Grit Crusted Crab & Chorizo Bites

Shrimp and grits are really popular right now. I love the flavors and think that these crab bites will remind you, but on an elevated level. Crunchy cornmeal crust giving way to a creamy warm center loaded with crab and chorizo. I chose a really easy charred tomato sauce to serve them with.

Potato, Crab and Chorizo Croquettes

There are two major types of croquettes, those with a mashed potato base and those with a béchamel base. Our Spanish style croquettes are the classic béchamel base and these are a bit of a hybrid with a combination of mashed potato enrichened with some of our Manchego Mornay sauce.

Crab and Chorizo Croquettes

This one is for my boy Tony “T-Bone” Kemmitzer as his Mother made us her crab croquettes a few years back for a food show in Atlanta, one of the best things we ever served at a food show, BTW. This is a slightly bumped up version and in working out the recipe I realized how many other great dishes could be made from the same ingredients, which started this project and 20 recipes later, here we are. We let’s start with these, crispy and crunchy on the outside, creamy, crabby and a little spicy on the inside (not hot spicy, flavor spicy).

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.

Hot & Cheesy Crab Dip & Stuffing

This simple to make hot crab dip is the perfect go to for your next party. It can be simply heated and served as a hot dip with chips or vegetables or it also makes a great stuffing for everything from proteins like fish or chicken or vegetables like peppers or mushrooms.

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 & 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!