I picked up a 16-oz refriegerated can of pasurized lump crabmeat and I'm trying to decide what to do with it. Crab cakes come to mind, as does some kind of crab-based soup like a crab-corn chowder.
What else would you suggest before I go to the old familiar?
One of my favorite brunch dishes is eggs benedict where instead of the ham/bacon you sub a small crabcake. Place it on a toasted english muffin, topit with a poached egg, and drizzled some jalapeno hollandaise. MMmmm.
I made a crab alfredo recently that was good. Your basic alfredo with some red bell pepper, extra garlic, and cayenne.
I had the same dilemma a few weeks ago. There've been a few good posts on crab ideas, and I tried a Crab Gratin, which was OK, but in my mind, nothing beats a great crabcake. Emeril has a phenomenal Crab and Shrimp bisque recipe, but it's a several-hour commitment. Here's my crabcake recipe, which i usually serve with nothing more than greens with a light balsamic vinaigrette:
Crabcakes for Two by Lynne
8 oz crabmeat
1/3 c. corn
1/4 c. very finely diced onion
1/4 c. very finely diced bell pepper
1/2 c. homemade mayonnaise (makes the dish! i use New Basics recipe)
1 egg, lightly beaten
1/4 c. breadcrumbs
1 tbsp. olive oil
1 tbsp. butter
1/4 tsp. mustard seeds
hearty dash cayenne
Saute vegetables in a little oil until soft; cool slightly. Toss vegetables with crab gently with your fingers.
In another bowl, combine mayo, spices, S&P to taste (usually a generous 1/2 tsp each); add to crab mixture.
Gently fold in egg and breadcrumbs. With wet hands, form mixture into 4 even, thick patties. Gently coat each patty in additional breadcrumbs, S&P.
Refrigerate for 30 mins to 24 hours. Fry patties in OO and butter over med. heat, about 3 mins/side.
i'm so glad you liked my crabcakes and any suggestions for improvements are welcome...i will try to panko crumbs next time!
Here is the link for the Emeril recipe I mentioned:
I remembered that I altered this to include crab--sorry to anyone who tried to find it. I use half shrimp and half crab, skip the boulettes--it's labor-intensive but worth it! (Also pretty healthy as Emeril recipes go!)
1 tablespoon oil
1 chunk of ginger (about the size of a thumbnail), crushed
5-6 shiitake mushrooms, cut into strips
1 16-oz can julienned bamboo shoots
6 scallions, minced (or cut into threads 3" long)
2 tablespoons soy sauce
6 cups fish broth, chicken broth, or water
16 oz fresh crab meat
1 block silken tofu, broken
1 egg, beaten
salt, white pepper, msg to taste
Heat a big wok or soup pot over high heat. Add oil, then add the next four ingredients and stirfry until fragrant about 1 minute. Add the soy sauce and stir to mix thoroughly. Add the stock, and bring to a boil. Add the crab meat, and bring to a boil again, skimming any scum that may form. Add the tofu, and when the broth returns to a boil, drizzle the beaten egg into the soup to 'flower'. Balance seasonings with salt, pepper, and a pinch of msg (optional, of course). Mix cornstarch with some water and add to soup, stirring while it thickens. Serve.
Sometimes I garnish this with sprigs of cilantro (or provide minced cilantro as a side topping), and it works great to toss in some leftover rice, too.
You're welcome...glad you liked it. The recipe is pretty tolerant of a lot of additions. Shredded napa cabbage or bok choy add some body and round out the veggie component, and pea pods work well, too. My kids really like water chestnuts so I usually toss a can of those in if I have 'em.
Although you have already made the crabcakes, I will throw out my two ideas for your next crabmeat dishes:
- Instead of lobster rolls, make crab rolls! Just substitute lobster meat with the crab meat in your favorite lobster roll recipe
- crab meat and avocado salad. To make it even fancier you can use one of those cylindrical mold, put a layer of avocado (or guacamole if you like), a layer of crab meat with simple dressing, and so forth. A great light lunch for the summer or appetizier!
Here's a great recipe that I've used off of www.gumbopages.com
This recipe is by Chef John Folse, of Lafitte's Landing Restaurant in Donaldsonville, Louisiana, and of the Chef John Folse Culinary Institute in Thibodaux, Louisiana. It's a gold medal winner in culinary competition.
3 cups fresh-cut whole kernel corn, plus milk from cobs
1 pound jumbo lump crabmeat
1 cup butter
1 cup onions, small dice
1 cup celery, small dice
1 cup red bell pepper, small dice
1/4 cup minced garlic
1 cup flour
5 cups crab or shellfish stock
4 cups corn cob stock
2 cups heavy cream
1/2 cup sliced green onions
1/2 cup chopped parsley
Salt and white pepper to taste
Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups remain.
In an 8-quart stockpot, melt the butter over medium high heat. Add the corn, onions, celery, bell pepper and garlic. Sauté for 5-10 minutes, or until vegetables are wilted. Add the flour and whisk until a white roux is achieved. Do not brown.
Add the stocks, one ladelful at a time, stirring constantly until all the stock is incorporated. Bring to a low boil, reduce to a simmer and cook for 30 minutes. Add heavy cream, green onions and parsley, and cook an additional 3 minutes. Gently fold in the lump crabmeat, being careful not to break up the lumps. Season to taste with salt and white pepper.
YIELD: 12 servings