How to make an easy yet exciting salmon dish. A really simple and delicious way to cook fish with almost no risk.
Crab and Chorizo Crusted Salmon
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.
Crab’scargot
What is the best part of the classic escargot dish, the warm, bubbly garlic and parsley butter of course. Well, although most people love the garlic butter, it is the snails that some might not love. So let’s replace the snails with some of our beautiful jumbo lump crab. A simple, easy recipe first course that your guests will love and will only take minutes to prepare (and can be made ahead and heated when ready to serve). Some toasted baguette for dipping is essential for this one!
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 Imperial with Shaved Fennel, Clementine and Roasted Beet Salad
Crab Imperial is a classic dish first appearing on menus in Baltimore in the later part of the 19th century and was first published in a cookbook in 1939. There are many versions, some with breadcrumbs, some with a roux, some with peppers and onions. I went very classic and very simple, however, used our best of the best Jumbo Lump crabmeat and boy does it shine. In the end this Crab Imperial is basically a baked crab cake mix without and breadcrumbs and can easily be an excellent gluten free or Keto option. It is paired with a very bright, beautiful and refreshing salad of beets, shaved fennel, clementine segments and pickled red onions.
Creole Crab Cake with Red Cabbage, Sweet Peppers and a Chili-Herb Oil
This recipe combines allot of ideas besides just a great use of our claw meat. It is gluten free, Keto friendly, loaded with healthy vegetables, packed with flavor and the chili-herb oil can be a new go to for a flavor punch to almost any savory dish.
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.
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!
Crab and Potato Hash with Sunnyside Quail Eggs
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.