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 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?
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.
Tortilla soup is a classic on menus across the country. We have updated and upscaled it with the addition of our delicious crab!
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.
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!
This is one of the most popular crab soups out there and for good reason. The marriage of the sweet corn and crab in a creamy soup base highlight with crispy, smoky bacon is a sure fire hit. When fresh corn is in season, but don’t let the lack of fresh corn stop you, the recipe works just as well with frozen corn.
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.