crabmeat

[patrice]

Life is good. I just came back from my first trip to a Trader Joe's store. It was great! I purchased a refrigerated 1 lb. can of crabmeat. OOOH! What do I do with it? I would be happy to just open it and pig out. Pasta? Salad? Something not too complicated. Thanks.

[Vanessa]

I would suggest to enjoy it making crab cakes! http://www.cookinglight.com/bbs/smile.gifThere are many recipes some use bread some saltines. Some are fried or saute in some oil or baked. Of course by adding bread or saltines you will get a higher yield. I don't have my cookbook at hand but here is a typical Chesapeake Bay recipe
Chesapeake Crab Cakes

1 pound blue crabmeat (pasteurized or fresh)
1/2 cup cracker crumbs or bread crumbs
2 eggs (or 1 large)
1/4 cup mayonnaise
1 teaspoon seafood seasoning (In Maryland Old Bay is used in seaffod)
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard

Carefully remove all cartilage from crabmeat. In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees Fahrenheit for 2 to 3 minutes until golden brown. Or sauté in a frying pan with a little oil for 5 minutes on each side.



[This message has been edited by Vanessa (edited 03-25-2001).]

[Grace]

I would say crab cakes too!

[kwormann]

I LOVE crab cakes, but just for variety, I vote for crab stuffed poblanos from the CL recipe search...we had them last week and they were FABULOUS!

kim

[catharine]

I bought a can of crabmeat from TJ's (in the refrigerated section) and used it to make portabellos stuffed with crabmeat (from the recipe finder) - they were very good. I just went back and got two more cans - I am going to try crab cakes and some kind of fish stuffed with crab meat.

Good luck.

[patrice]

Catharine and Vanessa, thanks for the recipes. How did you prepare the crab-stuffed portabellos? Two of my favorite foods. DH would probably enjoy it.

[karen]

Here is a recipe that I want to make this Friday.

Maryland Lady Crab cakes

Recipe given by: Karen

Medium crab cakes
1-pound crabmeat (back fin)
1-slice breadcrumbs
1-tablespoon old bay seasoning
1-teaspoon worchestchire sauce
1-egg
2-tablespoons fresh parsley
1-tablespoon mayonnaise

Make patties and refrigerate for 1 hour before baking or frying.

Fry in Crisco or bacon drippings (better) about 7 minutes on each side.

Broil in oven about 15 minutes. If broiling sprinkle with paprika and dot with butter.

[catharine]

Patrice,

For the portabellos I used the recipe from CL's recipe finder.

CRAB-STUFFED PORTOBELLOS
Serve as an appetizer, or as a light lunch on a bed of gourmet salad greens.

Ingredients
8 (4-inch) portobello mushrooms
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup finely chopped green onions
1/4 cup light mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Old Bay seasoning
Dash of ground red pepper
1 pound crabmeat, shell pieces removed
1 cup quartered cherry tomatoes (about 12)
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/2 cup dry breadcrumbs


Directions
Estimated Total Time: 45 minutes

Preheat oven to 425°.Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove and discard stems. Set mushroom caps aside.Beat cream cheese at medium speed of a mixer until smooth. Add green onions and the next 4 ingredients (green onions through pepper); beat well. Stir in crabmeat, tomatoes, and cheese. Spoon mixture evenly into mushroom caps; sprinkle each cap with 1 tablespoon breadcrumbs, and place on a baking sheet. Bake at 425° for 15 minutes or until tops are lightly browned.

Nutrition Facts
(per Serving):
175 calories; 11 g carbohydrates; 69 mg choles.; 5.3 g fat; 593 mg sodium; 20.5 g protein; 249 g calcium; 2 g iron; 1.6 g fiber

Enjoy!

[aggie94]

There is a crab risotto recipe in CL's online recipe finder that I have been dying to try. If you like risotto, that's another possibility.

[emilycat]

One more suggestion! The Thai Crab Cakes with Cilantro-Peanut Sauce (also on the recipe finder) are amazing -- I did make them with salmon instead, but I've heard nothing but raves about the recipe.

[cjm]

Patrice - My DH & I love Crab Cakes with Hollandaise Sauce on English Muffin & poached egg for breakfast. I make the Crab Cakes from CL October 1999 issue (good & easy), the "Low-fat Hollandaise Sauce" (good & easy) that Grace posted in this bb, on English Muffin with a poached egg. I make the Crab Cakes ahead and freeze them, I also make the Low-fat Hollandaise Sauce ahead and refrigerate (warming up as needed in the microwave).

I've used imitation crabmeat and also the canned crabmeat...canned is recommended...UNLESS OF COURSE YOU CAN GET FRESH!!!

As I said, this is easy and I make it ahead so we can have a nice week-day breakfast that is also quick.

[mlou]

Awww...just open it and pig out!!!!!

[Ohioan]

Originally posted by mlou:
Awww...just open it and pig out!!!!!

mlou, I cracked up when I read this! http://www.cookinglight.com/bbs/biggrin.gif But shame on you ... I guess.

Cheers,
Phoebe

[patrice]

Thanks for all the great ideas. I am going to try a combo-meal: crab cakes, stuffed mushrooms, and just plain piggin' out! How about wine suggestions?

[Emdg]

I love Crab too...for some other recipe ideas try Sunset Magazines sight. They have a list of crab recipes right on the front page of their Food section. (www.sunset.com)

I like to keep it simple sometimes and just have a crab cocktail with lemon.

As for wine, a Sauvignon Blanc, Chardonnay,
or if you really feel festive a Brut Sparkling Wine !

Enjoy!

[patrice]

I bought a Chilean Chardonnay at Trader Joe's, think that will go okay with the crab? I tend more to the savignon blanc for this kind of fish.