FOOD NEWS
Common Mistakes You're Making With Canned Crab Meat
BY CARMEN VARNER
Not Rinsing
Draining and rinsing the crab is necessary to remove some of the salt from the brine and any preservatives. Just a brief soak and rinse under water will be enough.
Additionally, pat the crab meat dry when following a recipe that doesn't require excess liquid. This gives you better control over the recipe and crab meat's flavor and texture.
Avoiding Milk Bath
Freshen up canned crab meat by soaking it in milk so its odor isn't too fishy. 20 minutes will suffice, but for peak results, leave it in the fridge overnight.
After the milk bath, rinse off the milk and pat dry so the milk doesn't factor into the flavor. A full-fat version of milk works best but you can use what suits your dietary needs.
Not Checking Shell Bits
Keep an eye out for any bits of shell or bone in the canned crab meat. Look at each piece and put it onto a separate dish to avoid chewing into a shell.
This is particularly important for softer foods where you'd notice a crisp component and where the crab is the main focal point of the dish, such as crab risotto.
Eating The Meat By Itself
A canned crab meat can be consumed straight from the tin, but even the higher quality meats are most flavorful when paired with other ingredients.
Canned crab is generally used in cooking from soups to casseroles, instead of eaten as it is, like with fresh crab legs. You won't find many recipes for eating it out of a can.
Only Making Crab Cakes
Canned crab meat has so much more potential than being used in crab cakes. It can be used in dips, salads, soups, crab rangoon, or crab-stuffed mushrooms.
Make hot dishes or cold dishes, or play around with the shape of the crab meat. Experiment and find delight in other recipes to bring variation into your palette.