Crab meat is delicate and sweet, so gentle cooking works best. It shines in crab cakes, creamy dips, salads, pasta and soups. Fresh, cooked and canned crab can all be used, and you only need to warm it through.

Crab is more of a mix-in than a main sear like shrimp or scallops. It is pulled from the shell rather than cooked in it, unlike mussels. And its soft, flaky texture is very different from the chew of calamari.

Questions folks ask

Can I use canned crab?

Yes. Drain it well and use it in cakes, dips and salads.

How do I keep crab cakes from falling apart?

Drain the meat, use a little binder like egg and breadcrumbs, and chill the cakes before cooking.

Is imitation crab the same as crab?

No. It is a different product made to look like crab. It can stand in for some dishes but tastes different.

Kitchen tips

Check the meat for bits of shell before using it.
Drain canned crab well so your cakes hold together.
Mix gently to keep the lumps.
Add crab at the end of cooking, just to heat it.
Keep it cold until you use it.