It is time for the Holidays and that means Holiday parties. How about the flavors of classic spinach artichoke reinvented with the help of some delicious crab to make an elegant hors d’oeuvre.
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.
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.
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 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.
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!
Nothing says Summer to me more than watermelon, and it also just happens to be one of my favorite compliments to our sweet crab meat!
Avocado toast, just add crab! We have been doing this one for awhile, it is very simple, fresh and extremely delicious. Feel free to use any type of bread you want, rustic multi-grain works very well.
Always one of my favorite classic dishes to get an easy upscale update with the addition of crab. Since it is the height of tomato season, I switch from the traditional tomato sauce to a much lighter “Summer” version featuring fresh, roasted baby tomatoes.