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.
Chorizo Crab Cake
Roasted Tomato Bisque with Chorizo and Crab
A super easy and flavorful creamy tomato soup made with fire roasted toamtoes and finished with some crab and buttery croutons.
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.
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 Soup and “Sandwich”
As Winter draws near, it is time for some soup. Nothing better than a soup and sandwich combo, unless of course it is a cream of crab soup and a unique twist on a crab cake mixed with a crab salad sandwich. With very few ingredients between the two recipes, you can make a wonderful, comforting crab meal for 4 with one can of our crab meat. As with any of my combo recipes, this also works well with our 8oz retail cups if you want to make only one of the recipes or want to cut both in half and cook for two. We give you options. Also, for this recipe I am suggesting Super Lump crabmeat (aka broken jumbo lump), however, backfin, lump or even special crabmeat could work for these recipes.
Creole Crab Cake with Red Cabbage, Sweet Peppers and a Chili-Herb Oil
This recipe combines allot of ideas besides just a great use of our claw meat. It is gluten free, Keto friendly, loaded with healthy vegetables, packed with flavor and the chili-herb oil can be a new go to for a flavor punch to almost any savory dish.
Butternut Squash Soup with Crab and Caramelized Apple Salad
An easy seasonal butternut squash soup, upgraded with an easy salad of crab and buttery caramelized apples. Bonus on this dish as the crab salad used as the garnish on the soup is also used (with a few extra ingredients) to make a some delicious crab lettuce wraps or can be served as a plated salad for a welcome Fall lunch.
Crab & Artichoke Dip
Some things are meant to go together, like peanut butter and jelly or in this case crab meat and artichokes. For this recipe I recommend our crab claw meat, or as it we call it, the dark meat of the crab. Our most affordable crab is also the most flavorful and can standup to the creamy blend of cheeses and artichoke hearts in this recipe. I grilled some premade naan bread to serve with the hot cheesy dip, but you can serve with your favorite crackers, crostini or even crudite. Perfect for Holiday entertaining!