I have a 16 ounce can ofjumbo lump crab meat and need a recipe to use it in. I would like it to be something hot, so a casserole or soup of some sort would be great.
Thanks.
Jim, Donna, Kimberly and Kameron and Abby the black lab 2004 Gulfstream Conquest 30bhs Ford F350 SRW 6.0 Power Stroke Crew Cab
1/2 lb. fresh okra
Vegetable cooking spray
1 tsp. vegetable oil
1 c. chopped onion
1 c. chopped celery
1/2 c. chopped red bell pepper
1 tbsp. minced Jalapeno pepper
2 cloves garlic, minced
3 (10 1/2 oz.) cans no-salt-added chicken broth
2 tsp. Creole Seafood Seasoning
1/2 lb. unpeeled, medium size fresh shrimp
2 bay leaves
1 pt. Standard oysters, drained
1 16 oz. can Lump Crab meat
2 c. hot, cooked long-grain rice (cooked without salt or fat)
Wash okra and drain well. Remove tip and stem ends; cut okra into 1/4-inch slices, and set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add onions and next 4 ingredients; sauté 5 minutes. Add okra; cook 2 minutes. Add broth, Creole Seafood Seasoning, and bay leaves; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Peel and devein shrimp. Add shrimp crab meat and oysters; cook 4 minutes. Discard bay leaves. Serve gumbo over rice. Yield: 4 servings (about 241 calories per 1 3/4 cups gumbo and 1/2 cup rice). Protein 13.8; fat 2.9; carbohydrate 36.3; cholesterol 69; iron 5.3; sodium 263; calcium 140.
2004 Dodge Ram 3500 2WD Dually Quad Cab
5.9 L HO Cummins Turbo Diesel
Carraige Cameo LX1 F32RLS
Dave & Judy
Texarkana, Texas
Jim, if you can't decide what to do with it, just send it to me. I'm sure to think of something, and would be glad to take it off your hands...
What's that? You want to keep it? Oh well, my luck!
Try crab casserole:
1 lb.can artichoke hearts, well-drained
1 lb. crab meat, drained and picked over
1/2 lb fresh sliced mushrooms
2 TB butter
2 tsps Worcestershire sauce
1/2 cup dry Sherry
1 1/2 cups medium-thick white sauce (Bechamel), salted and peppered to taste
2 TB each, grated Parmesan cheese and dry bread crumbs mixed for a topping
Put the artichokes hearts in a buttered shallow baking dish. Arrange the crabmeat over them. Saute the mushrooms in butter for 5 min. and scatter over the crab.
Mix the Sherry and the Worcestershire sauce to the white sauce and pour over the mixture. Sprinkle with the crumb mixture and a little paprika if you have it. Bake for 20 minutes at 375 F. Garnish with parsley if you wish. Serves 4.
Jerry's Seafood Restaurant in Seabroook MD makes something called a "Crab Bomb." They have people standing in line to get it.
I asked the waitress for the recipe and she said, "Take a pound of crabmeat, mix in mayonnaise and Old Bay seasoning, form in a ball, and bake for 15 minutes."
They are truly AWESOME. Of course, they use backfin crab meat, but lump will do.
Earl and Nancy
Merlot the Wonder Cat!
2007 Holliday Rambler Augusta 293TSC, towing a 2007 Chevy Malibu LTZ
Hanover Vegetables makes a good Maryland Crab soup....you can find it in the frozen section....make that and then add the crab meat...I like it...the wife thinks its a little spicy for her....enjoy
Mark and Dot
1999 Shasta 300FL
2004 Chevy 2500HD Duramax 4X4 C/C SB
16k PullRite Slider/Prodigy
This is the best, bar none, hands down, just look at the stuff that goes in it!
1 lb. Maryland jumbo lump crab meat
1 tablespoon fresh parsley
2-3 teaspoons Old Bay Seasoning
half of a stick of butter
2 pints heavy whipping cream
1 quart of half and half
cornstarch
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 pint of milk
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.
Nothing is Idiot Proof to the Sufficiently Motivated Idiot!
Alan & Betty
2000 27' Trail-lite by RVision
2003 RAM 3500 Quad Cab LWB SLT, 5.9L Cummins HO, 6sp HD Man, 3.73r
Honda EU3000is
For something real fast and easy I would recommend a pound of pasta, a jar of Alfredo sauce, some sauteed vegies and your lovely can of crab meat. Yum, yum!!
Jim take a look at this website. Its the site for the Phillips Seafood Restaraunt chain out of Baltimore. If you asked me, I would say they have the BEST crabcakes around. Anyway, there are lots and lots of seafood recipes as well as their premium crab cake recipe on here.
This is fast easy and good, but may have to substitute some seasonings if they are not available.
Tony Chacherie's
Corn Crab Bisque
1/2 cup Tony Chacherie's white gravy mix
2 cups milk
2 cups water
1/4 cup butter or margarine
1(15 oz.) can cream style corn
2 tbsp. chopped green onions
Tony Chacherie's Original Seasoning (to taste)
1/3 lb. lump crabmeat (or crawfish)
1) In a saucepan, whisk Tony Chacherie's white gravy mix, milk and water. Bring to a boil, stirring frequently.
2)Reduce heat to a simmer. Add butter, corn, green onions, Tony Chacherie's Original Seasoning and seafood. Stir gently to combine. Cook 1 minute. Yields 4-6 servings.
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