As Winter draws near, it is time for some soup. Nothing better than a soup and sandwich combo, unless of course it is a cream of crab soup and a unique twist on a crab cake mixed with a crab salad sandwich. With very few ingredients between the two recipes, you can make a wonderful, comforting crab meal for 4 with one can of our crab meat. As with any of my combo recipes, this also works well with our 8oz retail cups if you want to make only one of the recipes or want to cut both in half and cook for two. We give you options. Also, for this recipe I am suggesting Super Lump crabmeat (aka broken jumbo lump), however, backfin, lump or even special crabmeat could work for these recipes.
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.
As the craft beer craze continues to grow across the country, a classic soup from Wisconsin becomes a great way to showcase local artisan beer and cheeses. Now to make it really unique “just add crab”! You can interchange the beer and the cheese to your likening, maybe a big IPA with an extra sharp Cheddar. As with any of our recipes, make it your own, just make sure there is crab!
It is officially Pumpkin season, all you need to do is drive by our house and see the massive Halloween display to know. Well the sweet, yet earthy flavor of our crab pairs perfectly with sweet yet earthy pumpkin, who would have guessed?
Tortilla soup is a classic on menus across the country. We have updated and upscaled it with the addition of our delicious crab!
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.
This is one of the most popular crab soups out there and for good reason. The marriage of the sweet corn and crab in a creamy soup base highlight with crispy, smoky bacon is a sure fire hit. When fresh corn is in season, but don’t let the lack of fresh corn stop you, the recipe works just as well with frozen corn.
A few years ago one of our West Coast customers was looking for a unique recipe to showcase our crab meat. Well, when I think California, I think avocado. And it just happens that crab is the perfect compliment for the delicate flavor and creamy texture of avocado. So, in the spirit of my crab soup showcase, here is the recipe.
My family loves soup and I make it for them at least once a week. Crab is the perfect ingredient to elevate that tried and true recipe from boring to extraordinary. I happen to love tomatoes and at the end of the season this is a great way to use up all those “less than perfect” tomatoes that might not be quite perfect enough to make the plate on that Caprese salad. In the cooler months, you can easily substitute high quality canned tomatoes to give a little break from the cold Winter months with a Summertime classic.
I developed this recipe a few years ago for a Winter sales meeting for one of our customers in northern Michigan. Wild rice is very popular in the area, with some of the best coming from neighboring Minnesota. The addition of our sweet and delicious crab took the recipe to the next level and it was a go to dish and recipe that we shared with our customers all over the country. Well here is the recipe, the two essential ingredients are of course, our crab meat and Minnesota wild rice (which in reality isn’t a rice, but rather a type of grass). I hope you enjoy.