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Crab meat for Crab cakes.

I am new in the area and want to make crab cakes, but am having trouble finding fresh lump crab meat to make them. I live in Tierrasanta, so the closer the better. Thanks!

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      1. re: Beach Chick

        question for both of you - assuming you're talking about the refrigerated canned stuff, have you tried it since they switched over from Phillips to Chicken of the Sea?

        1. re: goodhealthgourmet

          I've only done the Phillip's and its quite good for the price..it was there for Xmas.
          When did they switch over to COS?

          1. re: Beach Chick

            you must have gotten the last of the Phillips stock before the switch! since December they've only had COS in Carlsbad & Mission Valley.

          2. re: goodhealthgourmet

            I used the COS crabmeat from Costco two weeks ago to make crabcakes. I found the 'meat' to be large lump and fresh tasting. The lumps held their shape very well.

            1. re: kitchenhag

              great - thanks for the feedback! i was wary of it because i don't like their tuna, but now i may pick some up to see for myself.

            2. re: goodhealthgourmet

              Chicken of the Sea brand according to the label is a "product of Vietnam"

              1. re: monku

                thanks, monku. unfortunately i think most of the canned crab meat sold in supermarkets these days is sourced from Asia - typically Vietnam, Thailand, Indonesia or the Philippines. boo.

                1. re: goodhealthgourmet

                  Thanks for the advice, but I really want the unpasturized kind, not the philips in the can . I'll check out Catalina Seafood or Point Loma! Thanks!

                  1. re: master815k

                    aah, you want the *really* good stuff :) in that case, you should find what you need at either of those...or try El Pescador in La Jolla village.

                    1. re: goodhealthgourmet

                      As much as I love El Pescador, their lump crabmeat comes from a can as well - and 3X the price of canned at Costco.

                      1. re: foodiechick

                        seriously? i've never gotten crab there, just finfish. oy. ok then, i withdraw my suggestion to go there for crab...but it's still a good source for fresh finfish, and a bit less of a chaotic scene than PLS can be.

        2. Not close to Tierrasanta but WF (LJ) has fresh crab meat

          1. Blue Water Grill also has fresh lump crab meat. I would imagine Point Loma Seafood has it as well.

            1. Contact Catalina Seafood. They sell to the Public between 10-2. They are a great source for sea food.

              1. Point Loma Seafood will crack and clean crabs for customers upon request. However, it's quite expensive and candidly the lump crab meat sold at Costco was better. Also Trader Joe's sells lump crab meat.

                1. I couldn't find quality non-canned (unpasteurized) crab so I eventually gave the Costco and Trader Joes ones a try, they both seemed to be of very good quality. I haven't tried the CotS stuff yet.

                  2 Replies
                  1. re: MrKrispy

                    Thanks! Maybe I will try the Costco kind--was that the Philips in the black can that people were talking about, or something else?

                    1. re: master815k

                      yeah, the Philips was a black can.

                  2. Made a delicious hot crab dip using Costco's COS crabmeat and everyone raved about it and asked for the recipe, so I would say it was a good replacement for Phillips. I can still buy Phillips at the commissary but I think I'll stick with Chicken of the Sea brand.

                    3 Replies
                    1. re: LisaSD

                      Lisa would you share your recipe? Thanks

                        1. just wanted to give you all a heads-up...spotted the Phillips crab in the large black can at Smart & Final Extra in Encinitas tonight...price was $12.99.

                          2 Replies
                          1. re: goodhealthgourmet

                            good to have you back in the hood!
                            I'm making a Costco run tomorrow and making crab cakes for Valentine's..
                            COS or Phillips..I'll keep you posted.

                            1. re: Beach Chick

                              thanks, it's great to be back :)

                              FWIW, i just tried the COS tonight (i caved and bought it at Costco the other day)...it may be fine in crab cakes, but unadulterated, Phillips is better.

                          2. Sorry that I missed that you all were wanting the recipe for the Crab Dip. I'll post it tomorrow in the recipe section and let you all know when it is up. It was from a restaurant called Stanley & Seafort's in Tacoma, WA. So many people asked for their recipe that they printed up flyers to hand out...

                            5 Replies
                              1. re: goodhealthgourmet

                                YES! That is it! Yay You! The only difference in how I do it is that I leave out the Parsley and use Kraft Parmesan cheese (I know, I know...) and a couple of dashes of Tabasco or other hot sauce.. But hey, it must be good! Everyone always wants the recipe!

                                1. re: LisaSD

                                  it's the artichoke hearts that gets 'em - i use them in my recipe and there's just something about the meaty texture and hint of sweetness that makes it.

                                  1. re: goodhealthgourmet

                                    Is there a way to do it with out mayo? It is not for dietary reasons, I just do not like mayo when I know it is in something.

                                    1. re: normalheightsfoodie

                                      you're asking the right person - i don't really like mayo either, particularly cooked/warm. i use a combination of cream cheese & sour cream. in fact, aside from the artichoke hearts (and crab, obviously), the ingredients in mine are very different from the recipe in the link.