By Fred Thompson
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Additional resources for Crazy for Crab: Everything You Need to Know to Enjoy Fabulous Crab at Home
Top the stuffed mushrooms with the mixture. Bake until golden brown, 20 to 25 minutes. Serve hot. Variation: For a twist, add ½ teaspoon Chesapeake Bay seasoning or 1 to 2 tablespoons crumbled cooked bacon to the filling. Note: Any unused crab stuffing may be frozen until needed. Japanese Deviled Eggs with Crabmeat Wasabi, pickled ginger, and rice vinegar give a whole new dimension to the routine deviled egg. Mix in some crabmeat, and people will beg you for the recipe. The wasabi paste, pickled ginger, and vinegar can be found in the Asian section of many large supermarkets.
This style is best used in salads where very little is done to the meat. I would not use it in a casserole or for most hors d'oeuvres. If you make crab cakes with this grade, don't deep-fry them. Instead, gently pan-fry or broil them to enjoy the crab's full flavor and texture. My favorite preparation with this superior crabmeat is Crab Norfolk ([>]), where taste, texture, and appearance are important, although I would not hesitate to use another grade there as well. Backfin: Backfin crab, sometimes referred to as lump backfin, comes from the rear fin area of the crab and contains some large pieces of meat as well as broken or smaller chunks.
Use the best type available in your region that has some larger pieces of crab in it. The Grades of Crabmeat used in this Book In many of the recipes in this book, you will not find a grade or species of crabmeat specified. These recipes work with any crabmeat. Crab Imperial, for example, can be a success prepared with Dungeness, king, stone, or Maine crabmeat, as well as the more traditional blue crab. Crab Louis works well with lump blue crab, as well as the usual Dungeness. The idea is to use the best-quality crabmeat available no matter where you live.