Caponata is a classic Sicilian antipasto relish dating baked to 1709 which is thought to be of Spanish origins. Caponata is basically a sweet and sour version of the classic French dish ratatouille. The combination of roasted eggplant, fresh tomatoes, red onion and garlic. The flavors are amplified with the sweet and sour flavors of green olives, Sweet golden raisins and bitter capers. I played on the Sicilian tradition of adding seafood to the caponata, sometimes using octopus, lobster, swordfish or even grated dried tuna. For our recipes we are adding our delicious crabmeat, whose sweet, delicate flavors will pair perfectly with the earthy, sweet and sour flavors of the caponata. The addition of toasted breadcrumbs with anchovy paste and garlic add both crunch and an umami punch to the dish. I hope you enjoy.
Want to try something a little different than your average garden variety salad? The sweet anise flavor of roasted fennel paired with bitter and slightly smoky grilled radicchio, peppery arugula, beautifully sweet blood oranges and of course our delicious crabmeat make this Italian inspired salad creation sing.
A very simple yet cream-less, unique, smooth and creamy corn and leek bisque thickened with rice. Save the crab for the garnish, Sometimes the best use of our crab is to finish the dish, like with this soup, which could easily be exchanged with a premade soup from your favorite brand. Let the crab meat shine and let your guests not only taste the crab but also see it!
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.