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Bryd brand canned crab meat...Any good?

t
tunapet Nov 24, 2006 03:44 PM

Could not find fresh so picked up a can of this at Trader Joes. Planning on making crab cakes with it. Any thoughts?
Thanks

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  1. opinionatedchef RE: tunapet Nov 24, 2006 03:49 PM

    canned crab is absolutely dreadful.

    1. Candy RE: tunapet Nov 24, 2006 04:09 PM

      I have seen that at TJ's but I prefer back-fin crab meat over the darker claw meat so I have not bought it. Most canned crab is pretty dreadful but some that I have had similar to that and stocked chilled has been okay. What I find amusing is that when I am making Vietnamese spring rolls. That chill pack canned crab has just the right flavor.

      1. blue room RE: tunapet Nov 24, 2006 04:41 PM

        The San Francisco Chronicle rated Byrd's canned crab (found in the refrigerated section at Trader Joe's) 90 out of 100. So it might be OK!

        2 Replies
        1. re: blue room
          t
          tunapet RE: blue room Nov 24, 2006 05:08 PM

          This is was bought refrigerated so perhaps it will work out. Will post the results.

          1. re: tunapet
            b
            bibi rose RE: tunapet Nov 24, 2006 05:22 PM

            I have bought that crab a few times-- the regular and the deluxe-- and each time found the flavor lacking. And that's in comparison to similar refrigerated canned crab that I get at Costco. I've ended up using the TJs stuff in tacos and things like that.

            They are both better than those cans that sit on the shelf unrefrigerated and are much more highly processed.

        2. pitu RE: tunapet Nov 24, 2006 08:28 PM

          I agree with the SF Chron.
          I've had pretty good luck with the TJ's refridgerated canned crab for crab cakes . . . not so interested in the stuff next to the canned tuna.

          1. a
            Anya L RE: tunapet Nov 24, 2006 10:13 PM

            I have used it many times. I don't use it for crab louis or anything like that, but it's great for crab quiche, crab enchiladas, or well-seasoned crab cakes - i.e., recipes where the subtle taste of fresh crab would be overpowered by the other ingredients.

            1 Reply
            1. re: Anya L
              Dommy RE: Anya L Nov 27, 2006 06:15 PM

              Agreed!! I made Crab and Shrimp Cakes and they were excellent with it... I hope to make Crab Ravioli with it soon! :)

              --Dommy!

            2. c
              coconutz RE: tunapet Nov 25, 2006 11:55 AM

              I just used it for a crab mold appetizer and was pleasantly surprised at the nice flavor and texture. I had previously only tried the unrefigerated stuff which is pretty awful. The TJ stuff was about $8, while the Costco stuff is about $13 (haven't tried.)

              1. h
                Hue RE: tunapet Nov 27, 2006 07:48 PM

                For Information Only..
                I had occasion to be at the Maryland Seafood market just prior to T-Day(to get fresh oysters)..I saw 1# plastic tubs of Fresh Maryland Jumbo Lump Crabmeat at $31.00 a Lb.
                Being full of the chowhound spirit..I took the plunge..
                OOOOOOO MYYYYY , just a little salt, pepper, lemon juice, and
                a touch of Old Bay...OOOO MYYYYY GOD...
                Once for experience at least.

                1. b
                  bob192 RE: tunapet Dec 9, 2006 05:12 PM

                  Bought the one-pound can and made excellent crab-meat salad for sandwiches with it - and it was TOTALLY clean, spent a few minutes poking through it for shell, and found not even the first little piece! TJ in Manhattan was sold out for a while as one restautrant came in and bought all 30+ cans on the shelf.

                  1. s
                    StuffuLove RE: tunapet Jan 25, 2009 09:29 AM

                    Yes, it is delicious! I just used the can I have had in my JennAire floating glass front refrigerator for five years.... to whip up crab cakes using the crumb mix from Zatarans. Since there are just two of us, I was able to serve crab cakes three different ways for three days....First I served just the crabcakes with home made cabbage slaw, then the next morning it was Portobello CrabCake Benedict like I get whenever I go to Paradise Cove in Malibu (pictured). This morning I cooked the remaining crab cakes without mushrooms, placing just a poached egg atop each big crabcake and topping with the remaining blender Hollandaise sauce which I whipped up yesterday morning and refrigerated overnight. Each day the crab cakes were absolutely delicious and I will pick up another can next time I go to Trader Joe's (hope they still carry it). This next time I plan to use it right away even though I know from experience it will keep unopened in a good refrigerator for way longer than it says on the lid of the can.

                     
                     
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