Okay..here's the thing. I bought way too much crab from a house vendor buddy of mine.
My expertise in the kitchen was quickly used up by making a crab omellete yesterday. I know..not very creative, but it was Good...and also very easy.
Now..how else can I put this delicious crab to use? Any great ideas out there?
Crab cakes are a dim memory, but I could try them again, I suppose. But how?
Many thanks, Pompano.mulegemichael - 3-31-2009 at 04:06 PM
fer gawds sake, pomp...gitta grip!....crab cakes are the VERY BEST with manuels crab....just mix in progresso bread crumbs, diced onion, a beaten egg
or two, asst seasonings with the crab meat until it's maleable...to the point where you can make a patty out of it.....sauteed in butter at a medium
heat for 4-5 minutes on both sides and you will experience pure bliss...trust me...and let me know...it's cold up here....but i'm eating razor clams
and native steelhead so all is not bad..Lindalou - 3-31-2009 at 04:15 PM
Roger, wish we could come over and just share the crab with you, but beings we can't here is a spicy crabmeat tostados recipe for you. 6 corn
tortillas, fried crispy, 1/4 cup red onion minced, 1/2 cup garlic minced 1 cup tomatoes diced and drained, 2 tbls cilantro minced, 2 cups cooked
crabmeat, shredded, 2 tbls. lemon or lime juice, 1/4 cup red bell pepper, chopped, 1cup lettuce, shredded, 1 can sliced black olives.
saute the onion in oil 3 minutes add the garlic tomatoes, cilantro, and crabmeant and cook for 5 min. Mix together the lemon juice bell pepper,
lettuce and oives, divide this mixture among tostadas. Top with the crab mixture and what ever condiments you like. Enjoy!
[Edited on 3-31-2009 by RichnLinda]Pompano - 3-31-2009 at 04:18 PM
Mike...I am gonna give that a try. Right after I get back from La Jungla. I may have to ask for help.
Hmm..razor clams and steelhead, hey? We might just swing wide a bit on the way home this spring.
If a 33ft motorhome slams into your kitchen, that would be us.
MMmmmmm..RichnLinda, just caught that great recipe you posted. Mil gracias! I'll copy it down now.
[Edited on 3-31-2009 by Pompano]DENNIS - 3-31-2009 at 04:19 PM
Roger....With the generous spirit we know you're blessed with, you could give "The Crabs" to all your neighbors.tripledigitken - 3-31-2009 at 04:29 PM
Try a Crab Louie Salad
Put together a Chef Salad with Hard Boiled Eggs, and whatever else you have with a big pile crab meat and pour some Louie Dressing over the top
(thousand island is close), toast up some Boleo slices, and a good Sauvinone Blanc!DanO - 3-31-2009 at 04:30 PM
Crab gazpacho, mmmmmmm.
2 lrg tomatoes, quartered
2 lrg tomatoes, diced
1 sm onion, quartered
1 sm onion diced
2 cucumbers, seeded and quartered
2 cucumbers, seeded and quartered
2 red bell peppers, quartered
2 green bell peppers, diced
1 tbl minced garlic
1 serrano chile, chopped
2 cups tomato juice, or more if thinner soup preferred
3 tbl lemon juice
3 tbl apple cider vinegar
1 1/2 tsp pepper
1 1/2 lb fresh crabmeat
Place the quartered veggies, garlic and serranos in a blender, blend until smooth, and strain through a fine sieve if tiny bits of pepper and tomato
skin bother you. Stir in the tomato juice, lemon juice, cider vinegar and pepper. Cover and refrigerate until thoroughly chilled (the longer the
better, to allow the flavors to blend) Divide the crabmeat and diced veggies among 8 serving bowls, pour gazpacho into bowls, and serve. I've tried
doing it with the crab and diced veggies passed around to allow folks to craft their own bowl, but the crab distribution always ends up less than
fair.bajajudy - 3-31-2009 at 04:31 PM
The very best recipe for crab cakes is on the Bay Seasoning tin if you can find some!
[Edited on 3-31-2009 by bajajudy]Pompano - 3-31-2009 at 04:37 PM
Quote:
Originally posted by DENNIS
Roger....With the generous spirit we know you're blessed with, you could give "The Crabs" to all your neighbors.
Thanks, Dennis..But I beat you to it this morning. Already gave the nieghbors some earlier....but liked your idea so I just went back over and had
Anita take this photo of Tap and I. He's happy and a little tickled that I gave him the crabs.
. elizabeth - 3-31-2009 at 04:41 PM
Here's my favorite:
Saute the crabmeat lightly with some diced white onion, serrano pepper, tomato, and cilantro. Stuff in roasted and peeled poblano peppers. Do not
batter them. Serve them on a bed of avocado and tomatillo salsa, and top with some crema!DENNIS - 3-31-2009 at 04:52 PM
Quote:
Originally posted by Pompano
He's happy and a little tickled that I gave him the crabs.
Yes...I can see his right hand at work wondering what the heck is going on.
