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Sandi's Info About Cooking With Crab Recipe

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This recipe for Sandi's Info About Cooking With Crab, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandi Holman

Category:
Category:

Ingredients:  
Ingredients:  
Introducing Miller's SEA FARE Premium Wild Catch Crab Meat - 6.5 oz. cans
seafarefoods.com/

JUMBO LUMP CRAB MEAT
Renowned for superb flavor and visual appeal.
Large whole pieces of backfin lump crab meat make it easy to create distinctive entrees and sensational salads.

LUMP CRAB MEAT
Lump is the preferred grade for many traditional crab recipes and adds a touch of elegance to any crab dish.
Lump provides the exquisite flavor and texture of Jumbo Lump, in slightly smaller pieces for maximum versatility.

WHITE CRAB MEAT
Ideal for recipes that call for flaked crab meat.
The top choice for appetizers, party dips or a quick and healthy light meal.

CLAW CRAB MEAT
Includes large whole pieces with a more robust flavor.
Excellent for your favorite gumbo, omelet, souffle or salad.
Claw crab meat stands up to bold seasonings.

ALL GRADES
Shell free and ready to use.
100% wild blue crab, responsibly harvested from pristine waters by local fishermen.
Hand picked and packed to assure highest quality.

Directions:
Directions:
Claw has the strongest flavor.

Jumbo lump is the most expensive. There are only 2 lumps on each blue crab and it is sometimes hard to get the lump out in one piece without it breaking up. Use the jumbo lump for presentation in dishes where you want to wow your guests with the crab that is visible in dishes.

I often use claw and white crab meat in a dish to get the best of both worlds. Jumbo lump is great for crab cakes.

To drain the excess liquid, open the can, leaving the lid on top of the crab meat, turn over and sit in sink or in a bowl.

Crab meat breaks up very easily. Always add at the end (such as heating in a dish like the Crab Pasta). Do not over stir it.

Personal Notes:
Personal Notes:
One of the most fun jobs I've had. Going to work to make crab cakes and sending them overnight with dry ice to executive chefs across the US. Yes, I did the grocery shopping, cooking, dry ice run, packaging and getting it shipped out in one day. What a great experience.

 

 

 

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