Cooking and Baking

Too Much Crab

This past Fourth of July, my friend from Virginia Beach brought me several pounds of steamed, picked over crab meat (the kind in the little plastic containers). I made lots of crab cakes for the 4th and froze the rest, and have made crab cakes several times since then. But I still have 2-3 pounds left and am totally tired of crab cakes. I made a Maryland crab soup with some which didn't turn out all that good. Any ideas anyone?


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