I've had lump crab meat, out of the crab, in a closed container in my 'fridge for about a week now. I would like to use it tonight, but have no idea what it's shelf life is. Any thoughts?

Mushrooms and I have had an on-off relationship. I used to hate them. Then, shy and blushing, I grew to like button mushrooms in spaghetti sauce, then sliced mushrooms in pizza, and then I started throwing them into other things. Sometimes we'll be best buds, bobbling happily together in a miso soup, other times I'll get a bad batch in an omelette ( Read more... )

Thank you to everyone who provided delicious crab recipes earlier this week.  I had 1/2 lb of crab, so I went with two:

Naughty Curry Wonton Squishees

I followed the recipe exactly, except I added 1/4 lb of shredded crab, and used fresh farmer's market spring onions instead of scallion.

Crab Summer Rolls with Spicy Sauce

Ditto with the spring onions ( Read more... )

I really enjoyed zephsright's post on New Orleans food. I also just returned from a trip there and promptly joined food_porn after some time as a lurker to let everyone know that there are lots of great restaurants back open for business--but there won't be for long if the city doesn't get a reinfusion of tourists and tourist dollars sometime soon ( Read more... )

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I have been making crab-stuffed mushrooms for a while now. I had gotten a recipe from somewhere and decided to try my hand at it. It was a very simple recipe, which I have long since lost. Over time I've added little things here and there. Each time it was a little bettter or at least different. This time I fell in love with the process of cooking ( Read more... )

I'm looking for a recipe for either lobster or crab bisque that is yummy yet somewhat easy to make. I'd prefer not to have to make my own stock ( Read more... )

My father just made me the most moreish lunch. Fresh boiled broken basmati rice, accompanied by Singaporean-style Chilli Crabs.

So good, that I've just *got* to share it! (Copied from the Charmaine Solomon 'Complete Asian CookBook')

Ingredients2 medium size raw crabs ( Read more... )

New Summer Appetizer at The American Bounty

Cornmeal Crusted Softshell Crab in Green Herbs Sauce, Fried Plantain Chip

( 640x480 pic follows )

Surfing for ideas for the ubiquitous office potluck, I was looking for a hot dip recipe using crabmeat.  I found a recipe that called for cream cheese and shrimp soup, which seemed like a good idea, but not exactly what I wanted.  I tweaked a couple of recipes together and came up with something quite nice. It is VERY rich, (like a hug for your ( Read more... )