How do I warm cooked dungeness crab?
Manda Ruby
Steve Pope
>I just bought some cooked dungeness crab. How do I warm/heat them?
Is this crabmeat, or is it still in the shell?
If it is still in the shell, remove the meat from the shell
before using it in any recipe that involves heating.
(If you need instructions on how to do this most simply
I can dig those up.)
Once you have cooked crabmeat, assuming you don't want to
eat it chilled (which is, in my opinion best), heat it
for as little time as possible. You do not want to cook
crabcakes, crab Newburg, etc. for more than just a few minutes.
Steve
Duwop
> Once you have cooked crabmeat, assuming you don't want to
> eat it chilled (which is, in my opinion best),
Exactly, and they've been big, firm and sweet so far this year. Eat it
slightly chilled, the meat has a better texture and fuller flavor
IMO.
Have never warmed crabmeat up by itself for any reason. Served in a
warm dip once, which was pretty awesome, but not by itself.
Omelet
spo...@speedymail.org (Steve Pope) wrote:
Cooked crustacean meat gets tossed into the finished dish at the very
END of the recipe so it gets just warmed and not overcooked.
I love crab by itself for the most part. Put it into heated butter and
served on crusty Italian bread. ;-d
I made an asparagus soup recently (pics to follow eventually) and added
crab meat at the very end. It was superb. ;-d
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
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sf
Only the great unwashed would reheat dungeness. Even freshly cooked
(in your house) dungeness crab is at room temperature when it's eaten.
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
wrote:
Oh, stop yer killing me. What's a good price for dungeness now? I
have to look for some. My problem is if I have to pay $2 or more,
it's not a deal and I'm always looking for deals.
Steve Pope
>On Wed, 16 Dec 2009 02:27:38 +0000 (UTC), spo...@speedymail.org
>>Once you have cooked crabmeat, assuming you don't want to
>>eat it chilled (which is, in my opinion best), heat it
>>for as little time as possible. You do not want to cook
>>crabcakes, crab Newburg, etc. for more than just a few minutes.
>Only the great unwashed would reheat dungeness. Even freshly cooked
>(in your house) dungeness crab is at room temperature when it's eaten.
I fundamentally agree. There's a certain decadence to a good
crab Newburg, but I'd have to have a lot of Dungeness crab,
and be real tired of crab cocktails and crab sandwiches, before
I'd heat some up in a Newburg dish and not think it was at
least somewhat of a waste.
But if you want to do it: sautee cubes of sourdough bread in
olive oil, salt them, place into a ovenproof serving dish.
Top with still-warm cooked crabmeat, mixed with _une petite_
amount of fresh-made mayonaisse. Top with cheddar cheese
or cheese sauce, sprinkle with paprika, place in a hot oven
for about 90 seconds and serve.
Steve
Duwop
You'd need a time machine for $2/lb crab, with diesel costs as high as
they are you're looking at $5/lb, live or cooked. Been pretty steady
the last few years. Have priced HMBay docks, asian markets, etc.
they're all within $1 of each other.
My in-laws up in Arcata/Eureka (lots of local crab fishermen) are
paying the same as we are here in the SFBA.
Manda Ruby
I thought it'd taste better hot. Aside at the restaurants, I have
only had once at home. Even then, it was bought at the store that did
the steaming. My sister and her husband brought it home and the three
of us - I was living with them for about 10 months a long time ago -
ate it right away.
Manda Ruby
Christine Dabney
(Steve Pope) wrote:
>I fundamentally agree. There's a certain decadence to a good
>crab Newburg, but I'd have to have a lot of Dungeness crab,
>and be real tired of crab cocktails and crab sandwiches, before
>I'd heat some up in a Newburg dish and not think it was at
>least somewhat of a waste.
James Beard, who really knew his Dungeness, has some great recipes for
crab... There are several in his autobiographical book, Delights and
Prejudices. From what I have read, it was not a waste to use the crab
in these recipes.
Christine
--
http://nightstirrings.blogspot.com
pavane
"Manda Ruby" <manda...@gmail.com> wrote in message
news:b778e08d-ca43-48fc...@y32g2000prd.googlegroups.com...
|I just bought some cooked dungeness crab. How do I warm/heat them?
If you really want to heat it, may I suggest either of these
Crab Norfolk recipes, or search for your own: the Crab
Norfolk does the least harm and tastes awfully good with
a bit of good bread:
http://www.cooks.com/rec/view/0,1845,147184-252203,00.html
or
http://www.recipezaar.com/crab-norfolk-357966
pavane
Manda Ruby
>
> >I just bought some cooked dungeness crab. How do I warm/heat them?
>
> Is this crabmeat, or is it still in the shell?
In the shell. I was going to eat it just like that. Am too tired to do
anything with.
>
> If it is still in the shell, remove the meat from the shell
> before using it in any recipe that involves heating.
>
> (If you need instructions on how to do this most simply
> I can dig those up.)
Yes, I do. Otherise, I'll end up using a hmmer.
sf
wrote:
>You'd need a time machine for $2/lb crab, with diesel costs as high as
>they are you're looking at $5/lb, live or cooked. Been pretty steady
>the last few years. Have priced HMBay docks, asian markets, etc.
>they're all within $1 of each other.
>
>My in-laws up in Arcata/Eureka (lots of local crab fishermen) are
>paying the same as we are here in the SFBA.
:( That's the reason I haven't been eating crab lately. The effort
isn't worth the cost.
Steve Pope
>On Wed, 16 Dec 2009 04:03:14 +0000 (UTC), spo...@speedymail.org
>>I fundamentally agree. There's a certain decadence to a good
>>crab Newburg, but I'd have to have a lot of Dungeness crab,
>>and be real tired of crab cocktails and crab sandwiches, before
>>I'd heat some up in a Newburg dish and not think it was at
>>least somewhat of a waste.
>James Beard, who really knew his Dungeness, has some great recipes for
>crab... There are several in his autobiographical book, Delights and
>Prejudices. From what I have read, it was not a waste to use the crab
>in these recipes.
For sure. Although, he perhaps dated from the time when
the crab you didn't eat was fed to the farm animals, there
was so much of it...
S.
Steve Pope
>:( That's the reason I haven't been eating crab lately. The effort
>isn't worth the cost.
Hie ye to Hudson Fish, at one of the farmer's markets. For
a measly $12.50, you can buy 8 oz. of cooked cleaned very fresh
crabmeat, which makes two *very* generous crab cocktails.
When you think about it, it isn't that much of a splurge.
Steve
Steve Pope
>On Dec 15, 6:27�pm, spop...@speedymail.org (Steve Pope) wrote:
[cleaning a crab]
>> (If you need instructions on how to do this most simply
>> I can dig those up.)
>Yes, I do. Otherise, I'll end up using a hammer.
Rinse off the cooked crab. Twist and pull off each claw.
With the tip of the knife, remove/discard the small triangular plate
from the body, and pull off and discard the entire back shell
(the carapace). Remove/discard any gills, spongey parts, bladders,
and small paddles. Rinse and/or pull the guts out of the
crab and discard.
You now have pieces -- claws and body -- that can be rinsed
again, cracked, their meat pulled out and eaten.
Steve
Manda Ruby
sf
You're right, I should. A $20+ per pound for picked and cleaned crab
price keeps my hand firmly on my wallet, but I should let it go.
sf
When we have crab, I give hubby the claws/legs and I take the body...
because I get more meat with less effort. ;) It's win-win for both
of us.
Kent
"Manda Ruby" <manda...@gmail.com> wrote in message
news:b778e08d-ca43-48fc...@y32g2000prd.googlegroups.com...
>
>
foil. Let it warm to room temp. Then gently warm on a gas grill at a very
low temp. This makes cracking the remaining shells much easier. Eat it with
drawn butter as you would lobster. We steam live crab and eat it the same
way. Don't steam or boil already cooked crab. It leaches the flavor. As all
have said above, most dungeness is eaten chilled, although it certainly
doesn't have to be. It's actually better warm, especially if you begin with
a live crab.
Kent
Kent
"Steve Pope" <spo...@speedymail.org> wrote in message
news:hg9tih$25p$1...@blue.rahul.net...
serving temp. We do it on a low temp gas grill. Crack remaining shell at the
table, dip crab meat in drawn butter and smile after the first swallow.
Always, always, save the skeleton skeleton, to make crab stock for your crab
newberg. Make it right away and freeze it. We just had our first newberg of
the season. The crab stock makes the dish.
Kent
Manda Ruby
> "Steve Pope" <spop...@speedymail.org> wrote in message
Thanks for the info. I like my food warm. Whenever I buy those
specialty sandwich in grocery stores, I asked them to heat the meat
and bread and they do it.
I'd be happy to eat the remaining crab at room temp since it seems so
much work to warm it. The one I ate was almost at room temperature and
so half way through, I just waited and went back to it. >
> Kent- Hide quoted text -
>
> - Show quoted text -
notbob
> On Wed, 16 Dec 2009 05:37:52 +0000 (UTC), spo...@speedymail.org
> (Steve Pope) wrote:
>
>>sf <sf.u...@gmail.com> wrote:
>>
>>>:( That's the reason I haven't been eating crab lately. The effort
>>>isn't worth the cost.
>>
>>Hie ye to Hudson Fish, at one of the farmer's markets. For
>>a measly $12.50, you can buy 8 oz. of cooked cleaned very fresh
>>crabmeat, which makes two *very* generous crab cocktails.
>>When you think about it, it isn't that much of a splurge.
>>
> You're right, I should. A $20+ per pound for picked and cleaned crab
> price keeps my hand firmly on my wallet, but I should let it go.
It's not a very steep price for ONE FULL POUND of p/c crab. Buy a
bottle of Mumm's brut (get French, the CA stuff sucks!) and a loaf of
good sourdough and you can pig out like a freakin' king for under $50.
Pretty damn cheap, in my opinion. If I could even get my hands on
such a deal, I'd pay $70 and consider myself lucky. It'd be my xmas
present to myself. ;)
nb
notbob
> You'd need a time machine for $2/lb crab, with diesel costs as high as
> they are you're looking at $5/lb, live or cooked. Been pretty steady
> the last few years. Have priced HMBay docks, asian markets, etc.
> they're all within $1 of each other.
Wow!
I forgot about price of fuel for crab boats, which are an incredibly
inefficient use us motor power. No doubt it has impacted crab prices,
despite diesel fuel back to near sane price levels.
I used to love going to Pillar Point and buying off the boat after a
couple martinis and bbq oysters at the PP Harbor Bar. Jes over 2 yrs
ago, it was $3.50lb for live crab. I'd say $5lb is not at all out of
line. Buying fresh and boiling your own is, of course, awesome.
Plus, it was always a nice day trip to the coast. In the Summer,
great buys on produce. Strawberries at San Gregorio, Ollalie berries
a few miles south of there, artichokes everywhere.... Damn, I need to
take a trip this Summer! ;)
nb
notbob
> Here in Austin it's a mere $10/lb.
>
> Which is why I haven't had it for close to a decade.
You need to find a CA bbq freak and do some trading. Crab for
brisket, which is typically $3-4lb in CA.
nb
notbob
> Only the great unwashed would reheat dungeness. Even freshly cooked
> (in your house) dungeness crab is at room temperature when it's eaten.
The "great unwashed" created one of the greatest hot dishes on Earth
from dungeness crab.... CIOPPINO!!
Wanna killer and quick use for crab? Go down to Trader Joe's, buy
their cioppino meal (1 per person, still $5!) and bring home. Get a
good red wine (CA zinfandel), a loaf of SF sourdough, and take your
dungeness crab and add to the TJ cioppino meal kit. TJs cioppino
sauce is one of the best things TJ has. It's better than most SF
restaurants. They also sell the sauce separately in jars. If you
have no TJs, you life is poorer for it, as is mine. ;( / ;)
nb
sf
sf
OK, you got me although we don't make cioppino with "used" crab.
Didn't even think about it because I don't do shells. Bivalves are
bad enough, crab is pure torture.
Steve Pope
>Wanna killer and quick use for crab? Go down to Trader Joe's, buy
>their cioppino meal (1 per person, still $5!) and bring home. Get a
>good red wine (CA zinfandel), a loaf of SF sourdough, and take your
>dungeness crab and add to the TJ cioppino meal kit.
Do you add it still in shell, or crabmeat?
I suppose either would work...
Steve
sf
Traditional Cioppino is with shells. "Lazy Man's" Cioppino is the no
shells type - it's more my speed.
Kent
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:az4t0ahe...@sqwertz.com...
> On Wed, 16 Dec 2009 04:56:52 -0800, Kent wrote:
>
>> At this point, you can wrap exposed body meat with foil, and warm gently
>> to
>> serving temp. We do it on a low temp gas grill.
>
> foil, but some of us know better than to ask Kent logical
> questions.
>
> -sw
>
>
You wrap foil at the body end of the leg only where body meat is sticking
out. The leg and claw go onto the grate to directly to heat what's inside
and to stiffen the remaining shell a bit.
Kent
Duwop
> On Tue, 15 Dec 2009 19:55:44 -0800, sf wrote:
> > Oh, stop yer killing me. What's a good price for dungeness now?
>
> Here in Austin it's a mere $10/lb.
>
> Which is why I haven't had it for close to a decade.
>
Ya know, even at that price I'd have it once a year. Even knowing that
it's been frozen too.
Okay, I'd get it once a year hoping the batch I got didn't suck from
the freezing process.
Two years ago we made the mistake (false advertising) of buying thawed
dungeness crab for company and it was, not so good.
It can be decent, but where we live we can be picky about that.
Fresh dungeness, second to fresh wild Pacific salmon for my favorites
from the ocean.
Ever grilled a freshly caught salmon? Mmmmmm.
Duwop
> great buys on produce. Strawberries at San Gregorio,
The same old guy is still there. I assume you're talking about the
farm about a mile inland from Hwy1 up 82.
Ollalie berries
> a few miles south of there, artichokes everywhere.... Damn, I need to
> take a trip this Summer! ;)
>
Yes, yes you do! Gimme a shout, you bring the produce and I'll grill
or bbq us up something.
Cheryl
"Steve Pope" <spo...@speedymail.org> wrote in message
news:hg9tih$25p$1...@blue.rahul.net...
.
>
> Rinse off the cooked crab. Twist and pull off each claw.
> With the tip of the knife, remove/discard the small triangular plate
> from the body, and pull off and discard the entire back shell
> (the carapace). Remove/discard any gills, spongey parts, bladders,
> and small paddles. Rinse and/or pull the guts out of the
> crab and discard.
This description is exactly why I don't like whole crabs. I will sit and
pick them at crab feasts (I live in Maryland, so they're going on most of
the summer) but I won't eat them. I only like claws.
Steve Pope
>"Steve Pope" <spo...@speedymail.org> wrote in message
>> Rinse off the cooked crab. Twist and pull off each claw.
>> With the tip of the knife, remove/discard the small triangular plate
>> from the body, and pull off and discard the entire back shell
>> (the carapace). Remove/discard any gills, spongey parts, bladders,
>> and small paddles. Rinse and/or pull the guts out of the
>> crab and discard.
>This description is exactly why I don't like whole crabs. I will sit and
>pick them at crab feasts (I live in Maryland, so they're going on most of
>the summer) but I won't eat them. I only like claws.
The above was with respect to Dungeness. They are different
from Maryland crabs, and actually the Dungeness body meat
is better (I think) than the claw meat.
Steve
Duwop
> Cheryl <jlhsha...@hotmail.com> wrote:
> The above was with respect to Dungeness. They are different
> from Maryland crabs,
Just a tad. Kinda like the difference between pot roast and a good
ribeye.
Both are good, but to different degrees.
Leonard Blaisdell
spo...@speedymail.org (Steve Pope) wrote:
> Rinse off the cooked crab. Twist and pull off each claw.
> With the tip of the knife, remove/discard the small triangular plate
> from the body, and pull off and discard the entire back shell
> (the carapace). Remove/discard any gills, spongey parts, bladders,
> and small paddles. Rinse and/or pull the guts out of the
> crab and discard.
>
> You now have pieces -- claws and body -- that can be rinsed
> again, cracked, their meat pulled out and eaten.
<Dungeness for two>
Yeah, but that's bland for presentation. Here's what I do:
2 Dungeness crabs
Rinse the crabs as you said
Remove the triangles from the bottom as you said
Lift the shells, starting from the poopy end, rinse and set aside
Gaze at the guts of the crabs
Ewww!
Clean out the peanut butter
Ewww!
Remove the feathery, fleshy gills, mouthparts and such
Ewww!
Pick out or rinse stuff you may have missed
Have a beer
Reassemble the crabs by putting the shells back on. They look fine after
this. Just like real crab.
Melt some butter and squeeze some lemon into it with perhaps a dash of
salt into small ramikens
Put out two nutcrackers, small forks, napkins and coleslaw.
Tell your sweetie to follow your lead and dig in.
</Dungeness for two>
leo
Linda
large pot with a vegetable steamer and steam the crab pieces until
they're warm enough to eat. Lately, though, he's been happy with
refrigerated crab. When I first met him over 20 years ago he couldn't
eat crab without dipping it in butter.
We've been picking up live crab from 99 Ranch Market on Willow Pass in
Concord. My husband cooks it outdoors in a giant canning kettle using
Penzey's Shrimp and Crab Boil. We do NOT salt the water. The last
batch of crab we picked up (20 in all) was purchased for $2.99 a pound
at 99 Ranch Market.
Hmmm...that sounds like it would be a terrific Christmas Eve dinner. I
need to send him out for fresh crab on Thursday. Friday's dinner will
be pheasant on the smoker, "marinated" overnight in Texas Wild BBQ rub
and then covered in bacon and smoked. According to one of my
husband's friends, it's the best pheasant he's ever had.
sf
wrote:
>The last
>batch of crab we picked up (20 in all) was purchased for $2.99 a pound
>at 99 Ranch Market.
YAY! That's my price point. I'll take a look at Ranch 99 over here
in Daly City.
Julian Vrieslander
<b778e08d-ca43-48fc...@y32g2000prd.googlegroups.com>,
Manda Ruby <manda...@gmail.com> wrote:
> I just bought some cooked dungeness crab. How do I warm/heat them?
Cold crab is great with a mustard-cream sauce. I grew up in South
Florida, and this was the preferred way to eat Stone Crabs. It works
for Dungeness, too. Here's the recipe:
http://www.post-gazette.com/food/20021205stonecraba4.asp
Alton Brown recommends steaming as the preferred way to reheat
pre-cooked crab, and claims that baking is likely to dry out the meat.
I've done it both ways, with good results.
http://www.goodeatsfanpage.com/Season7/Crab/Crabs.htm
--
Julian Vrieslander