Oysters Rockefeller are a classic American dish, first served in 1889 at the famed Antoine’s in New Orleans, and one of my favorites. I have taken all the flavors of the classic dish, reworked them, added some crab, did a little deep frying and pureeing and voila, Oyster Rockefeller soup with a crispy (and creamy) crab & bacon croquette.
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!
A super easy and flavorful creamy tomato soup made with fire roasted toamtoes and finished with some crab and buttery croutons.
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.