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Old 12-15-2008, 06:47 PM   #1
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Cool ISO ways to prepare crab

Here we are in the height of crab season and I have no idea what to do with it besides steaming it and dipping in garlic butter. Any ideas?

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Old 12-15-2008, 06:48 PM   #2
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Can I be the first to say mail me some?
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Old 12-15-2008, 06:49 PM   #3
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Crab cakes!!!

Steam and then make crab salad!!

But..if it were me... I'd stick to steaming it and dipping it in garlic butter! That's the best.
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Old 12-15-2008, 06:50 PM   #4
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You pay for shipping and I'll mail you some
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Old 12-15-2008, 06:50 PM   #5
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PDS - you got a good recipe for crab cakes? Mine stinks, lol. They fall apart and all I taste is mayonnaise - bleh...
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Old 12-15-2008, 06:52 PM   #6
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Ingredients
  • Nonstick cooking spray
  • 1 egg, lightly beaten
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • Dash hot sauce
  • 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
  • 1/2 cup finely chopped red bell pepper
  • 1 scallion, including green top, finely chopped
  • 1 pound lump crab, picked over for cartilage
  • 3/4 cup dry bread crumbs
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Smarter Tartar Sauce, recipe follows
Directions
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.
Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
Smarter Tartar Sauce:
6 tablespoons nonfat plain yogurt
2 tablespoons mayonnaise
1 scallion, finely chopped
1/4 cup finely chopped sour pickles
1 tablespoon chopped capers
Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.


This is from another member! He sent it to me when I had no idea what to do.

Haven't had a chance to try it yet but, it sure sounds good.
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Old 12-15-2008, 07:00 PM   #7
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A good base stock for gumbo.....


Shrimp & Crab maybe....
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Old 12-15-2008, 07:10 PM   #8
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Thanks pds, that sounds wonderful!! I'm so excited now!! lol
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Old 12-15-2008, 07:13 PM   #9
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well..what time is dinner?
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Old 12-15-2008, 07:22 PM   #10
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Ha! I have to go to the store and get the ingredients first, lol.
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