I was born in Madison, allot of beer, allot of cheese (and Cheeseheads). Add a little of our crab meat, heat is up and you got a killer dip. Super Bowl can’t come soon enough for this recipe!
Always one of our most popular “just add crab” recipes and it couldn’t be much easier to make, and then make some more as it will go fast!
The classic flavor of a crab dipped into spicy cocktail sauce, but turned into a creamy dip that your guests will be craving long after the party has ended.
A classic warm crab dip served up and down the Eastern seaboard, and for good reason. An easy and delicious way to make the best use of our 8oz crab cups!
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!
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.
This is a very version of the classic hot dip with the upscaled addition of our delicious crab meat.