crab

Crab Salad

Tasty, healthy and easy – this simple crab salad is one of my favorite lunches. I like to stuff it into a tomato, but obviously it can be stuffed into peppers, or you can have it on warm toast if you’re so inclined. As per usual, I prefer sour cream to mayonnaise, since commercial mayo tends to be incredibly junky. Sour cream, especially organic, is much cleaner. Click for the recipe

gluten free crab cakes

These delicious, crispy gluten free crab cakes don’t contain any breadcrumbs. Instead of the traditionally used breadcrumbs, I used almond flour. The result is just as crisp and tasty as “regular” crab cakes.

As always when using crab meat in recipes, the fresher the crab meat you use, the better the dish will taste. Fresh crabmeat is delicate and sweet, but the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy. If you don’t want to steam your own crabs (who does?), and you have Whole Foods in your area, try the crabmeat sold at their seafood counter. It’s the best I’ve found, so far.

It’s very important to chill the crab cakes for at least an hour prior to frying them – they are very delicate and could easily fall apart if not chilled first. Click for the recipe

crab stuffed mushrooms

Crab-stuffed mushrooms are festive and tasty. They make a great appetizer, or you can serve two per person as a main course. Obviously, the fresher the crabmeat you use, the less fishy this dish will taste – the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy. If you have Whole Foods in your area, try the crabmeat sold at their seafood counter.

Another challenge in this dish is that stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can. Click for the recipe