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How to just warm lump crab meat?

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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?

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  1. It might be interesting to warm the vinaigrette and pour over. I love wilty spinach.

    1. 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"

      2 Replies
      1. re: twyst

        Yea, should I let it sit out for 20 minutes or so to bring it to room temp or you think cool would be best? My initial thought was just throw it on as then thats the best simple crab flavor

        1. re: fldhkybnva

          I would just go with cold. For me personally, I never like seafood at room temperature, I like it to either be hot or cold. (sushi being the exception)

          Remember when you are seasoning that cold foods take a lot more to season!