# What would you do with 1 lb of crab meat? **URL:** \ **Category:** Cafe Society\ **Created:** [February 20, 2020, 6:32pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249 "2020-02-20T18:32:04Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [February 20, 2020, 6:32pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/1 "2020-02-20T18:32:04Z")
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. What would _you_ do with a pound of lump crab meat? ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [February 20, 2020, 6:35pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/2 "2020-02-20T18:35:09Z")
Cioppino. And then get pissed when nobody eats it. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [February 20, 2020, 6:38pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/3 "2020-02-20T18:38:46Z")
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? ---
**Author:** ![Reluctant\_A](https://avatars.discourse-cdn.com/v4/letter/r/839c29/32.png) [@Reluctant\_A](https://boards.straightdope.com/u/Reluctant_A)\ **Post date:** [February 20, 2020, 6:40pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/4 "2020-02-20T18:40:46Z")
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. ---
**Author:** ![burpo\_the\_wonder\_mutt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/burpo_the_wonder_mutt/32/365_2.png) [@burpo\_the\_wonder\_mutt](https://boards.straightdope.com/u/burpo_the_wonder_mutt)\ **Post date:** [February 20, 2020, 6:42pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/5 "2020-02-20T18:42:56Z")
Straight outta the tub via fingers–1/2 for lunch today, 1/2 tomorrow. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [February 20, 2020, 6:48pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/6 "2020-02-20T18:48:17Z")
> [@Reluctant\_A](#): > > I’m not sure if I know what “lump” crab meat is There are 6 grades of crab meat in the US: colossal, jumbo lump, lump, backfin, special, and claw. From Wikipedia: > [@](#): > > **Colossal** > > Colossal crab meat, sometimes called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab. The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump. > > **Jumbo lump** > > The jumbo lump grade crab meat comes from larger crabs and is the meat from the two large muscles connected to the swimming legs. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color. > > **Lump** > > The Lump grade of crab meat is composed of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers. > > **Back fin** > > The back fin portion consists of flakes of white meat, coming both from the special meat and the jumbo lump. Back fin is a popular crab meat for Chesapeake Bay, Maryland style crab cakes. > > **Special** > > The “special meat” is shreds and small flakes of white meat from the body cavity of the crab. It is generally used for all dishes in which white crab meat is used. > > **Claw** > > Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through. > > **Claw Fingers** > > The Claw Fingers, also called Cocktail Fingers, are the tips of the pinchers, usually served whole, with the dark pink meat still in it. They are commonly used as garnish or hors d’œuvre. > **[Crab meat](https://en.wikipedia.org/wiki/Crab_meat)** > > Crab meat or crab marrow is the meat found within a crab, or more specifically in the leg of a crab. It is used in many cuisines around the world for its soft, delicate and sweet flavor. Crab meat is low in fat and provides approximately 340 kilojoules (82 kcal) of food energy per 85-gram (3 oz) serving. Brown crab (Cancer pagurus), blue crabs (Callinectes sapidus), blue swimming crabs (Portunus pelagicus), and red swimming crabs (Portunus haanii) are among the most commercially available speci... ---
**Author:** ![Alpha\_Twit](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alpha_twit/32/265_2.png) [@Alpha\_Twit](https://boards.straightdope.com/u/Alpha_Twit)\ **Post date:** [February 20, 2020, 6:53pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/7 "2020-02-20T18:53:34Z")
> [@Gatopescado](#): > > Cioppino. And then get pissed when nobody eats it. Who the hell are these people?! Hey, If they aren’t smart enough to enjoy this then I’ll happily eat their share. ---
**Author:** ![Fiddle\_Peghead](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fiddle_peghead/32/3506_2.png) [@Fiddle\_Peghead](https://boards.straightdope.com/u/Fiddle_Peghead)\ **Post date:** [February 20, 2020, 6:58pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/8 "2020-02-20T18:58:21Z")
> [@Gatopescado](#): > > Cioppino. And then get pissed when nobody eats it. 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. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [February 20, 2020, 7:04pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/9 "2020-02-20T19:04:28Z")
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. ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [February 20, 2020, 7:07pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/10 "2020-02-20T19:07:25Z")
Sorry. That was a call-back to an old thread of mine. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [February 20, 2020, 7:11pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/11 "2020-02-20T19:11:04Z")
> [@Chefguy](#): > > 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. 🙂 ---
**Author:** ![WildaBeast](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wildabeast/32/6_2.png) [@WildaBeast](https://boards.straightdope.com/u/WildaBeast)\ **Post date:** [February 20, 2020, 7:18pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/12 "2020-02-20T19:18:07Z")
What I would do is make etouffee. I typically make it with shrimp, and of course in Louisiana they use crawfish, but really any shellfish works. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [February 20, 2020, 7:19pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/13 "2020-02-20T19:19:00Z")
Crab cakes for sure. 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. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [February 20, 2020, 7:22pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/14 "2020-02-20T19:22:16Z")
> [@Fiddle\_Peghead](#): > > 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. 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. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 20, 2020, 7:24pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/15 "2020-02-20T19:24:25Z")
Yeah, crab cakes or some kind of crab salad are the first two that came to mind for me. ---
**Author:** ![ZipperJJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zipperjj/32/211_2.png) [@ZipperJJ](https://boards.straightdope.com/u/ZipperJJ)\ **Post date:** [February 20, 2020, 7:36pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/16 "2020-02-20T19:36:12Z")
I would be 1lb closer to finishing my re-constructed Crab Man! Bwahahahahaha!!! ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [February 20, 2020, 7:47pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/17 "2020-02-20T19:47:22Z")
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. ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [February 20, 2020, 7:51pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/18 "2020-02-20T19:51:53Z")
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. ---
**Author:** ![Sage\_Rat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sage_rat/32/399_2.png) [@Sage\_Rat](https://boards.straightdope.com/u/Sage_Rat)\ **Post date:** [February 20, 2020, 8:02pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/19 "2020-02-20T20:02:23Z")
Probably, I would just grill a handful of them into something like a stir fry, to add flavor and make use of the freshness. The majority, I would bulk out into crab cakes and freeze. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [February 20, 2020, 8:05pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249/20 "2020-02-20T20:05:32Z")
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 [Next page](https://boards.straightdope.com/t/what-would-you-do-with-1-lb-of-crab-meat/848249.md?page=2)