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Jan 29, 2012 10:04 AM

1 lb. of lump crabmeat – need recipes please

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. 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.

      1. Crab maison

        Use the mason and stuff in avocado halves.

        1. 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. 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).