Thread: How do I warm cooked dungeness crab?

Manda Ruby <[email protected]> wrote:

>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

On Tue, 15 Dec 2009 18:21:21 -0800 (PST), Manda Ruby wrote:

> I just bought some cooked dungeness crab. How do I warm/heat them?

I just let them come to room temp, wrapped. Drinking any 'juice'
(broth) that collects in the bottom of the paper.

-sw

On Dec 15, 6:27*pm, spop...@speedymail.org (Steve Pope) wrote:

> 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.

In article <hg9giq$nnm$[email protected]>,
[email protected] (Steve Pope) wrote:

> Manda Ruby <[email protected]> wrote:
>
> >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

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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On Wed, 16 Dec 2009 02:27:38 +0000 (UTC), [email protected]
(Steve Pope) wrote:

>Manda Ruby <[email protected]> wrote:
>
>>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.
>
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.

On Tue, 15 Dec 2009 18:52:13 -0800 (PST), Duwop <[email protected]>
wrote:

>On Dec 15, 6:27*pm, spop...@speedymail.org (Steve Pope) wrote:
>
>> 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.
>
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.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf <[email protected]> wrote:

>On Wed, 16 Dec 2009 02:27:38 +0000 (UTC), [email protected]

>>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

On Dec 15, 7:55*pm, sf <s...@geemail.com> wrote:
> On Tue, 15 Dec 2009 18:52:13 -0800 (PST), Duwop <tut...@hotmail.com>
> wrote:
>
> >On Dec 15, 6:27*pm, spop...@speedymail.org (Steve Pope) wrote:
>
> >> 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.
>
> 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.


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.

On Dec 15, 6:27*pm, spop...@speedymail.org (Steve Pope) wrote:
> Manda Ruby *<manda.r...@gmail.com> wrote:
>
> >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

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.

On Dec 15, 7:55*pm, sf <s...@geemail.com> wrote:
> On Tue, 15 Dec 2009 18:52:13 -0800 (PST), Duwop <tut...@hotmail.com>
> wrote:
>
> >On Dec 15, 6:27*pm, spop...@speedymail.org (Steve Pope) wrote:
>
> >> 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.
>
> 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.

Here in CA, $2.99 per lb is a *deal*.


>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

On Wed, 16 Dec 2009 04:03:14 +0000 (UTC), [email protected]
(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

"Manda Ruby" <[email protected]> wrote in message
news:[email protected]...
|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...252203,00.html
or
http://www.recipezaar.com/crab-norfolk-357966

pavane

On Dec 15, 6:27*pm, spop...@speedymail.org (Steve Pope) wrote:
> Manda Ruby *<manda.r...@gmail.com> wrote:
>
> >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.


>
> 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

On Tue, 15 Dec 2009 20:09:37 -0800 (PST), Duwop <[email protected]>
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.

--
I love cooking with wine.
Sometimes I even put it in the food.

Christine Dabney <[email protected]> wrote:

>On Wed, 16 Dec 2009 04:03:14 +0000 (UTC), [email protected]

>>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.

sf <[email protected]> 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.

Steve

Manda Ruby <[email protected]> wrote:

>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

On Dec 15, 10:09*pm, spop...@speedymail.org (Steve Pope) wrote:
> Manda Ruby *<manda.r...@gmail.com> wrote:
>
> >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


Thanks.


x
x
x
x

x

On Wed, 16 Dec 2009 05:37:52 +0000 (UTC), [email protected]
(Steve Pope) wrote:

>sf <[email protected]> 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.

--
I love cooking with wine.
Sometimes I even put it in the food.