Sweet Pea & Crab Risotto

Taking my basic risotto recipe and finishing it with a smooth vibrant green puree of sweet peas, fresh crab meat and roasted tomatoes creates a delicious and visually stunning first course, entrée or even elegant side dish.

Classic Crab Cake with Creole Remoulade Sauce

Crab cakes are the most popular application for our crab meat. That being said, almost everyone who makes a crab cake does it a little different and almost all swear theirs is the best. To me a good crab cake should be about the crab, all of the other ingredients are just there as a supporting cast and need to be in balance and let the crab shine through. A little bit of wet ingredients to coat the crab, this can be egg, mayonnaise, melted butter, some seasonings, like mustard, Worcestershire, lemon juice or the almost standard Old Bay seasoning and some kind of breading to hold it all together, like breadcrumbs or ground crackers. Crab cakes are an easy way to work with new ingredients or flavor profiles as the mild, sweet flavor of our crab provides a great palate for building flavors. This is a classic cake recipe and is very easy to work with and adjust to suit your taste. If you don’t like Dijon mustard for example, use yellow mustard, or none at all. If you don’t have Ritz crackers, use Panko breadcrumbs or crushed saltines. If you like a drier cake, cut back the mayonnaise, etc. Add as much breadcrumbs as you like, the key is to have a cake that can be formed and will hold together enough to be able to cook and put on your guests plates. I have also included a classic Creole Remoulade sauce recipe, as I love a great sauce with my cakes, and this is one of my favorites (it is also fantastic for a crab cocktail with our Jumbo Lump or Colossal crabmeat!).

Crispy Soft Shell Crabs with Edamame Succotash

How do you update a classic Southern style cornmeal crust on a soft shell crab? I made a tempura batter adding buttermilk and fine ground yellow cornmeal. It is light, crispy and the sweetness of the cornmeal work perfectly with the natural sweetness of the crab. A seasonal vegetable succotash featuring edamame in place of the traditional lima beans creates a light, fresh and colorful backdrop for the crunchy crabs.