I need a SIMPLE EASY recipe for crab.?

Question

I purchased a small container of imitation crab meat and although I love crab I don't like the taste of this meat......please help with a simple recipe.

I want to use things In have at home....sorry it's too cold outside. I have regular things here not peppers and celery and things like that.

Answer 1

foodnetwork.com

Answer 2

Yeah the imitation crab is nowhere near the same thing as real crab. The imitation stuff is usually pollack, a type of fish. If you don't like the taste but don't want to waste it, the best option is making something where there are lots of other ingredients to dilute the taste of the meat. How about crabcakes?

Here's my recipe for crabcakes:

MARK'S CRABCAKES

Half of a small red onion, chopped,
Half of a red bell pepper, chopped
1 jalapeno pepper, chopped, (optional)
3 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, chopped
1 egg, beaten
4 teaspoons Old Bay seasoning mix
1 lb fresh lump crabmeat
4 tablespoons chopped parsley or cilantro
4 tablespoons mayonnaise
4 tablespoons breadcrumbs for filling, plus extra as needed for the crust
Salt and pepper to taste

Sauté the onion and peppers in one tablespoon of oil and one tablespoon of the butter. Add garlic and sauté one minute more. Remove the mixture from the pan and set aside. Beat the egg with the Old Bay. Combine with the crabmeat, herbs, mayonnaise, 4 tablespoons of the breadcrumbs, and the sautéed onions, peppers and garlic. Mix well. Taste and add salt and pepper if necessary. Form the mixture into eight patties. Add a light coating of the breadcrumbs to the outside of the cakes as well. Add the remaining olive oil and butter to a 14-inch ovenproof skillet. Sauté the crab cakes until light golden brown on each side, about two minutes. Place the skillet in a preheated 350 degree oven for seven minutes. Serve with tartar sauce, cocktail sauce, or a flavored mayonnaise.

Answer 3

ingedients

1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons drained bottled horseradish
1 pound lump crabmeat, picked free of shell
1 cup dry bread crumbs
3 scallions, including green tops, chopped
1/4 cup chopped fresh parsley
Pinch cayenne
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3 tablespoons cooking oil

Directions

In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish cream.
Yield: 4 servings (Serving size: 4 servings)

Answer 4

Crab Dip

Mix 1 8 oz pkg softened cream cheese with 2 T. mayo, 2 T. finely chopped onion, and 1 T. lemon juice.
Spread onto serving dish, about the size of a dinner plate. In fact, use a dinner plate if you'd like.
Then spread about 1/2 bottle seafood cocktail sauce over the cream cheese mixture.
Then sprinkle the crabmeat (substitute) over the sauce.
Cover with plastic wrap and refrigerate until ready to use.
Serve with butter crackers like Ritz, Townhouse or Club crackers. It's best to have a knife for spreading rather than digging the crackers in. Keeps it from getting messy.