I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
what became of the other 4-6 ounces, OK? It's nunyabidness.)
I'd like suggestions on how to use this stuff. It's nice ‹ claw meat,
I guess.

I await your counsel
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences; now let the winter winds blow."
God rest your soul, Amy. You fought harder and with more grace than
anyone I've ever known.

On Dec 28, 1:26*pm, Melba's Jammin' >
wrote:
> I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? *It's nunyabidness.)
> I'd like suggestions on how to use this stuff. * *It's nice ‹ claw meat,
> I guess.
>
> I await your counsel
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor>
> December 27, 2008, 7:30 a.m.: *"I have fixed my roof, I have mended my
> fences; now let the winter winds blow." *
> God rest your soul, Amy. *You fought harder and with more grace than
> anyone I've ever known.

Lucky you!

Some ideas off the top of my head:
Warm crab dip (easy to google, as there are many)
Mini crab cakes
Crab rangoon
Or make a topping for steak or fish with it - double the meat, double
the pleasure!

have fun,
Kris

"Melba's Jammin'" ha scritto nel messaggio
>I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask >
>what became of the other 4-6 ounces, OK? It's nunyabidness.)
> I'd like suggestions on how to use this stuff. It's nice < claw meat,
> guess.
> -Barb

What part of a meal would you like it to be? I have ab old 1960s type crab
louis kind of recipe that people go nuts for, main dish. Interested?

On Sun, 28 Dec 2008 12:26:36 -0600, Melba's Jammin'
> wrote:

>I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
>what became of the other 4-6 ounces, OK? It's nunyabidness.)
>I'd like suggestions on how to use this stuff. It's nice ‹ claw meat,
>I guess.

New Year's Day snack -- pour cocktail sauce over a brick of cream
cheese and top it with crabmeat. Serve it with crackers.

Tara

In article >,
Melba's Jammin' > wrote:

> I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? It's nunyabidness.)
> I'd like suggestions on how to use this stuff. It's nice ‹ claw meat,
> I guess.
>
> I await your counsel

Crab Rangoon... :-d

Or if you want simple, it makes a great salad, or even a pasta dish.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 28 Dec 2008 12:26:36 -0600, Melba's Jammin'
> wrote:

>I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
>what became of the other 4-6 ounces, OK? It's nunyabidness.)
>I'd like suggestions on how to use this stuff. It's nice ‹ claw meat,
>I guess.
>
>I await your counsel


I make a curried crab dip. Softened cream cheese, the crab, curry
powder of your choice, with a tad of heat, perhaps. You can also add a
couple of finely chopped shallots.

Boron

"Melba's Jammin'" > wrote in message
...
>I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? It's nunyabidness.)
> I'd like suggestions on how to use this stuff. It's nice < claw meat,
> I guess.
>
> I await your counsel
> --
> -Barb, Mother Superior, HOSSSPoJ



I like to make a seafood pasta using small ("salad") shrimp and a can of
crab meat. And that non-existant thing known as jarred alfredo sauce.
Throw in a dash or two of garlic/herb Mrs. Dash seasoning. Simple and quite
tasty

Jill

"Melba's Jammin'" > wrote in message
...
>I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? It's nunyabidness.)
> I'd like suggestions on how to use this stuff. It's nice < claw meat,
> I guess.
>
> I await your counsel
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor>
> December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
> fences; now let the winter winds blow."
> God rest your soul, Amy. You fought harder and with more grace than
> anyone I've ever known.

Louie!

There is a reason some recipes become CLASSICS - they are very good.

Dimitri

On Dec 28, 1:26 pm, Melba's Jammin' >
wrote:
> I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? It's nunyabidness.)
> I'd like suggestions on how to use this stuff. It's nice ‹ claw meat,
> I guess.
>
> I await your counsel

We like:

1) Cheddar-crab melts (use English muffins)
2) Cheddar-crab casserole (either pasta or bread based)
3) Seafood (equal amounts crab and shrimp) & fennel (bulb or seed)
stuffing (bread cubes, chopped onions & fennel, red and green bell
peppers, all sauteed in butter, an egg, some milk, baked in dish at
325 F for 1/2 an hour. Add some Old Bay for additional kick.) Did
this for Christmas turkey dinner, but good any time. From an old
Better Homes & Gardens, perhaps November 1994. I can give you a more
detailed recipe it you need it.
4) Crab Louie salad.
5) Crab Imperial, especially with a dose of horseradish thrown in.
(Had this at Harvey's in D.C. more than 25 years ago and still
remember it. Unfortunately, Harvey's is gone, but have made it myself
many times now.)
6) Maki sushi, with spicy mayo and cucumber strips
7) Crab Rangoons, of course

--
Silvar Beitel

On Sun, 28 Dec 2008 12:26:36 -0600, Melba's Jammin'
> wrote:

>I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
>what became of the other 4-6 ounces, OK? It's nunyabidness.)
>I'd like suggestions on how to use this stuff. It's nice ‹ claw meat,
>I guess.
>
>I await your counsel


My (easy) recipe above doesn't require anything better than "picked"
crab meat from the body. Your claw meat maybe too fancy to sacrifice.

It's is an *old* appetizer recipe involving a can of cream of mushroom
soup, a package of unflavored gelatin, 8 oz of cream cheese and mayo.
Then there are the fillers of crab (or bay shrimp), finely chopped
celery, green onions... not much else. It's molded and turned out on
a plate, served with big carrots cut on the diagonal and wheat thins
for scooping. It's always requested by a certain contingent and I'll
probably make it again this New Years too.

If you're interested, I can provide a recipe.

Did you see the crab stuffed mushroom recipe that Terry posted a few
days ago?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Dec 28, 10:26*am, Melba's Jammin' >
wrote:
> I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? *It's nunyabidness.)
> I'd like suggestions on how to use this stuff. * *It's nice ‹ claw meat,
> I guess.
>
> I await your counsel
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor>
> December 27, 2008, 7:30 a.m.: *"I have fixed my roof, I have mended my
> fences; now let the winter winds blow." *
> God rest your soul, Amy. *You fought harder and with more grace than
> anyone I've ever known.

Crab & Artichoke Dip
1 cuppa mayo
can o'artichoke hearts (unmarinated) and coarsly chopped
1/4- 1/2 cup of finely chopped onion
rest of your crab
about half a cup of good parmesan
salt, pepper, and garlic powder to taste ( I like garlic powder in
this better than the real thing- you may not!)

Mix together and put in an 8-9 inch shallow pyrex or similar type pan-
top with bread crumbs. Bake at about 375-400 for 20 minutes- serve
with crostini, crackers- we LOVE Vintas, or whatever floats your boat!

On Dec 28, 10:26*am, Melba's Jammin' >
wrote:

> I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
>> what became of the other 4-6 ounces, OK? *It's nunyabidness.)
>> I'd like suggestions on how to use this stuff. * *It's nice ‹ claw meat,
>> I guess.
>>
>> I await your counsel
>> --
>> -Barb, Mother Superior, HOSSSPoJ

Barb...you have too many years of experience and good taste to ask for
suggestions....but since you did, I would suggest a rich Crab Bisque
with Creme Sherry, spring green salad with toasted garlic croutons
and a Sauvignon Blanc or maybe an Ice Wine which would be sweeter to
compliment the crab.

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" ha scritto nel messaggio
> >I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask >
> >what became of the other 4-6 ounces, OK? It's nunyabidness.)
> > I'd like suggestions on how to use this stuff. It's nice < claw meat,
> > guess.
> > -Barb
>
> What part of a meal would you like it to be? I have ab old 1960s type crab
> louis kind of recipe that people go nuts for, main dish. Interested?

Thanks, Judith. Entree, I think. There are three of us currently in
house. One won't get near the crabmeat, the other eschews cheese. I'd
really like seafood gumbo but I'm really tired and don't want to spend
much time cooking ‹ at least not today.

I'd like to see the Louie thang if it's not an imposition to post.
Grazie.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
<http://www.kare11.com>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences; now let the winter winds blow."
God rest your soul, Amy. You fought harder and more gracefully than
anyone I've ever known.

"Melba's Jammin'" > wrote in message
...
>I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? It's nunyabidness.)
> I'd like suggestions on how to use this stuff. It's nice < claw meat,
> I guess.
>
> I await your counsel


How can you go wrong with some nice crab cakes?

Paul

"Melba's Jammin'" > wrote in message
...
>I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? It's nunyabidness.)
> I'd like suggestions on how to use this stuff. It's nice < claw meat,
> I guess.
>
> I await your counsel

How about crabmeat crepes? I usually use the (overly complicated but
delicious) Julia Child recipe for Crabmeat Crepes with Wine & Cheese Sauce,
but when I make them for New Year's Eve I'll do a much more simple version.
How much gussying up does crabmeat need?

Of course, I assume you're either willing to make the crepes or have some
stashed away in your freezer.


Now about that cartilage-picking: How do the rest of you manage? I usually
enlist a daughter to go through the crabmeat with Pammed hands, but I
understand there is a method of heating the crabmeat briefly in a low oven
so the cartilage turns pinkish. True or false?

Felice

Melba's Jammin' wrote:
> I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? It's nunyabidness.)
> I'd like suggestions on how to use this stuff. It's nice ‹ claw meat,
> I guess.
>
> I await your counsel

Several years ago, you told me these are the best crab cakes. You will
have to adjust the amounts of the ingredients, as you do not have a
pound of crab meat. Good Luck



Senator Barb’s Favorite Crab Cake Recipe
courtesy Maryland Senator Barbara A. Mikulski

“Crab Cakes and Football thats what Maryland does!” Who better then to
share her favorite crab cake recipe then Maryland Senator Barbara
Mikulski. Enjoy…..

Ingredients
1 lb. jumbo lump or backfin crab meat
2 slices white bread
1 tbsp. mayonnaise (light or regular)
1 tbsp. Dijon mustard
2 tsp. Old Bay or Wye River seasonings
1 tbsp. snipped parsley (optional)
1 egg (or substitute for special diets)
tartar sauce or cocktail sauce

Directions
1. Beat the egg in a bowl.

2. Trim the crusts from the bread and break the slices into small pieces.

3. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard,
Chesapeake seasoning and parsley, and beat well.

4. Place the crabmeat in a bowl and pour the egg mixture over the top.

5. Gently toss or fold the ingredients together, taking care not to
break up the lumps of crabmeat.

6. Form the cakes by hand into patties about 3 inches around and
3/4-inch thick.

7. Shape should be like a cookie, not like a meatball or golf ball.

8. Place the cakes in the refrigerator for at least 45 minutes before
cooking. This is very important so the cakes don’t fall apart.

9. Broil the Crab Cakes: Slip them under a preheated broiler until
nicely browned, turning to cook evenly, about 4 to 5 minutes on each
side. Or saute: Heat a small amount of butter or olive oil in a skillet
and saute the cakes, turning several times, until golden brown or about
8 minutes total cooking time.

10. Serve at once with tartar sauce, mustard, or cocktail sauce on the side.

Serves 6 people

Melba's Jammin' wrote:
> I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? It's nunyabidness.)
> I'd like suggestions on how to use this stuff. It's nice ‹ claw meat,
> I guess.
>
> I await your counsel

1)

* Exported from MasterCook *

crab pot stickers with sesame-ginger dipping sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For dipping sauce
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon Asian sesame oil
1/4 teaspoon grated peeled fresh gingerroot
2 1/2 teaspoons water

for potstickers
1 scallion -- chopped
6 ounces lump crabmeat -- jumbo
2 tablespoons waterchestnuts -- chopped fine
1 large egg white
1 teaspoon grated gingerroot -- peeled
12 won-ton wrapper -- thawed if frozen
cornstarch for dusting plate
1 tablespoon vegetable oil

Chop scallion and pick over crab meat to remove any bits of shell and
cartilage. Break up larger pieces of crab.

In a dry small heavy skillet toast sesame seeds with salt to taste over
moderate heat, stirring frequently, until golden, about 2 minutes.
Transfer seeds to a medium bowl and cool slightly. Add egg white and
gingeroot to seeds and lightly beat. Gently stir in crab and scallion
and season with salt and pepper. Put 6 won ton wrappers on a dry
surface, keeping remaining wrappers in package, and lightly brush edges
with water. Mound about 1 tablespoon filling in center of each wrapper.
Gather edge of each wrapper up and around filling and form a waist with
wrapper (filling should be exposed and level with top of wrapper).
Lightly dust a plate with cornstarch and arrange pot stickers in one
layer. Make 6 more pot stickers in same manner.

In a large nonstick skillet heat vegetable oil over moderately high heat
until hot but not smoking and fry pot stickers, flat sides down, until
undersides are golden, about 1 minute. Add 1/4 cup water down side of
skillet. Cover skillet and steam pot stickers over moderately low heat
until cooked through, about 2 minutes. Remove lid and cook pot stickers
until any water is evaporated.

Cuisine:
"Chinese"
Source:
"Gourmet | July 1999"
- - - - - - - - - - - - - - - - - -

NOTES : This recipe can be prepared in 45 minutes or less.


2)

* Exported from MasterCook *

Seafood Stuffed Mushrooms

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Fish & Seafood
Snacks Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 mushrooms -- caps, large
1/2 cup shrimp -- cooked
1/2 cup crab meat
3/4 cup cream cheese
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/2 teaspoon green onion -- tops only, chopped
2 teaspoons Parmesan cheese
1/4 cup cheddar cheese -- grated

Separate stems from caps. Finely chop the stems and saute in a bit of
butter until softened; cool. Cream the cream cheese, add the cooled
stems, then stir in all ingredients EXCEPT for the cheddar cheese.
Spoon filling into mushroom caps and place on a cookie sheet. Top with
the cheddar cheese; broil until golden brown.



--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Melba's Jammin' wrote:

> I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? It's nunyabidness.)
> I'd like suggestions on how to use this stuff. It's nice ‹ claw meat,
> I guess.
>
> I await your counsel

A quick crab soup

Sautee half a small onion, minced, in a tablespoon of melted butter.
Stir in a tablespoon of flour and 1/4 teaspoon curry powder, cook and
stir briefly. Gradually stir in 2 cups of whole milk. Add the crab meat
and a splash of sherry, salt and pepper to taste.

On Sun, 28 Dec 2008 12:26:36 -0600, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
>what became of the other 4-6 ounces, OK? It's nunyabidness.)
>I'd like suggestions on how to use this stuff. It's nice ‹ claw meat,
>I guess.
>
>I await your counsel

These kick butt and freeze like a dream. You can also multiple it 'til
the cows come home. Caveat: this is the original recipe, but you can
cut the filling in half and come out about even. They're also dead
easy, esp. if you cheat and buy prepared toast cups.

@@@@@ Now You're Cooking! Export Format

Creamy Crabbies

appetizers

2 loaves white bread; Pepperidge Farm
; Thin Sliced
1 cup butter or margarine; melted
1/4 cup flour
1 1/2 cups milk
1 cup cheddar cheese; shredded
1 7 1/2 oz can crabmeat; drained and flaked
1 tablespoon green onion; minced
1 teaspoon lemon rind; grated
1 tablespoon lemon juice
2 tablespoons parsley; minced
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
dash tab

Preheat oven to 450F. Cut circles from bread, about 2 3/4" round.
Brush rounds on both sides with butter and press into tiny muffin-pan
cups. Bake for 5 mins. or until golden brown. Melt butter in a
medium-sized saucepan. Stir in flour and cook until
bubbly, about 1 min. Stir in milk and continue to cook, stirring
constantly until thickened and bubbly. Stir in cheese until melted.
Add crabmeat. Fill toast cups with 1 tablespoon of the mixture.

May be frozen at this point.

Bake frozen cups in hot oven (400F) for 15 mins. or until piping hot.

- - - - - - - - - - - - - - - - - -

Contributor: Anne Hughes

Yield: 30 servings

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

In article >,
"Paul M. Cook" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> > what became of the other 4-6 ounces, OK? It's nunyabidness.)
> > I'd like suggestions on how to use this stuff. It's nice < claw meat,
> > I guess.
> >
> > I await your counsel
>
>
> How can you go wrong with some nice crab cakes?
>
> Paul

I suppose but I've always been underwhelmed by crab cakes and have never
understood what the shouting is about.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences; now let the winter winds blow."
God rest your soul, Amy. You fought harder and and with more grace than
anyone I've ever known.

In article >,
Mr. Bill > wrote:

> On Dec 28, 10:26*am, Melba's Jammin' >
> wrote:
>
> > I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> >> what became of the other 4-6 ounces, OK? *It's nunyabidness.)
> >> I'd like suggestions on how to use this stuff. * *It's nice ‹ claw meat,
> >> I guess.
> >>
> >> I await your counsel
> >> --
> >> -Barb, Mother Superior, HOSSSPoJ
>
> Barb...you have too many years of experience and good taste to ask for
> suggestions....but since you did, I would suggest a rich Crab Bisque
> with Creme Sherry, spring green salad with toasted garlic croutons
> and a Sauvignon Blanc or maybe an Ice Wine which would be sweeter to
> compliment the crab.

You're kind and you assume too much, Mr. Bill. I am a very plain cook
and find myself losing confidence in many of my abilities as I get
older. I'm not, and never have been, a meat connoisseur and have not
much experience with many seafoods. I didn't experience these things
as a child and never felt I could justify the expense as an adult. When
we get to talking about pricey protein, I choke. The thought of a $33
rib roast for Christmas Day nearly had me hyperventilating. I don't
remember what possessed me to purchase this Bigass� 1# can of crab meat
from Coastal Seafoods in Minneapolis nearly a year ago. But I did. I
figured I'd figure out something to do with it. . . . It's been It's
on its Best Used By date and I cracked it open last night.

Rob isn't likely to eat the Crab Bisque. Nuts to him. I'll eat it.
Anything special I should know about making it? I have dry sherry --
but you say I need cream sherry. I can do that. Ice Wine, eh? I'll
have to have a talk with Harpo about that.

Thanks, Mr. Bill.
-Barb
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences; now let the winter winds blow."
God rest your soul, Amy. You fought harder and more gracefully than
anyone I've ever known.

On Sun, 28 Dec 2008 19:30:05 -0600, Melba's Jammin'
> wrote:

>I suppose but I've always been underwhelmed by crab cakes and have never
>understood what the shouting is about.

Ditto



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Sun, 28 Dec 2008 19:30:05 -0600, Melba's Jammin'
> > wrote:
>
>> I suppose but I've always been underwhelmed by crab cakes and have never
>> understood what the shouting is about.
>
> Ditto



Me, too. I've never met a crab cake (or crab anything)
that was better than "barely OK".

Lobster, OTOH, is fan-dam-tastic.

gloria p

Barb wrote:

> I suppose but I've always been underwhelmed by crab cakes and have never
> understood what the shouting is about.

The thing which makes most crab cakes so underwhelming is the use of
shredded crab meat and too much filler. If you have jumbo lump crab meat (or
unbroken claw meat) you can make some world-class crabcakes which will live
in your memory for years and years. Cook's Illustrated has a fantastic
recipe for crab cakes; I can dig it out and post it if you think you might
be interested.

Bob

On Sun, 28 Dec 2008 12:26:36 -0600, Melba's Jammin'
> wrote:

>I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
>what became of the other 4-6 ounces, OK? It's nunyabidness.)
>I'd like suggestions on how to use this stuff. It's nice ‹ claw meat,
>I guess.
>
>I await your counsel

I have not yet tried these, but have wanted to for years.

* Exported from MasterCook *

100-Corner Crab Cakes

Recipe By :Ellen Smith
Serving Size : 0 Preparation Time :0:00
Categories : fish/seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound thinly sliced white bread -- crusts removed
3/4 pound shrimp -- peeled, deveined, cleaned with salt
3 tablespoons sherry
1 large egg white
1 teaspoon kosher salt
1/4 teaspoon fresh ground white pepper
1/4 cup heavy cream
1/3 cup water chestnuts -- finely chopped
2 green onions -- white part, finely chopped
1 tablespoon ginger root -- peeled and grated
3/4 pound crabmeat
2 tablespoons olive oil -- for dipping
corn oil -- for deep-frying

Preheat oven to 250°F.

Cut bread into 1/4" dice and place on a nonstick baking sheet. Bake
for about 30 minutes, without turning, or until the bread is dry, do
not let the cubes brown.

Dry the shrimp well with paper towels, then place in a food processor.
Add the sherry and puree.

Place shrimp puree in a medium bowl; set aside.

Lightly beat egg white with the salt and white pepper. Add to the
shrimp puree.
Stir in the cream. Mix in the water chestnuts, cilantro, scallions,
and gingerroot.

Gently fold the crabmeat into the shrimp mixture (the crabmeat should
remain lumpy).

Have the bread cubes ready in a large bowl on one side of the crabmeat
mixture.

Place the olive oil in a small bowl on the other side.

Oil a tablespoon by dipping it into the olive oil, then scoop up 1
heaping tablespoon of the shrimp-crab mixture and place it on top of
the bread cubes.

Repeat, placing 5 or 6 spoonfuls of the crabmeat mixture on the bread
cubes, spacing them so they do not touch.

Roll each lump of crabmeat into the cubes, forming a ball as you work.
Gently flatten each ball into a small cake, about 2-inches in
diameter; place the crab cakes on a platter or a baking sheet.

Pour about 6" of oil into a skillet or fryer and heat to 325°F.

Fry the crab cakes in batches until they are golden, turning once, 3
to 4 minutes on each side; do not crowd.

Remove the crab cakes with a slotted spoon and drain on paper towels.

Cuisine:
"Chinese"
Source:
"rec.food.cooking"

In article >,
Terry Pulliam Burd > wrote:
- - - - - - - - - - - - - - - - - -
>
> Contributor: Anne Hughes

> Terry "Squeaks" Pulliam Burd

Thanks for the recipe.
Hey, do you still hear from Ann?

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences; now let the winter winds blow."
God rest your soul, Amy. You fought harder and more gracefully than
anyone I've ever known.

On Dec 28, 5:15*pm, Terry Pulliam Burd > wrote:
> On Sun, 28 Dec 2008 12:26:36 -0600, Melba's Jammin'
> > fired up random neurons and synapses to
> opine:
>
> >I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> >what became of the other 4-6 ounces, OK? *It's nunyabidness.)
> >I'd like suggestions on how to use this stuff. * *It's nice ‹ claw meat,
> >I guess.
>
> >I await your counsel
>
> These kick butt and freeze like a dream. You can also multiple it 'til
> the cows come home. Caveat: this is the original recipe, but you can
> cut the filling in half and come out about even. They're also dead
> easy, esp. if you cheat and buy prepared toast cups.
>
> @@@@@ Now You're Cooking! Export Format
>
> Creamy Crabbies
>
> appetizers
>
> 2 loaves white bread; Pepperidge Farm
> * ; Thin Sliced
> 1 cup butter or margarine; melted
> 1/4 cup flour
> 1 1/2 cups milk
> 1 cup cheddar cheese; shredded
> 1 7 1/2 oz can crabmeat; drained and flaked
> 1 tablespoon green onion; minced
> 1 teaspoon lemon rind; grated
> 1 tablespoon lemon juice
> 2 tablespoons parsley; minced
> 1 teaspoon Worcestershire sauce
> 1 teaspoon prepared mustard
> 1/2 teaspoon salt
> *dash tab
>
> Preheat oven to 450F. Cut circles from bread, about 2 3/4" round.
> Brush rounds on both sides with butter and press into tiny muffin-pan
> cups. Bake for 5 mins. or until golden brown. *Melt butter in a
> medium-sized saucepan. Stir in flour and cook until
> bubbly, about 1 min. Stir in milk and continue to cook, stirring
> constantly until thickened and bubbly. Stir in cheese until melted.
> Add crabmeat. Fill toast cups with 1 tablespoon of the mixture.
>
> May be frozen at this point.
>
> Bake frozen cups in hot oven (400F) for 15 mins. or until piping hot.
>
> - - - - - - - - - - - - - - - - - -
>
> Contributor: *Anne Hughes
>
> Yield: 30 servings
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> - Duncan Hines
>
> To reply, replace "meatloaf" with "cox"

Wow- NICE- thanks...

"Bob Terwilliger" > wrote in message
...
> Barb wrote:
>
>> I suppose but I've always been underwhelmed by crab cakes and have never
>> understood what the shouting is about.
>
> The thing which makes most crab cakes so underwhelming is the use of
> shredded crab meat and too much filler. If you have jumbo lump crab meat
> (or
> unbroken claw meat) you can make some world-class crabcakes which will
> live
> in your memory for years and years. Cook's Illustrated has a fantastic
> recipe for crab cakes; I can dig it out and post it if you think you might
> be interested.


Yep, exactly. And people use the wrong filler too. Dry bread crumbs from a
cardboard tube just will not work. You use fairly little breadcrumbs and
panko is the way to go. The patties should be fairly moist and loose. You
coat them with more panko crumbs and fry them in hot oil making a very
crispy outside and a very creamy and rich inside. Most people also over mix
the ingredients. You want them to be folded gently so as not to break up
the crab.

Of course crab quiche is great. Just use a quiche lorraine recipe and use
crab instead of bacon.

Paul

Terry wrote:

> Creamy Crabbies
>
> appetizers
>
> 2 loaves white bread; Pepperidge Farm
> ; Thin Sliced
> 1 cup butter or margarine; melted
> 1/4 cup flour
> 1 1/2 cups milk
> 1 cup cheddar cheese; shredded
> 1 7 1/2 oz can crabmeat; drained and flaked
> 1 tablespoon green onion; minced
> 1 teaspoon lemon rind; grated
> 1 tablespoon lemon juice
> 2 tablespoons parsley; minced
> 1 teaspoon Worcestershire sauce
> 1 teaspoon prepared mustard
> 1/2 teaspoon salt
> dash tab
>
> Preheat oven to 450F. Cut circles from bread, about 2 3/4" round.
> Brush rounds on both sides with butter and press into tiny muffin-pan
> cups. Bake for 5 mins. or until golden brown. Melt butter in a
> medium-sized saucepan. Stir in flour and cook until
> bubbly, about 1 min. Stir in milk and continue to cook, stirring
> constantly until thickened and bubbly. Stir in cheese until melted.
> Add crabmeat. Fill toast cups with 1 tablespoon of the mixture.
>
> May be frozen at this point.
>
> Bake frozen cups in hot oven (400F) for 15 mins. or until piping hot.


I had to chuckle at "dash tab," remembering our TaB-quaffers here.

Do the green onions, lemon rind, lemon juice, parsley, Worcestershire sauce,
mustard, salt, and (I hope) Tabasco go in at the same time as the crabmeat?


Bob

In article >,
Kathleen > wrote:

> Melba's Jammin' wrote:
>
> > I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> > what became of the other 4-6 ounces, OK? It's nunyabidness.)
> > I'd like suggestions on how to use this stuff. It's nice Ð claw meat,
> > I guess.
> >
> > I await your counsel
>
> A quick crab soup
>
> Sautee half a small onion, minced, in a tablespoon of melted butter.
> Stir in a tablespoon of flour and 1/4 teaspoon curry powder, cook and
> stir briefly. Gradually stir in 2 cups of whole milk. Add the crab meat
> and a splash of sherry, salt and pepper to taste.

Damn. That sounds simple and good! Bet it'd go well with clams too.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Kathleen wrote:

> A quick crab soup
>
> Sautee half a small onion, minced, in a tablespoon of melted butter. Stir
> in a tablespoon of flour and 1/4 teaspoon curry powder, cook and stir
> briefly. Gradually stir in 2 cups of whole milk. Add the crab meat and a
> splash of sherry, salt and pepper to taste.

I'm thinking I'd use Old Bay instead of the curry powder, but it sounds very
good.

Bob

Melba's Jammin' > wrote:

>I've always been underwhelmed by crab cakes and have never
>understood what the shouting is about.

They satisfy the primal need experienced by some for
fried mayonnaise.

Personally I like freshly cooked crabmeat cold: cocktail,
Louis, or sandwich.

Steve

On Sun 28 Dec 2008 10:51:48p, Steve Pope told us...

> Melba's Jammin' > wrote:
>
>>I've always been underwhelmed by crab cakes and have never
>>understood what the shouting is about.
>
> They satisfy the primal need experienced by some for
> fried mayonnaise.
>
> Personally I like freshly cooked crabmeat cold: cocktail,
> Louis, or sandwich.
>
> Steve
>

Oh, I love crab louis!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 12(XII)/28(XXVIII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
2dys 52mins
************************************************** **********************
Next time you wave, use *all* of your fingers!!
************************************************** **********************

In article >,
(Steve Pope) wrote:

> Melba's Jammin' > wrote:
>
> >I've always been underwhelmed by crab cakes and have never
> >understood what the shouting is about.
>
> They satisfy the primal need experienced by some for
> fried mayonnaise.
>
> Personally I like freshly cooked crabmeat cold: cocktail,
> Louis, or sandwich.
>
> Steve

My favorite way to eat crab meat is served hot on sourdough bread with a
bit of lemon butter...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article 0>,
Wayne Boatwright > wrote:

> On Sun 28 Dec 2008 10:51:48p, Steve Pope told us...
>
> > Melba's Jammin' > wrote:
> >
> >>I've always been underwhelmed by crab cakes and have never
> >>understood what the shouting is about.
> >
> > They satisfy the primal need experienced by some for
> > fried mayonnaise.
> >
> > Personally I like freshly cooked crabmeat cold: cocktail,
> > Louis, or sandwich.
> >
> > Steve
> >
>
> Oh, I love crab louis!

Ok, I'd never had it so did some googling.

From Cooks.com:

CRAB LOUIS

1 whole med. head iceberg lettuce
2 (7 oz.) cans crab meat, chilled and drained
2 whole large tomatoes, cut into wedges
2 whole hard cooked eggs, cut into wedges
Pinch paprika
1 whole lemon, cut in wedges

LOUIS DRESSING:

1 c. mayonnaise
1/4 c. chili sauce
1/4 c. finely chopped green pepper
1/4 c. finely chopped green onion
1 tsp. lemon juice
Pinch salt

Prepare the first 6 ingredients in a large bowl. Make the Louis dressing
together. Beat 1/4 cup whipping cream to soft peak and fold it into the
Louis dressing. Cover and chill. Makes 4 servings.

It does sound rather good!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet > wrote:

> (Steve Pope) wrote:

>> Personally I like freshly cooked crabmeat cold: cocktail,
>> Louis, or sandwich.

>My favorite way to eat crab meat is served hot on sourdough bread with a
>bit of lemon butter...

That sounds good too.

I used to like an offbeat version of a "crab Newburg" that
a local restauraunt made. It was a mixture of crab and
vegetables in a white sauce with melted cheese. Very much
comfort food. At the time crab was more plentiful and
less costly than it now is; I think it would be decadent
to use good crab in such a preparation now.

Steve

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > (Steve Pope) wrote:
>
> >> Personally I like freshly cooked crabmeat cold: cocktail,
> >> Louis, or sandwich.
>
> >My favorite way to eat crab meat is served hot on sourdough bread with a
> >bit of lemon butter...
>
> That sounds good too.
>
> I used to like an offbeat version of a "crab Newburg" that
> a local restauraunt made. It was a mixture of crab and
> vegetables in a white sauce with melted cheese. Very much
> comfort food. At the time crab was more plentiful and
> less costly than it now is; I think it would be decadent
> to use good crab in such a preparation now.
>
> Steve

Canned crab would work I think. <g> But, I can get shredded fresh frozen
crab meat at one of the Korean markets in Austin for a good price if I
don't want to splurge for a fresh/live one.

I generally splurge for live crabs when I get my tax return check.

When it comes to crab meat (or shrimp), I prefer to keep it simple.
Anything overly spiced imho detracts from the sweet flavor of the meat...

YMMV. ;-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet > wrote:

> (Steve Pope) wrote:

> I can get shredded fresh frozen crab meat at one of the Korean
> markets in Austin for a good price if I don't want to splurge
> for a fresh/live one.

I haven't looked for frozen product recently.

I've gotten lazy and have started spending $25/lb for local,
fresh, never frozen, cooked/picked dungeness crabmeat, direct
from a fisherman. That sounds steep but 4 ounces is an extremely
generous crab cocktail. I often eat about 2 ounces.

>When it comes to crab meat (or shrimp), I prefer to keep it simple.
>Anything overly spiced imho detracts from the sweet flavor of the meat...
>
>YMMV. ;-)

A cocktail sauce of Non-HFCS ketchup mixed with Fred's Horseradish
(the best), and some Meyer lemon is all I need. For a crab
sandwich, a tiny ratio of mayonnaise, and lemon.

Steve

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > (Steve Pope) wrote:
>
> > I can get shredded fresh frozen crab meat at one of the Korean
> > markets in Austin for a good price if I don't want to splurge
> > for a fresh/live one.
>
> I haven't looked for frozen product recently.
>
> I've gotten lazy and have started spending $25/lb for local,
> fresh, never frozen, cooked/picked dungeness crabmeat, direct
> from a fisherman. That sounds steep but 4 ounces is an extremely
> generous crab cocktail. I often eat about 2 ounces.

I understand.

>
> >When it comes to crab meat (or shrimp), I prefer to keep it simple.
> >Anything overly spiced imho detracts from the sweet flavor of the meat...
> >
> >YMMV. ;-)
>
> A cocktail sauce of Non-HFCS ketchup mixed with Fred's Horseradish
> (the best), and some Meyer lemon is all I need. For a crab
> sandwich, a tiny ratio of mayonnaise, and lemon.
>
> Steve

Lemon butter! <g> Or lime based mayo.
I do admit that ketchup is good for shrimp but I personally would not
use it for crab. I need to try making home made ketchup one of these
years. I'll probably start with tomato paste.

I just don't get the attraction to horse radish. My mom loved the stuff.
I can't even stand the smell. I'm not a wasabi fan either!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Steve Pope" > wrote in message
...
> Melba's Jammin' > wrote:
>
>>I've always been underwhelmed by crab cakes and have never
>>understood what the shouting is about.
>
> They satisfy the primal need experienced by some for
> fried mayonnaise.
>

I'm betting you just nevr had them prepared right. Thy are incredibly good
when prepared properly with high quality and fresh ingrdients.

> Personally I like freshly cooked crabmeat cold: cocktail,
> Louis, or sandwich.

Crab stuffed sole served with a hollandaise sauce is my favorite.

Paul