Steak Oscar – 8oz Cup Recipe

I would be hard pressed to think of a better (and relatively easy) way to impress your dinner guests than by serving our beautiful Jumbo Lump crab on top of savory seared filet of beef and roasted asparagus all nestled under a warm blanket of decadent holldandaise sauce. Mic drop.

Classic Crab Cake – 8oz Cup Recipe

A classic crab cake, the most popular use of our crab. Our 8oz cups of crab help you create a fantastic crab cake that you can portion to the size you like, a little bigger as an entrée, a little smaller for an appetizer or even bite sized as an hors d’oeuvre.

Crab Waldorf Stuffed Butternut Squash

Sometimes presenting a classic in a new way is creates an exciting new dish. That and the addition of some of crab meat makes it memorable. Take a classic Waldorf salad, add some crab and fill up a ring shaped cup of slow roasted butternut squash and your guests will say WOW!

Crab & Roasted Fennel Salad

A beautiful, light, seasonal salad which perfectly showcases our crab meat. The flavor of roasted fennel paired with peppery arugula, sweet Cara Cara oranges and a light tarragon vinaigrette make a perfect marriage with our crab that your guests are going to love.

Crab & Pumpkin Bisque

It is officially Pumpkin season, all you need to do is drive by our house and see the massive Halloween display to know. Well the sweet, yet earthy flavor of our crab pairs perfectly with sweet yet earthy pumpkin, who would have guessed?

Summer Crab Salad

Our crab is the perfect pairing to upscale your seasonal salads. Whether it is Summer and watermelon, or Fall and roasted butternut squash, your guests will be happy.

Watermelon & Crab Gazpacho

Well, Summer is officially here and it is getting hot in the kitchen! Here is a recipe that is not only seasonal and delicious, but is also pretty simple to make and doesn’t require any cooking. You can easily adjust the recipe, change the melon, change the herbs, add some spice, make it you own, the only thing you have to use is our crab.

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!