For this dish I am utilizing the classic French technique of steaming fish, or other items, enclosed in a paper packet. For this recipe I am using a filet of local haddock, a sustainable member of the cod family, with mild firm flesh and a moist texture. The fish is set on a bed of thinly sliced Winter citrus, shaved fennel and julienned leeks, then tightly sealed in parchment. These can be made ahead and should be cooked just before serving and cut open tableside for a dramatic presentation. TO add an extra layer of flavor, dimension and color I added a classic Italian Salsa Verde, a puree EVOO with fresh herbs, anchovies, capers and garlic, with the addition of some of delicious crabmeat to make it extra special and even more delicious. We hope you enjoy.
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!
Our delicious crab meat is given some Latin flavor in this light and refreshing recipe.
Melty cheese and crab in a toasted tortilla. The crab and chorizo quesadilla has it all and is really quite simple to make.
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.
A super easy and flavorful creamy tomato soup made with fire roasted toamtoes and finished with some crab and buttery croutons.
Want to wow your guests, well here you go. The top of the line crab cake, the Cadillac of crab cakes (do people still use Cadillac as a barometer of luxury?), the whole Jumbo Lump crab cake with fresh brioche breadcrumbs. Add the classic pairing of steamed asparagus and hollandaise. For the hollandaise we upped the ante a bit by roasting the lemon before squeeze into the sauce, giving a deeper, more mellow citrus flavor. And to gild the lily a bit you can garnish the plate with a few of your soon to be favorite, and dead simple, bites, pieces of whole Jumbo Lump crabmeat simply dusted with some buttery seasoned brioche breadcrumbs, the flavor of a crab cake reinvented.
In NJ, where I live, Diners are a way of life and there is one on every major corner. And they all have a club sandwich or a variety of them. Well, this is a next level version of that idea. Buttery toasted brioche bread, lemon scented fresh crab salad, crispy bacon and ripe tomatoes. And instead of the standard fries or side salad I bring you a quick and easy crab and avocado salad with a punch of flavor and color from some quick pickled red onions. One can of crab and 2 dishes for 4. For this recipe I used our Super Lump crabmeat (aka broken jumbo lump), however, any grade will work for these recipes. It’s not just for crab cakes!