Toasted bread soaking up the mix of juices from the diced ripe tomatoes mixed with a light vinaigrette, a classic Summer salad with a little something extra, our delicious crab.
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!
A few years ago one of our West Coast customers was looking for a unique recipe to showcase our crab meat. Well, when I think California, I think avocado. And it just happens that crab is the perfect compliment for the delicate flavor and creamy texture of avocado. So, in the spirit of my crab soup showcase, here is the recipe.
A classic Greek salad, aka Horiatiki, does not contain lettuce of any kind. Just tomatoes, bell pepper, cucumber, red onion, feta and a red wine vinaigrette. Well it is tomato season, so now is the perfect time to swap the feta for a little crab in this classic salad!
Always one of my favorite classic dishes to get an easy upscale update with the addition of crab. Since it is the height of tomato season, I switch from the traditional tomato sauce to a much lighter “Summer” version featuring fresh, roasted baby tomatoes.
Bahamian or Caribbean Conch Chowder is a menu staple throughout Florida and for good reason. The combination of fresh produce, warm Island spices and a light yet flavorful broth make it perfect for the warm weather that is Florida. The drawback for me is usually the conch meat itself, which instead of being tender and delicate tends to be tough and chewy from being overcooked. I have a simple solution, lose the conch and replace it with our fantastic crab meat!
I owned a restaurant years ago that the menu theme was upscale comfort food. This is one of the dishes that made the menu rotation over the years.
I always think of New Orleans as a second home and was lucky enough to have attended college there and even actually went class every once in awhile. Classic jambalaya with smoky andouille sausage and sweet crab meat.
What is the most common complaint people have with most crab cakes? It’s “where is the crab?”. When you try a crab cake the first thing you want to see and taste is crab, not breadcrumbs with some crab mixed in. We have the solution. Take your crab cakes to new heights with our IQF crab. Add a new level of excitement by adding whole pieces of jumbo lump crab on top of your cake. The first thing you will see and taste is whole pieces of beautiful, sweet and delicious jumbo lump crab. And with our IQF crab it can actually be affordable and easy.
I thought this name was funny as my wife is on business in Amsterdam this week. Actually when I think of cod, I think of when I worked in Fall River, Massachusetts the Portuguese capital of the US. I think cod, I think clams, chorizo, kale, garlic, potatoes, tomatoes, white wine, I think Fall River. Well I wanted to try something new and different. I love corned beef hash but I also love Caldo Verde, so why not a crab-chorizo hash as a crust on some cod, all the flavors of the classic Portuguese soup and some clams just because. The crust is simply finely shredded potato, crab, cooked chorizo and some egg to hold it together. Place on the fish and cooked until a crispy and crunchy crust forms and the fish is soft and flaky. Served over a sauté of roasted tomatoes, white beans, garlic and baby kale. Then there are the clams, steamed and served in a white wine broth around the fish. And then the fish is crowned with decorative potato rounds for extra crunch just becuase.