Looks like a great recipe. The only way I like crab is in crab cakes, but this recipe may be an new way to enjoy them. Good timing too, because we are staying at a friends cabin on Puget Sound during the Labor Day weekend, and there is great crabbing off their beach. PING if there is a Ping list for these recipes.
I'm with you. If I have 2 cups of lump or backfin crab meat it will go toward making crab cakes; any other use would be disgraceful. A possible exception is my crab bisque recipe.
This recipe would seem more suitable for crab claw meat or canned crab meat.