Tinned crab isn't the best option to just toss on a cracker and eat straight. But it's a product that I've used throughout the years, especially being on the West Coast where you don't get blue crab and your crab options are very expensive.
At Little Dom's Seafood, Boudet has a few uses for tinned crab. He adds it to seafood gumbo and seafood pot pie, and folds it into a lemon mascarpone pappardelle.
The most obvious use for tinned crab is probably crab cakes, where it's ideal because no one has the time to break down a whole crab.
With the rising popularity of tinned fish, it's time for tinned crab to be included in those discussions, even if it's not the clear star of a dish.
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