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?
I know I'm late to the party but I like to saute some onion in butter and olive oil then add garlic and sliced mushrooms. Add to this some cayenne type seasoning, a dash of worcestershire and a dash of lemon juice. When the mushrooms are just about done to your liking add some thickened cream with cheese (I use asiago), then toss in some cooked pasta (or fresh uncooked), then the crab. Toss and serve. The other thing I might do with it is make a seafood spud with your normal potato toppings.
Wow, I've never thought of leftover crab as a problem!!! Reminds me of an early Julia Child show I was watching in the late 60's she was making lobster salad and said "this is a lovely dish when you have leftover lobster". I almost fell of the flimsy card table chair we used in our dining room because we couldn't afford a dining room set! Has anyone ever had leftover lobster????
I toss the crab with a little lime juice, lime zest, cilantro, chopped celery and olive oil. It makes a great appetizer served on wonton chips or a fabulous light sandwich on a croissant with sliced avocado. Best part -- you taste the crab more than anything else!
My favorite way to use a can of crabmeat is to make either a salad, for which you have already plenty of recipes, or to make this Pittsburgh favorite, the Devonshire. You substitute crabmeat for the turkey, and if you want, a little white wine for part of either the milk or stock.
I think half this recipe will work for a pound of crabmeat. I could be wrong.
Last week I made a cool West Indes Salad with my 8-oz. of crabmeat. So perfect for this weather, so easy to make. You can google it to get the original Mobile, Al recipe if you wish. It features the delicate taste of the crabmeat and is a southern favorite eaten with saltines and a Barq's root beer.
Several years ago, I started whipping up an easy New Orleans-style Creole Crab salad. I added mayonnaise, creole mustard (any grainy mustard will do) and any creole seasoning (I always have Emeril's self-blended at home). I add all this to taste. If you want it healthier, add less mayo. Squeeze fresh lemon, salt and pepper into salad mixture to taste. Hard boil and egg or two, slice and fold into salad. I serve the crab salad on a mound on top a bed of spinach or mixed greens, but it not absolutely necessary. I drizzle the spinach or greens with fresh lemon and extra virgin olive oil. For an even nicer presentation, you can put steamed asparagus and/or sliced/quartered tomatoes on the sides of the crab salad.
Vietnamese Crab and Asparagus soup
I’m sure there are more precise recipes you can google. (I’m sorry; I don’t measure)
Lump crab meat
Chicken broth (the broth we keep on hand is made with chicken bones, ginger, onion, coriander, black pepper, and cilantro but I'm sure whatever chicken broth you have on hand would work)
Asparagus cut in one inch pieces (canned asparagus is more "authentic," but it’s awfully mushy. I like fresh asparagus)
Cornstarch mixed with some water/chicken broth (not too much; this soup is a variation of Chinese egg drop soup, but the Vietnamese version is nowhere near as thick as what is usually served in Chinese restaurants.)
Fish sauce for seasoning (or salt)
Saute onions/shallot until fragrant and add the crab meat and sauté briefly. Then add chicken broth and heat. As soon as it comes to a boil, add asparagus. When the asparagus is almost cooked through, add cornstarch and let the soup thicken. Then add in some beaten eggs and stir vigorously so the eggs form lacy threads (as in Chinese egg-drop soup). I believe America's Test Kitchen recommends drizzling the beaten egg on soup to form the lacy threads but I've never had the patience for this. Season with fish sauce and top with freshly ground black pepper and chopped cilantro
It's in the over right now & smells yummy. quantities reduced to use what was on hand on sale at the market:
Preheat oven to 375
Crab Stuffed Artichokes
2 large artichokes
4 cloves garlic - minced
half an onion - diced
two mushrooms - diced
3 slices fresh bread - cubed
4 oz crab - in pieces, shredded
3 TBs butter
S& p to taste
clean chokes & remove yellow & fuzz from inside
melt at least 3 tablespoons butter, saute onion, garlic & mushroom until soft. toss in bread & mix, add more butter if needed to moisten.
in baking dish add about .75" water. stuff chokes with stuffing, put in dish and cover with foil. bake in 375 preheated oven about 1.5 hours till leaves remove freely.
I'm debating whether to stick it under the broiler with some parmesan :)
Last time I used canned crab, I made a stuffing based on crab cakes and filled some artichoke bottoms, then baked. Really nice. The bottoms come canned and you have to look around for them. but if you find them, buy a few cans: they're a great base for all kinds of appetizers.
When it comes to crab, I believe in KISS. Fix it in the style of Tadich Grill, San Francisco. Chop iceburg lettuce to create a bed, put a mound of at least 1/4 pound of crab meat on top. Surround this with a hard boiled egg quartered and lemon. Serve a Louie dressing on the side. Dressing is very important...lots of on-line recipes...you choose.
I get tired of crab cakes, also, not "tired" but I find them too rich for a weeknight supper. I have a lb. of fresh pasteurized super lump crabmeat in my fridge waiting to be used as well. I have only two ideas of things I have made before:
A cucumber cup filled with a lightly dressed crab salad w/wasabi - very cool, but it's not too hot here yet in SoCal where we live.
So I think I'm going with my baked stuffed shrimp. It's a recipe I developed after a favorite restaurant entree from the '70s from a long ago steakhouse my dad would take us to in CT, But to make it easier, instead of actually stuffing each shrimp, what I do is just combine the stuffing ingredients and the shrimp, sometimes combined with scallops b/c my DH prefers those, in a roasting dish and cooking it all together in the oven, and scooping it out onto plates. It's like deconstructed baked stuffed shrimp and it's delicious! I know I put down one cup of crabmeat, I usually end up using more, but not the full pound:
Baked Stuffed Shrimp
1 1/2 sticks of butter, divided
2 cups crushed Ritz crackers, divided
1 tbsp grated lemon zest
1 cup crabmeat, drained and picked over
Pinch of cayenne
2 tbsp chopped fresh parsley
1 lb. extra large shrimp, peeled & deveined, thawed if frozen or scallops, or a combination of both
½ cup Sherry
1 clove garlic, slivered
Make stuffing: Melt 1/2 stick of the butter. Add 1 ¼ cups of crushed crackers to coat. Add the lemon zest. Off heat, fold in the crabmeat & add the cayenne. Set aside.
Preheat oven to 400. In a gratin dish, add ½ stick of butter, sliced in 6-8 pats. Add the shrimp. Cover with foil and bake 3-4 minutes, until shrimp is about halfway cooked. Take dish out, add Sherry, put back in uncovered, until liquid evaporates a bit. Next, add the garlic slivers, tucked into the shrimp and cook another minute. Take dish out; raise heat to 450 convection or broil.
Top the dish with the crabmeat stuffing. Melt another ½ stick of butter; add remaining ½ cup of crushed crackers and the parsley. Top stuffing with this mixture, then broil about 3 more minutes, or until browned.
I know, I said crab cakes were rich!!! Somehow, I crave this dish more, tho!!
awhile back my mom made these for me when i visited her in st. augustine.
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.
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.
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.
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.
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.
<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.
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.
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.
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 :)
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.