Butter Poached Lobster, Creamy Polenta, Creole Crab Sauce

/ / No Comments

Butter poached lobster has to be one of the greatest foods on earth and to me is essential for a Holiday feast. The inspiration for this dish is the classic low-country dish of shrimp and grits, except with a more international flair. Replacing the grits, traditionally made of ground hominy, with Italian polenta, made of course ground corn meal. The sauce is a classic Creole sauce of the holy trinity, the Creole version of mirepoix (peppers, onions and celery as opposed to carrots, celery and onion), with fresh tomatoes, Creole spices and of course our delicious crabmeat to guild the lily.

Haddock en Papillote with a Crab Salsa Verde

/ / No Comments

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.

Fettuccini with Crab Caponata and Anchovy-Garlic Breadcrumbs

/ / No Comments

Caponata is a classic Sicilian antipasto relish dating baked to 1709 which is thought to be of Spanish origins. Caponata is basically a sweet and sour version of the classic French dish ratatouille. The combination of roasted eggplant, fresh tomatoes, red onion and garlic. The flavors are amplified with the sweet and sour flavors of green olives, Sweet golden raisins and bitter capers. I played on the Sicilian tradition of adding seafood to the caponata, sometimes using octopus, lobster, swordfish or even grated dried tuna. For our recipes we are adding our delicious crabmeat, whose sweet, delicate flavors will pair perfectly with the earthy, sweet and sour flavors of the caponata. The addition of toasted breadcrumbs with anchovy paste and garlic add both crunch and an umami punch to the dish. I hope you enjoy.

Oyster Rockefeller Soup with Crispy Crab & Bacon Croquette

/ / No Comments

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.

Prosciutto wrapped Crab stuffed Shrimp

/ / No Comments

Jumbo shrimp, which are split and stuffed with a creamy crab stuffing, wrapped in prosciutto and sautéed until crispy on the outside and filled with delicious creamy crab and perfectly cooked shrimp. These are perfect as an appetizer, entrée or to elevate your surf & turf. For a season theme I placed them with on a bed of butternut squash “noodles” with Fuji apples sautéed in brown butter with sage and basil.

Crab Soup and “Sandwich”

/ / 2 Comments

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.

Creamy Crab and Wild Rice Soup

/ / No Comments

I developed this recipe a few years ago for a Winter sales meeting  for one of our customers in northern Michigan. Wild rice is very popular in the area, with some of the best coming from neighboring Minnesota. The addition of our sweet and delicious crab took the recipe to the next level and it was a go to dish and recipe that we shared with our customers all over the country. Well here is the recipe, the two essential ingredients are of course, our crab meat and Minnesota wild rice (which in reality isn’t a rice, but rather a type of grass). I hope you enjoy.