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Crab meat for Crab cakes.

master815k Feb 2, 2010 12:44 PM

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. foodiechick RE: master815k Feb 2, 2010 01:31 PM


    12 Replies
    1. re: foodiechick
      Beach Chick RE: foodiechick Feb 2, 2010 02:06 PM

      second Costco..

      1. re: Beach Chick
        goodhealthgourmet RE: Beach Chick Feb 2, 2010 02:25 PM

        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
          Beach Chick RE: goodhealthgourmet Feb 2, 2010 03:46 PM

          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
            goodhealthgourmet RE: Beach Chick Feb 2, 2010 07:35 PM

            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
            kitchenhag RE: goodhealthgourmet Feb 3, 2010 12:12 PM

            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
              goodhealthgourmet RE: kitchenhag Feb 3, 2010 03:33 PM

              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
              monku RE: goodhealthgourmet Feb 3, 2010 03:36 PM

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

              1. re: monku
                goodhealthgourmet RE: monku Feb 3, 2010 03:47 PM

                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
                  master815k RE: goodhealthgourmet Feb 3, 2010 04:24 PM

                  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
                    goodhealthgourmet RE: master815k Feb 3, 2010 04:54 PM

                    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
                      foodiechick RE: goodhealthgourmet Feb 3, 2010 08:10 PM

                      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
                        goodhealthgourmet RE: foodiechick Feb 4, 2010 07:46 AM

                        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. honkman RE: master815k Feb 2, 2010 01:58 PM

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

          1. DiningDiva RE: master815k Feb 2, 2010 02:07 PM

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

            1. n
              normalheightsfoodie RE: master815k Feb 3, 2010 10:39 AM

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

              1. w
                wanker RE: master815k Feb 4, 2010 08:32 AM

                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. m
                  MrKrispy RE: master815k Feb 4, 2010 09:55 AM

                  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
                    master815k RE: MrKrispy Feb 4, 2010 12:35 PM

                    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
                      MrKrispy RE: master815k Feb 4, 2010 02:53 PM

                      yeah, the Philips was a black can.

                  2. l
                    LisaSD RE: master815k Feb 5, 2010 11:20 PM

                    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
                      Island RE: LisaSD Feb 6, 2010 11:36 AM

                      Lisa would you share your recipe? Thanks

                      1. re: LisaSD
                        goodhealthgourmet RE: LisaSD Feb 6, 2010 02:37 PM

                        great to know - thanks!

                        1. re: LisaSD
                          Beach Chick RE: LisaSD Feb 11, 2010 08:15 PM

                          share the dip recipe...
                          ; )

                        2. goodhealthgourmet RE: master815k Feb 11, 2010 06:48 PM

                          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
                            Beach Chick RE: goodhealthgourmet Feb 11, 2010 08:19 PM

                            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
                              goodhealthgourmet RE: Beach Chick Feb 11, 2010 08:41 PM

                              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. l
                            LisaSD RE: master815k Mar 25, 2010 05:11 AM

                            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: LisaSD
                              goodhealthgourmet RE: LisaSD Mar 25, 2010 09:02 AM

                              you may not have to - is this it?

                              1. re: goodhealthgourmet
                                LisaSD RE: goodhealthgourmet Mar 25, 2010 08:13 PM

                                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
                                  goodhealthgourmet RE: LisaSD Mar 25, 2010 09:56 PM

                                  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
                                    normalheightsfoodie RE: goodhealthgourmet Mar 26, 2010 10:03 AM

                                    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
                                      goodhealthgourmet RE: normalheightsfoodie Mar 26, 2010 02:41 PM

                                      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.

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