Premade Frozen Crab Cakes
Sherry8aNorthAL
21 days ago
last modified: 21 days ago
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Sherry8aNorthAL
21 days agoRelated Discussions
Choosing crab...
Comments (20)I live in Annapolis. To my knowledge, none of Phillips crabmeat is Maryland crab - it is from overseas. They have closed the restaurant in Annapolis and I would avoid buying their seafood if you want authentic crab meat (like from the USA) . They used to be a family owned restaurant at the beach many years ago, where you stood in line for hours to get a table - back in the good old days! Below is a locally owned Seafood Market. Google Annapolis Seafood Market to look at their website. I have no business interest in them other than as a customer. If you really want fresh crab and you want to pay the shipping, I highly recommend them. This time of year the crabs are not from the Chesapeake Bay. I would never buy crab in a can / tin - pasteurized - changes the texture as well as the taste. Anytime you buy frozen crab meat - thaw it in the frig - container upside down. A tip from a friend who was a Maryland seafood distributor. from Annapolis Seafood Market "We ship seafood to anywhere in the United States Air Crab Flyer To place an order, please call: 1-866-862-CRAB (2722) or e-mail us at aircrab@annapolisseafoodmarket.com."...See MoreSnow Crab
Comments (12)I love crab! Dungeness is my favorite, but snow crab is good too. Have to have it every couple of weeks..or whenever it comes on sale, since I'm far inland. A tip someone gave me years and years ago never fails...bring a BIG pot of water to a hard boil. Dump the frozen crab in..and when it comes to a boil again, not a minute later, take the crab out. The crab is already cooked, so you only have to get it hot. Every person I've talked to who tried steaming it got crab jerky..not very appetizing. The boiling water keeps it from getting dried out. Then you have the messy fun of getting it out of the shell and dunking it in whatever you like..and slurping the mess off of your chin and cheeks. Heaven!...See MoreCanned lump crab meat - fav brands?
Comments (6)Chesapeake blue crab can't be beat for flavor. I prefer it to lobster or any other crab I've eaten. It is expensive though if you pay someone else to pick the meat. I haven't purchased any canned blue crab in ages, haven't even seen it for a long time in the stores I go to. It used to be packed in one pound cans which were pasteurized in a process gentler than regular canning, resulting in a product much like fresh crab meat which would keep well under refigeration. The back fin (lump)meat was packed separately and sold for a higher price. I think this type of crab meat is not widely distributed, but if you can find it and if you can afford it, you will have a very good product, indistinguishable from fresh. Most of the crab meat I have consumed was either blue crabs caught by me and the family (a fun sport for all ages) or live crabs bought by the bushel. Boil them up with Old Bay seasoning and dump them on a paper covered picnic table. Crack and pick at your own pace and wash them down with beer (lemonade for the kids). There's no better way to enjoy crabs. And catching them yourself is cheap entertainment. Jim...See MoreFreezing crab cakes
Comments (7)I am doing the exact same thing today with lump crab and will be freezing them after they're cooked. I flash freeze them on a cookie sheet and then put them in an air-tight container. Reheat frozen in 375 oven for 15-20 minutes. I haven't tried freezing them UNcooked because I like the convenience of just reheating them in the oven. If I froze them uncooked, I'd have to brown them from a frozen state which I am not sure would work. They also have eggs in them so I'd need to be sure that everything cooked. Just seems easier to cook them then freeze them. Sue...See MoreSherry8aNorthAL
21 days agoSherry8aNorthAL
21 days agolast modified: 21 days agosleevendog (5a NY 6aNYC NL CA)
21 days agoSherry8aNorthAL
21 days agolast modified: 21 days agoSherry8aNorthAL
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