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