Crab

[Duer 157099]

Dungeness, to be precise. Since they've come in season I've had a few, and everytime I just crack, peel and eat. But today I harvested the meat from the bodies and have about a cup that I'm thinking I should do something with besides just scarf it up. I still have the legs for that!

Something simple but that would really highlight the tastiness of this crab? Ideas?

I don't want to have to go out for supplies so it would have to be done with the sort of basics that are usually on hand.

[Lucinda]

1. I would probably go for a wrap or taco...but I'm in quick casual food mode

Bumping for more creative solutions...

[Retrograde]

2. Crab cakes and crab crepes

Crab cakes: Mix crab meat with bread crumbs, eggs, a bit of onion if you like, maybe some Worcestershire sauce. Mold by hand into small patties and fry until done.

Crab crepes: have your SO make crepes (hey, it works for me), then fill them with crab meat and heat. If you want to make a nice sauce for them that's fine - I like a simple white sauce with either curry powder or mushrooms.

My absolute favorite dinner, though, is the first crab of the year, a simple salad, some sourdough and a crisp California white. It doesn't get any better than that.

[Duer 157099]

5. Crab cakes is probably what I'll do this time

Never made them, I'll wing it on the proportions. No mayo eh? Seems like it should have a little mayo in there too.

:thumbsup:

[grasswire]

3. here's my favorite recipe for crab...although I know you don't have enuf right now

..............

Dungeness Crab Hash with Meyer Lemon Caper Sauce -- hot or cold as a crab salad.

About one and a half pounds of lump crab meat (I had two crabs, under four pounds.)

juice of one Meyer lemon

1/2 or 2/3 cup best foods mayo (depending on how much you like mayo)

1 T powdered sugar (trust me on this -- it enhances the crabbiness taste factor)

1/4 cup diced red bell pepper

1/4 cup thinly sliced scallions

1/4 cup minced parsley (I used flat leaf Italian)

3/4 cup soft bread crumbs (I used sourdough)

Very gently fold together the ingredients.

Melt 4 T butter in a large skillet or saute pan on medium heat. With a large spoon, drop the crab mixture into the pan in six big mounds. Sort of like crab cakes, but these won't hold together like crab cakes. The reason to keep them separate is to maximaze buttery surface and minimize stirring and turning.

In a small saute pan, melt another 4 T butter. Add another 2 T of sliced scallion and 2 T capers plus caper juice. A grind of black pepper. Simmer on low heat while crab cooks.

Turn the crab just once, when it is lightly browning about the edges. You want it to be hot all the way through and lightly browned, but not overcooked. I would estimate five minutes or so for the cooking time.

Be sure to taste the crab mixture before making it into cakes if there's any possibility that you would rather eat it as a cold salad. It's just delish either way.

Serve two mounds on a plate with some sauce spooned over

[Duer 157099]

4. I like this idea. When I have all those ingredients, I'll try it

nice tip about the powdered sugar, I'll be sure to leave that in.

That mixture sounds like it would go nicely on a piece of sourdough bread and then popped under the broiler, an openfaced sandwich.

[pengillian101]

6. This is my go-to favorite for leftover crab.

Crab Bisque (slightly revised**)
Filed under: Seafood, Soup

Serving Size : 4

2 tablespoons butter

1 teaspoon onion — dehydrated or fresh

1 tablespoon fresh parsley — chopped

1 1/2 cups crabmeat — lump or canned

2 tablespoons flour

2 cups chicken broth

2 cups half and half (**note – original Newick’s recipe used 2 cups light cream)

pinch cayenne

salt — to taste

Melt butter and add onion and cook slowly until golden. If using dehydrated onion, rehydrate first in warm water. Add the crab and parsley and cook over low, stirring constantly about 4 minutes. Add flour and stir to blend and cook for 3 minutes. Stir in broth and simmer 20 minutes with pan partially covered. Add cream and cayenne. Heat and salt to taste.

- – - – - – - – - – - – - – - – - -

Per serving: 287 Calories; 22g Fat (68% calories from fat); 14g Protein; 9g Carbohydrate; 100mg Cholesterol; 1035mg Sodium

NOTES : This recipe comes from one of the most frequented seafood restaurants in the Portland Me/ Portsmouth NH area called

“Newick’s.”

[pengillian101]

7. Here's another recipe for crab cakes that I really like a lot.

December 22, 2009

Spicy Crab Cakes
Filed under: Seafood

20 saltine crackers

2 cups crabmeat, drained well

4 teaspoons Worcestershire sauce

At least 1/8 teaspoon liquid hot pepper seasoning

3 tablespoons chopped parsley

1½ teaspoons prepared mustard

3 tablespoons mayonnaise

1 egg

3 tablespoons butter

Chopped parsley

Lemon wedges

Cooking Instructions:

Finely crumble crackers into a bowl to make about 1 cup crumbs. Flake crabmeat into bowl with crumbs. Add next 5 ingredients and mix until blended. Add egg and stir until mixture is well blended. Shape into 8 patties and fry over medium heat in 2 tablespoons of butter. Cook until browned, about 3 minutes; add remaining butter, turn and cook until browned. Sprinkle with chopped parsley and serve with lemon wedges. Yield 8 patties (4 persons).

[pengillian101]

8. Here is another that sounded good, but un-tried by me..

“EXTRA YUMMY CRAB CAKES”
Filed under: Seafood

2 pounds lump crab meat

2 eggs, beaten

3/4 cup saltines, crushed

1/2 small onion, diced

1/3 cup green pepper, diced

2/3 cup milk

1 teaspoon dry mustard

1/4 teaspoon white pepper

1/4 teaspoon cayenne

1 tablespoon fresh parsley, snipped

Canola oil

Mix eggs, saltines, onion, green pepper, milk, mustard, white pepper, and cayenne. Gently add crab meat and parsley. Shape into patties. Cook in oil until brown on both sides. Drain and serve.

[Warpy]

9. Crabmeat stuffed white fish fillets

Roll, garnish with a veloute and sprinkling of grated cheese, bake until bubbly, broil for a few seconds to toast the top.

Heavenly, and doesn't use anything except what's usually on hand.