At the store the other day I bought a 1 lb tub of lump crab meat on sale for $20.
Normally my go-to move here is Crab Imperial. If you’re not familiar with the dish, it’s essentially just a baked crab salad, and it is fantastic. You make a simple sauce with mayo, egg, Worcestershire sauce, Old Bay, and lemon juice, fold the crab in, load it into a ramekin or a small cast iron pan, top with bread crumbs, and bake for 20 minutes.
While I’ll most likely just do that again, because again, it’s amazing, and I know the recipe by heart and could make it in my sleep, there are plenty of other great dishes to be made.
Crab Louie, which is basically a glorified dinner salad with crab meat. Crab, tomato, asparagus, hard boiled eggs over iceberg lettuce with a dressing that is a mix of mayo and chili sauce. More of a summer dish, but hey, what else are you going to do with that much crab?
I’m not sure if I know what “lump” crab meat is but, if it is what I think it is, I’d probably break it up up, sautee it in some oil and garlic, with some shrimp and scallops, throw in some spinach and cherry tomatoes, and then stir all of that into a pot of pasta. Fresh garlic bread, on the side.
I just looked up two recipes for cioppino (never heard of it). Clearly you are either a horrible cook, or have no idea what cioppino is, because who in their right mind wouldn’t want to eat that!
What’s the best recipe? I’m am now dying to make this.
Crab cakes or crab omelets, as that’s the wife’s favorites. Personally, I’d make crab bisque, but I get overruled. By the way, $20 is a killer deal, although you didn’t say what kind of crab it is. Her in the PNW, dungeoness meat is up around $40/lb, and you’re not even guaranteed that it’s not just claw meat.
Oh, believe me, I know! It’s blue crab, lump, which typically sells for about $30-40/lb. I couldn’t grab one fast enough when I saw it. In hindsight I really should have bought two and froze one. :smack: Next time.
But even better is the Chinese dish Fu Rong Xie Rou…stir-fried eggs with crab.
Marinate half-pound crab in a little sake infused with fresh ginger. Heat peanut oil in a wok, add the crab and a dash of sesame oil. When the mixture is dry, remove to a plate. Add more peanut oil and when hot, throw in a tablespoon each of minced scallions and ginger. Stir fry for 10 seconds, then pour in 6 beaten eggs (with salt and pepper) and the crab. Stir fry over medium heat until the eggs are just set. Scoop onto a platter, and sprinkle with the minced scallion greens.
I have a dandy Cioppino recipe, but I wouldn’t waste good lump meat crab on it.
Cioppino is a raucous, robust, hearty dish where the seafood is served in its shell, messy as hell with bibs, moist towels and vessels for catching shellfish detritus as you make your way through your portion. It’s traditionally served with at least a quarter whole crab in the bowl and sourdough bread on the side. Let me know if you want my recipe.
I’d make crab cakes with that gorgeous lump crab meat, but they’re probably close enough to the OP’s Crab Imperial recipe that one would do as well as the other.
Crab and cucumber sushi rolls. No recipe needed (well, maybe something for the rice - otherwise I might not get the salt/sugar/vinegar proportions right) and who cares if homemade rolls look a little messy, they’re delicious.
I’d use some of it for my version of eggs Benedict, I use polenta instead of an English muffin and I top it with crab meat. I would also make crab cakes.
Tonight’s dinner - 1/3 lb warmed in garlic butter over toast. served with a nice salad and a rosé.
Tomorrows lunch - 1/3 lb mixed with just a bit of Old Bay mayo and chopped celery stuffed into a split top buttered bun and served with chips
Tomorrow’s diner - screw it, I’m eating it straight from the tub with a squeeze of lemon, a plate of fries, and a few beers
