Our frozen jumbo lump crab meat is the affordable way to add a premium crab dish to your dinner table. Our frozen crab is made with 100% real swimming crab meat and is not only delicious, but also if very affordable as compared to our traditional refrigerated pasteurized crab meat. This recipe is as versatile as it is easy to make. From traditional crab cakes, to crab crusted salmon and shrimp, to crab stuffed artichokes and mushrooms. The options are only limited to your creativity.
- Prep Time: 20m
- Cook Time: 25m
- Total Time: 45m
- 1 pound Frozen Jumbo Lump crab, thawed
- 1 Egg, lightly beaten
- 2 teaspoons Seafood Seasoning, like Old Bay Brand
- 1 TBS Dijon Mustard
- 2 teaspoons Worcestershire sauce
- 2 TBS Mayonnaise
- 2 teaspoons Lemon juice
- 20 Saltine Crackers, finely crushed
- In a large bowl combine all the ingredients except the crab meat and the crushed crackers. Add the crab and crab and gently fold to combine using a rubber spatula. Dust the crushed crackers over the top and gently fold together (being careful not to break up the pieces of crab) until just combined. Refirgerate for 30 minutes before using.
- Serving suggestions
- Preheat oven to 375⁰
- For Crab Cakes
- Form cakes using a ring mold or a portion scoop. Place cakes on a baking sheet and drizzle with melted butter. Bake for 15-20 minutes, depending on size of the cakes, until golden brown and heated through.
- Crab Stuffed Shrimp
- Jumbo shrimp, peeled, deveined and butterflied. Using a small portion scoop or tablespoon fill each of the shrimp evenly with the crab stuffing. Place stuffing side up in a parchment lined baking dish, drizzle the shrimp with melted butter and bake until golden brown and cooked through, about 20 minutes.
- Crab Stuffed Portobello Mushrooms
- Remove stems, clean and scrape the brown gills from the inside of the mushrooms. Fill the cavities of the mushrooms with the crab stuffing, pressing it into an even layer. Place the mushrooms in a parchment lined baking dish and drizzle with melted butter. Bake for 20-25 minutes until the mushrooms are soft and the crab stuffing is golden brown.
- Crab Stuffed Artichokes
- Fill a pot large enough to hold the artichokes with one inch of water. Add the juice of a lemon to the water. Trim the top ¼ from the artichokes and trim the bottoms so that the artichokes sit upright. Remove the tough outer leaves and trim the sharp edges from the remaining leaves. Spread the leaves outward and using a small spoon, gently scrape out the fuzzy choke. Bring the water to a boil and place the artichokes cut side down. Cook for 10-15 minutes until soft. Remove from the water and allow to drain. Fill the artichokes with the crab stuffing. Place on a parchment lined baking sheet or pan, drizzle with melted butter and bake for about 20 minutes, until the stuffing is golden brown and heated through.
- Crab crusted Salmon Fillets
- Place salmon fillets in a parchment lined baking dish. Place two scoops of the crab stuffing on top of each fillet and press down to cover the entire surface of the fish. Drizzle with melted butter and bake for 15-20 minutes, until the crab stuffing is golden brown and the fish is cooked through.
- Crab Stuffed Cremini Mushrooms
- Wipe down the mushrooms and remove the stems. Fill the cavities of the mushrooms with the crab stuffing. Place on a parchment lined baking sheet, drizzle with melted butter and baked for 12-15 minutes, until the mushrooms are soft and the stuffing is golden brown and heated through.