Toasted bread soaking up the mix of juices from the diced ripe tomatoes mixed with a light vinaigrette, a classic Summer salad with a little something extra, our delicious crab.
Well, Summer is officially here and it is getting hot in the kitchen! Here is a recipe that is not only seasonal and delicious, but is also pretty simple to make and doesn’t require any cooking. You can easily adjust the recipe, change the melon, change the herbs, add some spice, make it you own, the only thing you have to use is our crab.
An Old School NOLA classic, based on a traditional French recipe. Emulsified hard boiled eggs give the body to this herbaceous version of a cold crab salad. Simply served with crostini or crudité as dip or even over poached salmon for an elegant Summertime entrée. The combination of herbs is up to you and what is available at the market, or in your herb garden if you are lucky enough to have one!
This is one of the most popular crab soups out there and for good reason. The marriage of the sweet corn and crab in a creamy soup base highlight with crispy, smoky bacon is a sure fire hit. When fresh corn is in season, but don’t let the lack of fresh corn stop you, the recipe works just as well with frozen corn.
A few years ago one of our West Coast customers was looking for a unique recipe to showcase our crab meat. Well, when I think California, I think avocado. And it just happens that crab is the perfect compliment for the delicate flavor and creamy texture of avocado. So, in the spirit of my crab soup showcase, here is the recipe.
My family loves soup and I make it for them at least once a week. Crab is the perfect ingredient to elevate that tried and true recipe from boring to extraordinary. I happen to love tomatoes and at the end of the season this is a great way to use up all those “less than perfect” tomatoes that might not be quite perfect enough to make the plate on that Caprese salad. In the cooler months, you can easily substitute high quality canned tomatoes to give a little break from the cold Winter months with a Summertime classic.
I developed this recipe a few years ago for a Winter sales meeting for one of our customers in northern Michigan. Wild rice is very popular in the area, with some of the best coming from neighboring Minnesota. The addition of our sweet and delicious crab took the recipe to the next level and it was a go to dish and recipe that we shared with our customers all over the country. Well here is the recipe, the two essential ingredients are of course, our crab meat and Minnesota wild rice (which in reality isn’t a rice, but rather a type of grass). I hope you enjoy.
As we come to the end of our show season for Fall of 2018. Here is the recipe for the crab queso we have been serving all over the country. This recipe is the perfect example of how you can elevate your menu and guest experience by “just adding crab”! Whether you follow this simple recipe or use a premade queso and add some crab and garnishes to create a signature dish that your customers will love. And yes, there is cheese in our queso, as well as crab.
A classic Greek salad, aka Horiatiki, does not contain lettuce of any kind. Just tomatoes, bell pepper, cucumber, red onion, feta and a red wine vinaigrette. Well it is tomato season, so now is the perfect time to swap the feta for a little crab in this classic salad!
Nothing says Summer to me more than watermelon, and it also just happens to be one of my favorite compliments to our sweet crab meat!