What to do with canned crabmeat
#179853 - 05/18/05 12:03 PM
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Hey ya'll..
I just bought a can of real canned crab meat that was on sale at the store.. but I have no clue what to do with it.
Any good ideas?!?!
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Try Casey's Oriental Crab Cakes They are AMAZING!!!!
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Michelle
IBS-A, pain predominant
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thanks for the suggestion.. but I should mention that I do not eat mayo.. it gives me instant D and I hate the taste. 
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You could add it to a small green salad, toss with cooked pasta or rice & fresh sauté or steamed veggies, add it to soup, make a quesadilla, pita, or wrap with it... the great thing is... it is fully cooked so the ideas are really endless...
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Crabcakes are awesome BTW! You can't really mess up fishcakes: a little mayo and some old bay seasoning is the place to start.
Or make these sandwiches:
Shrimp and Crab Salad Rolls
We loved the kick provided by the horseradish. For milder flavor, use one teaspoon horseradish. Look for horseradish in the condiment section near mustards. If you can't find crabmeat, double the amount of coarsely chopped cooked shrimp to three cups. Total time: 40 minutes.
3 tablespoons chopped green onions
3 tablespoons light mayonnaise
1 tablespoon prepared horseradish
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
8 ounces coarsely chopped cooked shrimp (about 1 1/2 cups chopped)
8 ounces lump crabmeat, drained and shell pieces removed
4 small whole wheat hoagie rolls, split and toasted of course switch to white- ciabatta would be perfect
4 small Boston lettuce leaves
Combine first 5 ingredients in a large bowl, and stir well. Add chopped cooked shrimp and lump crabmeat, stirring to combine. Line each hoagie roll with 1 lettuce leaf. Place 2/3 cup shrimp mixture in each bun.
Yield: 4 servings
CALORIES 331(24% from fat); FAT 8.7g (sat 1.3g,mono 1g,poly 1.9g); PROTEIN 29.7g; CHOLESTEROL 172mg; CALCIUM 153mg; SODIUM 777mg; FIBER 5.4g; IRON 4.2mg; CARBOHYDRATE 35.6g
Cooking Light, MAY 2005
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Pasta!!
#180000 - 05/19/05 05:44 AM
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steather
Reged: 01/29/03
Posts: 345
Loc: Phoenix, AZ
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Hi there! I was just thinking that your crabmeat would go great on pasta...like a sub for tuna! Here is one recipe that I like, which would probably work really well for crab:
web page
Also, I was thinking it would go really well with asparagus in pasta...here's a recipe I found that sounded good:
Tuscan Crab and Asparagus Fusilli
Winning Recipe of Phillips' 2004 Contest
Makes Two Servings
Ingredients:
olive oil
1 tsp. roasted, finely chopped garlic
1 ˝ Tbsp. thinly sliced, sun-dried tomatoes
1 Tbsp. thinly sliced, freshly roasted red peppers
1 Tbsp. toasted pine nuts
2 tsp. fresh, chopped oregano
kosher salt
ground black pepper
8 ounces crabmeat
3 ounces chicken broth
1 ounce butter (use soy sub)
4 ounces dried fusilli
4 asparagus spears
1 Tbsp. thinly sliced, fresh basil
1 Tbsp. freshly grated, Asiago cheese (could leave this out or use a soy/rice sub)
Preparation:
1. Begin to prepare pasta. Drop fusilli into a large pot of boiling salted water, and cook until al dente (about 12 minutes). While it's cooking, continue with the additional steps.
2. Over medium heat in a large sauté pan, warm 1 ounce of olive oil. Add garlic, and cook lightly to release flavor. Do not allow to brown.
3. Add 1 Tbsp. sun-dried tomatoes, roasted red peppers, pine nuts, oregano, ˝ tsp. of kosher salt, 1/8 tsp. of black pepper, and crabmeat. Sauté about 3 minutes until ingredients are warmed throughout.
4. Add chicken broth, and allow to cook down slightly. Add butter to thicken slightly. Remove from heat until pasta is cooked.
5. Prepare asparagus. Lightly toss trimmed spears with a small amount of olive oil. Season with kosher salt and black pepper. Place on an outdoor grill or on a grilling pan, and grill lightly for about five minutes. (Could also boil, like in Heather's recipe for asparagus pasta)
6. When the pasta is cooked, add it to the sauté pan. Return to heat, and toss well to incorporate with sauce ingredients.
7. To serve, cross asparagus in a large "x" on the bottom of a decorative serving dish. Arrange the crab fusilli atop the asparagus, and drizzle with any remaining sauce from the pan.
8. Garnish with sliced basil, Asiago cheese, and ˝ Tbsp. sun-dried tomatoes.
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Heather
"Quod me Nutrit me Destruit"
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