Delicious & Doable Recipes made with Canned Crabmeat ~ As Seen On Breakfast Television

In a dinnertime jam? Canned crab to the rescue! My pantry is always stocked with tins of white crabmeat (roughly $5 per tin – readily available at grocery stores with the canned tuna and salmon). Canned crab is an economical, protein-packed-pantry-staple perfect for:
pastas, salads or homemade crab burgers!

The following recipes are ‘delicious & doable’ ways to up your canned crabmeat game. No doubt you and your gang will devour these dishes. Enjoy!

Cheesy Crab Dip Pasta Bake with Cracker Crunch Topping

Turn a crowd pleasing crab dip into a weeknight comfort food dish your whole gang will devour.

Ingredients

• 3 cups (750 mL) Italpasta Artisan Gemelli (click here for product info)
• 2 tsp (10 mL) cornstarch
• ½ tsp (2 mL) each of salt, ground nutmeg and onion powder
• 2 cups (500 mL) milk
• 1 tbsp (15 mL) butter
• 1 onion, chopped
• 4 oz (120 g) brick style cream cheese, softened
• 1 cup (250 mL) grated aged cheddar
• ½ cup (125 mL) each of chopped green onion and chopped fresh parsley
• ½ cup (125 mL) prepared mayonnaise
• 1 tbsp (15 mL) Worcestershire sauce
• 2 tsp (10 mL) hot sauce (heat level of choice)
• 1 tsp (5 mL) lemon zest
• 1 tbsp (15 mL) lemon juice
• 3 cans (170 g each) crabmeat, drained
• 2 cloves garlic, minced

Topping

• 1 ½ cups (375 mL) roughly crushed crackers
• ½ cup (125 mL) grated aged cheddar cheese
• ½ cup (125 mL) chopped fresh dill
• ¼ cup (60 mL) melted butter
• 1 tsp (5 mL) paprika

Directions

1. Preheat the oven to 400 F (200 C).
2. Cook noodles according to package directions. Drain well. Keep pasta in the colander and toss with a small splash of vegetable oil (about 1 tsp (5 mL). Set aside.
3. Whisk together cornstarch, salt, nutmeg, onion powder and milk. Set aside.
4. Over medium heat, heat butter in the same pot you cooked the pasta in. Cook onion until lightly brown, about 2 to 3 minutes.
5. Re-stir the milk mixture well (as cornstarch will have set at bottom) and add to the pot. Cook, while stirring occasionally, until the sauce thickens slightly, about 5 minutes.
6. Remove from heat and stir in cream cheese until it has mostly melted throughout the sauce. Stir in reserved noodles and remaining ingredients until well combined.
7. Place mixture into a well greased 9 X 13-inch casserole dish.
8. Mix together all topping ingredients and sprinkle evenly over pasta.
9. Bake for about 15 minutes, or until the top is golden and the edges are bubbling.
10. Remove from the oven and let stand for about 5 minutes before serving.
11. Makes 6 servings.

Delicious & Doable Tip:

~ Add ½ cup (125 mL) roughly chopped pickled jalapenos to the cracker topping mixture before baking

Crunchy Crab Salad

Nestle this salad between two pieces of sourdough (or bread of choice), or, serve on a bed of greens – for a nutrient dense and protein rich meal.

Ingredients

• 2 (170 g each ) cans crabmeat, drained
• ½ fennel bulb, cored and very finely diced OR 1 cup (250 mL) finely diced celery
• 1 apple, cored and diced (leave skin on)
• ½ cup (125 mL) very finely diced red onion (or chopped green onion)
• ½ cup (125 mL) roughly chopped walnuts
• ⅓ cup (75 mL) prepared mayonnaise
• ¼ cup (60 mL) chopped fresh mint
• 1 tbsp (15 mL) each of Dijon mustard and lime juice
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) pepper

Directions

1. Stir together all ingredients until well combined.
2. Cover and refrigerate (for up to 2 days) until ready to serve.
3. Stir well before serving.
4. Makes about 4 cups (1 L).

Delicious & Doable Tips:

~ add diced ripe pear to salad instead of apple
~ add ¼ cup (60 mL) shelled sunflower seeds to salad before mixing

Crab Burgers with Caper Lime Mango Mayo

Fresh dill, green onions, lime zest and juicy ripe mango add a fresh flare to these mouthwatering and simple to prepare burgers. Weeknight supper never tasted so good! Bonus: these burgers are baked = no messy pan frying (or clean up) required.

Caper Lime Mango Mayo

This mayo works well as poached shrimp dip too.

• ½ cup (125 mL) very finely diced ripe mango
• 1/3 cup (75 mL) mayonnaise
• 2 tbsp (30 mL) roughly chopped capers
• 1/2 tsp (2 mL) hot sauce heat level of choice
• 1 clove garlic, minced
• Finely grated zest of one lime
• Stir together all ingredients until well combined. Cover and refrigerate (for up to 3 days) until ready to use.

Crab Burgers

• 3 (170 g each) cans crabmeat, well drained
• 1 ½ cups (375 mL) coarse bread crumbs (gluten free crumbs can be substituted)
• 1 egg
• ½ cup (125 m) finely chopped green onion
• ¼ cup (60 mL) chopped fresh dill
• 2 tsp (10 mL) Dijon mustard
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) pepper

Directions

1. Preheat oven to 400 F (200 C).
2. Place drained crab meat in a large bowl and add remaining burger ingredients. Mix until well combined.
3. Using clean hands, form mixture into 4 even size patties. Cover and refrigerate for 30 minutes (or up to one day).
4. Place burgers on a baking sheet lined with parchment paper. Bake in the center of the preheated oven for 20 minutes. Let stand on baking sheet for about 5 minutes before serving.
5. Place burgers on buns of choice (I like brioche) and slather each burger evenly with prepared mayo. Alternatively, omit the bun and serve burgers on a bed of mixed greens with a dollop of mayo.
6. Makes 4 burgers.

Delicious & Doable Tips:

~ Don’t fancy capers? Omit them and/or use 2 tbsp (30 mL) diced dill pickle.
~ Hosting a cocktail party? Divide mixture into 16 mini patties (and bake at 400 F (200 C) for 15 minutes) and serve as bite-size crab cakes with a dollop of Caper Lime Mango Mayo.

Where to Find ‘Delicious & Doable’ Across Ontario

Find ‘Delicious & Doable ~ Recipes For Real and Everyday Life’ on Amazon (click here) or at one of the below retailers across Ontario:

Type Books ~ 883 Queen Street West, Toronto
Lemonberry ~ 2 Orchard Heights Blvd #10, Aurora
Fanfare Books ~ 92 Ontario St, Stratford
Casual Gourmet ~ 1027 King Street West, Hamilton
The Post Office – 18 Front St. N, Thorold
Chef’s Paradise ~ 1314 Bank Street, Ottawa
Gift It Grey ~ 19492 Opeongo Line, Barry’s Bay
Creative Cook ~ 35 Manitoba St, Bracebridge
Muskoka Brewery ~ 1964 Muskoka Beach Rd, Bracebridge
Stephen’s Butcher Shop ~ 8 Harris St, Port Carling
Hilltop Interiors ~ 1150 ON-141, Rosseau
Cedar Canoe Books ~ 72 Main St E, Huntsville
Clark’s On Main ~ 1090 Main Street, Dorset
Bigley’s Cottage Kitchen ~ 39 Bolton St, Bobcaygeon
Farmer’s Daughter – 72 Main St E, Huntsville
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury