Crab, Corn and Leek Risotto

One of my favorite crab dishes is crab and corn risotto, except instead of shallots or onions I like to use leeks, their sweet and delicate flavor works extremely well with both the crab meat and the corn. A simple drizzle of some store bought pesto adds a pop of color and flavor. This recipe is to make the risotto, however, if you allow to cool and then cut into portion and sauté crisp on the surface just before serving. I also dust some julienned leeks and dust with a little seasoned flour and fried crisp for some added texture.

Crab Waffle Benedict

There have been some interesting food trends during the whole quarantine. One of the recent ones has been  using a waffle maker  everything from a ham and cheese sandwich to cinnamon rolls. It just makes sense to cook a crab cake in a waffle maker for a crab eggs benedict. So here you go Ernesto.

Crab and Chorizo Frittata

Breakfast for Dinner is definitely one of the dining trends right now. I used a mini cast iron skillet to make an individual frittata, however the recipe is written for a large 12′ skillet, you can easily portion to suit your needs.

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.

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.

Crab Imperial with Shaved Fennel, Clementine and Roasted Beet Salad

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.

Crab Club Sandwich and Avocado Crab Salad

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!