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What to do with fresh picked crabmeat?

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mic9ael Aug 2, 2006 02:25 PM

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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    Janet from Richmond RE: mic9ael Aug 2, 2006 02:27 PM

    Crab dip....mmmmmmmmm. Or seafood lasagna or crab canneloni or pasta with crabmeat.

    1. Infomaniac RE: mic9ael 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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        petradish RE: mic9ael Aug 2, 2006 02:58 PM

        Crab Remoulade: crab meat, remoulade sauce, and shredded iceberg lettuce. Great dish for summer.

        http://img.photobucket.com/albums/v22...

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          Anya L RE: mic9ael Aug 2, 2006 03:20 PM

          Crab Louis with avocado added. This salad really lets the flavor of the crab shine.

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            mic9ael RE: mic9ael Aug 2, 2006 04:13 PM

            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

            1 Reply
            1. re: mic9ael
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              JessWil RE: mic9ael Aug 2, 2006 05:13 PM

              I like to make crab salad stuffed into avocado halves. Had it in Mexico and it's so good!

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              Snowflake RE: mic9ael Aug 2, 2006 04:39 PM

              It seems heavier then other recommendations but, Fresh crab goes great with veal or steak along with some bernaise sauce and asparagus!

              1. h
                Hungry Celeste RE: mic9ael Aug 2, 2006 05:01 PM

                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!

                1. frankiii RE: mic9ael Aug 2, 2006 05:07 PM

                  try crab meat imperial, i think there is a recipe on foodtv.com. it is a new orleans classic if a bit unhealthy

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                    CookingGirl RE: mic9ael Aug 2, 2006 05:09 PM

                    I'd love to have this problem....

                    1 Reply
                    1. re: CookingGirl
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                      mic9ael RE: CookingGirl Aug 2, 2006 06:01 PM

                      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

                    2. pitu RE: mic9ael 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 . . .

                      1. Dommy RE: mic9ael Aug 2, 2006 10:33 PM

                        If feeling really ambitious, Crab Raviolis... Yummm!! :)

                        --Dommy!

                        1. toodie jane RE: mic9ael 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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                            fl bob RE: mic9ael Aug 3, 2006 02:21 AM

                            Hot crabmeat ravigote
                            or
                            I made a cheese sauce, stirred in crab and put the mixture in phyllo dough triangles. These disappeared immediately.

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                              Anya L RE: mic9ael Aug 3, 2006 09:57 PM

                              Here are a few more recipes that can make even canned crab taste decent:

                              Crabby Carolina Rice
                              http://foodandwine.com/recipes/crabby...

                              Fried Rice with Crab (use more crab though
                              )http://content.williams-sonoma.com/re...

                              Crab Quiche:
                              http://www.epicurious.com/recipes/rec...

                              Crab Imperial:
                              http://www.epicurious.com/recipes/rec...

                              1. m
                                MAH RE: mic9ael Aug 4, 2006 02:50 PM

                                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.

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