Brought home a few dozen nice blues today after crabbing with my son.
Going to just boil the claws, but I want to shuck the knuckles out. Normally I’d just make my standard dairy-based crab bisque, but both of our kids are showing some problems digesting dairy, so no cream/milk based recipes right now.
I’m looking to either make a soup, or a rice type dish, although I’m open to suggestions. Probably gonna go alongside some carmelized onions and sauteed yellow squash. Just can’t do dairy (we can use “butter” since my wife buys the weird non-dairy stuff).
Crab cakes is a possibility but my wife, sadly, won’t eat anything fried , gotta bake them.
“Sire, it belongs in truth to the Church of God, in whose name I speak, to endure blows and not to inflict them. But it will also please your Majesty to remember that she is an anvil that has worn out many hammers.”…Theodore Beza
why not make a deviled crab casserole if she doesnt like them fried?
deviled crab casserole
large saucepan saute1/2 cup celery,bell pepper and onion in 3 tbsp butter and 3 tbsp water…cook until tender
add crab meat
1 cup cracker crumbs (saltine or ritz)
2 tbsp mayo
2 tbsp mustard
2 tbsp worcestershire sauce
1/4 tsp salt and 1/2 tsp pepper
dash paprika(optional)
2 eggs
mix all together and place in buttered or oiled casserle dish and bake at 350 for 15-20 minutes
can also use toasted bread crumbs in place of crackers
crab casserole
2 cups cooked rice( i like to use wild rice also
1/2 cup chopped celery,green pepper and 1/4 cup onion
2 tbsp butter,melted
crabmeat…at least 6 oz
1 small can cream of mushroom soup
1 tbsp lemon juice
saute vegies,.mix with cooked rice and other ingredients spoon into a greased casserole dish…bake at 350 for 30 minutes…can top with grated cheese if desired…can also add shrimp
crab creole
1 lb shrimp or crab…or both
4 slices of diced bacon
2 cups tomatoes…i use the italian petit diced…someties add a small can of tomato sauce
1/4 or 1/2 cup diced onion,bell pepper and celery
1 tsp worcesterchire sauce
black pepper and salt to taste. dash of tabasco
saute bacon…remove from grease and fry veggies in until tender
add tomatoes and seasonings simmer for 20-30 minutes
add crumbled crab meat and serve over rice…can also add some petit potato cuts like a fish stew.
A little more detailed
CRab and Ricotti Manicotti or Cannelloni( can also just make sauce and pour over smaller shells/pasta and bake as a dish
1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
Directions
Bring a large pot of salted water to a boil over high he
Wow those sound awesome, thanks! I have about a quart of crab meat picked and ready to go. Maybe less, depending on whether or not I get the munchies before we cook supper lol.
I’m thinking one of the crab casseroles will do just fine thanks!
“Sire, it belongs in truth to the Church of God, in whose name I speak, to endure blows and not to inflict them. But it will also please your Majesty to remember that she is an anvil that has worn out many hammers.”…Theodore Beza
Here’s what I ended up doing, and it was INCREDIBLE. The key ingredients were goat cheese (white stuff that is the consistency of cream cheese) and soy sauce.
You’ll have to wing-it on actual amounts of the ingredients, I didn’t measure them. Just went with “looks about right”, which is my normal way anyhow.
Started with a solid quart of picked crab meat.
Bread crumbs
Goat cheese (white french style, consistency of cream cheese)
Butter
Eggs (three eggs per quart of crab meat works for me)
Dijon mustard (two tablespoons per quart of crab meat, roughly)
Soy sauce (critical to the flavor; two tablespoons per quart of crab meat)
Crushed garlic (LOTS of it)
Paprika powder (a lot works well, good color, subtle flavor)
Cayenne powder
chopped caramelized onions (or onion powder if you are lazy)
Bread crumbs— enough to make it a slight dough-like consistency. Panko preferred.
The trick— melt the butter and goat cheese together. Let it cool down a little before adding eggs. Toss everything in together except the bread crumbs, mix well. Add in just enough bread crumbs to make the mix as sticky as you need it.
Make patties and lighly pan-fry. I used grapeseed oil just because that’s what my wife had bought, and it turned out awesome.
The only thing that would have made it better would be a fresh cold bottle of Cheerwine.
“Sire, it belongs in truth to the Church of God, in whose name I speak, to endure blows and not to inflict them. But it will also please your Majesty to remember that she is an anvil that has worn out many hammers.”…Theodore Beza
I have a problem picking Blue Crabs! I pick a little meat from the crabs and taste a bit to make sure it tastes good. I really like to eat Blue Crabs! Trouble is when I am done picking the crabs and have a pile of shells there is no meat! What am I doing wrong? I guess I gotta get more crabs!
Easy, there was no bovine dairy whatsoever in this, which is the point. Also, “lightly pan fry” means using just enough oil to cover the bottom. I can usually get nearly ANYONE to eat one of these crab cakes once they smell them, I don’t care how vegan or “low fat” they want to live.
“Sire, it belongs in truth to the Church of God, in whose name I speak, to endure blows and not to inflict them. But it will also please your Majesty to remember that she is an anvil that has worn out many hammers.”…Theodore Beza
Cheese is cheese! I don’t care if it comes from a cow or goat:smiley:
Goat cheese = no farty.
Also, the protein in cow’s milk really messes up my daughter’s system, but not goat milk products.
However, I do not recommend goat milk for coffee creamer. Your coffee will definitely taste the same way a goat smells.
“Sire, it belongs in truth to the Church of God, in whose name I speak, to endure blows and not to inflict them. But it will also please your Majesty to remember that she is an anvil that has worn out many hammers.”…Theodore Beza
, gotta bake them.
thanks!