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1 lb. of lump crabmeat – need recipes please

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Diane in Bexley Jan 29, 2012 10:04 AM

Bought a one pound can of lump crabmeat which was on sale at the market yesterday. Love seafood – shrimp, scallops, mussels, etc. but haven’t worked with crab meat before. Looking to use for dinner for 4 during week night meal (no more than 45-60 min prep/cook time), please share recipes, thanks!

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  1. chefj RE: Diane in Bexley Jan 29, 2012 10:21 AM

    M.D. Crab Cakes

    1# Lump Back Fin Crab
    2 T Chopped Parsley
    3 T fresh Bread Crumbs
    1/4 cup Mayo
    1 tsp Old Bay (opt.)
    2 Eggs beaten
    2 tsp Worcestershire

    Crab with Parsley and Bread Crumbs ( do not break up lumps)
    Combine remaining ingredients and mix.
    Add Egg- Mayo mixture to Crab Mixture and fold together, try not to break up lumps of crab.
    Scoop mounds of the mixture in a large saute pan on med heat ( do not try to form cakes)
    Pan fry till the bottom is golden brown and the mix has started to set then turn and brown the other side.

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      GH1618 RE: Diane in Bexley Jan 29, 2012 10:24 AM

      Crab étouffée:

      http://www.saveur.com/article/Recipes...

      1. FoodChic RE: Diane in Bexley Jan 29, 2012 10:39 AM

        Crab maison
        http://www.gumbopages.com/food/app/cr...

        Use the mason and stuff in avocado halves.

        1. q
          Querencia RE: Diane in Bexley Jan 29, 2012 10:59 AM

          Credential: I lived in Maryland for 25 years. The big items there are crab cakes and Crab Imperial. If you plan to serve 4 people with a pound of crabmeat you might want to combine it with a pound of shrimp and a pound or two of bay scallops (just take a deep breath and pay) and even a couple of cans of chopped clams including the liquid, and make a wonderful Seafood Newburgh---a rich cream sauce with or without a couple of eggs beaten into it and definitely some sherry, some people add a little shredded Cheddar cheese, a dollop of ketchup for a FAINT pink color, chopped parsley as a garnish. Serve rice with it. As for prep time for Seafood Newburgh, you can make it a day ahead and it will be all the better for its sojourn in your refrigerator.

          1. Emme RE: Diane in Bexley Jan 30, 2012 07:21 PM

            is it too trite to suggest crab stuffed fish? sole, tilapia, opah... whatever.
            Saute shallots in butter, add a little vermouth to deglaze. Add the crab meat, then remove from heat and add a little cream cheese (I know), creme fraiche, chives, tarragon, a dash of smoked paprika, and almond meal. Spread on or in fish and bake. Serve with crab butter (cook crab in butter with some chives, puree and let resolidify).

            1. caseyjo RE: Diane in Bexley Jan 30, 2012 07:39 PM

              I love crab souffles! The whole thing feels very decadent, and it's not that tricky. If you have a souffle recipe that works well (I like the one from Mastering the Art of French Cooking), just leave out the cheese and add crab.

              1. BobB RE: Diane in Bexley Jan 31, 2012 02:03 PM

                A friend of mine served me the most delicious crab quiche last summer, and later gave me the recipe, which she had gotten from a chef friend of hers.

                Sue MacNichol's Crab Quiche

                Preheat oven to 350.

                Combine and pour into pie shell:

                4 eggs
                1 cup heavy cream
                1/2 tsp each salt & pepper
                3 shakes Tabasco
                1 cup shredded Monterey Jack cheese
                1/4 cup grated parmesan
                1 sliced green onion
                8 oz crab meat

                Bake for 30 minutes (or until puffed in center), then turn off oven and let sit 20-30 minutes more.

                1. Caitlin McGrath RE: Diane in Bexley Jan 31, 2012 02:17 PM

                  Here's a thread about exactly this question: http://chowhound.chow.com/topics/632163

                  1. mamachef RE: Diane in Bexley Jan 31, 2012 03:15 PM

                    What about amazing Deviled Crab? Ideally, it should be baked in shells or ramekins, but that's not a dealbreaker if you have a shallow baking dish. This is a dish to die for.
                    1/2 c. finely chopped onion
                    2 T. butter, unsalted
                    3 1/2 inch slices good quality white bread (I use Pepperidge Farms) torn into tiny pieces, crust discarded first
                    1 lb. lump crabmeat
                    1 lightly beaten large egg
                    1/2 t. cayenne
                    Preheat oven to 350, middle rack. cook onion in butter in a small heavy skillet, about 5 minutes til softened but not browned. Spread onion in baking dishes equally, or put it as the first layer in the larger pan. (8"). Pour bread over onion mixture and let stand 15 minutes. Add crab, egg, cayenne, 1/2 t. salt, 1/4 pepper, and cayenne. gently toss. Again, divide into 4 ramekins or baking dish, and bake at 350 for 20-30 minutes until tips of crab are just starting to brown. Serve with champagne or nice dry white wine.

                    1. mrbigshotno.1 RE: Diane in Bexley Jan 31, 2012 05:05 PM

                      If it's the canned lump crabmeat that I think it is, it wouldn't last long enough to get into the recipe!

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                        acgold7 RE: Diane in Bexley Jan 31, 2012 05:22 PM

                        Add mayo to taste. Mix. Eat.

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