Need some yummy crab meat recipes!

Discussion in 'Reality Check' started by B!tch, Feb 12, 2009.

  1. B!tch

    B!tch
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    So damn Nug-a-licious

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    I have a shit lot of fresh crab meat here to use... Does anyone have any super yummy/easy recipes?

    thanks :)
     
  2. ingress

    _

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    I like crab salad sandwiches
     
  3. b-bob

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    I don't have a recipe but I do have a mailing address.

    Thanks :p
     
  4. markw

    ....

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    Mmmmm, send some to a upper Canadian who loves seafood but never gets it? :lol:
     
  5. ~*Ash*~

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    Crab cakes are really good, I have used something similar to this recipe before:

    2 tablespoons olive oil
    2 stalks celery stalks, very finely chopped
    2/3 cup finely chopped onion
    1 pound lump crabmeat (picked over - no shells)
    2 2/3 cups bread crumbs dry white bread crumbs
    1/4 cup chopped fresh chives
    2 tablespoons chopped fresh parsley
    6 tablespoons all-purpose flour
    3 large eggs

    Heat 2 tbsp olive oil in heavy large skillet over medium heat. Add celery and onion; sauté until tender, about 5 minutes.
    Transfer to large bowl. Stir in crabmeat, 2/3 cup bread crumbs, chopped chives, parsley and reserved 1/2 cup of mayonnaise.

    Season mixture to taste with salt and pepper. Mix very gently so not to crush all the crab meat - you want nice & chunky.

    Using scant 1/3 cup mixture for each cake, form into twelve 2 1/2 inch diameter cakes. Arrange cakes on baking sheet. Chill for at least one good hour.

    NOTE: the crab cakes (up to this point) and the mayonnaise can all be made up to one day ahead.

    Place flour in small bowl. Whisk eggs to blend in another small bowl. Place remaining 2 cups bread crumbs in medium bowl. Coat each crab cake with flour. Dip into beaten egg, then into bread crumbs, coating completely.

    Heat 1 tbsp vegetable oil in large skillet over medium heat.

    Editor's Note: Be sure the oil and skillet are hot when you add the crab cakes or food may stick. Avoid the temptation to flip too soon, before they have a chance to set somewhat and obtain some structure.

    Add crab cakes in batches: cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side.

    Serve the crab cakes with the basil mayonnaise. (See below).


    Mayonnaise:

    20 whole fresh basil leaves
    1 1/2 cups real mayonnaise
    2 teaspoons Dijon mustard

    Blanch basil leaves in saucepan of boiling water for 30 seconds and drain.
    Transfer leaves to medium bowl filled with ice water to cool. Drain and pat the leaves dry.

    Finely chop basil. Mix mayonnaise, mustard, lemon juice and cayenne in medium bowl. Set aside 1/2 cup for the crab cakes. Mix basil into remaining mayonnaise.

    :licklips:
     
  6. ~*Ash*~

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    These sound good too!

    24 lg. mushroom caps, cleaned
    1/3 c. butter, melted
    1 (6 oz.) pkg. frozen snow crabmeat, thawed or 1 can snow crabmeat
    3 tbsp. mayonnaise
    2 tbsp. minced green onions
    1 tbsp. horseradish
    1/4 c. dry bread crumbs
    1 tbsp. minced parsley
    1/4 c. grated Parmesan cheese

    Preheat oven to 375 degrees. Adjust rack to upper third. Brush mushrooms with melted butter. Place on ungreased baking sheet. Drain crabmeat, discard liquid and set meat aside.
    In a medium bowl, stir together mayonnaise and horseradish. Add bread crumbs, cheese, green onion and parsley. Stir until well mixed. Add crabmeat and toss with a fork. Mound 1 level tablespoon of the mixture into each mushroom. Bake for 5 minutes or until warm, then broil 4 inches from heat for about 1 minute or until light golden brown. Serve immediately.
     
  7. infatuous

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    Crab doesn't need recipes. Just dip that shit in butter and enjoy. If you have too much, the best thing to do is donate it to me.
     
  8. *Jani*

    Blinky

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    or me!!
     
  9. MRA

    MRA
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    mmmmm crab meat.....I may have to pick some up tonight
     
  10. Bernie

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  11. infatuous

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    So because of this thread, I ended up buying 4 king crab legs the size of baseball bats at Costco tonight. Me and the dog are having quite the feast. :lol:
     
  12. B!tch

    B!tch
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    So damn Nug-a-licious

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    How much are they to buy???
     
  13. infatuous

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    A lot! I got 4 legs for $68.00. :hsugh:
     
  14. B!tch

    B!tch
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    So damn Nug-a-licious

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    Are you kidding me??????
     
  15. B!tch

    B!tch
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    So damn Nug-a-licious

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    ... and are king crab the same as snow crab? :confused:
     
  16. infatuous

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    No, not kidding. And they aren't the same. King crabs are fucking massive. One leg was a meal. The crabs must be 3 feet across judging by the size of the legs.
     
  17. B!tch

    B!tch
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    So damn Nug-a-licious

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    The snow crab we have the legs are easily a foot and full of meat. They are super sweet.
     
  18. Shellie

    Team Suzuki

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    I have a recipe for warm crab dip if you are still interested and haven't mailed all the leftovers :p
     
  19. infatuous

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    That's pretty big for snow crab I think. How thick are they? These ones would be as big as your arm.
     
  20. sammy

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    ooooo is this the stuff with cheese on top?? mmmmmmm!!!!!!

    you guys are making me hungry

    or a cold crab dish that's mixed with heluva good dip from costo.. you can't go wrong for a fast snack mmmmmmmmm

    i want seafood............
     
  21. B!tch

    B!tch
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    So damn Nug-a-licious

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    yes please, we have a lot and we keep getting more for free! :muri:

    Definitely not that thick! :lol: But they are really meaty and so sweet!! :licklips:
     
  22. Scott

    rawr

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    yeah they're different. Did a quick search for comparison on size :lol:

    [​IMG]
     
  23. Shellie

    Team Suzuki

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    I shouldn't give you this recipe because of this comment:

    :kekeke:

    But I will just because it's you :kiss:

    11 oz cream cheese, softened
    1 small onion, finely chopped
    5 tbsp mayonnaise
    6 oz crab meat, flaked
    1/8 tsp garlic powder
    salt and pepper to taste
    1 loaf round, crusty Italian bread

    Preheat oven to 350. Combine ingredients in a medium bowl. Spread mixture into a 1 quart baking dish. Bake for 20 minutes. While the dip is baking, cut a circle in the top of the bread and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping. Remove crab dip from the oven and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet and bake for an additional 10 minutes. Serve hot.

    I've only used the bread bowl idea once when I was taking it to a potluck. Most times I just bake it the 20 minutes and serve with pita pieces or crackers.
     

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