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!
Crab Ravigote
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!
Crab & Green Chile Queso
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.
Crab, Spinach & Artichoke Dip
This is a very version of the classic hot dip with the upscaled addition of our delicious crab meat.
Maryland Style Hot Crab Dip
Crab & Corn Pudding
Crab Beer & Cheese Dip
