A quick, relatively easy and unique spin on tortilla soup!
This is a very version of the classic hot dip with the upscaled addition of our delicious crab meat.
I always think of New Orleans as a second home and was lucky enough to have attended college there and even actually went class every once in awhile. Classic jambalaya with smoky andouille sausage and sweet crab meat.
Crab cakes are a classic, however, everyone seems to have their own “secret” recipe. This is a little bit fancy!
What is the most common complaint people have with most crab cakes? It’s “where is the crab?”. When you try a crab cake the first thing you want to see and taste is crab, not breadcrumbs with some crab mixed in. We have the solution. Take your crab cakes to new heights with our IQF crab. Add a new level of excitement by adding whole pieces of jumbo lump crab on top of your cake. The first thing you will see and taste is whole pieces of beautiful, sweet and delicious jumbo lump crab. And with our IQF crab it can actually be affordable and easy.
Crab stuffed shrimp is one of the most popular menu items out there. Our IQF Jumbo Lump crab is perfect for this application and can help keep your food cost in line. Paired with a rich hollandaise sauce spiked with the smoky and spicy flavor of Chipotle peppers and you’ve got a great start to a seafood feast or a great main course.
This a play off a dish that was very popular at a restaurant I owned on Long Island years ago. Sweet pickled peppers (like Peppadew brand) are stuffed with a creamy filling and topped with big beautiful pieces of our IQF Jumbo Lump Crab. They are sweet, tart, creamy, savory and just a little bit spicy. Perfect for a cocktail party or for watching the big game with a beer.
I thought this name was funny as my wife is on business in Amsterdam this week. Actually when I think of cod, I think of when I worked in Fall River, Massachusetts the Portuguese capital of the US. I think cod, I think clams, chorizo, kale, garlic, potatoes, tomatoes, white wine, I think Fall River. Well I wanted to try something new and different. I love corned beef hash but I also love Caldo Verde, so why not a crab-chorizo hash as a crust on some cod, all the flavors of the classic Portuguese soup and some clams just because. The crust is simply finely shredded potato, crab, cooked chorizo and some egg to hold it together. Place on the fish and cooked until a crispy and crunchy crust forms and the fish is soft and flaky. Served over a sauté of roasted tomatoes, white beans, garlic and baby kale. Then there are the clams, steamed and served in a white wine broth around the fish. And then the fish is crowned with decorative potato rounds for extra crunch just becuase.
Tilapia, it is seems to be on every menu. It is a very mild, easy to cook and affordable fish. Our 4oz fillets are extra nice, they are clean label, nothing added. As a chef, this makes huge difference as it cooks more naturally than treated product. Because of this I decided to do a somewhat unique “stuffed” tilapia. Place the tilapia fillet around the inside of a ring mold, fill with a classic Maryland style crab cake, drizzle with a little white wine and melted butter. They are roasted in the ring mold until the crab cake is golden brown and delicious and the fish is flaky, delicate and moist. Serve over wilted greens with slow roasted tomatoes and finish with a light white wine sauce and a drizzle of good EVOO.
A classic marinade of white miso, mirin, sugar, ginger and garlic on our 4oz salmon. Broiled until it is zed with a deep caramelized crust. Served over a succotash with edamame, corns, bell pepper, onion and scallion. And finished with a sauce loaded with some of our Special crab meat, mirin, soy and butter. Recipes to follow.