Canned crab meat can be a tasty and convenient ingredient to keep on hand While fresh crab is ideal, quality canned crab can be used in a variety of dishes when fresh crab isn’t available Here’s a guide on how to buy, store, and prepare canned crab meat.
Buying Canned Crab Meat
When purchasing canned crab meat, here are some tips:
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Source Look at where the crab is sourced from. For king snow and Dungeness crab, look for crab meat packed in Alaska, Washington, or Oregon. For blue crab, look for meat from Maryland or the Chesapeake Bay.
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Type: Canned crab meat comes in several forms. Lump crab meat consists of larger chunks of body meat and is best for dishes where the texture stands out, like crab cakes. Claw meat has a concentrated flavor and works well in soups and dips. Special crab meat is shredded and ideal for crab salads.
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Quality: Higher quality crab meat will have a fresh, briny smell without any fishy odors. The meat should be white with some red/orange tinting throughout. Avoid any brown or yellow discoloration.
Storing Canned Crab Meat
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Always refrigerate unopened canned crab meat. The pasteurization process allows for a long shelf life of 1-2 years, but only if refrigerated.
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Once opened use canned crab meat within 2-3 days. The texture and flavor deteriorate quickly.
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For longer storage, freeze unused portions in an airtight container for up to 3 months. Thaw overnight in the refrigerator before using.
Preparing Canned Crab Meat
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Drain and rinse the crab meat to remove any excess liquid or saltiness. Pick through the meat to remove any stray shell or cartilage pieces.
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For hot preparations, add the crab meat right at the end to avoid overcooking which can make the meat rubbery.
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For cold preparations, gently fold in the crab meat and chill completely before serving.
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Pair with bold flavors like smoked paprika, curry powder, garlic, lemon, parsley, and Worcestershire sauce which complement the briny crab.
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Use a light hand when binding it into cakes or balls. Overmixing will make the texture mealy.
Recipe Ideas
Canned crab meat is versatile for appetizers, main dishes, and more:
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Crab Cakes – Mix with egg, breadcrumbs, herbs, and seasonings then pan-fry into patties.
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Crab Dip – Combine with cream cheese, mayo, lemon juice, and Worcestershire sauce. Bake and serve with crackers or veggies.
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Crab Salad – Toss with celery, lemon juice, mayo or yogurt, herbs, and seasonings. Serve over greens.
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Crab Quiche – Stir into a quiche or frittata base of eggs, milk, and cheese. Bake until set.
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Crab Stuffed Mushrooms – Mix with cheese, breadcrumbs, and seasonings. Stuff into mushroom caps and bake.
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Crab Fried Rice – Toss gently with cooked rice, soy sauce, sesame oil, eggs, and veggies.
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Crab Ceviche – Marinate chopped crab in citrus juice and spice mix. Combine with tomato, onion, peppers, and cilantro.
With its sweet, succulent flavor, canned crab can be used in diverse ways to add delicious seafood taste to your cooking. Follow these tips to buy, store, and prepare canned crab meat for incredible results.
Thinking there’s only one type of canned crab meat
Not all canned crab is equal. There are different types of crab meats to consider when making a meal, such as white crab meat, lump crab, claw, jumbo, colossal crab, and more. The types of canned crab meat ultimately depend on the part of the body that is used. Colossal and jumbo lumps come from two unbroken muscles, which make for large pieces of meat, whereas super lumps use broken and smaller pieces and flakes.
As if the options werent confusing enough, certain types of crab meat go better with specific dishes. While you have a lot of flexibility in soups or pasta because the texture doesnt ruin the overall consistency of the meal, you do want to consider particular meats for things like crab cakes. Shredded crab meat can be utilized in many dishes, from casseroles to soups to salads, because its made with smaller pieces. This is excellent when you dont want to do any extra chopping. Super lump crab meat has broken bits of jumbo lump and large flakes that allow for bigger bites of crab when you want a more noticeable nibble for a hearty salad or added into a sushi bake.
Eating the canned crab meat by itself
Fresh crab meat is delicious on its own or dipped into melted garlic butter, but eating a canned version alone is one of the mistakes youre making when using the ingredient. As canned crab meat is cooked, you can technically consume it straight from the tin without other additions, like canned mussels or sardines, but its most flavorful when paired with other ingredients. This is recommended because the canned variety isnt necessarily the same as fresh, especially based on the type of canned meat that you get. Even the higher quality super lump crab meat or jumbo lump crab meat that comes in larger pieces are best in dishes like Crab Imperial and arent eaten alone.
Something like super lump has broken pieces that are smaller and more often used in something like crab cakes and dips. Canned crab is generally used in cooking from soups to casseroles, instead of eaten as it is, like youd see with fresh crab legs. You wont often find recipes of people eating canned crab straight out of the tin, even amongst the higher-end types of crabs.
How To Make The Best Imperial Crab – SHOCKINGLY EASY!!!!!!
FAQ
How do you eat canned crab meat?
Backfin and claw meat is a versatile option that we love using in casseroles, pasta, and soups. If you want bigger chunks in your dish, choose a lump canned crab meat. This is especially great for a summer salad or crab cocktail.
How to cook crab meat out of a can?
Bring a pot of water to a rolling boil over a stovetop. Place the crab directly into the boiling water, if its shell is intact, and cover the pot with a lid. Boil for five minutes per pound of crab you are heating.
Should I rinse canned crab meat?
… meat straight from the can and serve it, giving your canned crab a quick rinse will help ensure that salt and preservatives don’t muddy your meal’s watersJul 6, 2024
Can you eat canned crab meat without cooking?
The answer is no — canned crab comes fully cooked and ready-to-eat.Feb 25, 2024