Crab Meat Jumbo
As the name suggests, crab meat is meat found inside a crab. Known for its sweet and delicate taste, crab meat jumbo is a type of meat used in many parts of the world. Crab meat jumbo is usually used to make gourmet crab cakes, salads and crab cocktails. This white crab meat comes from the claws and legs of the crab and while it is white in color, it has a naturally occurring red-brown tinge throughout. White crab meat is very low in fat but very high in protein. It also has a naturally flaky texture. Another type of meat is the brown meat is from the body of the crab. It has a higher natural fat content, but is also extremely high in Omega-3. 100 g of brown crab contains 2/3 of the 3 gram weekly recommended intake of Omega 3. Brown crab meat has a rich full flavor.
The most commercial species of crab meat used around the world are brown crabs, red swimming crabs, blue swimming crabs and blue crabs. In Western Europe crab meat is derived primarily from the species of the brown crab, also known as the common crab or the edible crab. The United Kingdom is the largest fishery for the brown crabs with large fisheries in Scotland. A smaller yet substantial fishery is found in the South West of England in Cornwall and Devon.
This crab meat jumbo can be found on the andersonseafoods.com website. The staff at Anderson Seafoods have veterans in the sale of quality seafood to all clients around the globe. They have over 35 years of experience in the seafood business and are always readily available to attend to their customers’ needs. Their services include importing, processing, custom packaging and distributing all varieties of fresh, frozen and live seafood products right to the customers’ specification. Visit their website and order the most succulent crab meat jumbo that the whole family will love. Prepare it anyway you like. That delicate and sweet taste will surely leave you wanting more! Place the order for white crab meat jumbo from Anderson Seafood for the best and the fresh crab meat on the market.
Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!
Deconstructed Crab Louis Salad
Servings: 4 persons
- 1 pound jumbo crab
- ½ cup lemon oil (3 parts olive oil with 1 part fresh lemon juice)
- 1 pinch flakey sea salt
- 1 cup Louis Dressing (1000 Island may be substituted)
- 2 cups vegetable salad (tomatoes, green beans and olives)
- 2 each hard boiled eggs (cut into 1/2s)
- 1 each iceberg lettuce (cut into wedges)
- 2 tablespoons chopped chives
Recipe for Crab Louis
- 1 pound jumbo crab
- ¼ cup lemon oil (3 parts olive oil with 1 part fresh lemon juice)
- 1 pinch flakey Sea Salt
Drain the Crab Meat of excess liquid and mix together with the lemon oil and sea salt. Set aside while preparing remaining ingredients.
Recipe for Vegetable Salad
- ½ cup tomatoes (cut in ½)
- ½ cup green beans (blanched and cut into 1” pieces)
- ¼ cup kalamata olives (cut into ¼ pieces)
- 2 tablespoons lemon oil (3 parts olive oil with 1 part fresh lemon juice)
Mix together and set aside while preparing remaining ingredients.
- Iceberg Lettuce Wedge
- Vegetable Salad
- Hard Boiled Egg
- Louis Dressing
Steps to Platting
- Place the lettuce wedge on the plate and arrange the crab meat mixture on the wedge. Place the ½ hard-boiled egg next to the wedge and arrange the vegetable salad off to one side with some of the ingredients overlapping the wedge.
- Place the Louis Dressing in front of the crab meat and drizzle all items with the remaining lemon oil; finishing with the Chives.
Jumbo Lump Blue Crab Cakes
Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 8 persons
- 2 pounds jumbo lump blue crabmeat
- 1/2 cup mayonnaise or homemade aioli
- 4 teaspoons seafood seasoning (recommended: Old Bay)
- 6 scallions, finely chopped, about 3/4 of the green part
- 3 tablespoons chopped fresh basil leaves
- 2 large eggs
- Salt and pepper
- 3 to 6 tablespoons fine bread crumbs (use just enough to help the cakes start to bind)
- Canola-olive oil blend
- Cocktail sauce, recipe follows, for serving
- Flavored aioli, for serving, optional
- Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside.
- Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together.
- Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off your hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
- Refrigerate the cakes for at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Paint the crab cakes with a miniscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they do not fall apart.
- Place the pan in the oven for about 5 minutes or to heat through.
(You will need a special rack accessory that can be found in any store that sells grills. A rack with little holes can be used so the crab will not fall through into the fire. Make sure that the rack is well seasoned or the crab will stick to the grill).
- Serve with a red cocktail sauce and/or a flavored aioli.
Cocktail Sauce Recipe
- 1 quart ketchup
- 2 tablespoons horse radish
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1 teaspoon chili powder
- Pinch cayenne
- 2 tablespoons fresh lemon juice
Mix all ingredients together in a small bowl. Refrigerate until ready to serve.