What is Lump Crab | Cooking Forum, Recipes Pro Chef Tips - ChefTalk Lump crab is the extra large portions of meat that come out of a crab body There are still other designations in Texas Like extra large, lump crab These come out of the main part of the body and there are very few of those areas on a blue crab I've had extra large lump crab bigger than my knuckles It's the sweetest and mildest part of the crab We use those only for cocktails and also for
Need crab cake advice please! - Chef Forum 1 lb crabmeat Mix together first 9 ingredients Fold in breadcrumbs and parsley Fold in crab meat Form into 4-6 patties Lightly coat patties in flour on both sides Deep-fry crab cakes in 350 degree oil until brown I am going to pan fry, not deep fry I have not added the flour for coating as yet Will the flour work to hold the cakes
White wine and Marsala sauce? - Chef Forum Has anyone heard of a marsala sauce that includes white wine?A local restaurant serves this amazing filet marsala topped with crabmeat dish I tried making this dish @ home with somewhat decent results So everytime i go there i try to get more and more info out of the chef One of the problems ive
What makes crab meat taste sweet? - Chef Forum Thanks, Petals When I look up nutrition information on crab meat, there are no carbs and no sugar, so any sensation of sweetness is just---what, an "illusion"? Now I am wondering what other things in food give the sensation of sweetness (besides artificial sweeteners) that are not actual sugars
Crab guts!!!! | Cooking Forum, Recipes Pro Chef Tips - ChefTalk The soy and stuff are just an accent to bring the crab flavor forward The result is a dipping sauce, into which you can dip your cold cooked crabmeat An alternative would draw on the same principle in a Western style
lime juice as a tenderizer?? | Chef Forum 1 egg 2 tablespoons fresh parsley leaves 1 2 lemon, juiced 1 pound crabmeat, picked over 1 pound extra-large or jumbo shrimp (about 24 shrimp), peeled, deveined, tails on 12 slices bacon, halved crosswise Preheat oven to 350 degrees F Melt butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers
Cooking Forum, Recipes Pro Chef Tips - ChefTalk - Chef Forum You said you were going to be adding crabmeat and then baking after restuffing the shells, so I would skip this obviously painful step of boiling them Lobster Thermidor is always a hit
Killer Cold Crab Salad for a martini glass | Chef Forum I need a really, really exceptional cold crab salad appetizer to serve in a martini glass, which i will rim with lemon juice and dip in Old Bay Crab Seasoning This is for a client that said they have had average ones in the past, but would really like one to share with some Maryland Blue Crab lovers And one without any kind of peppers, but with a light dressing
Cooking with avocado | Chef Forum 1 (6 ounce) can crabmeat, drained and cartilage removed 1 In a 2 quart saucepan, heat broth, onion and garlic to boiling 2 Pour hot mixture into blender 3 Add lemon juice and avocados, cover and process about 30 seconds or until smooth 4 Pour mixture back into pan; add yogurt and crabmeat 5 Heat, stirring constantly, until hot 6