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How can you celebrate National Crabmeat Day and still have change to spare? Here’s the secret: Those pretty puffs of lump white crabmeat on the buffet are up to three times the price of the darker body crabmeat. But the darker meat is actually tastier. If you’re mixing the crab into a salad for sandwiches (think crab rolls, like lobster rolls, or serve it on brioche, as a crabmeat BLT) or to stuff eggs or omelet, save money—and enjoy crab more often—by using dark crabmeat. Also celebrate National Crabmeat Day by: - Read our review of Miller’s Select, our favorite brand of crabmeat (it’s shelf-stable too, no refrigeration required). - Make one of these crabmeat recipes. - Buy this nifty little crab cookbook: Crab: Buying, Cooking, Cracking, by Andrea Froncillo and Jennifer Jeffrey. |
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Categorized | Food
TODAY IN FOOD: It’s National Crabmeat Day
Posted on 26 July 2008
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