Thawed crab meat can sometimes be a little watery. You can gently squeeze out some of this moisture prior to cooking or serving chilled. If you happen to be making a soup, sauce, or other component of your meal at the same time and would like to introduce some additional crab flavor, add the extracted liquid.
Snow crab meat can be used in salads, sandwiches, crab cakes, soups, sauces and a variety of other hot or cold applications.
Crab pairs well with a huge variety of flavors, including chile peppers, vinaigrettes, cilantro, lemon, shiso leaves, lobster mushrooms, butter, tarragon, mustard, avocados, citrus fruit, mayonnaise or aioli, shrimp, bacon, onions, bell peppers and a huge variety of other vegetables.
Because this crab meat is already cooked, if you’re serving it hot take care to only heat it through. Cooking it further can damage its flavor and texture.