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.
In NJ, where I live, Diners are a way of life and there is one on every major corner. And they all have a club sandwich or a variety of them. Well, this is a next level version of that idea. Buttery toasted brioche bread, lemon scented fresh crab salad, crispy bacon and ripe tomatoes. And instead of the standard fries or side salad I bring you a quick and easy crab and avocado salad with a punch of flavor and color from some quick pickled red onions. One can of crab and 2 dishes for 4. For this recipe I used our Super Lump crabmeat (aka broken jumbo lump), however, any grade will work for these recipes. It’s not just for crab cakes!
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.
Crab isn’t just for crab cakes! Maybe you have heard me say that once or twice. Well check out this Mediterranean inspired salad with Farro, a delicious ancient grain with a firm texture and nutty flavor. Here we use two really cool, on trend, ingredients, preserved lemon and harissa. A mélange of vegetables, some roasted some raw, toasted pine nut and of course…Crab!
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.
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.
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.
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!
A classic Greek salad, aka Horiatiki, does not contain lettuce of any kind. Just tomatoes, bell pepper, cucumber, red onion, feta and a red wine vinaigrette. Well it is tomato season, so now is the perfect time to swap the feta for a little crab in this classic salad!