What to do with the pound of crab that I didn't use at Christmas?

[kathleen]

I have a pound of jumbo crab meat that I didn't use for crab cakes at Christmas. Need to use this week or next. Thinking of just doing crab cakes but we just had them. Any other ideas? Something somewhat kid friendly.

Thanks

Kathleen

 

[luisa_calif]

Crab Salad?

 

[luisa_calif]

See Meryl's suggestion at #17342, Brioche Crab Melts?

 

[orchid]

I love this Shrimp Newburg from Cooking Light. It uses 1/2 pound lump

crab. I use smaller shrimp than the recipe calls for and only 1 pound. The smaller shrimp just seem to "fit" better. This is a delicious and super easy recipe and it feels really special.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223578

 

[dawn_mo]

I just made a seafood chowder/bisque the other day and it was fab.

I had leftover shrimp, cod, and crabmeat. Made a basic bisque recipe and added the seafood and a couple cans of clams, then decided that I didn't want to puree all that good seafood, so I added a couple red potatoes diced very small. It was delicious and I am already craving it again. I served it with some crispy homemade croutons.

 

[meryl]

See my post above: Brioche Crab Melts

http://eat.at/swap/forum1/142507_To_check_out_Brioche_Crab_Melts

 

[meryl]

Ah, thanks, Luisa - didn

 

[meryl]

My fingers slipped! - Didn't notice you had posted the link already.

 

[marianne]

Here's a link to a killer deviled crab recipe that I posted last year. You can make crab cakes, or

crab balls or stuffed crab shells, all baked in the oven, or bake a crab au gratin dish with it. I promise you it will be wonderful!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=114212

 

[heather_in_sf]

Deviled Eggs with Crab, a local restaurant makes them, I'll look for the string we wrote about them.

 

[heather_in_sf]

Found it! Thanks to Susan in Kentfield!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=120142

 

[dawnnys]

Hot Crab Dip? REC inside

1/2 pound crabmeat
8 ounces cream cheese, softened
1/2 cup sour cream
2 Tbs mayonnaise
1 Tbs lemon juice
1-1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 Tbs milk
1/4 cup cheddar cheese, grated
pinch salt
1 clove garlic
paprika, for garnish

Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard, salt, and garlic until smooth. Add enough milk to make mixture creamym then stir in 2 tablespoons grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees F until mixture is bubbly and golden brown on top, or about 30 minutes.

Serve with crackers. Makes about 4 cups dip.

 

[florisandy]

Rec: Crab Louie on Belgian Endive. I think the kids might like this

with the Thousand Island or Russian dressing and you don't have to fuss serving on endives. This recipe would serve four (1 lb.) using my method.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=104219

 

[kathleen]

Wow. So many ideas.

I really like the crab melt one. Think my guys would like that although maybe a dip for football on Sunday. Of course, our team has a bye week.

Being from Maryland, I have my own crab cake recipe that has served me well.

Thanks so much.
Kathleen