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Crab Meat

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HEALTH
April 15, 2002 | SHELDON MARGEN and DALE A. OGAR, SPECIAL TO THE TIMES
Shellfish sometimes get ignored because they are perceived as a luxury and a nutritional no-no. Though it is true that shellfish are somewhat high in cholesterol, they are very low in fat, with almost no saturated fat. Most authorities agree that saturated fat is the bigger risk factor for heart disease. Lobster and shrimp are probably the most popular of all shellfish, but two others to consider are scallops and crab.
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FOOD
December 5, 2013
Total time: 40 minutes Servings: 6 to 8 Note: Rice vermicelli and rice paper wrappers are available in well-stocked Asian sections of most supermarkets. Don't substitute blue crab meat for the Dungeness -- it has a very different flavor and won't work nearly as well. VIDEO: Watch this recipe being made. 1 head Belgian endive 1/4 pound Dungeness crab meat 3 tablespoons toasted slivered almonds 1/4 cup mayonnaise 2 teaspoons Dijon mustard 1/2 pound rice vermicelli Salt 1 package rice paper wrappers 1 bunch watercress, leaves only 1. Separate the Belgian endive into individual leaves, stack them into small bunches and slice them lengthwise into very thin slivers.
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FOOD
July 20, 1989
"This recipe was devised when Pat and Melissa were unexpectedly coming for dinner and a quick dinner with ingredients on hand was necessary," Eleanor Gallant writes. "Needless to say, the dinner guests were ecstatic."
FOOD
February 27, 2008
Total time: 1 hour Servings: 4 1 3/4 pounds English peas in their shells 1 onion, chopped 1 3/4 teaspoons salt 1 teaspoon sugar 1 tablespoon butter 1 leek, chopped 1/4 cup rice 3 ounces Dungeness crab meat (a little more than 1/2 cup), preferably leg and claw meat 1 tablespoon slivered mint 1 to 2 teaspoons lemon juice 1. Shell the peas , collecting them in a bowl (you should have about 2 cups) and putting the pods in a large saucepan. Rinse the pods under running water, and then add the onion and 8 cups of water, the salt and the sugar.
HEALTH
December 28, 1998
Low-Fat Cooking With a smidgen of butter, a bagel topped with crab meat scrambled with egg whites makes a satisfying meal.
FOOD
July 22, 1998
Crab meat is wonderful in party appetizers. The problem is that so many crab hors d'oeuvres depend on butter or mayonnaise and high-fat puff pastry or crackers. Daikon slices are the base for these wasabi-spiked crab appetizers, and just a little low-fat mayonnaise is used to bind the meat. You can get precooked crab meat at most markets, but fresh crab meat is even better. Whole Dungeness crab, for instance, can be purchased live or already steamed in fish shops and Asian markets.
FOOD
May 9, 2001 | MARY ELLEN RAE
I discovered this canned crab meat on a recent trip to Costco. The 16-ounce can is found in the refrigerated deli section. Harvested from Southeast Asia, the blue crab is handpicked, producing large, succulent pieces of meat. This crab is perfect for crab cakes, classic Crab Louis or crab enchiladas. Phillips Crab Meat, 16-ounce can, $15.49 at Costco stores.
CALIFORNIA | LOCAL
March 1, 1987 | HECTOR GUTIERREZ, Times Staff Writer
Diego's, a popular Pacific Beach restaurant, has agreed to pay a penalty of about $10,000 after an investigation by the state and city concluded that substitute ingredients were used in a dish the menu stated contained pure crab meat. "They were substituting imitation crab meat for the real thing in the crab meat enchiladas," Deputy City Atty. James D. Bivens said. "The Diego's menu was false about the contents of the enchiladas." R.G.
CALIFORNIA | LOCAL
March 2, 1992
Ron Cuff's letter to the editor ("D.A.'s Crab Caper," Feb. 25) omits mentioning that: Lucky Food Centers admittedly misrepresented foods other than the fake crab meat (e.g., pastries labeled as made with pure dairy products were in fact made with substitutes); Lucky continued such misrepresentation despite several warnings; False labeling and false advertising are illegal. I also disagree with Cuff's opinion that pouring more money into the bottomless pit of public education would enable the average shopper to distinguish between crab meat and ersatz.
FOOD
March 23, 2005 | By S. Irene Virbila, Los Angeles Times Staff Writer
It generally takes about five minutes after I've been introduced to someone before the questions start coming. "What is your favorite restaurant?" is followed, inevitably, by the next most urgent question: "Where's a great Chinese restaurant in my neighborhood?" As if I'm holding out. Believe me, I'm not. I'd be the first to trumpet the existence of a stellar Chinese restaurant in Covina or Culver City. But for the best Chinese food, you have to go to the San Gabriel Valley. Case in point: A few weeks ago I persuaded some friends of friends to come east as far as Monterey Park to the improbably named New Concept Restaurant.
HEALTH
April 15, 2002 | SHELDON MARGEN and DALE A. OGAR, SPECIAL TO THE TIMES
Shellfish sometimes get ignored because they are perceived as a luxury and a nutritional no-no. Though it is true that shellfish are somewhat high in cholesterol, they are very low in fat, with almost no saturated fat. Most authorities agree that saturated fat is the bigger risk factor for heart disease. Lobster and shrimp are probably the most popular of all shellfish, but two others to consider are scallops and crab.
FOOD
January 30, 2002 | CINDY DORN, TIMES STAFF WRITER
DEAR SOS: There was a popular Hollywood restaurant named Scandia that served a wonderful dish called Veal Oscar. Is it possible to get its recipe or one close to it? BARBARA SCHULTZ Santa Clarita DEAR BARBARA: Is this close? While not from Scandia, this version--which ran in the Food section in 1990--is typical of the dish often served in restaurants. Veal Oscar Active Work Time: 20 minutes Total Preparation Time: 40 minutes 1/4 cup (1/2 stick) butter, divided 4 (1/4-pound)
FOOD
September 26, 2001 | CINDY DORN, TIMES STAFF WRITER
DEAR SOS: I am in search of my grandmother's favorite dish. She lived in Santa Monica and dined at The Lobster in the early '60s. They served a crab au gratin, which she has described to me as delicious. CASEY ANN COLEMAN Via e-mail * DEAR CASEY: You're a good kid. The Lobster restaurant has a new life with chef Allyson Thurber, but crab au gratin is no longer on the menu.
FOOD
June 27, 2001 | MARY ELLEN RAE, SPECIAL TO THE TIMES
For a change from a plain-Jane cheese enchilada, try one filled with crab meat. I made these the last time my family had a craving for crab. To keep costs down, I used canned lump crab meat I discovered a few months ago. I haven't stopped figuring out ways to use it. The large pieces are also perfect for crab cakes or the old classic Crab Louis. You can vary the degree of heat in this dish by using hot salsa instead of medium or mild.
FOOD
May 9, 2001 | MARY ELLEN RAE
I discovered this canned crab meat on a recent trip to Costco. The 16-ounce can is found in the refrigerated deli section. Harvested from Southeast Asia, the blue crab is handpicked, producing large, succulent pieces of meat. This crab is perfect for crab cakes, classic Crab Louis or crab enchiladas. Phillips Crab Meat, 16-ounce can, $15.49 at Costco stores.
FOOD
September 16, 1998 | LEILAH BERNSTEIN, SPECIAL TO THE TIMES
This simple recipe for crab toast is as rich as anything served in a Continental restaurant during the '70s. But it appeared as one of several Requested Recipes--the predecessor to The Times Culinary SOS column--on the Of Interest to Women page in the midst of the Great Depression, on May 1, 1933. The recipe ran beside a Ralph's grocery store ad with cartoon character illustrations as well as a notice for a downtown art exhibit of student work.
FOOD
June 27, 2001 | MARY ELLEN RAE, SPECIAL TO THE TIMES
For a change from a plain-Jane cheese enchilada, try one filled with crab meat. I made these the last time my family had a craving for crab. To keep costs down, I used canned lump crab meat I discovered a few months ago. I haven't stopped figuring out ways to use it. The large pieces are also perfect for crab cakes or the old classic Crab Louis. You can vary the degree of heat in this dish by using hot salsa instead of medium or mild.
HEALTH
December 28, 1998
Low-Fat Cooking With a smidgen of butter, a bagel topped with crab meat scrambled with egg whites makes a satisfying meal.
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