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Started By
Message
What should I do with 8 oz blue crab claw meat (not frozen)?
Posted on 12/26/19 at 3:23 pm
Posted on 12/26/19 at 3:23 pm
I've searched the TD cookbook and most recipes call for lump meat and most recipes require 16 oz
TIA
TIA
11
Posted on 12/26/19 at 3:26 pm to nateslu1
Bend over and I'll show you
Posted on 12/26/19 at 3:27 pm to Tiger Ryno
quote:
Bend over and I'll show you
Posted on 12/26/19 at 3:30 pm to nateslu1
Put it on top of a steak
Posted on 12/26/19 at 3:32 pm to nateslu1
Make 1 - 8 oz crab cake
or
Make a little crab salad on top of an avocado
or
eat it with a pinch of salt and squeeze of lemon
or
Something like this (I have never made this recipe but I am sure you could wing it)
LINK
or
Make a little crab salad on top of an avocado
or
eat it with a pinch of salt and squeeze of lemon
or
Something like this (I have never made this recipe but I am sure you could wing it)
LINK
This post was edited on 12/26/19 at 3:36 pm
Posted on 12/26/19 at 3:49 pm to nateslu1
gumbo
Posted on 12/26/19 at 3:54 pm to nateslu1
Corn and crab bisque works nicely with the claw meat, but you need to sift thru it to remove shell fragments.
Posted on 12/26/19 at 4:35 pm to nateslu1
I had some veal piccata with crab meat in the sauce at a restaurant once. I don't have their recipe, but it was pretty good and probably didn't take more than 8 oz
Posted on 12/26/19 at 5:00 pm to nateslu1
Marinated crab claws if they are attached to the claw still.
Posted on 12/26/19 at 6:08 pm to nateslu1
Cajun crab dip is friggin good.
Posted on 12/26/19 at 7:18 pm to nateslu1
Any cream based crab soup will work fine with claw meat
Cut the recipe in half if needed
Cut the recipe in half if needed
This post was edited on 12/26/19 at 7:19 pm
Posted on 12/26/19 at 8:21 pm to nateslu1
Claw meat works perfectly fine as a substitute for lump. Some ppl are bothered by the brown pigment, or the slightly granular texture of claw meat. I find it a bit more flavorful. It can be crumbly. Use it wherever you want. Make four baby crab cakes as an appetizer, or an old school,hot crab dip. I love a good crab omelette, or toss it with a mustardy vinaigrette and eat it atop some butter lettuce with a nice Sancerre.
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