![]() I will admit that shredded imitation crab mixed with a sriracha mayonnaise is pretty tasty stuff but not a very healthy option. You will see them often used in sushi and other Japanese cuisine. These products often contain sugar and emulsifiers along with preservatives so I normally stay away from them. Think of it like how Hot dogs are made where the fish is ground into a paste and formed into a shape to mimic crab. Imitation crab, Crab sticks, Sea Wings, Krab and other processed “crab” is actually made from a ground white fish called Surimi. Though it’s commonly thought of as a lesser grade it has the sweetest flavor and is great for combining with a more expensive grade to add flavor while being economical. It consists of smaller broken pieces of body meat that packs together tightly.Ĭlaw: as the name suggests this meat comes exclusively from the claw. Special: often said to be the most versatile type of crab meat because it can be used for everything from crab cakes to soups. The flavor is mild and fresh but probably the most bland of the crabmeat options.īackfin: this crab meat comes from the other cavities of the crabs body along with broken up pieces of jumbo lump, the meat has a sweeter flavor than jumbo but still boasts large individual pieces. There are only 2 pieces on each crab and are painstakingly removed by hand making them the most expensive. Jumbo Lump/ Colossal: the prized enormous nuggets that come from the back legs of the crab. If possible I even ask to take a look and give it the sniff test. You will see fresh crab meat from Venezuela, though I have had good meat from there it’s kinda the Wild West so ask your seafood counter how fresh the crab is. Obviously Maryland crabmeat is the gold standard but North Carolina and evening Texas also have great fresh crab meat options. Not everyone is lucky enough to have the bounty of the Chesapeake bay nearby so I wanted to give you some tips on what to look for. When you purchase crabmeat there are many different options. Jumbo Limp is great but is expensive and you will break up those big lumps of crab when you mix it up anyway.īackfin is the perfect size pieces and the claw adds a natural sweetness and fortifies the crab flavor. I think a combination of Backfin or Special with Claw is the perfect combination for Crab Dip. On the East coast we predominately use Blue Crab over other varieties like King, Snow or Dungeness crab. When Making Crab Dip there are lots of different types of Crab Meat to choose from. You can always sprinkle some extra on top but if you use too much in you base dip you can’t take the old bay out. You definitely want old bay but you want to be careful not to overpower the crabmeat. Other ingredients include lemon juice, hot sauce and horseradish but the ingredient that I think can be overwhelming is the old bay. The Boursin is similar to cream cheese but much lighter plus it has a garlic herb flavor. To create that perfect texture I use a mixture of cream cheese, Boursin cheese and Mayonnaise as my base. The key is to find that happy balance between the two. ![]() Some are so thick you could spackle drywall and others so creamy you’d think it was soup. Living in Maryland for most of my life Crab Dip is a staple of any restaurant menu with no two recipes the same. Its the perfect shareable appetizer for any gathering and once you try it you’ll see what all the hype is about. One of the most popular restaurant menu items in the mid Atlantic, Maryland Crab Dip is a creamy dip loaded with blue crab, cheeses and old bay served with a variety of dippers. Please let me know in the comments below, and don’t forget to select a star rating.This Keto Crab Dip will blow you away with all the flavors of the Chesapeake bay served up in this creamy low carb recipe perfect for dipping. I would love to hear what you think of this recipe. ![]()
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