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Author Topic: Putting up crab for the off season - Count the ways  (Read 620 times)
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Stabilizer
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« on: August 24, 2018, 09:36:49 PM »

These are 5 8 proven items and in my freezer now:

Crab cakes
Crab dip
Crab soup, Chesapeake
Crab soup, cream of crab (she crab) (1lb packages meat)
Crab quiche
Crab pizza (4oz packages meat)
Crab rangoon
Crab empanada


Iíll post up pictures, when able.

« Last Edit: October 28, 2018, 06:28:05 PM by Stabilizer » Logged
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« Reply #1 on: August 25, 2018, 10:43:10 AM »

sounds like you are all set , WTG
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« Reply #2 on: October 05, 2018, 07:02:07 PM »

I recently froze some cleaned crabs after cooking them as a test. Basically like snow crab clusters. I then steamed them for 10 minutes and to be honest, there was nothing wrong with them. Nothing nasty or weird about them. Tastes like steamed crabs.
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Stabilizer
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« Reply #3 on: October 05, 2018, 08:57:18 PM »

I recently froze some cleaned crabs after cooking them as a test. Basically like snow crab clusters. I then steamed them for 10 minutes and to be honest, there was nothing wrong with them. Nothing nasty or weird about them. Tastes like steamed crabs.
That is very interesting.  I hope others chime in who have done it successfully.  I may try it.
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« Reply #4 on: October 20, 2018, 03:57:45 PM »

Started making Rangoons again this year. Just mix crab meat softened cream cheese with some scallions, bacon, soy sauce, jo etc. Fill the won ton/ravioli skins you can get in the store and fry them. Great appetizer.
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Stabilizer
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« Reply #5 on: October 22, 2018, 05:39:20 PM »

Started making Rangoons again this year. Just mix crab meat softened cream cheese with some scallions, bacon, soy sauce, jo etc. Fill the won ton/ravioli skins you can get in the store and fry them. Great appetizer.
I like it!
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Stabilizer
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« Reply #6 on: October 22, 2018, 05:42:37 PM »

These are 5 proven items and in my freezer now:

Crab cakes
Crab dip
Crab soup
Crab quiche
Crab pizza (4oz package of meat)

Iíll post up pictures, when able.
Crab dip with french bread baguette or my go to, sea salt Melba toast rounds.
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Stabilizer
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« Reply #7 on: October 26, 2018, 06:33:17 PM »

Your basic crab cakes.  Have maybe a hundred in the freezer.  They re-cook up just superbly.   Makes a wonderful dinner many an evening in the off season.  Or today after a cold day on the water.
« Last Edit: October 27, 2018, 09:06:51 AM by Stabilizer » Logged
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« Reply #8 on: October 27, 2018, 11:03:59 AM »

Crab quiche.  These things are awesome.  Its a 5.5Ē inch personal size tin.  Very filling.  Great on a slow roll morning brunch or evening meal.
« Last Edit: October 28, 2018, 03:45:27 PM by Stabilizer » Logged
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« Reply #9 on: October 27, 2018, 11:53:45 AM »

Great looking crab dishes. I would love to make some crab quiche. I am sure I can find a recipe online, but if your willing to, please share your recipe so I can give it a try.
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Stabilizer
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« Reply #10 on: October 27, 2018, 05:04:32 PM »

Great looking crab dishes. I would love to make some crab quiche. I am sure I can find a recipe online, but if your willing to, please share your recipe so I can give it a try.
Thanks.
https://www.allrecipes.com/recipe/71025/crab-quiche/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201

We add three slices of cooked bacon chopped to this recipe and divide into three smaller pie tins.  Once made, cooked and cooled, I vacuum seal them and put in the freezer.  Reheat at 350 for about 55 or so minutes to an internal temp of preference +- 150.  Cover with foil if it starts to gets too brown on top.
« Last Edit: November 03, 2018, 09:41:51 AM by Stabilizer, Reason: Reheat time longer still. » Logged
Stabilizer
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« Reply #11 on: October 28, 2018, 06:14:33 PM »

Started making Rangoons again this year. Just mix crab meat softened cream cheese with some scallions, bacon, soy sauce, jo etc. Fill the won ton/ravioli skins you can get in the store and fry them. Great appetizer.

And here is our attempt at Crab Rangoonís.  They were terrific.  Wife is putting a bunch (uncooked) in the freezer.
« Last Edit: October 28, 2018, 06:31:13 PM by Stabilizer » Logged
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« Reply #12 on: October 29, 2018, 11:29:59 AM »

Thanks, I will give that a try soon. Can't wait.
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Stabilizer
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« Reply #13 on: November 02, 2018, 05:32:57 PM »

This is basic crab soup, reheated from frozen flat vacuum pack.  Have half a dozen (not enough) remaining in the freezer.
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« Reply #14 on: November 25, 2018, 04:26:15 PM »

This is some she crab or cream of crab soup.  It called for sherry, but none was available at the time.  It was real real good.  Froze packages of crab meat for the recipe rather than freezing the finished soup.
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« Reply #15 on: November 26, 2018, 08:09:44 AM »

That soup looks really good!
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« Reply #16 on: November 26, 2018, 03:18:40 PM »

That soup looks really good!

No, the bread looks really good....the soup looks incredibly amazing!!
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« Reply #17 on: November 26, 2018, 03:38:52 PM »

Good thing I had a big lunch or I'd be drooling all over my phone. laugh
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« Reply #18 on: November 26, 2018, 06:29:53 PM »

 I would enjoy a little sprinkle of " OLD Bay" on the Soup.
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