Use it in just about anything calling for crab. When I use canned crab, I rinse it with fresh water & squeeze a little fresh lemon juice on it. It helps to get the canned taste off.

You can make a crab salad out of it pretty much like a tuna salad.

My favorite thing would be to saute some garlic in hot olive oil and then a splash of white wine (leave that out if you don't care for wine) and some oregano and a little red pepper flakes, salt and pepper then add the crab to warm up and serve over linguini with some fresh parsley on top. Yum.

I made this recipe for New Year's Eve, and it was a hit.

Becky

* Exported from MasterCook *

Crab Stuffed Mushrooms

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 medium mushrooms (about 1 pound)
7 ounces crab meat
5 green onions with tops -- finely chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried savory
ground black pepper
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
grated Parmesan cheese
paprika

1 Preheat the oven to 350 degrees F (175 degrees C).

2 In a medium bowl, combine crabmeat, green onions, herbs, and
pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well
combined. Refrigerate filling until ready for use.

3 Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out
the gills and the base of the stem, making deep cups. Discard gills
and stems. Fill the mushroom caps with rounded teaspoonfuls of
filling, and place them in an ungreased shallow baking dish. Sprinkle
tops with Parmesan and paprika.

4 Bake for 15 minutes. Remove from oven, and serve immediately Makes 6
servings

Recipe by Wilma Scott, AllRecipes.com

Wilma says: This tasty appetizer seasoned with thyme, oregano, and
savory. Choose good sized mushrooms, about 2 inches across. When
cleaning mushrooms, don't run them under water. They are like little
sponges, and will absorb it; just wipe them clean with a damp towel.
The filling can be made with fresh, canned, or imitation crabmeat. If
using canned, be sure to rinse it first.

- - - - - - - - - - - - - - - - - - -

NOTES : Made 12-31-07 Halved recipe and filled three portabello mushrooms caps (stems and gills removed). Brushed the caps with oil and parbaked at 350F for 15 minutes, then filled and baked for antoher 15 minutes. Used canned lump crabmeat, rinsed and drained.

I usually mix canned crabmeat with the "artificial" crabmeat sold in the deli at the supermarket, for these:

Crab Cakes

INGREDIENTS:
4 tablespoons mayonnaise
2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped green onion
2 teaspoons finely minced red bell pepper, optional
1 pound jumbo lump crabmeat
1 1/4 cup fresh fine bread crumbs, divided

PREPARATION:
1. Combine mayonnaise, mustard, parsley, and seasonings; set aside.
2. Drain crabmeat; gently squeeze to get as much of the liquid out as possible. Put crabmeat in a bowl. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended.
3. Shape into 8 crab cakes, about 2 1/2 inches in diameter. I use a biscuit or cookie cutter with an open top to shape the cakes and press the ingredients down to make them hold together. Press gently into reserved crumbs. Cover and chill for 1 to 2 hours.
4. Heat clarified butter or oil over medium heat. Fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve with lemon wedges and Remoulade or other sauce.