i've made a few of the crab cakes and crab pasta dishes. heck, steamed crab is the best with clarified butter and garlic. however you like crabs, go for it. we usually start Thanksgiving day with a seafood brunch and then move into traditional foods. sounds like you're in for a good time.Thanks Brett.
It appears that I can crabs like this till the end of lobster season which is the end of May. I know I can't utilize that many but I sure want to maximize some.
That sounds delicious.my all time fav is a baked crab cream cheese "dip" with slivered almonds. I'm looking for the recipe.
Served hot, spread on a triscuit or sourdough bagette I could eat it day and night.
I love mushrooms. Please share the recipe if you can.
Cheers. Ken
Thanks! Looks fantastic. I will try to make them.Remove mushroom stems from mushrooms and chop the stems finely. Then add at least one stick of melted butter, crab meat, Italian seasoning breadcrumbs, green onion, garlic, and a small amount of mozzarella cheese to the stems and mix together. Add salt and pepper to taste. Adjust the amount of all ingredients to taste. Put mixture into the mushrooms and top with a little more mozzarella cheese. Bake at 350 for about 30-40 minutes until cheese is golden brown
I cleaned and removed all the meat from 28 crabs. I got 3 lbs of meat. Making a pasta sauce tonight with 8ozs.I just had a lobster fishing neighbour drop off 2- 5 gallon pails of crabs. I'm in Nova Scotia. They said they will keep dropping off as many as I want. I guess the the crabs crawl in the traps to get the bait.
Please forward cooking and recipe ideas.