Chorizo Crab Cake

Crab cakes, everyone seems to have their own secret recipe, well here is a unique one for you. Crab and chorizo in a cake together, a match made in, well, not Maryland.

Crab Au Gratin

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.

Frozen Jumbo Lump Crab Cake and Stuffing Mix

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.

Crab’scargot

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!

Jumbo Lump Crab Cake with Asparagus, Roasted Lemon Hollandaise and Jumbo Lump “Crab Cake Bites”

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.