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Recipe Series

Crab Meat

Crabs of all types are among the most delicious crustaceans. Most commonly found are blue claw crabs, a hard shell crab. Once cleaned, their meat can be cooked, and then pulled from their shells. All commercial crab meat is packed into containers for sale. During the warmer months, soft-shell crabs in are season, and can be eaten whole (once cleaned). Other types of crab include King Crab, Dungeness Crab, and Stone Crab. 

Source

Worldwide.

Forms

Lump, Jumbo Lump, Whole, Legs, Claws.

Taste

Salty, sweet

Texture

Meaty, firm, moist.

Nutrition

.9g fat per cup

98 calories

21 g protein

114 mg cholesterol

466 mg sodium

Cooking

Steamed, fried, boiled. 

Recipes

Crab Cakes

Print Recipe
Cook Time 1 hour 15 minutes
Servings 4

Ingredients
  

  • 2 slices white bread
  • 1½ cup milk
  • 1 lb. fresh lump crab meat
  • ¼ cup onion minced
  • ¼ cup fresh parsley
  • 1 tsp Worcestershire or high quality soy sauce
  • salt & pepper to taste
  • ¼ cup (or ½ stick) butter

Instructions
 

  • Soak the white bread in the milk until softened, about 5 minutes.
  • Add it to a bowl along with all the remaining ingredients except the butter.
  • Shape into four large or eight small patties and refrigerate for one hour or more.
  • Heat the butter over medium-high heat and a 12-inch skillet when the foam subsides, cook the crab cakes until lightly browned on both sides, turning once, very gently.
  • The total cooking time will be about 12 minutes.

Linguine with Crab Meat & Garlic

Print Recipe
Cook Time 30 minutes
Servings 4

Ingredients
  

  • ½ cup fruity olive oil
  • 1 tbsp garlic minced
  • 1 dried hot red pepper to taste
  • 1 cup lump crab meat
  • salt & pepper to taste
  • ½ cup dry white wine
  • ½ cup fresh parsley minced
  • 1 lb. linguine or spaghetti

Instructions
 

  • Set a large pot of water to boil, and salt it well.
  • In a small saucepan, warm the olive oil, garlic, and pepper over low heat until the garlic turns golden brown.
  • Add the crab, salt, pepper, and wine, and simmer until reduced slightly.
  • Add half the parsley, cook another minute, and turn off the heat.
  • Cook the pasta according to the package instructions.
  • When it is just about done, reheat the crab sauce.
  • Drain the pasta, toss with the sauce, and top with the remaining parsley.