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Happy National Crab Day From Sam the Cooking Guy

Happy National Crab Day From Sam the Cooking Guy

Mar 09 2016

I love crab – any day, any time and in pretty much any form.  Whole out of a steamer – amazing.  Just a pile of claws ready to be cracked – tremendous.  Or just the meat ready to be eaten. 

Of course fresh crab is always best, but it’s not always available and breaking down a whole crab can be a daunting task for many, and I fully understand that.  That’s why crab in a tin or container from the store is so much easier, but it’s gotta be the right crab.  Tins of crab right off the shelf near the canned tuna or salmon, are (in my opinion) not the best.  But the refrigerated crab, that’s been pasteurized – is very good and I use it all the time.  And Because of the pasteurization they have a much longer shelf life and you can easily keep it around for a couple of months with no loss of flavor.  So when I see them on sale, I’ll always grab an extra one or two and then I have them.  And whether it’s a week later, or a month the addition of a little crab to almost anything will make a huge difference. 

Cheese quesadilla - nice.  Crab & Cheese Quesadilla, tremendous.  Warm Artichoke Dip - good.  With crab…crazy good.  Tomato & Avo Salad – fine.  With crab, off the hook.  But I’m thinking a few suggestions would be in order, so here goes:

 

Crab Omelet

http://www.thecookingguy.com/cookbook/cookbook/crab-omelet?rq=crab

 

Crab Enchiladas

http://www.thecookingguy.com/cookbook/crab-enchiladas?rq=crab

 

Crab & Avo Benedict

http://www.thecookingguy.com/cookbook/avocodo-crab-benedict?rq=crab

 

And of course Crab Cakes

http://www.thecookingguy.com/cookbook/crab-cakes?rq=crab

 

Look, it doesn’t take much more than having some around.  And once you do…you can’t stop.  

Happy National Crab Day!


 

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