How to just warm lump crab meat?
Well my spinach salad love continues - today it's blue cheese, bacon, walnut/champagne vinegar, tomatoes and lump crab. What would you suggest I do with the crab? Just add as is or rewarm with some seasonings?
If you really need to warm crabmeat, a light steam over some chardonnay/white wine/or water is what is widely considered the best way.
For a salad I would just leave it cold for a number of reasons. The two biggest would be that cold crabmeat is great on a salad, and that if you wamed the crabmeat up and put it on a salad it would be lukewarm by the time it hit the table because of the other cold ingredients on the plate and the crabmeats lack of "thermal mass"