Two completely different dishes. I like ‘em both. I also love coastal Rhode Island style clam chowder, which contains neither dairy nor tomato, just a thin clear-ish broth that’s all clam.
Why set them up against each other when you can have it all?
Drown in drool, it seems.
I grew up in the PNW and living in a landlocked country is just not natural.
Anyway, crab cakes. And then crab melts. Or Crab Louie.
If I had a pound of crab meat, I’d look for someone who could use a pound of crab meat because I’m sure not eating it.
If you’re my father-in-law, you make an omelette containing the entire pound of crab meat (including some bits of shell) and proudly serve it to me. And if you’re me, you eat the whole thing so as not to be rude, pretending to enjoy it while feeling like puking.
Ditto here. I’d probably have one happy dog. But I still find it interesting to read the different ways to prepare it.
I’d go with crab cakes, mostly because I really like crab cakes, but also because I wouldn’t trust myself to try to make anything fancier.
You’ll thank me later
Asian style crab salad (this is a homemade recipe inspired by various other dishes I’ve had):
Dressing is neutral oil, a bit of sesame oil, minced ginger (or ginger paste, or maybe powdered ginger, though I haven’t tried that), a bit of lemon juice, soy sauce, honey, minced/pressed garlic, and hot sauce, all mixed together.
Mix the crab meat with greens of your choice (I often use Romaine lettuce), and avocado if that’s your thing, and dress to taste. Can also add chopped tomatoes, fresh or even canned corn, and other salad veggies per your preference. A very tasty and healthy meal.
The best omakase I was ever searved was crab-stuffed calamari tubes. It looks simple enough to try at home (but probably isn’t).