What crab meat do you buy?

[Mosca]

I want to make Mrs M crab cakes for her birthday. (It’s in May, there’s no hurry.) I can get fresh crab legs, canned crab, or pasteurized lump crab meat.

Those of you who make crab, what do you prefer? I’m not concerned about cost, this is pretty much going to be a one time thing, unless she raves about it. Then it will probably be whenever she asks.

[smokenoob]

This is what we get from local fish monger Joe Patti for crab cakes

[jfmorris]

I love love love Joe Patti. That 10 days we spent at my wife's cousins place on Little Sabine I made 3 trips to Joe Patti's. I had to cook it all up on the stove, but we ate like a king and queen that week, eating most of our seafood in at the condo.

We may be coming again soon, in which case, Joe Patti gets the nod again. I may bring an electric induction burner and my 5 quart Lodge dutch oven with me this time, so I can move the seafood cooking out to the balcony...

[Troutman]

Same, I buy the lump from either Rose's in Seabrook TX or HEB grocery. Stuff is getting expensive though. One pint containers used to be $8 now hitting $14-15 bucks a pop. Saw some the other day for $18 so I bought some on sale lobster tails for less!!

I'd stick with lump. The jumbo lump is really high dollar and not worth it for crab cakes.

[smokenoob]

yes, they are very proud of the jumbo lump!

[Mosca]

I'd agree on jumbo, except it's for Mrs M!

[smokenoob]

Mosca Mrsnoob always buys lump for crab cakes. I act distracted and smile…. 😁

[Steve B]

Basically the same as what smokenoob posted.
Although crab legs are great, they are not good for crab cakes. The legs are too stringy and will break apart into small strands.
Jumbo lump is best. Just take your time carefully going through the pieces to remove any cartilage.

[captainlee]

Definitely Phillips backfin, available at Costco.

[HawkerXP]

+1

[Donw]

Jumbo Lump for crab cakes. Please go light on any binders.

[Mosca]

My BiL puts crushed goldfish crackers in his hamburgers.

[JCBBQ]

Mosca What?? That’s bizarre

[Mosca]

I think his mom did it. They grew up pinching pennies. Not poor, but with a Depression era mindset.

[DavidNorcross]

Always buy jumbo lump.

[Huskee]

Y'all have these crab sources I've never seen, and here I'm happy eating pollock masquerading as imitation crab!

[labbq]

I don’t mind the fake stuff (pollock) either but my wife hates it. Our two boys love California rolls and they don’t mind either

[labbq]

Not endorsing fake crab for your wife’s birthday Mosca!

[hoovarmin]

I'd add that it's best to avoid crab from Indonesia and Mexico. Harder to find Maryland crab, but well worth the effort.

[Donw]

Maryland crab season starts April 1st. 😋

[Panhead John]

Just curious, can anyone tell me what “imitation lobster” actually is?

[Donw]

Panhead John Its base is usually a white fish. They also may add in some langostino, which while called lobster, is really closer to a hermit crab. If you eat things like lobster chowder at chains such as Red Lobster you’ve most likely have tasted imitation lobster.

[JCBBQ]

Mosca if you can find a place that sells this, it’s worth every penny. Unfortunately the brand only sells by the case which is too much for me but there is a fishmonger that sells it not too far so I get it occasionally. Warning it’s expensive.

[MBMorgan]

To quote(ish) Yoda: "Phillips from Costco, I am..."

[Donw]

I thought I would give everyone some tips on how to spot if your blue crab meat is from local waters or imported.
Open the container and look at the meat. If it is all white, almost too clean in color, then it was treated with Sodium Acid Pyrophosphate (a cleaner and preservative) which indicates imported. Fresh local blue crab will not.
Another indicator is look at a whole lump from the container. If one end has a yellowish tint then it is imported. The blue crab caught in asian waters have this yellowish tint while crab caught on the East and Gulf coasts will not.

I’m not saying that there is anything wrong with imported crab, just don’t be misled as to its origin. Seafood mislabelling is a big problem and actually a crime. And, yes, I did go to crab school during my time as a reserve officer with Maryland’s Natural Resources Police.

[CandySueQ]

Crab Cakes (canned crab)

2 cans crab meat (6 oz each) drained
1 large egg beaten
1 T lemon juice
½ cup bread crumbs or cracker crumbs
1/4 cup chopped green onion
1/4 cup chopped red pepper
1 tsp Worcestershire
½ tsp garlic powder (or one clove fresh minced)
1/8 tsp Old Bay (optional)
2 T oil for cooking

Open the can and place the crabmeat in a bowl of ice water for 10 minutes. Drain the canned meat and pat dry. I used a fine mesh strainer. This helps remove the canned taste from the crabmeat.

Place the crabmeat in a large mixing bowl and add the egg, green onions, red pepper, lemon juice, Worcestershire sauce, garlic powder, Worcestershire sauce, Old Bay and bread crumbs.

Mix all the ingredients together until well combined. Divide mixture and form into four crab cakes. I used an ice cream scoop to do this part. They are really delicate.

Heat oil in skillet and cook crab cakes for 3-4 minutes on each side or until golden brown.

[Mosca]

See, even I could do this!