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ok, I am about to make a decision: I have decided to make Crab Louis or Louie whichever you want to call it. Now, would you use lump crab or what? I will not use fake crab for this.
Nothing wrong with lump, but make sure which grade (or combination) is best for the application. Here's the grades according to noshon:
Jumbo lump crab meat comes from a crab’s swimmer fins. Since you can only find two of these muscles per crab, it tends be the most expensive. This finer, sweater meat isn’t ideal for crab cakes since the spices tend to overwhelm it, but it adds an impressive, powerful topping to pastas and salads.
Lump crab meat comes from the body. It’s smaller than jumbo lump meat but sturdy enough to stand up to a fork. This is ideal for crab cakes.
Backfin crab meat consists of broken pieces of lump meat mixed with smaller pieces of white body meat. Just like lump crab meat, it creates crab cakes with an ideal, fine texture.
Claw meat is darker in color and less sweet in flavor when compared to lump and backfin crab meat. The stronger taste holds its own in crab-stuffed appetizers and soups.
It's certainly easier than cooking fresh and spending hours shelling them
Nothing wrong with lump, but make sure which grade (or combination) is best for the application. Here's the grades according to noshon:
Jumbo lump crab meat comes from a crab’s swimmer fins. Since you can only find two of these muscles per crab, it tends be the most expensive. This finer, sweater meat isn’t ideal for crab cakes since the spices tend to overwhelm it, but it adds an impressive, powerful topping to pastas and salads.
Lump crab meat comes from the body. It’s smaller than jumbo lump meat but sturdy enough to stand up to a fork. This is ideal for crab cakes.
Backfin crab meat consists of broken pieces of lump meat mixed with smaller pieces of white body meat. Just like lump crab meat, it creates crab cakes with an ideal, fine texture.
Claw meat is darker in color and less sweet in flavor when compared to lump and backfin crab meat. The stronger taste holds its own in crab-stuffed appetizers and soups.
It's certainly easier than cooking fresh and spending hours shelling them
cheers
thanks so much for the information: I didn't know that. All I know is the type I got at Sam's a few months ago was $20.00. I can't remember the amount but it was a lot. When I opened the container it was a white to grey color. I too think it is easier and no more expensive. By the time you pay $20 for frozen Crab and shell it you really don't have that much actually meat.
Substituting ranch dressing for mayonnaise works very well. I make my ranch very easily using Hidden Valley herb and spice packets.
I would try out some different recipes in the family before the luncheon. Try several small samples at the same time.
good idea but I am not sure the check book will handle too many samples. I have made Crab salad in the past, so somewhat have an idea what tastes good. My big problem is still the lump versus the crab itself. Of course I have to remember I am making 2 other salads and crab is rich. I really don't need that much. I don't know why I am worrying so much about this. I guess it simply boils down to I have this reputation of serving the best food of anyone in the group and think I have to be continue to keep my name. I am not even saying I really do serve the best, but somehow I got the reputation when we started playing together 8 years ago.
When crab is in short supply here, the fish store (THE fish store) sells shrink-wrapped refrigerated crab that is actually darn good.
but we don't live in Humbolt couny any more. Boy do I miss the crab we used get there and even in Marin County. instead we are stuck with canned or frozen. We do eat the frozen but it is really filled with salt. And no, I don't think that is because it comes from salt water.
If it's your culinary reputation on the line, you'd better get the crab and do it yourself. All the canned stuff, no matter what they charge you, comes from Asia now and if anyone is a real foodie, they'll taste the difference. Also the tin.
...All the canned stuff, no matter what they charge you, comes from Asia now and if anyone is a real foodie, they'll taste the difference. Also the tin.
The pasteurized crab in the refrigerated section is quite good, and it's comparably priced. What I found is sourced from the US or Mexico. I do remember seeing some sourced from Asia.
Well the big day is over. There were 12 of us yesterday. I ended up doing the shrimp/crab louie and everyone said it was great. I also, because it was a multi salad bridge luncheon, served chicken/artichoke rice salad and ceasar salad. There is very little left. What is left we will have tonight for dinner. Thanks for all the suggestions.
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