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Started By
Message
favorite thing to do with lump crab meat?
Posted on 12/29/17 at 5:03 pm
Posted on 12/29/17 at 5:03 pm
got a container full
17
Posted on 12/29/17 at 5:05 pm to Mariner
On top a filet or NY strip.
Thick seafood gumbo or stew.
Thick seafood gumbo or stew.
Posted on 12/29/17 at 5:07 pm to Mariner
Crab cakes.
Posted on 12/29/17 at 5:07 pm to Mariner
eat it
Posted on 12/29/17 at 5:07 pm to Mariner
Eat it.
No, seriously. It's really good, really expensive meat. You should eat some plain or on a simple cracker.
Feel free to make some really crab heavy crab cakes as well. Will blow away the mealy cakes you've had in restaurants your whole life.
No, seriously. It's really good, really expensive meat. You should eat some plain or on a simple cracker.
Feel free to make some really crab heavy crab cakes as well. Will blow away the mealy cakes you've had in restaurants your whole life.
Posted on 12/29/17 at 5:07 pm to cj35
lump crab meat gumbo
Posted on 12/29/17 at 5:22 pm to Mariner
I love to order fish topped with it with a lite sauce when at restaurants.
Posted on 12/29/17 at 5:30 pm to Mariner
Make crabmeat ravigotte with Galatoire's recipe.
Posted on 12/29/17 at 5:57 pm to Mariner
Eat it plain or make Kani Su.
Posted on 12/29/17 at 6:08 pm to Mariner
Open container, eat.
Posted on 12/29/17 at 6:21 pm to ragincajun03
quote:
On top a filet or NY strip
No. Terrible use of two great food products.
I made some crepes recently with some that were great.
Posted on 12/29/17 at 6:45 pm to Mariner
Eat it
Posted on 12/29/17 at 6:50 pm to Mariner
Ravigote or on a cracker with squeeze of lemon
Posted on 12/29/17 at 7:04 pm to Mariner
west indies salad style
Posted on 12/29/17 at 7:27 pm to Mariner
Make crab enat au gratin per Commander's Palace recipe..
Posted on 12/29/17 at 7:55 pm to geauxpurple
Least flattering thing about galatoires
Posted on 12/29/17 at 8:06 pm to Mariner
It's great in an omlet. Also great as the protein in eggs benedict.
Posted on 12/29/17 at 9:45 pm to Mariner
Blonde etouffe with heavy whipping cream on top of an aged ribeye.
Posted on 12/29/17 at 10:22 pm to tigernchicago
I’ve never seen Crabmeat au gratin at Commander’s — do you mean crab imperial?
This post was edited on 12/29/17 at 10:23 pm
Posted on 12/30/17 at 12:59 am to Mariner
I love it in a lemony basil mayonnaise like Upperline served years ago
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