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.
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!
What could be better than a relaxing Sunday brunch? Well, we take it to the next level by adding some of our delicious crab meat to a potato hash, topping with sunnyside quail eggs and drizzled with a tart and floral Meyer lemon hollandaise sauce. The only thing you are missing is a perfectly spicy Bloody Mary.
I always think of New Orleans as a second home and was lucky enough to have attended college there and even actually went class every once in awhile. Classic jambalaya with smoky andouille sausage and sweet crab meat.
Crab cakes are a classic, however, everyone seems to have their own “secret” recipe. This is a little bit fancy!
What is the most common complaint people have with most crab cakes? It’s “where is the crab?”. When you try a crab cake the first thing you want to see and taste is crab, not breadcrumbs with some crab mixed in. We have the solution. Take your crab cakes to new heights with our IQF crab. Add a new level of excitement by adding whole pieces of jumbo lump crab on top of your cake. The first thing you will see and taste is whole pieces of beautiful, sweet and delicious jumbo lump crab. And with our IQF crab it can actually be affordable and easy.
Crab stuffed shrimp is one of the most popular menu items out there. Our IQF Jumbo Lump crab is perfect for this application and can help keep your food cost in line. Paired with a rich hollandaise sauce spiked with the smoky and spicy flavor of Chipotle peppers and you’ve got a great start to a seafood feast or a great main course.
This a play off a dish that was very popular at a restaurant I owned on Long Island years ago. Sweet pickled peppers (like Peppadew brand) are stuffed with a creamy filling and topped with big beautiful pieces of our IQF Jumbo Lump Crab. They are sweet, tart, creamy, savory and just a little bit spicy. Perfect for a cocktail party or for watching the big game with a beer.
I thought this name was funny as my wife is on business in Amsterdam this week. Actually when I think of cod, I think of when I worked in Fall River, Massachusetts the Portuguese capital of the US. I think cod, I think clams, chorizo, kale, garlic, potatoes, tomatoes, white wine, I think Fall River. Well I wanted to try something new and different. I love corned beef hash but I also love Caldo Verde, so why not a crab-chorizo hash as a crust on some cod, all the flavors of the classic Portuguese soup and some clams just because. The crust is simply finely shredded potato, crab, cooked chorizo and some egg to hold it together. Place on the fish and cooked until a crispy and crunchy crust forms and the fish is soft and flaky. Served over a sauté of roasted tomatoes, white beans, garlic and baby kale. Then there are the clams, steamed and served in a white wine broth around the fish. And then the fish is crowned with decorative potato rounds for extra crunch just becuase.