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Uses for cooked crab

We keep getting steal after steal ($2-$3/lb) on cooked crab legs at the grocery store. Sometimes king, sometimes snow. It's hard to pass up, so I'm looking for some new ideas. We've had it plain with butter and mayo, crab salad sandwiches and avocados, crab quiche, crab cakes, crab omelettes, crab-stuffed mushrooms, crab louis, crab rangoons . . . Do you have any great recipes or ideas for crab? Any style of cuisine welcome. TIA

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  1. Here's a quick one we enjoy. Since I'm not as lucky as you are re: crab leg sales, I usually make it with surimi (& it turns out quite good), but the real thing works as well.

    Bacardi1 “Jade and Coral” (Broccoli and Krab/Crab)
    (adapted from WOKCRAFT, by Charles & Violet Schafer)

    1 large bunch of broccoli (at least 3 medium crowns)
    12-16 ounces “Surimi” – aka imitation crabmeat – chunk style, flake style, or leg/stick style cut into bite-size pieces – OR – King Crab or Snow Crab leg meat cut into bite-size pieces
    Approx. 2” piece of fresh ginger, peeled & grated or minced
    2-3 cloves garlic, peeled & roughly chopped
    1 tablespoon sugar
    ¼ cup dry sherry
    ¼ cup soy sauce
    Peanut or vegetable oil for stirfrying
    Cooked rice of choice (white, brown, Jasmine, Basmati) for serving

    Cut broccoli into fairly equal-sized florets. (If stalks are fresh/young/tender you can peel them down to the tender white center, dice them up, & use them as well.) Bring a pot of water large enough to hold broccoli to a boil. Blanch broccoli for 3 minutes & drain in a colander.

    Combine ginger, garlic, sugar, sherry, & soy sauce in a small bowl & set aside.

    Preheat wok & add a few dollops (about ¼ cup) of oil & swirl slightly (& carefully!) to lightly coat sides. Add drained broccoli & stirfry for a couple of minutes. Add “krab” (or crab) pieces & continue stir frying for another minute. Add in sauce mixture & stir fry for another couple of minutes or until everything is heated through. Serve immediately over rice.

    2 Replies
    1. re: Bacardi1

      Great ideas, everybody. Thanks! I have to say, the broccoli-crab combo sounds odd to me, but I'll try it based on your recommendation.

      1. re: juster

        It's actually quite good. And the original recipe it is based on was one the original authors enjoyed in China several decades ago.

        I didn't change much - mostly amounts & the cooking. I like slightly pre-blanching broccoli before stir frying, otherwise it can end up undercooked or too browned depending on the heat of your wok.

        But everything boils down to personal preference. I won't be insulted if you don't like it, but it's definitely worth a try. My husband didn't think he'd like it either, & now it's one of his favorites.

    2. I hate you.(smirk)

      but seriously I did crack a Dungeness for a solo xmas and with the leftovers stir-fried scallions ginger and somen noodles in a little porkfat and sesame oil.

      1. Two other ideas?

        Sub crab leg meat in for lump crabmeat in "Crab Imperial". Any recipe for it that appeals for you (there are dozens).

        And I'm sure crab leg meat would make a delicious addition to mac & cheese. Just look at a few "Lobster Mac & Cheese" recipes, which are very popular at the moment.

        1. I always really loved stuffed crab, which range in styles from lightly bound crab cakes stuffed into shells to elaborate pork and crab meatballs:
          http://www.foodnetwork.com/recipes/ch...
          http://rasamalaysia.com/stuffed-crab-...
          http://blog.junbelen.com/2012/04/18/r...