- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
I have 1 lb of lump crabmeat. What to do with it?
Posted on 1/6/13 at 9:45 am
Posted on 1/6/13 at 9:45 am
Bought some a few weeks ago and I need some ideas.
10
Posted on 1/6/13 at 9:46 am to Ray Finkle
quote:
Bought some a few weeks ago and I need some ideas.
Eat it with w fork
Posted on 1/6/13 at 9:52 am to Ray Finkle
I'd make cakes.
Posted on 1/6/13 at 9:53 am to Ray Finkle
I'ma fan of cream cheese, cocktail sauce, and crab meat dip/spread thingy. Mash out the cream cheese, make a good homemade cocktail sauce witha bunch of horseradish and spread on top. Cover with your crab meat then eat with ritz or similar.
It's kind of low-rent, but you can crack out on it and demolish the whole thing.
If you want a little more high brow try an Imperial or somthing similar.
Imperial
It's kind of low-rent, but you can crack out on it and demolish the whole thing.
If you want a little more high brow try an Imperial or somthing similar.
Imperial
Posted on 1/6/13 at 9:55 am to Ray Finkle
Posted on 1/6/13 at 9:59 am to Gaston
quote:
I'd make cakes.
Posted on 1/6/13 at 10:32 am to Ray Finkle
Crab & Brie Soup
1/2 stick butter
8 gumbo crabs (small hard-shell crabs)
1 medium onion, cut up
1 medium carrot, cut up
3 ribs celery, cut up
1 clove garlic, crushed
2 bay leaves
1/4 cup brandy
1 cup white wine
1 quart heavy whipping cream
1/2 cup butter
3/4 cup flour
8 oz. Brie cheese, rind removed
1/4 tsp. salt
1/8 tsp. white pepper
1/2 lb. jumbo lump crab meat
Pinch cayenne
1. Heat the butter in a heavy kettle over medium.
2. Add the onion, carrot, celery, garlic, and bay leaves, and continue to cook until the vegetables soften.
3. Add the brandy. Bring it to a boil, then carefully touch a flame to it. After the flames die down, add the wine and bring that to a boil. After a minute or two, add two quarts of water and bring to a simmer. Keep the simmer going for about a half-hour.
4. Strain the soup and add the cream. Return to a simmer.
5. Heat the butter in another saucepan and stir in the flour. Make a blond roux, and whisk into the soup pot.
6. Slice the Brie into small pieces and add it to the pot. Stir until the cheese melts in completely. Add salt and pepper to taste.
7. Right before serving, put the lump crabmeat in the bottom of the bowls, and ladle the hot soup over it. Sprinkle a very little cayenne over it and serve.
1/2 stick butter
8 gumbo crabs (small hard-shell crabs)
1 medium onion, cut up
1 medium carrot, cut up
3 ribs celery, cut up
1 clove garlic, crushed
2 bay leaves
1/4 cup brandy
1 cup white wine
1 quart heavy whipping cream
1/2 cup butter
3/4 cup flour
8 oz. Brie cheese, rind removed
1/4 tsp. salt
1/8 tsp. white pepper
1/2 lb. jumbo lump crab meat
Pinch cayenne
1. Heat the butter in a heavy kettle over medium.
2. Add the onion, carrot, celery, garlic, and bay leaves, and continue to cook until the vegetables soften.
3. Add the brandy. Bring it to a boil, then carefully touch a flame to it. After the flames die down, add the wine and bring that to a boil. After a minute or two, add two quarts of water and bring to a simmer. Keep the simmer going for about a half-hour.
4. Strain the soup and add the cream. Return to a simmer.
5. Heat the butter in another saucepan and stir in the flour. Make a blond roux, and whisk into the soup pot.
6. Slice the Brie into small pieces and add it to the pot. Stir until the cheese melts in completely. Add salt and pepper to taste.
7. Right before serving, put the lump crabmeat in the bottom of the bowls, and ladle the hot soup over it. Sprinkle a very little cayenne over it and serve.
Posted on 1/6/13 at 10:36 am to jmcs68
That crab and Brie looks delicious but I'd have to go buy most of that stuff.
Posted on 1/6/13 at 10:39 am to Ray Finkle
quote:
That crab and Brie looks delicious but I'd have to go buy most of that stuff.
I have never made it, but have been wanting to try it. I'm a soup/gumbo kinda girl...maybe a corn & crab bisque?
Posted on 1/6/13 at 10:55 am to jmcs68
I've made the bisque before. Delicious! Have any recipes for it?
Posted on 1/6/13 at 10:57 am to Ray Finkle
Crab Au Gratin?
Posted on 1/6/13 at 10:59 am to Ray Finkle
1 egg
1 lb lump crab
1 table sp breadcrumbs
seasoning blend and extra black pepper to taste
mix, make into 1 inch thick cakes and saute' until browned. Enjoy.
1 lb lump crab
1 table sp breadcrumbs
seasoning blend and extra black pepper to taste
mix, make into 1 inch thick cakes and saute' until browned. Enjoy.
Posted on 1/6/13 at 11:00 am to Ray Finkle
First thing is first. You need to pick through the crab to make sure there are no shells. If it is lump, then there is probably a decent amount left. Make sure your hands are very clean and slice a lemon to continuously moisten your hand with. Will help keep the crab sexy
Posted on 1/6/13 at 11:20 am to Caplewood
quote:
Will help keep the crab sexy
:swoon:
Posted on 1/6/13 at 11:29 am to Darla Hood
quote:diff. in men and women,,, his post made my stomach growl...
:swoon:
Posted on 1/6/13 at 11:33 am to Ray Finkle
Because of the small amount of crab, if you decide to go with P'mans Au Gratin recommendation pick up a lb of nice sized shrimp to add to the crab to stretch it out a bit. Throw in a bit of dry sherry to the sauce to accentuate the flavors of the mixture.
Posted on 1/7/13 at 8:36 am to Ray Finkle
West Indies Salad on crackers.
Posted on 1/7/13 at 8:41 am to Ray Finkle
quote:
Bought some a few weeks ago
Throw it out... has a very short shelf life
Posted on 1/7/13 at 8:53 am to nikinik
quote:
West Indies Salad on crackers.
/thread
Posted on 1/7/13 at 10:24 am to Ray Finkle
Would have been great added in last minute to my cream of asparagus soup (pic in yesterday's wfdt thread).
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News