How to Use Canned Crab: Recipe Ideas and Tips for Pasteurized Crab Meat | Eater
"The executive chef employs tinned crab in delicate egg preparations, whisking two parts chicken stock with one part eggs and canned crab meat, seasoning with soy sauce and kosher salt, and gently cooking until a silky egg-and-crab custard forms; substituting soy milk converts the preparation into a steamed egg tofu, illustrating how canned crab pairs well with egg-based textures." - Kat Thompson
