What can I flavor my crab with???
I just started soft food and I want some more flavor. I bought some Alaskan King Crab legs and I want some flavor. Any suggestions???? Thanks, Kerry
HW: 365lbs. SW:353 CW:182.4 GW:160 lbs.
Goal 1: Get under 300 (Reached as of 11/15/2011 299.4 Baby)
Goal 2- Get under 200 (Reached as of 08/29/2012 199.2 Baby)
Goal 3- Get to 160
That was one of my first soft foods, too! I loved it! I would either heat it up with a little spray butter and lemon, or eat it chilled with some ****tail sauce and lemon. Yum, now I think I want some right this minute! Think I will run to the store! 
Beverly
Beverly
5' 0" HW-207 / SW-194 / CW-132/ GW-125 57 years old!
mmm sounds good. I want to get some now! Haha. maybe a little bit of butter and lemon juice?look around in your cubbord at any herbs or spices you might have, and experiment. I've been doing that a lot lately. So much i didnt even realize i had.. Haha.
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WOW you have a nice weight loss going..how are you feeling now?
I know you had a lot of pain early on.
My first soft mechanical food was mild cajun shrimp..yumm...but..
It would not MOVE !! It went down well..but then it sat for HOURS stuc****il I threw up. Could not tolerate even water...
I am still having trouble so back on full liquids..and s l o w l y going into mushies again.
Good luck.. hope you do well..but CHEW it up (20=25 times) and go slowly.. do not rush this ok hon?
Jan
I know you had a lot of pain early on.
My first soft mechanical food was mild cajun shrimp..yumm...but..
It would not MOVE !! It went down well..but then it sat for HOURS stuc****il I threw up. Could not tolerate even water...
I am still having trouble so back on full liquids..and s l o w l y going into mushies again.
Good luck.. hope you do well..but CHEW it up (20=25 times) and go slowly.. do not rush this ok hon?
Jan
VSG: 08/05/2011 Age 62 5 foot: HW: 207 SW 194 CW 156
Old Bay and fresh lemon in the water to steam the crab legs in. Drawn butter. Doesn't get any better.
Another great way to enjoy crab is in crabcakes.
If you love crabcakes like I do, you've probably been disappointed ordering it out. I have been many times so I never order it out any more. I've never had better crabcakes than I make at home so to get my crabcake fix I make my own. The following recipe is outrageously delicious and top secret but I share it here with my OH family. Very simple to make and indescribably delicious. Did I say they are delicious? Be careful though when you make these for guests they will be asking you to be invited back.
1 lb Jumbo Lump Crab meat (about $20 at Costco)
1.5 cups oyster crackers, crushed but not too fine
1 cup mayonaise
2 tbs dijon mustard
.25 cup Franks hot sauce (or to taste)
2 Tbs Old Bay seasoning
.25 cup each of red and yellow peppers, finely diced
Juice of 1 fresh lemon
1 egg, sacrambled
Open the can, pour off the liquid (don't rinse in water), place in a large bowl, gently pick out any cartilage that may be in the lump crab being careful not to break up the lumps.
Saute the peppers in olive oil until slightly softened.
In a seperate bowl combine the mayo, dijon, hot sauce and lemon juice and whisk together. Reserve half the mixture and add the Old Bay to the remaining portion. I transfer the reserved portion to a plastic squeeze bottle for use in presentation.
Add sauteed peppers and the remaining wet mixture to the lump crab, including the egg. Add in the oyster cracker crumbs until the consistency tightens but remains moist.
Use a scoop to make consistant 3 oz portions. Heat olive oil and butter in a saute pan over medium heat and saute the crab cakes until crispy on both sides and heated through.
Present two crab cakes on a plate and squeeze a few lines of the reserved mixture over the cakes.
YUMMM! You will love these and your guests will be WOWed.
We have a friend who says to my wife that she loves her as much as my crabcakes :-)
Another great way to enjoy crab is in crabcakes.
If you love crabcakes like I do, you've probably been disappointed ordering it out. I have been many times so I never order it out any more. I've never had better crabcakes than I make at home so to get my crabcake fix I make my own. The following recipe is outrageously delicious and top secret but I share it here with my OH family. Very simple to make and indescribably delicious. Did I say they are delicious? Be careful though when you make these for guests they will be asking you to be invited back.
1 lb Jumbo Lump Crab meat (about $20 at Costco)
1.5 cups oyster crackers, crushed but not too fine
1 cup mayonaise
2 tbs dijon mustard
.25 cup Franks hot sauce (or to taste)
2 Tbs Old Bay seasoning
.25 cup each of red and yellow peppers, finely diced
Juice of 1 fresh lemon
1 egg, sacrambled
Open the can, pour off the liquid (don't rinse in water), place in a large bowl, gently pick out any cartilage that may be in the lump crab being careful not to break up the lumps.
Saute the peppers in olive oil until slightly softened.
In a seperate bowl combine the mayo, dijon, hot sauce and lemon juice and whisk together. Reserve half the mixture and add the Old Bay to the remaining portion. I transfer the reserved portion to a plastic squeeze bottle for use in presentation.
Add sauteed peppers and the remaining wet mixture to the lump crab, including the egg. Add in the oyster cracker crumbs until the consistency tightens but remains moist.
Use a scoop to make consistant 3 oz portions. Heat olive oil and butter in a saute pan over medium heat and saute the crab cakes until crispy on both sides and heated through.
Present two crab cakes on a plate and squeeze a few lines of the reserved mixture over the cakes.
YUMMM! You will love these and your guests will be WOWed.
We have a friend who says to my wife that she loves her as much as my crabcakes :-)
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