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Add the corn kernels, crab meat and parsley, season with salt and pepper and fold everything together.
An early customer is South Bend Products in Washington state, who are using the product on crab meat that is packaged in a reduced oxygen environment.
2 Serve with a small spoonful of the brown crab meat, topped with a big spoonful of the white meat mixture, and some crunchy watercress on the side.
However, if the thought of tackling a live crab fills you with dread, go for pasteurised crab meat instead.
One such dish that particularly became famous is the crab cake which is made by lump crab meat.
6g fat per serving, based on two) INGREDIENTS 240g fresh white crab meat 1 egg 3tbsp light mayonnaise Juice of 1 lemon, plus wedges to serve Tabasco sauce, to taste 2tbsp chopped fresh parsley 2 spring onions, finely chopped 100g fresh white breadcrumbs 1tbsp sunflower oil 1/2 bag mixed leaves 2 tomatoes, diced 1 small fennel bulb, thinly sliced METHOD 1.
INGREDIENTS 400g taglioni/linguine pasta 300g white crab meat 1 bunch of asparagus 150g pitted black olives 1 red chilli 100g capers 1 bunch of flat leaf parsley 2 shallots 250ml white wine 100ml olive oil Salt and pepper 300ml fish stock METHOD 1.
18 Preparation time: 5 minutes Cooking time: 15 to 20 minutes Ingredients: 500g dried spaghetti 5 tbsp extra virgin olive oil 4 garlic cloves, sliced 1 tsp fennel seeds 1 large red chilli, de-seeded and finely chopped 150g white crab meat 50g brown crab meat 2 lemons, zested and juiced 1 large bunch of parsley, shredded Sea salt and black pepper 50g French breakfast radishes very thinly sliced What to do: Bring a large pan of salted water to the boil.
1 Pick the crab meat from the crab following instructions opposite and keep the white and brown meat in separate bowls.
Scientists at Florida State University developed a monoclonal antibody (MAb 8F5)-based competitive enzyme-linked immunosorbent assay (ELISA) for the quantitative detection of fish protein in crab meat.
King Prawns and Crab with Garlic and Chilli (Ser ves 4) Ingredients: 175ml extra virgin olive oil, 12 fresh raw king prawns, shells on, 6 garlic cloves, sliced lengthways, 1 large red chilli, finely chopped, fresh crab meat from 2 large crabs, in chunks, salt, a handful of flat-leaf parsley, 250ml white wine, 1 lemon, cut into wedges Method: Heat the oil in a large frying pan, add the king prawns and cook for 2 minutes, turning once.
Crab meat is flavoursome, rich in vitamins B12, E and zinc, high in calcium and iron and low in cholesterol with no saturated fat.
Crush with fork, add butter knob, check seasoning, add crab meat and dash lemon juice.
TO ENCOURAGE TRIAL OF ITS PASTEURIZED CRAB MEAT, Baltimore-based Phillips Foods is introducing an 8-ounce plastic container, enabling consumers to enjoy Phillips crab meat at nearly half the expense of the traditional 1-pound metal can.