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1 lb. Can of Lump Crab Meat - What's Your Favorite Recipe?

Not sure what to do with all of this crab meat. Want to really enjoy the crab flavor. A crab salad might be good. Don't want to do crab cakes. What's your own favorite preparation?

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  1. crab salad with grilled corn, zucchini & green onions in a light sour cream-based chili-lime dressing, served inside a grilled avocado half and garnished with chopped fresh cilantro.

    1. Dress it with some fresh lime juice, a touch of cumin, some minced chives, chopped cilantro, a bit of oil, and lots fresh cracked black pepper and stuff into an avocado half. Top with an extra squeeze of lime or lemon and tiny bit of sea salt.

      Alternately, fold into egg/half and half mixture with some sauteed mushrooms and onions, seasoned with nutmeg, salt and papper. Pour into a frozen pie shell and have a crab quiche.

      Mix some dijon mustard, some mayonnaise, minced green onions, and crushed croutons, toss with crabmeat and use as a filling between two tilapia fillets and broil, brushed with lemon butter to keep from drying out. Serve with broiled tomates and you have a meal.

      1. Some ground has been covered here; here's one for heartier appetites. The historic-but-no-longer (sob) Waterworks Restaurant in Waco did an off-menu 'filet Mankin' that was a thick filet mignon, with a pocket stuffed with lump crab, grilled and served with bearnaise. My employer wondered why I always wanted to get to Waco a day early for business; that was it.
        Oh, plus a ladyfriend there :)

        1. Our family favorite is West Indies Crab Salad, which despite its name, is a specialty of Mobile, Alabama, on the Gulf Coast, real crab meat country, where it's plentiful and always fresh.
          This is the simplest recipe that you will ever see for crab meat and that is ALL you will taste. The temptation is to mess with the ingredients and to foo-foo this one, but do NOT do it. Don't change from plain vegetable oil to olive oil. Use plain cider vinegar, not fancy-dancy any other kind of vinegar. No substituting lemon or lime juice. No added herbs, not even parsley. Play it straight.
          There's a reason why this simple crabmeat recipe has shown up at any legitimate party worth its salt in Mobile for more than half a century.
          http://www.saveur.com/article/food/We...

          This can be served in a bowl with crackers for cocktails or as part of a composed salad.
          We usually serve it on a bed of lettuce, surrounded with tomatoes and avocado slices. Sometimes, when citrus is in season, we'll use some citrus sections. A few shreds of red onion are nice.
          I will garnish it with a sprinkle of chopped parsley and some finely diced red pepper at the last minute for color but I never allow those to marinate with the crab meat.
          With a reasonable amount of embellishments, one pound of crab meat makes four nice composed salads.

          5 Replies
          1. re: MakingSense

            Sounds good! Although I cringe a little every time I see some one post that they have a "can" of crab because I always think of that imported pseudo Maryland Blue Crab getting marketed as "Blue Swimming crab". It's nothing like true East coast Blue crab.
            When I was younger I worked in a fish camp down in New Smyrna Beach that always had fresh crab. For lunch a buttered and grilled bun with a schmear of mayo and some fresh picked crab worked nicely for me.
            But I really enjoy a crab cake as well or even stuffed crabs or maybe my personal favorite H&G crab stuffed baby Flounder.

            1. re: Fritter

              <sigh> yeah, "can of crabmeat" is a sad omen. That stuff is OK to keep in the back of the fridge for emergencies. If you're mixing it with stuff for dips or whatever, it's sorta OK, but not like the real fresh stuff that comes packed in the plastic tubs. I even prefer defrosted frozen US Blue Crab to the Asian variety.

              In New Orleans (my hometown,) there were traditional recipes for Crabmeat Ravigote (French for "refreshed") that were often used in the "olden days" for crab meat that might have been a couple of days old. Don't want to throw away usable food, do we? These work well with that canned crab meat because they hide the less-than-perfect flavor with some spicy ingredients like Creole mustard.
              Galatoire's serves it as signature dish called Crab Maison, of course using perfectly fresh lump crab.
              http://www.gumbopages.com/food/app/cr...

              1. re: MakingSense

                When I lived in Fl and I had time I would catch blue crabs and pop them in fresh water to terminate the ornery little buggers. Then I 'd quickly clean them and saute in butter. From there I would turn that into pasta sauce that had a light sweet taste of the crab.
                One thing I do like to do with the canned crab is make crab imperial.

                1. re: Fritter

                  Some of the best recipes - that never make it to cookbooks - are the ad hoc preparations, like yours, of coastal residents who caught only a few crabs, or who have to do something, anything, with the few that their kids caught. We had several that we improvised over the years that became favorites. Free food. No need to buy an expensive container of crab meat from the fish market. Just use what you had on hand. Good eating.

            2. re: MakingSense

              Second that. Or a nice Crab Imperial.

            3. awhile back my mom made these for me when i visited her in st. augustine.

              http://www.foodnetwork.com/recipes/ty...

              they were absolutely fantastic served over the garlic aioli with celery root. being from the d.c. area, i was shocked that she would ever consider preparing a crab cake without old bay seasoning but i have to tell you that it was the best thing that i have EVER eaten!!!
              she served it with this roasted tomato dressed watercress salad.

              http://www.foodnetwork.com/recipes/ty...

              when i made it for my hubby, i tripled the garlic and doubled the vinegar. the salad dressing is so good that we make it quite often.