Uses for Leftover Jumbo Lump Crab Meat

Because I primarily only cook for two, using up leftover ingredients is always a bit of a challenge. When I wanted to make my version of Carrabba’s Cedar Plank Fired Salmon Topped with a Crabcake, I was left with a good six crabcakes. So I thought I’d include some of the ways I used up the crabcakes over the following days in case you need some inspiration.

Because I had already formed the crabcakes, it was really simple to whip up these dishes. The recipes for the crabcakes can be found in this post.

Crab Stuffed Mushrooms:

These were SO simple. I bought Portobello mushrooms, removed the stems, drizzled them with some olive oil, seasoned them with salt and pepper, and added one crabcake to each to stuff the inside. I then topped them with a bit more panko and cooked them at 400 degrees in the oven for 15-20 minutes or until the crab mixture has browned. Because I had some of the lemon butter sauce leftover, I heated that up on the stove over low heat and drizzled it over the crabcakes. That’s it! (This is basically a take on my appetizer recipe for Crab Stuffed Mushrooms)

Crabcake Fettuccine with Mushrooms:

I cooked the pasta according to package directions, drained the pasta, and set it aside. While waiting for the pasta to cook, I cooked the mushrooms over medium high heat in a sauce pan with just some salt and pepper until they released their juices, about 15 minutes. To reheat the crabcakes, I added them to a small sauté pan over medium high heat for 4 minutes on each side. I added the crabcakes and mushrooms to the pasta and tossed to combine, breaking up the crabcakes as I did.  I reheated the lemon butter sauce over low heat and tossed the pasta in the sauce.

Crabcakes with Spicy Remoulade:

You can also just eat the crabcakes as is, heating them over medium high heat for 4 minutes on each side. In the past, I’ve served crabcakes with a Spicy Remoulade which is really tasty.

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing:

This recipe is a great way to use jumbo lump crab meat that hasn’t already been mixed into a crabcake mixture. It’s especially tasty the next day when the dressing has had time to incorporate into the crab meat.

What are some of your favorite crab recipes? Feel free to share below in the comments!

Related posts:

Crab Corn and Tomato Salad with Lemon-Basil Dressing Lemon Orzo with Crab and Herbs Watermelon Feta Salad Salmon Salad with Roasted Cherry Tomatoes