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Started By
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Crab meat, what kind do you use?
Posted on 8/15/21 at 6:09 pm
Posted on 8/15/21 at 6:09 pm
What kind of crab meat do you use? Do you only use USA products? I saw at the store they have crabmeat from mexico (I’ve used on accident and it tasting fine to me). I just seen some guy on tiktok use crabmeat from a can (bumble bee brand). I never knew they had crabmeat in a can
6
Posted on 8/15/21 at 6:50 pm to The Dunder Mifflin
Never from a can.
Always from the deli counter where fresh seafood is sold. Claw/lump blend for gumbo. Backfin for crabcakes.
Lump or backfin for eating right out of the tub when wife is out of town.
I prefer US gulf. But South America is not a deal breaker. Nor is Thailand.
Always from the deli counter where fresh seafood is sold. Claw/lump blend for gumbo. Backfin for crabcakes.
Lump or backfin for eating right out of the tub when wife is out of town.
I prefer US gulf. But South America is not a deal breaker. Nor is Thailand.
This post was edited on 8/15/21 at 6:52 pm
Posted on 8/15/21 at 7:02 pm to The Dunder Mifflin
I try to only use domestic blue crab (Callinectes sapidus) and avoid Blue swimming crab (Portunus pelagicus) from Indonesia and Southeast Asia, as they often have a muddy off putting flavor.
I prefer backfin and claw because they are cheaper and claw meat has a distinct crab flavor that is not as sweet as lump.
I prefer backfin and claw because they are cheaper and claw meat has a distinct crab flavor that is not as sweet as lump.
Posted on 8/15/21 at 7:03 pm to Willie Stroker
Out the can seems gross. And the mexico or South American crabmeat was that bad
Posted on 8/15/21 at 7:32 pm to The Dunder Mifflin
Jumbo lump
Posted on 8/15/21 at 7:37 pm to The Dunder Mifflin
My sister in law makes corn and crap soup around the holidays with Bumblebee crabmeat. I honestly didn’t even know this was a thing or why she doesn’t just buy some frozen shrimp instead.
ETA: And yes it’s horrible.
ETA: And yes it’s horrible.
This post was edited on 8/16/21 at 2:32 pm
Posted on 8/15/21 at 8:59 pm to patnuh
Louisiana crab meat is the best
Posted on 8/16/21 at 12:38 am to The Dunder Mifflin
Fresh Gulf for me. No canned and no pasteurized.
Posted on 8/16/21 at 3:32 am to Gris Gris
I love craw meat for stuffed crabs and gumbo, it has such a crabby flavor. Lump for toppings or imperial, which is a forgotten but excellent dish.
Posted on 8/16/21 at 2:20 pm to andouille
quote:
I love craw meat for stuffed crabs and gumbo, it has such a crabby flavor. Lump for toppings or imperial, which is a forgotten but excellent dish.
Claw meat has great flavor. I use jumbo lump most often. Bought a quart of Pascal's Manale Rockefeller sauce. Putting it over some oysters and some jumbo lump this evening.
I love Imperial. I haven't made it in a long while. Bon Ton Café had a good version.
Posted on 8/17/21 at 3:22 pm to The Dunder Mifflin
I’ve bought a bushel of crabs on occasion just to eat that one time and peel the rest for the freezer.
Usually though, it’s peel the leftover crabs from a get together and freeze what’s left.
I do the same during crawfish season. Buy a sack just to peel for the freezer.
Usually though, it’s peel the leftover crabs from a get together and freeze what’s left.
I do the same during crawfish season. Buy a sack just to peel for the freezer.
Posted on 8/18/21 at 12:10 am to BigDropper
I’m allergic to the Asian stuff. Hives. Very odd.
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