Our delicious crab meat is given some Latin flavor in this light and refreshing recipe.
Crab cakes seem to be on almost every menu. One of the recent trends is small, crispy, shareable crab cake bites. We took that idea with our classic crab cake recipe and add a crunchy crust of crushed pretzel crumbs and paired it with a warm beer-cheese dipping sauce.
Our favorite crab cake recipe also makes a really great crab stuffing. While everyone does the standard crab stuffed mushrooms or crab stuffed shrimp, we are going a little more unique with a crab stuffed eggplant. Paired with a rustic roasted tomato sauce and finished with a unique, sweet and sour, agro dolce of golden raisins and toasted slivered almonds.
There have been some interesting food trends during the whole quarantine. One of the recent ones has been using a waffle maker everything from a ham and cheese sandwich to cinnamon rolls. It just makes sense to cook a crab cake in a waffle maker for a crab eggs benedict. So here you go Ernesto.
Crab fries these are definitely one of the hot menu items of the moment. Some have actual crab, some just the essence of crab (like some Old Bay seasoning). Well I learned years ago at my restaurant, Taste, that when the menu says “crab fries” people are expecting some crab meat (otherwise call them Old Bay fries, IMO). Well these are fully loaded with crab, an IPA spiked beer-cheese sauce, some chorizo and some extra Cheddar and scallions for good measure.
How to make an easy yet exciting salmon dish. A really simple and delicious way to cook fish with almost no risk.
Melty cheese and crab in a toasted tortilla. The crab and chorizo quesadilla has it all and is really quite simple to make.
Hot Crab! Hot Crab! Hot crab dip anyone?
Crispy potatoes, spicy chorizo, delicate crab and a runny sunny side egg. Yes please.
Something about these piquant little peppers that just cries out for a creamy crab filling. Add some chorizo to keep the theme going and we have another new recipe.