Any ideas for crabmeat?

I know I should be posting in the recipe board, but there really isn't a lot of action there ;)

So I am wondering if anyone has any suggestions for WLS appropriate recipes that uses crab meat?

I am in the pureed stage still... and got permission to SLOWLY test the waters of the soft-food phase next week... I have this lovely little cup full of crab meat... and I am stumped what might be nice to do with it.

Bonus points if you also have an idea for mussel meat? Found a nice bag of frozen mussel meat - the protein levels are outstanding in mussel!

Thanks in advance!

I don't have any recipes for crab meat but do be sure it is not imitation crab meat which is full of added sugar. Make sure it is the real thing.

i don't have a clue what "muscle meat" is. Do you mean beef, pork, chicken, the meat of which is the muscles of those animals?

If it's actual crab, and not surimi, you can mix it with a little bit of mayonnaise and make a crab salad with it.

No, it's definitely actual, real pure crab, not imitation. I was never a fan of the imitation.

Muscles... thank you autocorrect :) I meant MUSSELS... you know, similar to an oyster or clam? I will go fix that in my original post...

OH, lol. Yes, I know about those, but alas, no recipe!

To stay within your soft food diet, put it in a baking crock with a little bit of cream cheese, mayo, parmesean, and mozzarella. Add a dash of worstershire, dash of mustard, old bay, spring onions to taste, and bake it. That will make like a little crab dip for you.

Or you could just be easy and make a little crab cake.

You're very early out. I would suggest making the crab meat into a real puree' - do not leave larger pieces, which may very well be too much for you to easily digest right now. It took many months for me to be able to eat any seafood without hours of pain afterwards. Best of luck!

If you are allowed to test the waters, why not stuff a very soft white fish (think sole) and make a little sauce for it (Hollandaise or a parsley sauce, etc.). I would wrap the fish in foil or parchment and bake to keep it moist.

Great idea! I make my own filling using jarred crab, finely diced onion and celery, red pepper flakes, crushed garlic, paprika, and lemon juice. I use salmon filet, I brush them with lots of butter, spoon the crab mix on top, roll the fish, and tie with string, then bake until the fish is opaque. I could only eat about a quarter of one of these at first, but it worked really well!

Now that sounds yummy.