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Old 02-17-2007, 07:20 AM   #11
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Crab omelet.

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Old 02-23-2007, 10:54 AM   #12
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What kind of crab are we talking about here?

Blue crab? Alaskan King? Dungeness?

If you've got a ton of king crab lying around, I echo the sentiment to just eat it as-is, maybe with a hint of melted truffle butter if you want to jazz it up.

Likewise, if you've got a lot of Dungeness crab claws lying around, I'd just serve them over ice, accompanied by something pucker-inducing, like a good strong horseradish sauce or other bitter item.

Being from Maryland, I see no end to the uses of surplus blue crab, although it's unfortunately not a conundrum I run into very often.

Off the cuff, if I had it lying around *today*, this is what I'd try with it. Note that I have NOT ever tried/eaten this before, use at own risk:

-Make batch of Parmesan crisps
-Slice some good flavorful ham (or open a package, if slicer-deprived, like me)
-Toss crabmeat in a bit of lemon juice, fresh tarragon, finely diced onion, tartar sauce, melted butter, coarse salt & pepper, Worcestershire, and paprika. (ALWAYS taste mixture before committing primary ingredient to it, in this case, the crab)

Lay thin strip of ham on Parmesan crisp, add dollop of crab mixture, and serve.

Now, I'm a wacko with my eye-droppers in the kitchen, and I'd probably go adding a droplet or two of either something sweet (Grand Mariner) or something bitter (Red Scottish Ale) to the top of each.....crab thing. I'm also nuts, so no need for you to do this.

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Old 02-23-2007, 11:37 AM   #13
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I read this wrong. I thought you boiled them after you got the legs out of the freezer. Surely they were cooked before they were frozen.

Confused again!

LOL, I've never had that problem, either. Our crab is always finished.
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Old 02-23-2007, 11:57 AM   #14
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Originally Posted by Andy M.
Make spring rolls.
LOL! Took the words out of my mouth!


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