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.
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.
What could be better than a relaxing Sunday brunch? Well, we take it to the next level by adding some of our delicious crab meat to a potato hash, topping with sunnyside quail eggs and drizzled with a tart and floral Meyer lemon hollandaise sauce. The only thing you are missing is a perfectly spicy Bloody Mary.
I better know how to make a good soup, especially if there is crab in it! This is a very quick and easy version of the classic crab & corn chowder.
How do you update a classic Southern style cornmeal crust on a soft shell crab? I made a tempura batter adding buttermilk and fine ground yellow cornmeal. It is light, crispy and the sweetness of the cornmeal work perfectly with the natural sweetness of the crab. A seasonal vegetable succotash featuring edamame in place of the traditional lima beans creates a light, fresh and colorful backdrop for the crunchy crabs.
How do you make a bowl of soup as exciting to look at as it is delicious to eat? You add an incredible garnish! I took a classic Maryland crab soup, loaded with fresh crab meat, vegetables and Old Bay seasoning and topped it with a crispy soft shell crab. The crunchy crab with the slightly spicy tomato broth is a perfect combination.