Red curry with crab and pineapple is easy to make—and will impress family and guests.
November 2007
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Crab Meat Recipes
Jumbo Lump Crab Meat
Enjoy these recipes courtesy of Miller’s Select Premium Crab. Read our review of Miller’s Select.
Chef Levi's Jumbo Lump Crab Cakes
There are countless recipes for crab cakes. This is a departure from the Tavern On The Green recipe featured in our review of Miller’s Select crab meat, which used only mayonnaise as a binder plus scallions and Old Bay seasoning, coating the crab cake in breadcrumbs before frying. Here, the seasonings are spicier, include Worcestershire sauce, cayenne and mustard, plus parsley and red pepper. The breadcrumbs are mixed in instead of used as a coating. See which you prefer.
Ingredients
- 2 cans Miller’s Select Jumbo Lump Crab Meat
- ½ cup mayonnaise
- 1½ teaspoons yellow mustard
- 1/2 tsp Worcestershire sauce
- 1 tablespoon liquid egg
substitute
- ¼ teaspoon cayenne pepper
- 2 teaspoons parsley, minced
- ¼ cup red bell pepper, diced
small
- ¼ cup breadcrumbs
- Clarified butter and lemon juice (as
needed)
Preparation |
TIP: When making a crab cake recipe that includes breadcrumbs and other ingredients, you can save on jumbo lump crab meat and choose Backfin or even Select White. |
- Mix mayonnaise, mustard, Worcestershire sauce, egg, cayenne, parsley and red pepper thoroughly. Gently fold in crabmeat and breadcrumbs to keep crab as large as possible.
- Form into 4-inch-thick patties. Add clarified butter to heated sauté pan to cover ¼-inch thick.
- Cook crab cakes, turning only once when first side is nicely browned. Remove from pan and squeeze desired amount of lemon juice onto each crab cake.
Crab Cheesecake
This makes a wonderful first course.
Ingredients
- 1 can Miller's Select Crab Meat
- 1 cup crushed Ritz crackers
- 3 tablespoons butter
- 16 ounces cream cheese,
softened
- 3 eggs
- 1/4 cup sour cream
- 2 teaspoons grated onion
- 1/2 teaspoon Old Bay seasoning
- 2 drops hot pepper sauce
- 1/8 teaspoon freshly-ground
black
pepper
- 1/2 cup sour cream, for topping
- Fresh dill to garnish
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This crab cheesecake is of the savory variety—enjoy it as an appetizer with a glass of white wine. |
Preparation
- Preheat oven to 350°F. Mix crackers and butter; press into a glass pie pan. Bake crust for 10 minutes at 350°F and let cool. Reduce oven temperature to 325°F.
- Beat cream cheese, eggs and sour cream until fluffy. Stir in the onion and seasonings. Gently fold in the crab meat and bake for 50 minutes or until set.
- When cool, spread with the remaining sour cream and garnish with fresh dill sprigs.
Crabe En Coquille
This dish is also known as Coquille St-Jacques.
Ingredients
- 3 cans Miller's Select Jumbo
Lump Crab Meat
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ¼ teaspoon grated nutmeg
- ¼ cup whipping cream
- 3 tablespoons shallots, finely
chopped
- 2 tablespoons Cognac
- 1 tablespoon fresh tarragon, finely chopped (or 1 teaspoon dried)
- 4-6 crab shells, scallop shells or heatproof ramekins
- Salt and freshly ground pepper to taste
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Scallop shells make beautiful serving pieces for this crab dish. |
Preparation
- Preheat oven to 400°F. Melt half the butter and add flour, stirring with a wire whisk. Add milk and stir vigorously. When sauce has thickened, add salt, pepper and nutmeg.
- Melt remaining butter in a saucepan and cook shallots briefly. Stir Cognac and tarragon into the shallots, then add crab and heat briefly without breaking lumps. Add half the sauce to the crab and fill shells evenly with crab mixture.
- Place in oven and bake for 5 minutes. Heat remaining sauce and spoon over the individual shells; garnish with whole tarragon sprigs.
Crab Salad with Lemongrass and Mint
Ingredients
- 2 cans Miller’s Select Jumbo Lump
Crab Meat
- 1 tablespoon Thai chili paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1 minced chile pepper
- 1 stalk lemongrass, very thinly
sliced
- 1/2 medium red onion, thinly
sliced
- 2 tablespoons coarsely-snipped
cilantro
- 1/3 cup coarsely-snipped mint
leaves
- Halved mint leaves
- Romaine lettuce
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Jumbo lump crab meat makes an impression in salads where it’s the featured ingredient—not mixed with mayonnaise. For a mayonnaise based salad, you can use Select White or even Claw crab meat. |
Preparation
- Mix chili paste, fish sauce, lime juice, sugar, chilies, lemongrass and onion; toss.
- Add drained crab meat, cilantro and mint. Serve on Romaine with mint.
Kansas City Crab Grass
This crab dip is the kind of “crab grass” everyone enjoys—the ever popular spinach-crab dip.
Ingredients
- 1 can Miller’s Select Crab Meat
- 10-ounce package chopped spinach
- ½ medium onion, cut in thin
slivers
- 1 tablespoon butter
- ¼ cup Parmesan cheese, grated
- Crackers and/or French bread
Preparation
- Preheated oven to 350°F. Thaw the spinach and squeeze out the excess moisture.
- Melt the butter over a medium heat and sauté the onions until they become translucent. Add the spinach and stir until heated through.
- Add the crab and Parmesan and blend into the mixture. Spread into one-quart casserole dish and bake for 15 minutes. Serve with crackers or rounds of French bread.
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This “crab grass” is a popular crab-spinach dip. |
Red Curry with Crab & Pineapple
Ingredients
- 2 cans Miller’s Select Jumbo
Lump
Crab Meat
- 2 tablespoons Thai red curry paste
- 2 cans coconut milk
- 2 tablespoons sugar
- 2 tablespoons Thai fish sauce
- 2 cups fresh Pineapple chunks
- Approximately 12 sprigs of
fresh
basil leaves (use Thai
basil if
available)
- Jasmine rice
Preparation |
It looks complex, but this Thai curry is simple to make. |
- Heat the curry paste and coconut milk in a saucepan; add sugar, fish sauce, pineapple, and basil. Cook until the pineapple is soft.
- Add Jumbo Lump crab meat garnish with fresh basil leaves.
- Serve with jasmine rice.
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