Do butterflied jumbo shrimp overflowing with a buttery crab stuffing sound good? Well here is the recipe, along with a light roasted tomato cream sauce to take it to the next level of deliciousness.
Big, juicy roasted mushrooms stuffed with creamy spinach and jumbo lump crab! Perfect as an elegant hors d’oeuvre, an appetizer or even with a grilled piece of salmon or steak as a main course. .
Toasted baguette slices covered with a light, seasonal crab salad. A perfect recipe for an elegant cocktail party.
Oversized handmade ravioli filled with crab, corn and creamy ricotta bathed in a zesty ginger butter sauce and toasted pine nuts. A beautiful appetizer or put a few on a plate and garnish with a little more crab for a signature main course.
Taking my basic risotto recipe and finishing it with a smooth vibrant green puree of sweet peas, fresh crab meat and roasted tomatoes creates a delicious and visually stunning first course, entrée or even elegant side dish.
Crab on a pizza??? Yes, crab on a pizza! But instead of tomato sauce and mozzarella, we use creamy roasted garlic ricotta, slow roasted tomatoes and fresh basil pesto.
Delicate and soft handmade potato gnocchi studded with fresh crab meat and chives. The gnocchi are tossed in a nutty brown butter sauce with roasted seasonal vegetables and set over a pool of fresh pureed asparagus..
These crispy, crunchy risotto balls are filled with crab, corn and creamy ricotta. Paired with a slightly smoky creamy dipping sauce they are the perfect start to an Italian feast.
Simply adding crab to a classic recipe is an easy way to create a new signature dish.
Crab cakes are the most popular application for our crab meat. That being said, almost everyone who makes a crab cake does it a little different and almost all swear theirs is the best. To me a good crab cake should be about the crab, all of the other ingredients are just there as a supporting cast and need to be in balance and let the crab shine through. A little bit of wet ingredients to coat the crab, this can be egg, mayonnaise, melted butter, some seasonings, like mustard, Worcestershire, lemon juice or the almost standard Old Bay seasoning and some kind of breading to hold it all together, like breadcrumbs or ground crackers. Crab cakes are an easy way to work with new ingredients or flavor profiles as the mild, sweet flavor of our crab provides a great palate for building flavors. This is a classic cake recipe and is very easy to work with and adjust to suit your taste. If you don’t like Dijon mustard for example, use yellow mustard, or none at all. If you don’t have Ritz crackers, use Panko breadcrumbs or crushed saltines. If you like a drier cake, cut back the mayonnaise, etc. Add as much breadcrumbs as you like, the key is to have a cake that can be formed and will hold together enough to be able to cook and put on your guests plates. I have also included a classic Creole Remoulade sauce recipe, as I love a great sauce with my cakes, and this is one of my favorites (it is also fantastic for a crab cocktail with our Jumbo Lump or Colossal crabmeat!).