I've found some crab meat at Costco that's pretty good. It's already
picked, and decently so. It's got a good flavour and I like eating it just
with some melted butter and heated, but I was wondering what other people
might make with it.

I've tried crab cakes, too, but I don't think I had a good recipe. So,
like always, looking for ones that y'all have tried and enjoyed.

--
Siobhan Perricone
One trend that bothers me is the glorification of
stupidity, that the media is reassuring people it's
all right not to know anything.... That to me is
far more dangerous than a little pornography
on the Internet. - Carl Sagan

On 2006-03-21, Siobhan Perricone > wrote:

> like always, looking for ones that y'all have tried and enjoyed.

eggs benedict

nb

"Siobhan Perricone" wrote
> I've found some crab meat at Costco that's pretty good. It's already
> picked, and decently so. It's got a good flavour and I like eating it
> just
> with some melted butter and heated, but I was wondering what other people
> might make with it.
>
> I've tried crab cakes, too, but I don't think I had a good recipe. So,
> like always, looking for ones that y'all have tried and enjoyed.
>
> Siobhan Perricone

Here's my favorite crab cake recipe:


* Exported from MasterCook *

Crab Cakes

2 slices bread -- crusts removed
1 pound crab meat
1 teaspoon Old Bay Seafood seasoning
1/4 teaspoon salt
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 tablespoon green bell pepper -- chopped fine
1 egg -- beaten

Break bread in small pieces. Mix all ingredients, shape into 8 small cakes.
(I then like to cover them lightly with breadcrumbs and place in the
refrigerator for 30 minutes or so to firm up.)

Fry quickly in butter/oil mixture until golden brown on one side. Turn
carefully with two spatulas so the cakes don't break apart and fry until
golden brown on the other side. They cook quickly.

Source:
"From the recipe on the original Old Bay can"

I have loads of other recipes using crabmeat - soup, a favorite casserole,
etc., if you're interested.

Dora

Siobhan Perricone wrote:

> I've found some crab meat at Costco that's pretty good. It's already
> picked, and decently so. It's got a good flavour and I like eating it
> just
> with some melted butter and heated, but I was wondering what other
> people
> might make with it.
>
> I've tried crab cakes, too, but I don't think I had a good recipe.
> So,
> like always, looking for ones that y'all have tried and enjoyed.

If there is any liquid in the can you can add some mustard and a touch
of cayenne to this liquid and then some lemon juice and oil and beat so
as to thicken like a mayonnaise, add your crab flesh to this and mix
thoroughly and refrigerate. Serve cold with chopped hard boiled egg
and a sprinkling of fresh chopped parsley. Serve with crackers or
bread as a dip or on lettuce as a individual serving.
---
JL

>
>
> --
> Siobhan Perricone
> One trend that bothers me is the glorification of
> stupidity, that the media is reassuring people it's
> all right not to know anything.... That to me is
> far more dangerous than a little pornography
> on the Internet. - Carl Sagan

Siobhan Perricone wrote:
> I've found some crab meat at Costco that's pretty good. It's already
> picked, and decently so. It's got a good flavour and I like eating it just
> with some melted butter and heated, but I was wondering what other people
> might make with it.

I like to make creamy crab soup (crab bisque) with tinned crabmeat. I
can post a recipe if you want, but I make a basic cream-of soup, using
fish stock.

Or, use it to stuff some mushrooms.

Siobhan Perricone wrote:
:: I've found some crab meat at Costco that's pretty good. It's
already
:: picked, and decently so. It's got a good flavour and I like eating
it just
:: with some melted butter and heated, but I was wondering what other
people
:: might make with it.
::
:: I've tried crab cakes, too, but I don't think I had a good recipe.
So,
:: like always, looking for ones that y'all have tried and enjoyed.
::
:: --
::

Here's my favorite:
http://www.dizzypigbbq.com/recipesCrabcakes.html

I've never tried it on a big green egg, 'cuz I don't own one. This
recipe will work on any smoker, and in the oven, too.

Try it, you'll love it (and Dizzy Pig delivers)

BOB

--
Raw Meat Should NOT Have An Ingredients List

Steve Wertz > wrote:

>On Tue, 21 Mar 2006 18:07:59 -0500, Siobhan Perricone

>>I've found some crab meat at Costco that's pretty good. It's already
>>picked, and decently so. It's got a good flavour and I like eating it just
>>with some melted butter and heated, but I was wondering what other people
>>might make with it.

>Crab Rangoon (crab and cream cheese wontons).

Was this dish invented by Trader Vic's?

Steve

Michael "Dog3" Lonergan wrote:
> Siobhan Perricone > hitched up their panties and
> posted :
>
>> I've found some crab meat at Costco that's pretty good. It's already
>> picked, and decently so. It's got a good flavour and I like eating
>> it just with some melted butter and heated, but I was wondering what
>> other people might make with it.
>>
>> I've tried crab cakes, too, but I don't think I had a good recipe.
>> So, like always, looking for ones that y'all have tried and enjoyed.
>>
>
> Jill has a killer crab cake recipe I use a lot and really like. It's
> on the laptop upstaris which Steven is using. If I find it I'll post
> it. Otherwise Jill might be generous and do a repost
>
> Michael

Actually I think that crab cake recipe is on my older computer which is
still giving me problems. I'll have to see about digging it up from my
recipe cards (yep, I still use hand-written recipe cards).

Another good use for tinned crab meat is in a cream sauce over pasta. I
usually grate some cheese over the top. Herbs can be whatever you like.
Personally I find a touch of Mrs. Dash Garlic & Herb is just fine for
something like this.

Jill

On Tue 21 Mar 2006 06:25:05p, Thus Spake Zarathustra, or was it Steve Wertz?

> On Tue, 21 Mar 2006 18:07:59 -0500, Siobhan Perricone
> > wrote:
>
>>I've found some crab meat at Costco that's pretty good. It's already
>>picked, and decently so. It's got a good flavour and I like eating it just
>>with some melted butter and heated, but I was wondering what other people
>>might make with it.
>
> Crab Rangoon (crab and cream cheese wontons).

Canned crab also makes a pretty good baked deviled crab. Can't find my
recipe, or I would post it.

--
Wayne Boatwright o¿o
____________________

BIOYA

Siobhan Perricone > wrote in
:

> I've found some crab meat at Costco that's pretty good. It's already
> picked, and decently so. It's got a good flavour and I like eating it
> just with some melted butter and heated, but I was wondering what
> other people might make with it.
>
> I've tried crab cakes, too, but I don't think I had a good recipe.
> So, like always, looking for ones that y'all have tried and enjoyed.
>

Title: Crab & lemon grass rice tower
Categories: Seafood, Appetizers
Yield: 4 Servings MM#: 13355

(CRAB):
8 oz Lump crabmeat 2 tb Olive oil

(RICE):
2 c Cooked jamine rice 2 tb Seasoned rice vinegar
1 tb Olive oil 1 tb Lemon grass

(AVOCADO SALSA):
1 ts Jalapeno minced 1 tb Lime juice
1 lg Avocado, diced small 2 tb Cilantro, chopped
Salt & pepper

(GAZPACHO):
2 Very ripe tomatos, quartered 1/2 c Onion, chopped
2 Cloves garlic 1/2 Cucumber, peeled &
chopped
Salt & pepper Chives for garnish

In bowl, combine crab, olive oil, and salt & pepper. Toss gently and
refrigerate.


In bowl, combine rice wine vinegar, olive oil, lemon grass and rice.
Season with salt & pepper.

In bowl, combine jalapeno and lime juice. Gently fold in avocado and
cilantro. Season with salt & pepper.

In blender, combine tomatoes onion, garlic & cucumber. Puree till
smooth.
Strain through fine strainer, reserving liquid only. Season with salt &
pepper.

To assemble place a 4" ring mold on a plate and fill with 1/2 c rice
mix.
Press lightly to compact rice. Tope with 1/2 c avocado salsa. Finish
with
1/2 crabmeat. Remove ring mold. Pour a little gazpacho around tower and
garnish with chives.





--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

In article >, Siobhan Perricone > wrote:
>I've found some crab meat at Costco that's pretty good. It's already
>picked, and decently so. It's got a good flavour and I like eating it just
>with some melted butter and heated,

You're lucky. Years ago (like 30) there was a pretty decent Ruski
tinned crab brand here in Oz. Quite edible in fact.

But I haven't seen it around for years now. :-(

Any of the others I've tried aren't worth the recycled can.

>but I was wondering what other people might make with it.
>
>I've tried crab cakes, too, but I don't think I had a good recipe. So,
>like always, looking for ones that y'all have tried and enjoyed.

Cheers, Phred.

--
LID

What brand? Was it Kirkland? Was it lump? The last tinned crab I
bought, one of the majors: BumbleBee, ChickenSea or Orleans, was very
thin crab mush. Wouldn't even make a good crust for an au gratin.

"Michael "Dog3" Lonergan" > wrote in message
...
> hitched up their panties and posted
> ups.com:
>
> > What brand? Was it Kirkland? Was it lump? The last tinned crab I
> > bought, one of the majors: BumbleBee, ChickenSea or Orleans, was very
> > thin crab mush. Wouldn't even make a good crust for an au gratin.
>
> I don't care for tinned crab meat. To me it's just plain terrible. If I
> can't afford fresh I'll use frozen. I don't recall the name of the frozen
> that I buy. We usually eat crab at a restaurant we frequent so I don't
> make it at home a lot. I will say; I love crab cakes. I love them with a
> sauce called "Rosie's Sauce" which I still can't duplicate after 8 years.
>
> Michael
>

I agree, Michael, tinned crab meat is absolutely worthless. Not only do you
get all the cartilege (sp?) in there, but it's way too salty. Is it even
crab? I like crab cakes, too, although I'm picky about them. Leave out the
peppers and pimento, because IMO it overpowers the flavor of the crab, and
insert citrus. Oh well, that's just me. :~)

kili

> wrote in message
ups.com...
> What brand? Was it Kirkland? Was it lump? The last tinned crab I
> bought, one of the majors: BumbleBee, ChickenSea or Orleans, was very
> thin crab mush. Wouldn't even make a good crust for an au gratin.
>
Buy the Phillips at the deli cold area. No comparison, although you'll pay
much more. Not mush.
Dee Dee

Dee Randall wrote:
> > wrote in message
> ups.com...
>> What brand? Was it Kirkland? Was it lump? The last tinned crab I
>> bought, one of the majors: BumbleBee, ChickenSea or Orleans, was very
>> thin crab mush. Wouldn't even make a good crust for an au gratin.
>>
> Buy the Phillips at the deli cold area. No comparison, although
> you'll pay much more. Not mush.
> Dee Dee

Whatever brand you buy, make sure it is "lump" crab meat, not "flaked".
That makes all the difference.

Jill

"kilikini" > wrote:

>
>"Michael "Dog3" Lonergan" > wrote in message
.. .
>> hitched up their panties and posted
>> ups.com:
>>
>> > What brand? Was it Kirkland? Was it lump? The last tinned crab I
>> > bought, one of the majors: BumbleBee, ChickenSea or Orleans, was very
>> > thin crab mush. Wouldn't even make a good crust for an au gratin.
>>
>> I don't care for tinned crab meat. To me it's just plain terrible. If I
>> can't afford fresh I'll use frozen. I don't recall the name of the frozen
>> that I buy. We usually eat crab at a restaurant we frequent so I don't
>> make it at home a lot. I will say; I love crab cakes. I love them with a
>> sauce called "Rosie's Sauce" which I still can't duplicate after 8 years.
>>
>> Michael
>>
>
>I agree, Michael, tinned crab meat is absolutely worthless. Not only do you
>get all the cartilege (sp?) in there, but it's way too salty. Is it even
>crab? I like crab cakes, too, although I'm picky about them. Leave out the
>peppers and pimento, because IMO it overpowers the flavor of the crab, and
>insert citrus. Oh well, that's just me. :~)
>
>kili
>

The Costco brand is non-tinned (comes in a tub and has a limited shelf
life). I've made an excellent crab dip /w just celery and mayo, and a
little seasoning. $15 of crab goes too fast as a dip, :-) yummy

-Mike

Phred > wrote:

>You're lucky. Years ago (like 30) there was a pretty decent Ruski
>tinned crab brand here in Oz. Quite edible in fact.
>
>But I haven't seen it around for years now. :-(
>
>Any of the others I've tried aren't worth the recycled can.

Due to disputes between local crab fishermen and buyers,
a large fraction of this season's Dungeness crab take in
California was diverted to canners or for use in frozen crabmeat.
Major customers for these canned/frozen products are casinos
and cruise ships but maybe Costco got hold of some of it.
Assuming you're getting cans that were packed in the past few
months it should be above average for canned crabmeat, as it
was first-rate Dungeness crab before it went into the can.

Steve

"Steve Pope" wrote
>
> Due to disputes between local crab fishermen and buyers,
> a large fraction of this season's Dungeness crab take in
> California was diverted to canners or for use in frozen crabmeat.
> Major customers for these canned/frozen products are casinos
> and cruise ships but maybe Costco got hold of some of it.
> Assuming you're getting cans that were packed in the past few
> months it should be above average for canned crabmeat, as it
> was first-rate Dungeness crab before it went into the can.
>
> Steve

The Costco where I shop (Maryland) carries the Phillips crabmeat in cans -
caught and processed in South East Asia. Phillips is a Maryland seafood
company.

Dora

jmcquown wrote:
> Michael "Dog3" Lonergan wrote:
>> Siobhan Perricone > hitched up their panties and
>> posted :
>>
>>> I've found some crab meat at Costco that's pretty good. It's already
>>> picked, and decently so. It's got a good flavour and I like eating
>>> it just with some melted butter and heated, but I was wondering what
>>> other people might make with it.
>>>
>>> I've tried crab cakes, too, but I don't think I had a good recipe.
>>> So, like always, looking for ones that y'all have tried and enjoyed.
>>>
>>
>> Jill has a killer crab cake recipe I use a lot and really like. It's
>> on the laptop upstaris which Steven is using. If I find it I'll post
>> it. Otherwise Jill might be generous and do a repost
>>
>> Michael
>
> Actually I think that crab cake recipe is on my older computer which
> is still giving me problems. I'll have to see about digging it up
> from my recipe cards (yep, I still use hand-written recipe cards).
>
Okay... I dug through my hand-written recipe cards and I have *two* recipes
for crab cakes. I think I parsed the two together in my online version so
now I really don't know which combination of ingredients we are talking
about! Some common ingredients are salt, pepper, bread crumbs, egg, onion,
celery, parlsey, prepared mayonnaise, dry mustard, Worcestershire sauce.
Pan fry in butter or a combination of butter and oil.

Jill

"jmcquown" > wrote in message
...
> Dee Randall wrote:
>> > wrote in message
>> ups.com...
>>> What brand? Was it Kirkland? Was it lump? The last tinned crab I
>>> bought, one of the majors: BumbleBee, ChickenSea or Orleans, was very
>>> thin crab mush. Wouldn't even make a good crust for an au gratin.
>>>
>> Buy the Phillips at the deli cold area. No comparison, although
>> you'll pay much more. Not mush.
>> Dee Dee
>
> Whatever brand you buy, make sure it is "lump" crab meat, not "flaked".
> That makes all the difference.
>
> Jill
>
You are definitely right. I bought "lump" Phillips once that was huge
lumps, (I was in heaven; and the last one was probably the smallest of
lumps, I was disappointed -- both the same price.
Dee Dee

"Steve Pope" > wrote in message
...
> Phred > wrote:
>
>>You're lucky. Years ago (like 30) there was a pretty decent Ruski
>>tinned crab brand here in Oz. Quite edible in fact.
>>
>>But I haven't seen it around for years now. :-(
>>
>>Any of the others I've tried aren't worth the recycled can.
>
> Due to disputes between local crab fishermen and buyers,
> a large fraction of this season's Dungeness crab take in
> California was diverted to canners or for use in frozen crabmeat.
> Major customers for these canned/frozen products are casinos
> and cruise ships but maybe Costco got hold of some of it.
> Assuming you're getting cans that were packed in the past few
> months it should be above average for canned crabmeat, as it
> was first-rate Dungeness crab before it went into the can.
>
> Steve

I lived in the Seattle area for a few years and I have to say I never
thought Dungeness crab was anything special -- (nor do I drink California
wines after living on the west coast for 30 years -). There are a few other
West Coast things that didn't 'take' either. Perhaps that's why I'm back
here in Virginie - I guess I'm just goofey!
Back to the point -- I'm not waiting on the "first-rate Dungeness crab."
:-)))
Dee Dee

"Naomi" > wrote

> The tins or tubs sold refrigerated are much better than regular
> canned.

Forgive me if this has been asked and answered, can someone
tell me why some canned have to be refrigerated? I do agree
they are light years better than the other canned, at least the
brand I buy.

nancy

"Nancy Young" > wrote in message
...
>
> "Naomi" > wrote
>
>> The tins or tubs sold refrigerated are much better than regular
>> canned.
>
> Forgive me if this has been asked and answered, can someone
> tell me why some canned have to be refrigerated? I do agree
> they are light years better than the other canned, at least the
> brand I buy.
>
> nancy
Yes, I surely want to know! I checked the last tin of refrigerated Phillips
and I had and was amazed at the expiration date. It seemed I had forever to
eat it before the date was expired. I don't get it!
Dee Dee

The FAQ from Phillips explains it as a pasteurization issue (scroll
down the page):


http://www.phillipsfoods.com/index.c...id=8&site_id=1

"Naomi" > wrote

> The FAQ from Phillips explains it as a pasteurization issue

Thanks very much. Got it.

nancy

"Naomi" > wrote in message
oups.com...
> The FAQ from Phillips explains it as a pasteurization issue (scroll
> down the page):
>
>
> http://www.phillipsfoods.com/index.c...id=8&site_id=1
>

Delightfully articulate and informative website. I wish other
food purveyors would follow their lead in providing in-depth
product information and what look like excellent recipes.
Thanks for the link.

pavane

On 22 Mar 2006 04:53:04 -0800, wrote:

>What brand? Was it Kirkland? Was it lump? The last tinned crab I
>bought, one of the majors: BumbleBee, ChickenSea or Orleans, was very
>thin crab mush. Wouldn't even make a good crust for an au gratin.

Phillips, and it's nice lumps of crab, has a decent flavour.

--
Siobhan Perricone
One trend that bothers me is the glorification of
stupidity, that the media is reassuring people it's
all right not to know anything.... That to me is
far more dangerous than a little pornography
on the Internet. - Carl Sagan

On Wed, 22 Mar 2006 13:40:59 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

hitched up their panties and posted
oups.com:
>
>> What brand? Was it Kirkland? Was it lump? The last tinned crab I
>> bought, one of the majors: BumbleBee, ChickenSea or Orleans, was very
>> thin crab mush. Wouldn't even make a good crust for an au gratin.
>
>I don't care for tinned crab meat. To me it's just plain terrible. If I
>can't afford fresh I'll use frozen. I don't recall the name of the frozen
>that I buy. We usually eat crab at a restaurant we frequent so I don't
>make it at home a lot. I will say; I love crab cakes. I love them with a
>sauce called "Rosie's Sauce" which I still can't duplicate after 8 years.

I normally don't like it either, but decided to give it a shot because I'd
heard that this company was superior in the tinned crab meat industry. I
figured if it was the same as other crab meat I'd had that still was better
than a poke in the eye with a sharp stick.. I was very pleased to find that
it tasted just fine to me with only butter on it (which is my test for crab
meat .

--
Siobhan Perricone
One trend that bothers me is the glorification of
stupidity, that the media is reassuring people it's
all right not to know anything.... That to me is
far more dangerous than a little pornography
on the Internet. - Carl Sagan

"pavane" > wrote in message
...
>
> "Naomi" > wrote in message
> oups.com...
>> The FAQ from Phillips explains it as a pasteurization issue (scroll
>> down the page):
>>
>>
>> http://www.phillipsfoods.com/index.c...id=8&site_id=1
>>
>
> Delightfully articulate and informative website. I wish other
> food purveyors would follow their lead in providing in-depth
> product information and what look like excellent recipes.
> Thanks for the link.
>
> pavane
>
Thank you for the link.
Dee Dee

On Wed, 22 Mar 2006 11:58:01 GMT, Phred wrote:

> In article >, Siobhan Perricone > wrote:
> >I've found some crab meat at Costco that's pretty good. It's already
> >picked, and decently so. It's got a good flavour and I like eating it just
> >with some melted butter and heated,
>
> You're lucky. Years ago (like 30) there was a pretty decent Ruski
> tinned crab brand here in Oz. Quite edible in fact.
>
> But I haven't seen it around for years now. :-(
>
> Any of the others I've tried aren't worth the recycled can.
>
> >but I was wondering what other people might make with it.
> >
> >I've tried crab cakes, too, but I don't think I had a good recipe. So,
> >like always, looking for ones that y'all have tried and enjoyed.
>
The CostCo crab in that post isn't "tinned", it's fresh and packaged
in a plastic tub.

--

Practice safe eating. Always use condiments.

sf wrote:
> On Wed, 22 Mar 2006 19:05:07 +0000 (UTC), Steve Pope wrote:

> > Due to disputes between local crab fishermen and buyers,
> > a large fraction of this season's Dungeness crab take in
> > California was diverted to canners or for use in frozen crabmeat.
> > Major customers for these canned/frozen products are casinos
> > and cruise ships but maybe Costco got hold of some of it.
> > Assuming you're getting cans that were packed in the past few
> > months it should be above average for canned crabmeat, as it
> > was first-rate Dungeness crab before it went into the can.
> >
> Absolutely unbelievable! What should happen is a complete moritorium
> on Dungeness for the next 10 years.
> --

Huh? Is there something wrong with casinos or cruise ships having
crabmeat? What's that got to do with harvesting Dungeness for 10
years? The best stuff comes from north of California anyway.....
-aem

On 22 Mar 2006 20:29:42 -0800, aem wrote:

>
> sf wrote:
> > On Wed, 22 Mar 2006 19:05:07 +0000 (UTC), Steve Pope wrote:
>
> > > Due to disputes between local crab fishermen and buyers,
> > > a large fraction of this season's Dungeness crab take in
> > > California was diverted to canners or for use in frozen crabmeat.
> > > Major customers for these canned/frozen products are casinos
> > > and cruise ships but maybe Costco got hold of some of it.
> > > Assuming you're getting cans that were packed in the past few
> > > months it should be above average for canned crabmeat, as it
> > > was first-rate Dungeness crab before it went into the can.
> > >
> > Absolutely unbelievable! What should happen is a complete moritorium
> > on Dungeness for the next 10 years.
> > --
>
> Huh? Is there something wrong with casinos or cruise ships having
> crabmeat? What's that got to do with harvesting Dungeness for 10
> years? The best stuff comes from north of California anyway.....
> -aem

The problem is that the "harvest" practically isn't. They have a huge
haul in the first few days, then it drops of to practically nothing
and most crabs are not over 3 pounds. We need a moritorium to help
rebuild the Dungeness crab population.

According to what I found, the Dungeness population crash was
attributed to overfishing in the 1950s. It has remained low due in
part to long-term warm water conditions and the loss of salt marsh
habitats. So, there are several factors but the only one I can
control is my contribution to overfishing.
--

Practice safe eating. Always use condiments.

In article >, sfpipeline_at_gmail.com wrote:
>On Wed, 22 Mar 2006 11:58:01 GMT, Phred wrote:
>> In article >, Siobhan Perricone
> > wrote:
>> >I've found some crab meat at Costco that's pretty good. It's already
>> >picked, and decently so. It's got a good flavour and I like eating it just
>> >with some melted butter and heated,
>>
>> You're lucky. Years ago (like 30) there was a pretty decent Ruski
>> tinned crab brand here in Oz. Quite edible in fact.
>>
>> But I haven't seen it around for years now. :-(
>>
>> Any of the others I've tried aren't worth the recycled can.
>>
>> >but I was wondering what other people might make with it.
>> >
>> >I've tried crab cakes, too, but I don't think I had a good recipe. So,
>> >like always, looking for ones that y'all have tried and enjoyed.
>>
>The CostCo crab in that post isn't "tinned", it's fresh and packaged
>in a plastic tub.

Could make a difference. :-)

On the other hand, the absolutely worst crab I've ever tried to eat
(but didn't) was a 1/2 kg block of frozen crab "fresh off the boat".
But I think the bloke had been at sea for six months with a somewhat
suspect freezer. At least it was "free" -- he gave it to us for
rescuing his bloody boat. Gratitude knows no bounds...

Cheers, Phred.

--
LID

"sf" wrote>
>>
> The CostCo crab in that post isn't "tinned", it's fresh and packaged
> in a plastic tub.
>
Lucky you, sf. Our Costco (in Maryland) must be locked by contract into the
canned Phillips crabmeat. I've never seen it packaged in a plastic tub.
The Sam's Club in Annapolis, however, carries a Chesapeake Bay crabmeat
packaged just that way and it's light years ahead of the Phillips cans.
Hooray for Wal-Mart???

Dora

Just bought a large (16oz) can of Phillips crab myself..


Crab Soup

2 ribs celery
1 small onion
1 medium potato
1 1/2 cups frozen corn
1 large (28 oz) can ground tomatoes
1 qt. seafood stock
1 16 oz. can lump crab
2 Tsp Old Bay
tobasco
black pepper


I sweated down the celery and onion, added the stock and tomatoes and
potato. Cooked it until the vegies were still slightly crunchy, added
corn, seasoning and then the crab at the very end to just heat it up.


It was fabulous. Kinda standard Maryland crab soup but most don't add
the Old Bay which in my mind is necessary to crabs. Made about 3 qts or
so. Ate it all within 3 days

Tamzen

In article <tamzen-F55907.14270123032006@localhost>,
Tamzen Cannoy > wrote:

> Just bought a large (16oz) can of Phillips crab myself..
>
>
> Crab Soup
>
> 2 ribs celery
> 1 small onion
> 1 medium potato
> 1 1/2 cups frozen corn
> 1 large (28 oz) can ground tomatoes
> 1 qt. seafood stock
> 1 16 oz. can lump crab
> 2 Tsp Old Bay
> tobasco
> black pepper
>
>
> I sweated down the celery and onion, added the stock and tomatoes and
> potato. Cooked it until the vegies were still slightly crunchy, added
> corn, seasoning and then the crab at the very end to just heat it up.
>
>
> It was fabulous. Kinda standard Maryland crab soup but most don't add
> the Old Bay which in my mind is necessary to crabs. Made about 3 qts or
> so. Ate it all within 3 days
>
> Tamzen

We like this.

http://topchefs.chef2chef.net/recipe...zer-hot-crab-a
sparagus-soup.shtml

aka http://tinyurl.com/lapnl

Something to play with.


Bill

--
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On Thu, 23 Mar 2006 10:01:44 -0500, limey wrote:

>
> "sf" wrote>
> >>
> > The CostCo crab in that post isn't "tinned", it's fresh and packaged
> > in a plastic tub.
> >
> Lucky you, sf. Our Costco (in Maryland) must be locked by contract into the
> canned Phillips crabmeat. I've never seen it packaged in a plastic tub.
> The Sam's Club in Annapolis, however, carries a Chesapeake Bay crabmeat
> packaged just that way and it's light years ahead of the Phillips cans.
> Hooray for Wal-Mart???
>
> Dora
>
<sigh> Live and learn. Sounds like times haven't changed much from
25+ years ago when I was extremely disappointed by my culinary
experiences in that area (including the posh Georgetown area of
Washingtom DC).
--

Practice safe eating. Always use condiments.

In article >, "limey" > wrote:
>
>"sf" wrote>
>>>
>> The CostCo crab in that post isn't "tinned", it's fresh and packaged
>> in a plastic tub.
>>
>Lucky you, sf. Our Costco (in Maryland) must be locked by contract into the
>canned Phillips crabmeat. I've never seen it packaged in a plastic tub.
>The Sam's Club in Annapolis, however, carries a Chesapeake Bay crabmeat
>packaged just that way and it's light years ahead of the Phillips cans.
>Hooray for Wal-Mart???

Judging by an article in _National Geographic_ not so long ago, when
you say "a Chesapeake Bay crabmeat packaged just that way" you really
mean that "a". Probably the last package of it you'll see too. :-)

Cheers, Phred.

--
LID

"Phred" wrote

> "limey" wrote:
>>
>>"sf" wrote>
>>>>
>>> The CostCo crab in that post isn't "tinned", it's fresh and packaged
>>> in a plastic tub.
>>>
>>Lucky you, sf. Our Costco (in Maryland) must be locked by contract into
>>the
>>canned Phillips crabmeat. I've never seen it packaged in a plastic tub.
>>The Sam's Club in Annapolis, however, carries a Chesapeake Bay crabmeat
>>packaged just that way and it's light years ahead of the Phillips cans.
>>Hooray for Wal-Mart???
>
> Judging by an article in _National Geographic_ not so long ago, when
> you say "a Chesapeake Bay crabmeat packaged just that way" you really
> mean that "a". Probably the last package of it you'll see too. :-)
>
> Cheers, Phred.

That "a" must have been a Freudian slip. National Geographic is no doubt
correct (I didn't see the article). The harvesting of crabs, oysters and
fish is really dwindling in the Bay as a result of pollution and
over-fishing. There was a moratorium on rockfish (striped bass) for several
years and they made an amazing comeback. Because crabs are so popular but
so scarce now, they command very high prices, which is very tempting for the
hard-strapped watermen to go out and forage for what they can. I wish we
could put a moratorium on everything for a few years, so the harvests may be
able to recover a little. Don't ask me about government help to clean up
the Bay - talk is cheap, action is missing. All this is one of my pet
peeves.

Dora

Dee Randall > wrote:

>"Steve Pope" > wrote in message

>> Due to disputes between local crab fishermen and buyers,
>> a large fraction of this season's Dungeness crab take in
>> California was diverted to canners or for use in frozen crabmeat.
>> Major customers for these canned/frozen products are casinos
>> and cruise ships but maybe Costco got hold of some of it.
>> Assuming you're getting cans that were packed in the past few
>> months it should be above average for canned crabmeat, as it
>> was first-rate Dungeness crab before it went into the can.

>I lived in the Seattle area for a few years and I have to say I never
>thought Dungeness crab was anything special -- (nor do I drink California
>wines after living on the west coast for 30 years -). There are a few other
>West Coast things that didn't 'take' either. Perhaps that's why I'm back
>here in Virginie - I guess I'm just goofey!

I'm Californian and always considered Dungeness to be about
the best crab but I'm aware this is not universally held. ;-)

Steve
>Back to the point -- I'm not waiting on the "first-rate Dungeness crab."
>:-)))
>Dee Dee
>
>