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Fresh lump crab meat - Any healthy ideas?

ExercisetoEat Aug 14, 2007 02:09 PM

I just lucked out on a pound of beautiful fresh lumb crab meat and am looking for inspiration. I would be up for trying crab cakes but really don't want to deep fry anything this week. Does anyone have any other healthy ideas/recipes that will highlight the crab? I also have a few pounds of fresh shrimp, so the two could be used together but it's not necessary. Thanks for your ideas!

  1. Marge Aug 15, 2007 03:22 PM

    This linguini with crab, garlic and radiccio is really good--I cut the butter in half.


    1. c
      christy319 Aug 15, 2007 03:21 PM

      There was a delicious sounding recipe in Bon Appetit recently-you will be able to find it on epicurious.com-for a corn soup with avocado and crabmeat on top.

      1. s
        SuzMiCo Aug 15, 2007 03:04 PM

        Lump crab is amazing as a last-second garnish for gazpacho.

        1. p
          PumpkinHead Aug 14, 2007 07:54 PM

          I always love a good crab louie! When I am lucky enough to have a good stash of crab, I make California rolls, gumbo, crab cakes (pan seared in a nonstick pan with no oil), crab canapes on cucumber, crab stuffed poblano peppers (baked), crab scrambled eggs, crab melt (light on cheese & mayo), tossed with pasta, a very low fat seafood chowder and a cheaters cioppino.

          Lucky You!

          2 Replies
          1. re: PumpkinHead
            LaLa Aug 14, 2007 08:17 PM

            I do my crab cakes on my cast iron grill pan.Very Nice and lite.If I had some more left over I would do a crab dip...yummy.


            1. re: LaLa
              danna Aug 16, 2007 06:41 AM

              Same here. I would never deep fry a crab cake. You just want to brown the outside a bit in a tiny smear of butter. I also use almost no mayo in the crabcake itself. I consider it a reasonably low-fat meal.

          2. fayehess Aug 14, 2007 02:38 PM

            I like a beautiful olive oil drizzled over the crab, a teeny bit of sea salt, a little bit of crushed, toasted cumin seed and and some lemon zest, and right before you serve it, a squeeze of lemon juice to taste. Serve it on bruschetta. fayefood.com

            1. Candy Aug 14, 2007 02:25 PM


              Try this soup I made. No cream in it, it uses seafood stock. The lump crab was perfect in it.

              Please note if you are sensitive to the heat of chilis you may want to omit it or use something milder. The spice/heat increases as the soup stands so you can count on anything leftover and consumed the next day as being spicier.

              2 Replies
              1. re: Candy
                ExercisetoEat Aug 15, 2007 12:51 PM

                Ooh, that soup sounds wonderful. If the crab lasts till this weekend when I have time to make seafood stock, I'll give it a go! Thanks for the recipe.

                1. re: ExercisetoEat
                  Candy Aug 15, 2007 03:01 PM

                  I used Kitchcen Basics Seafood Stock. Blue box with other canned stocks. It is an excellent product. It is pure stock with no additives and lower in sodium than other stocks. I always keep a carton on my pantry shelf.

              2. Dommy Aug 14, 2007 02:20 PM


                Lightly dressed in a vinagrette made with a heart healthy oil, a bit of lemon, some shallots and tarragon and you can serve it over a salad...


                1 Reply
                1. re: Dommy
                  MMRuth Aug 14, 2007 02:21 PM

                  That sounds perfect to me. There is a lovely Lucques recipe for a crab salad, that includes roasted beets and avocado on the side.

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