There are two major types of croquettes, those with a mashed potato base and those with a béchamel base. Our Spanish style croquettes are the classic béchamel base and these are a bit of a hybrid with a combination of mashed potato enrichened with some of our Manchego Mornay sauce.
This one is for my boy Tony “T-Bone” Kemmitzer as his Mother made us her crab croquettes a few years back for a food show in Atlanta, one of the best things we ever served at a food show, BTW. This is a slightly bumped up version and in working out the recipe I realized how many other great dishes could be made from the same ingredients, which started this project and 20 recipes later, here we are. We let’s start with these, crispy and crunchy on the outside, creamy, crabby and a little spicy on the inside (not hot spicy, flavor spicy).
This delicious, creamy hot crab dip is a staple in New Orleans and will be a welcome addition to your table. With the start of Lent, seafood dishes are added to many menus and home meals. This included at my favorite and oldest steakhouse in NOLA, Charlie’s, which was owned by friend, Matt, for years following Katrina. This dip was the only addition or change in their menu in 50 years and became a customer favorite almost overnight. The combination of jumbo lump crab meat, melted cheese and Creole spices take this crab dip to new levels. Served with butter toasted crostini of a good French baguette.
Our frozen jumbo lump crab meat is the affordable way to add a premium crab dish to your dinner table. Our frozen crab is made with 100% real swimming crab meat and is not only delicious, but also if very affordable as compared to our traditional refrigerated pasteurized crab meat. This recipe is as versatile as it is easy to make. From traditional crab cakes, to crab crusted salmon and shrimp, to crab stuffed artichokes and mushrooms. The options are only limited to your creativity.
This simple to make hot crab dip is the perfect go to for your next party. It can be simply heated and served as a hot dip with chips or vegetables or it also makes a great stuffing for everything from proteins like fish or chicken or vegetables like peppers or mushrooms.
What is the best part of the classic escargot dish, the warm, bubbly garlic and parsley butter of course. Well, although most people love the garlic butter, it is the snails that some might not love. So let’s replace the snails with some of our beautiful jumbo lump crab. A simple, easy recipe first course that your guests will love and will only take minutes to prepare (and can be made ahead and heated when ready to serve). Some toasted baguette for dipping is essential for this one!
Want to wow your guests, well here you go. The top of the line crab cake, the Cadillac of crab cakes (do people still use Cadillac as a barometer of luxury?), the whole Jumbo Lump crab cake with fresh brioche breadcrumbs. Add the classic pairing of steamed asparagus and hollandaise. For the hollandaise we upped the ante a bit by roasting the lemon before squeeze into the sauce, giving a deeper, more mellow citrus flavor. And to gild the lily a bit you can garnish the plate with a few of your soon to be favorite, and dead simple, bites, pieces of whole Jumbo Lump crabmeat simply dusted with some buttery seasoned brioche breadcrumbs, the flavor of a crab cake reinvented.
Crab Imperial is a classic dish first appearing on menus in Baltimore in the later part of the 19th century and was first published in a cookbook in 1939. There are many versions, some with breadcrumbs, some with a roux, some with peppers and onions. I went very classic and very simple, however, used our best of the best Jumbo Lump crabmeat and boy does it shine. In the end this Crab Imperial is basically a baked crab cake mix without and breadcrumbs and can easily be an excellent gluten free or Keto option. It is paired with a very bright, beautiful and refreshing salad of beets, shaved fennel, clementine segments and pickled red onions.
In NJ, where I live, Diners are a way of life and there is one on every major corner. And they all have a club sandwich or a variety of them. Well, this is a next level version of that idea. Buttery toasted brioche bread, lemon scented fresh crab salad, crispy bacon and ripe tomatoes. And instead of the standard fries or side salad I bring you a quick and easy crab and avocado salad with a punch of flavor and color from some quick pickled red onions. One can of crab and 2 dishes for 4. For this recipe I used our Super Lump crabmeat (aka broken jumbo lump), however, any grade will work for these recipes. It’s not just for crab cakes!
As Winter draws near, it is time for some soup. Nothing better than a soup and sandwich combo, unless of course it is a cream of crab soup and a unique twist on a crab cake mixed with a crab salad sandwich. With very few ingredients between the two recipes, you can make a wonderful, comforting crab meal for 4 with one can of our crab meat. As with any of my combo recipes, this also works well with our 8oz retail cups if you want to make only one of the recipes or want to cut both in half and cook for two. We give you options. Also, for this recipe I am suggesting Super Lump crabmeat (aka broken jumbo lump), however, backfin, lump or even special crabmeat could work for these recipes.
