How to Use Canned Crab: Recipe Ideas and Tips for Pasteurized Crab Meat | Eater
"This seafood-focused kitchen, led by chef Brandon Boudet, treats pasteurized tinned crab as a supporting ingredient rather than a centerpiece: he folds it into seafood gumbo and seafood pot pie, and blends it into a lemon-mascarpone pappardelle to add briny depth and convenience without making the crab’s texture the focus." - Kat Thompson
