Making "Mock" Crabmeat for Stuffed Crabs

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by Frank Davis

You need either a couple of drum or a couple of sheepshead and a scant amount of liquid crabboil.

Posted on May 15, 2011 at 2:43 PM

Updated Monday, Jun 13 at 3:20 PM

 

 

 

Been getting this question a lot here lately--crabs must be runnin', I guess, and folks got stuffed crabs on their minds.   Here's the question: So, Frank. . .what's the proper way of fixing mock crabmeat so I can make mock stuffed crabs?    Here's the scoop!

1. You make mock "fake" crabmeat by using poached drum or sheepshead.  They take the place of crabmeat. 

2. Liquid crab boil works a whole lot better than the bagged stuff.

3. I suggest you poach (not boil) the fillets.  And use fillets--not the whole drum or sheepshead.  Using just the fillets eliminates the blood line in the fish.

4. I have also found over the years that sheepshead instead of drum produces a whole lot better mock crabmeat because of its texture.

5. The proper technique is to bring the water to a boil in a large stainless steel skillet. Then season the water with crabboil, salt, pepper, lemon juice, and whatever else you like in your crabmeat. Then when the water comes up to a rolling boil, drop in the fillets. . .BUT IMMEDIATELY TURN OFF THE FIRE, REMOVE THE SKILLET FROM THE BURNER, COVER THE SKILLET WITH A TIGHT-FITTING LID, AND LET THE FISH POACH UNTIL THE MEAT IS WHITE AND FLAKES EASILY WITH A FORK (it doesn't take very long--the fish cooks quickly). This way the fish will not overcook and will retain its crabmeat consistency.

When it flakes easily, remove the fillets from the skillet and let them drain on a wire rack. You can use them as mock crabmeat and turn them into a "stuffing" once they cool completely.  Ummm!

If you need any additional help, don't be reluctant to let me know.  Post your remarks and comments right here!

Chef Frank

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