Crab cakes seem to be on almost every menu. One of the recent trends is small, crispy, shareable crab cake bites. We took that idea with our classic crab cake recipe and add a crunchy crust of crushed pretzel crumbs and paired it with a warm beer-cheese dipping sauce.
Crab fries these are definitely one of the hot menu items of the moment. Some have actual crab, some just the essence of crab (like some Old Bay seasoning). Well I learned years ago at my restaurant, Taste, that when the menu says “crab fries” people are expecting some crab meat (otherwise call them Old Bay fries, IMO). Well these are fully loaded with crab, an IPA spiked beer-cheese sauce, some chorizo and some extra Cheddar and scallions for good measure.
Hot Crab! Hot Crab! Hot crab dip anyone?
Something about these piquant little peppers that just cries out for a creamy crab filling. Add some chorizo to keep the theme going and we have another new recipe.
Crab cakes, everyone seems to have their own secret recipe, well here is a unique one for you. Crab and chorizo in a cake together, a match made in, well, not Maryland.
Here is a really easy and simple way to make crab empanadas. Using premade pie dough saves allot of time and is almost as good as made from scratch.
A super easy and flavorful creamy tomato soup made with fire roasted toamtoes and finished with some crab and buttery croutons.
Hot potato, hot potato. Did you sing the words? Who doesn’t love a good baked potato, or even better, a twice baked potato, or best ever, a twice baked potato stuffed with crab, chorizo and cheese. Over the top, yes please.
This delicious, creamy hot crab dip is a staple in New Orleans and will be a welcome addition to your table. With the start of Lent, seafood dishes are added to many menus and home meals. This included at my favorite and oldest steakhouse in NOLA, Charlie’s, which was owned by friend, Matt, for years following Katrina. This dip was the only addition or change in their menu in 50 years and became a customer favorite almost overnight. The combination of jumbo lump crab meat, melted cheese and Creole spices take this crab dip to new levels. Served with butter toasted crostini of a good French baguette.
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.