Cookin with Crab!

I thought I’d share an easy, tasty crab creation  I perfected over the weekend. Alot of us  enjoy cooking with what we catch, it might be easy to show how we do it on this thread.
This is an Open Faced Crab Sandwich , which was made possible from the 6 I caught on the opener @ Doran. And my air fryer!
Ciabatta bread (Costco) . Half it and spray the bottom’s with avacado cooking spray or whatever  spray ur using. Spread a layer of mayonnaise on the bread  and coat heavily with crab. Give it a shot of cooking spray and put in air fryer. 2 min @400.
Add to the crab diced garlic and salt and pepper. I use a flavorful seasoned salt and fresh cracked pepper.  Then put a layer of shredded 4cheese  blend  and put on air fryer 3 min@400.
Take out and squeeze fresh lemon over  it all,  cut into smaller pieces and enjoy! I’ve used it as an appetizer and as dinner.
Try that one out…

Scotty

looks delicious!

I want some!  Looks Yummy.

I'll share my quick throw together crab lunch from yesterday.  Sorry, no pics and no real recipe.  In a medium bowl I combined about 1.5 tbsp of Kewpie mayo, 1 tbsp white miso, 1 tsp mirin, 1.5 tsp sriracha (or to taste), and grated about a 1/2 tsp of fresh ginger.  Whisked that until smooth.  Added about a half cooked crab's worth of meat and tossed until well coated.  Served that atop some leftover wonton crisps I had and seasoned with togarashi to taste as I munched.

This thread is da stuff!  You've both given me ideas for the canned crab I popped from last year 12/8/23.  I hope to can more during this year.  Not nearly as delicious as fresh, but a bit more luxurious than canned tuna for sure.

Told ya’, livin’ the inspiration.  Just busted out a canned crab omelet with cream cheese, feeshavacado, havarti, green onion, chili powder…

dang I hate this thread, making me drool   

This thread is da stuff!  You've both given me ideas for the canned crab I popped from last year 12/8/23.  I hope to can more during this year.  Not nearly as delicious as fresh, but a bit more luxurious than canned tuna for sure.

Told ya’, livin’ the inspiration.  Just busted out a canned crab omelet with cream cheese, feeshavacado, havarti, green onion, chili powder…

Can you post or PM how you canned your crab?? I usually just vacuum seal, and it works OK. Canning would prolong the length I could keep crab and wouldn't be subject to power outages.

Oh man, I really need to go get some crab now...

My mom used to make crab sandwiches when I was a kid, and we make these maybe once or twice a year now.

Sautee some finely chopped onion and celery in generous amount of butter for a few minutes.  Add generous amount of cooked and shelled crab, salt and pepper to taste, and cook for another few minutes.  Remove from heat, and add mixture to mixing bowl.  Mix in mayo and a little cream cheese. 

Back in your still warm pan, add more butter and melt over medium.

Spoon your crab mixture onto sliced bread (I like sourdough or sausage rolls), add to hot butter, and toast for a minute or two on each side, 'til golden brown.

Over the years we've made this with a number of different stuff mixed in - bacon, fresh herbs, mushrooms - there is no wrong answer here.  Also works well with most other seafood. 

This thread is da stuff!  You've both given me ideas for the canned crab I popped from last year 12/8/23.  I hope to can more during this year.  Not nearly as delicious as fresh, but a bit more luxurious than canned tuna for sure.

Told ya’, livin’ the inspiration.  Just busted out a canned crab omelet with cream cheese, feeshavacado, havarti, green onion, chili powder…

Can you post or PM how you canned your crab?? I usually just vacuum seal, and it works OK. Canning would prolong the length I could keep crab and wouldn't be subject to power outages.

Yes sir.  I’ll check my notes.  From memory I over salted my brine.  Otherwise it’s a brine of water and salt.  Add picked crab, soak for two minutes and wring dry.  Fill cans to 1” from top.  I added water and olive oil to top of crab.  Remove air pockets and add 1 TBS. Lemon juice or vinegar.  I also added one bay leaf per jar for structure on bottom of jar.   Wipe jar top with vinegar and paper towel for good seal. Put on sealing lid and screw lid to just snug or even jut barely loose.  I think it was 110 minutes at 11lbs.  Do not start timing until pressure is up.  Let pressure release naturally.  Open and check out your mess.  Hopefully all is sealed.  Remove with tongs and counter top until cool.  Check lid for suction.  Date and stash.

Nice job, Scotty !!   

Thanks Alex and all
Everyone of these dishes look and sound awesome, will try some out when I get more crab…

Scotty