What can I prepare with canned crab mean, and is it real crab?

Answer 1

Crab pasta salad. Add Miraclewhip,diced onion,diced celery,diced black olives,Hard boiled egg peeled and chopped.
thin with milk,

Answer 2

You can make a crab salad or crab cakes. Some cans of crab do have have real meat and others use fake. Others have a mixture of both. You have to look on the can.

Answer 3

Canned crab meat is real crab inside. I like to:

1. Drain and add mayo and make a hot dip or salad.

2. Seafood soup.

3. Egg flower soup. (use egg whites only)

4. Crab and shrimp appetizers.

5. Salas

6. Spread (recipe below)

EASY CRAB SPREAD

Ingredients:
Crackers
1 package (8 ounces) Cream Cheese
1 bottle (12 ounces) Cocktail Sauce
1 can (6 ounces) Crab Meat (drained)

Methods:
Spread cream cheese on dinner plate and pour bottle of cocktail sauce over cream cheese. Crumble crab meat on top of the cocktail sauce. Serve with crackers.

Answer 4

Some people like crab on salad. If you aren't sure if it is real crab meat read the can -- it will say either imitation crab meat or real crab meat.

Answer 5

It's real crab. Drain it. Add mayonnaise, chopped celery and dill. Stir. Sprinkle with lemon juice. Serve in a half avocado. And you have crab/avocado salad, which is yummy.

Answer 6

most common is crab cakes and yes it is real crab unless otherwise stated

Answer 7

mix some cream chease and scallions with the meat roll in eggroll wrapers or wonton skins deep fry..crab rangoon

Answer 8

Yeah, it's real crab but I would NEVER use it. It's nasty.

Answer 9

yes...Recipe follows

New Orleans Crab-cakes
Recipe courtesy Nanci Easterling

Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 15 minutes
Yield: 6 to 8 servings
User Rating:

1 1/2 stalks celery heart, finely chopped
1/2 red bell pepper, finely chopped
1/2 medium white onion, finely chopped
2 bunches of scallion, green part only, finely chopped
2 teaspoons dried basil
1 tablespoon fresh oregano leaves, chopped
2 teaspoons fresh thyme leaves
Salt
Freshly ground black and white pepper
1/2 teaspoon dill weed
1/2 cup parsley leaves, finely chopped
3 cloves garlic, finely chopped
2 egg whites, beaten to stiff peaks
1/2 cup smoked salmon
1 cup whipped cream
1/2 lemon, juiced
Hot sauce (recommended: Crystal's)
1 pound jumbo lump crab
3 cups seasoned bread crumbs
5 tablespoons corn or vegetable oil, for frying
2 tablespoons butter, for frying
Serving suggestion: Remoulade
In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool.
Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse. Fold egg whites into mousse.
Check the crabmeat for pieces of shell and put in a large clean bowl.
Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking
care not to break up any of the crabmeat and overwork the mousse.
Gently work into little cakes and bread them with more bread crumbs. Set aside.
Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.
Blonde Remoulade:
1 cup mayonnaise
1 tablespoon red bell pepper, finely chopped
3 tablespoons green onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1 teaspoon capers, roughly chopped
3 tablespoons parsley leaves, finely chopped
1 teaspoon hot sauce (recommended Crystal's)
1 teaspoon lemon juice
Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.
*Cook's Note: It's best if you can make it the day before. Using a food processor will make your sauce watery.
Yield: 6 to 8 servings

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substitute crab for lobster:

Lobster Eggs Benedict
Recipe courtesy Paul Williamson, Schooner Ellida, Rockland, Maine


Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 5 servings
User Rating:


Hollandaise sauce:
1 stick (4 ounces) butter, sliced
4 egg yolks
1 lemon, juiced
Lobster roe (orange immature lobster eggs, availability depends on the luck of the lobster)
1 tablespoon butter
1 (1 1/2 pound) lobster, cooked and shelled (a good way to use leftovers from shore dinner!)
10 slices, about 1/2 pound, Canadian bacon
5 English muffins, split
10 eggs
Minced fresh parsley
Paprika
Melt half of the butter in top of double boiler over hot, but not boiling, water. Add egg yolks while stirring. Add remaining butter and stir until melted, keeping heat low under double boiler. Crumble lobster roe as finely as possible and stir into sauce. Add lemon juice slowly. Set aside and keep warm. Sauce will thicken as rest of dish is prepared.
In a skillet melt 1 tablespoon butter. Dice the cooked lobster meat and saute quickly in the melted butter to heat through. Remove to a bowl and keep warm.
Brown the Canadian bacon in the same skillet and keep warm. Toast the split English muffins.
Poach the eggs for about 3 minutes in an egg poacher, or in skillet of water with a tablespoon of vinegar added. Whites and edge of yolks should be set, center of yolk still liquid.
For each serving, place 2 toasted muffin halves on a plate and carefully layer on lobster meat, Canadian bacon slices, and poached eggs. Cover with Hollandaise sauce. Garnish with minced fresh parsley and paprika.
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also is good in salads, scrambled eggs, and omletts.