Crab & Corn Chowder

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.

Chilled Avocado Soup with Crab

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.

Chilled Tomato Gazpacho with Crab

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.

Crabby Avocado Toast

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.

Crab Puttanesca

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.

Caribbean Crab Chowder

Bahamian or Caribbean Conch Chowder is a menu staple throughout Florida and for good reason. The combination of fresh produce, warm Island spices and a light yet flavorful broth make it perfect for the warm weather that is Florida. The drawback for me is usually the conch meat itself, which instead of being tender and delicate tends to be tough and chewy from being overcooked. I have a simple solution, lose the conch and replace it with our fantastic crab meat!