Cooking Light Annual Recipes 2018 by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Publisher: Hachette Book Group
Published: 2015-07-24T20:30:00+00:00

Crabmeat

SHOP

Look to your local seafood market for the freshest lump crabmeat, free of fillers and binders.

GRADE

Anything marked “jumbo lump” or “backfin” contains the largest chunks from the crab. “Special” consists of smaller pieces of white meat, ideal for salads or cakes. “Claw meat” is brown and has a stronger flavor profile.

PREPARE

Fresh crabmeat may contain tiny bits of shell. Rather than picking through the meat, you can spread it out on a baking sheet and broil it for one minute. The heat will turn the shells red, making them easier to spot.

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