Does the can mention anything about the grade of the pieces of crab such as claw, special, backfin, lump, or jumbo lump? This will help with what recipes to suggest.
Don't forget about a crab quiche and crab quesadilla and taco. I also think that almost anything that calls for scrimp, you could substitute crab. Worth a try.
Actually, I need to experiment with this. One of my favorite things to eat is a crab-stuffed salmon buy-and-bake type meal at HEB. But they are now $9 each. I need to figure out how to make it myself. They also use imitation crab meat.....for $9, I might as well use real crab, even if canned!
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
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