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.
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!
Need a quick and simple but craveable and delicious crab appetizer? Well, here you go and it couldn’t be an easier. Pimento cheese has slowly made it’s way onto menus across the country in recent years. By “just adding crab” you can take it to another level that your guests are going to keep coming back for. For this recipe I used a premade pimento cheese, but feel free to make your own from scratch, maybe add some diced jalapeno for a little kick. These are great as an appetizer or even paired with a cup of soup as a lunch entrée.
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.
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.
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!
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.
It is time for the Holidays and that means Holiday parties. How about the flavors of classic spinach artichoke reinvented with the help of some delicious crab to make an elegant hors d’oeuvre.
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.
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!