Crabs?

Discussion in 'Food & Cooking' started by pepper grind, Sep 26, 2015.

  1. pepper grind

    pepper grind

    Messages:
    232
    Likes Received:
    11
    Exp:
    I Just Like Food
    Frozen king are cheap right now, and I'd like to evolve beyond melted dipping butter w/ garlic roast mashed potatoes for a change.

    I was considering some sort of pasta in a creamy sauce. What do you think? Is it too rich?

    Last time I used crab was in a croquette and I felt like I could've accomplished the same result with cheap canned tuna. It was still good, but everything else overwhelmed the flavor of the fish.

    Do you have a favorite crab recipe?
     
    jr home chef likes this.
  2. chefbuba

    chefbuba

    Messages:
    2,238
    Likes Received:
    516
    Exp:
    Retired Chef
    Last edited: Sep 26, 2015
  3. pepper grind

    pepper grind

    Messages:
    232
    Likes Received:
    11
    Exp:
    I Just Like Food
  4. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    I like crab cakes, but the delicate flavor of the seafood can get lost in all the crumbs/breading. (Bought some lobster cakes at the market and served them with asparagus, but the cakes had little to no seafood & way too much breading. Inedible for me.)

    Some suggestions/ideas:

    Crab salad nicoise

    Avocado stuffed with crab salad

    Crab/shrimp louis

    Quiche, egg foo young or asian seafood pancake

    Seafood/Low country boil

    Seafood crepes or enchiladas

    Seafood lasagna

    Lobster rolls using crab instead

    Top a slice of watermelon with a seafood salad

    Crab/avocado cocktail

    Cioppino or crab bisque

    I like the combo of seafood and pasta (angel hair, crab, olive oil, garlic, white wine, lemon juice/zest & Gremolata). You might add some artichoke hearts.  Here's an idea to play around with

    http://www.foodiecrush.com/2014/03/crab-spaghetti/
     
    Last edited: Sep 26, 2015
  5. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    Well here in Texas, chefs seem to fry everything. I have to admit. Yesterday I was at the opening of our State Fair (biggest in US) working on future plans and I was one of the people who plopped down $30. bucs for Chicken fried lobster. I got to tell you, it was pretty darn good. I know the fella and he had predicted a couple of hundred a day for a few days, and he was sold out of it all quickly. Could be done with crab, no?

    http://www.guidelive.com/food-and-d...texas-fried-lobster-alligator-bacon-margarita
     
  6. koukouvagia

    koukouvagia

    Messages:
    7,379
    Likes Received:
    612
    Exp:
    Home Cook
    Nothing beats steamed crab with drawn butter... why do they call it drawn by the way? It's just melted butter. But for a twist you could do flavored butter like garlic or chive or saffron.

    You could do a crab salad with fresh fennel, roasted red peppers and aioli.

    For pasta I've made cannelloni stuffed with crab and baked covered with bechamel.
     
  7. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    @Koukouvagia,

    actually drawn butter is melted butter that has separated. There are the milk solids on the bottom and in the middle is the clarified butter and some whey on top. You skim off the whey and then draw out the clarified part leaving the milk solids on the bottom. That clear butter is known as drawn. Melted is just that, it has the whey and milk solids.

    for what it's worth
     
    Last edited: Sep 26, 2015
  8. pepper grind

    pepper grind

    Messages:
    232
    Likes Received:
    11
    Exp:
    I Just Like Food
    A have at least 3 options open here, being as I live alone and we are talking about a pound and a half of legs for $18. Can you believe it?
    Here you can't even get a pound for under $25.

    Love, love, LOVE the idea of a crepe! I haven't had much success with making them as good as my pops, but what a delicious combination idea.

    Your pasta suggestion sounds easy enough, and I'm a huge fan of the texture of angel hair (it only goes by the name of spaghettini here in BC.)

    Would a little cream cheese addition or some dill be too distracting? I don't want to overdue it but one time I had this weird dish that was half a crab shell stuffed with the meat and then baked with cream cheese. No idea what it was called, but.it was sooo good!

    I just don't want to go overboard.
     
    Last edited: Sep 26, 2015
  9. pepper grind

    pepper grind

    Messages:
    232
    Likes Received:
    11
    Exp:
    I Just Like Food
    I'm a little too clumsy to deep fry anything, but must admit it sounds like something worth traveling to Texas for.
    Did you try the margarita?
     
  10. pepper grind

    pepper grind

    Messages:
    232
    Likes Received:
    11
    Exp:
    I Just Like Food
    I do love my garlic butter dipper, but it has become too comfortable. That cannelloni sounds very tempting though... Instead of stuffing those shells, what if I put the crab inside some ravioli? I have a pretty decent pasta maker...
     
  11. pepper grind

    pepper grind

    Messages:
    232
    Likes Received:
    11
    Exp:
    I Just Like Food
    I had no idea! Haha!! I also thought it was just melted butter with some garlic so that's how I do it. Never noticed a difference between mine and the restaurants, but now that you mention it, maybe my texture is off.
     
  12. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    There used to be a restaurant here called The Magic Pan.  They made the best seafood, creamy chicken, dessert crepes etc.  The sauce reminded me of this Mornay sauce:

    http://townandcountrymarkets.com/blog/seafood_crepes_with_mornay_sauce/

    My local market carried prepared crepes in the Produce section next to the strawberries.  Play with the idea, and adjust it to your taste.

    An oldie(?), but goodie was

    Crabby Melts.  Spread crab salad (mayo, celery, Paprika - or whatever you like) on toasted open-faced English Muffins.  Top with shredded cheese (i.e. Swiss,  or whatever you like).  Place under broiler until cheese is melted.  Serve with asparagus or chips on the side.  Easy quick bite..
     
    Last edited: Sep 27, 2015
  13. grande

    grande

    Messages:
    855
    Likes Received:
    30
    Exp:
    Sous Chef
    With king crab legs, I always cut the top off the shell, then you can coat it with garlic butter or whatever an gratinee it right in the shell. I could see a mornay or just a little parm working in that way too.
     
  14. mgm0

    mgm0

    Messages:
    93
    Likes Received:
    17
    Exp:
    Sous Chef
    I had some rice vermicelli with garlic and crab, wrapped in betel leaves and steamed. . The menu said that it was betel leaves, but the flavor was not as intense. I am guessing here, but maybe it was a mistranslation and this were wild pepper leaves(Bai Cha Plu) and not betel leaves(Bai Plu, cousins). They served it with drawn butter. It was a revelation. Seriously good.  
     
  15. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    Your post reminded me of rice paper/spring roll wrappers - filled with vermicelli, crab, avocado, greens of choice, etc.  Serve with a dipping sauce, peanut or whatever you like or have on hand.
     
  16. pepper grind

    pepper grind

    Messages:
    232
    Likes Received:
    11
    Exp:
    I Just Like Food
    Sounds a lot more visually appealing than the "smack with a rolling pin until the meat comes out" approach I was considering.
     
  17. pepper grind

    pepper grind

    Messages:
    232
    Likes Received:
    11
    Exp:
    I Just Like Food
    I've never tasted either one, but I bet it would make a wonderful twist on the popular butter leaf lettuce wrap we often enjoy here to serve as you mentioned.
     
  18. pepper grind

    pepper grind

    Messages:
    232
    Likes Received:
    11
    Exp:
    I Just Like Food
    Summer salad rolls? I've only ever had them with prawn, lettuce and bbq pork but do love them.
     
    Last edited: Sep 29, 2015
  19. pepper grind

    pepper grind

    Messages:
    232
    Likes Received:
    11
    Exp:
    I Just Like Food
    I've decided on the lemon gremolata suggestion. My question to all you chefs out there is that I have read chicken broth is passable as a substitute for white wine in most recipes. I don't quite understand this because of the opposing flavors both offer, so has anyone attempted this or come up with an even better concoction to emulate wine?
     
  20. dagger

    dagger

    Messages:
    614
    Likes Received:
    12
    Exp:
    Can't boil water
    speaking of crab how you feel about that Imitation crab meat, not the can stuff ones sold in the packs. I bought 3 packs of the stuff in Bjs to use in making crab meat rangoon. I hear it's a kind of flounder that swims in the artic and the red color is added during processing. My sister said if you want crab go to main
     
    Last edited: Oct 2, 2015