Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 17, 2007 07:37 AM

crab cake help!

I'm considering taking crab cakes (Barefoot Contessa recipe unless anyone has any better ideas) to the *dreaded* potluck BBQ I'm going to tomorrow night.

Will they be completely soggy/inedible if they have to be reheated in the microwave? Has anyone tried this? Should I just skip this idea altogether?

Ack...add me to the list of people who hate potlucks.

  1. Click to Upload a photo (10 MB limit)
  1. I would skip the crabcakes....they need to be fresh and pan fried. However, crab dip would be a reasonable alternative or if you wanted crab but less of an appetizer feel, crab stuffed shells or crab enchiladas might be a good idea.

    5 Replies
    1. re: Janet from Richmond

      Another vote from Crab Country for skipping the Crabcakes.
      Check out recipes for West Indies Crab Salad, a dish popular in the Gulf Coast area around Mobile that is like a crab ceviche. The crabmeat is marinated in an oil and vinegar dressing with onion. You could serve it in recycled clam or mussel shells nestled on a bed of shredded kale, red cabbage, or ice. Add a bit of parsely or pimento to the crab for color depending on the color of the shells and garnish you use.
      This is a delicious recipe and a great appetizer or light meal. Very popular in LA (Lower Alabama) and the Gulf South.

      1. re: MakingSense

        I make something like this using orange and lemon juice, a litle mustard, finely diced red onion and lemon zest (meyer lemon is good). THe crab salad is served in endive leaves. Very good and looks great arranged in sunburst pattern on serving platter.

        1. re: Densible

          I like West Indies Salad better with lemon or lime juice instead of the vinegar in the dressing - a bit of heresy on the Gulf Coast. It really is like a crab ceviche and a terrific dish.
          Once you start with that idea - crab ceviche or oil-and-vinegar crab salad, it's easy to think of other things that you can mix in with the crabmeat to do lots of creative things with crabmeat.
          Frankly, I find crabcakes pretty tedious. Been there, done that. No big deal.

          1. re: MakingSense

            although a bunch of lump crab lightly seasoned with some pepper, a little lemon juice, a touch of mayo, coated with some panko crumbs and sauteed in the shape of a "cake" is pretty good....

            1. re: Densible

              Didn't say crabcakes were bad. Just repetitive. Got crabmeat? Make crabcakes. Few people branch out beyond variations on a few recipes any more. Crabcakes. Maybe crab dip. Salad, usually with mayo.
              There are so many things to do with crabmeat. Possibly because it's such a luxury product for so many, they don't do more. Lots of traditional recipes from the Gulf Coast, Chesapeake region, Caribbean, Asia. No idea why they're not more common.

    2. Though microwaving would not leave them completely inedible (depending on what/how much binding you use), they do taste best fresh and panfried. I have been known to freeze them and then cook at the potluck if I'm friends with the host. Otherwise use a coarser binding like panko, increase the amount, and good luck with the microwave!

      1. I too think that the crabcakes aren't so good reheated. But if you already have crab, how about a hot/warm crab dip? Easily reheated, delicious on all sorts of dippers. Or, make a cold crab salad and spoon it onto endive leaves or onto small toasts or into hollowed-out small tomatoes.

        1. no crabcakes. =(

          how about ceviche? i have this recipe i love for Watermelon Shellfish Ceviche, with shrimp, scallops, and i put crabmeat instead of lobster. it's not traditional ceviche (i.e, you poach the seafood rather than "cooking" it in citrus juice). it's very refreshing and you can do it ahead for the most part. serve it with some Terra chips or maybe fry up some plantain chips.

          1 Reply
          1. re: NirvRush

            Sounds great. If you're buying already picked crabmeat, it makes the whole thing easier (no poaching required).

          2. I don't think they would be inedible, I've reheated them in the microwave before, they just loose the crunchy crust once you wrap them. Anyway I've made them, had some left over and wrapped them with plastic wrap and refrigerated them. Then reheated them.

            If you already have the crab meat perhaps you could bring a crab salad and serve it with a crispy homemade sesame seed cracker.

            Another favorite (of mine), but it might be too warm out and depending on how much crab you have, is crab cannelloni.