Ingredients:

• 1/2 cup (1 stick) unsalted butter

• 1 medium onion, finely chopped

• 2 tablespoons green onions, sliced

• 1 clove garlic, minced

• 2 large egg yolks, slightly beaten

• 1 (12 oz.) can evaporated milk

• 2 tablespoons all-purpose flour

• Juice of one lemon

• 1 teaspoon sriracha

• 1 teaspoon Kosher salt

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon black pepper

• 1/2 cup grated Gruyere cheese

• 1/2 cup grated Fontina cheese

• 1 lb. Signature Catch® lump crab meat

Breadcrumb Top:

• 1 tablespoon butter

• 1/2 cup bread crumbs

• 1 clove garlic, pressed

• 2 tablespoons parsley, divided

Instructions:

Preheat the oven to 350°F (175°C).

In a large skillet over medium-high heat, melt the butter.

Add the onion, green onions, and garlic, cooking until softened, about 5 minutes.

While the vegetables cook, vigorously whisk together the egg yolks and evaporated milk in a small bowl; set aside.

Add flour to the skillet, blending well to create a white roux without browning the flour, about 2 minutes.

Using a whisk, slowly add the milk mixture to the skillet, stirring constantly until blended.

Stir in lemon juice, sriracha, salt, cayenne, and black pepper, cooking for another 4-5 minutes until the sauce reaches a thick, creamy consistency. If too thick, add a little water or milk.

Remove from heat and fold in half of the grated cheese until fully melted and incorporated.

Gently spread the crab meat in a greased 8″x8″ baking dish.

Pour the cheese sauce over the crab, then sprinkle with the remaining grated cheese on top.

For the breadcrumb topping:

In a saucepan, melt butter. Add pressed garlic and sauté until fragrant, about one minute.

Add breadcrumbs and 1 tablespoon of parsley, stirring until mixed. Spread evenly across the top of the crab mixture.

Bake until bubbly, about 15 minutes. Then switch the oven to broil and broil until the breadcrumbs begin to brown, about 5 minutes. Be careful not to burn.

Remove from the oven, sprinkle with the remaining parsley, and serve immediately!

Ingredients:

• 2 pounds of Marazzure® Whole Cleaned Crabs
• 3 tablespoons of ginger, thinly sliced
• ¼ cup of diced scallions
• 3 cloves of garlic, minced
• 4 tablespoons of cornstarch (reserve 1 tablespoon)
• 4 tablespoons of vegetable oil
• 1 cup of water
• 1 tablespoon of cooking wine
• 1 tablespoon of sesame oil

For the Sauce:

• 2 tablespoons of oyster sauce
• 3 tablespoons of soy sauce or tamari soy sauce
• ¼ teaspoon of white pepper
• ½ teaspoon of sugar

Instructions:

Thaw and wash the Marazzure® Whole Cleaned Crabs. Cut the crabs in half vertically.

Slice the ginger thinly and cut the scallions into 2-inch segments. Mince the garlic.

In a bowl, thoroughly mix the oyster sauce, soy sauce, white pepper, and sugar to create the sauce. Set aside.

Sprinkle the crab halves with cornstarch.

Heat vegetable oil in a wok over high heat. Once it shimmers, carefully add the crab pieces, ensuring they are evenly coated with oil. Cook for 1 minute, then flip and continue cooking until golden brown on all sides.

Remove the crabs from heat and add the ginger and the white parts of the scallions. Return to heat and fry until fragrant.

Add cooking wine and water, then cover to steam. Cook for 3 minutes.

While the crabs are cooking, prepare a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water.

After 3 minutes, taste the sauce and adjust seasoning if needed. Then, add the slurry and stir until the sauce thickens. Add the remaining scallions.

Drizzle with sesame oil as a finishing touch before serving.

 

 

Ingredients:

4 fillets of Signature Catch® red snapper

½ cup Cajun seasoning

8 oz Signature Catch® Lump crab meat

2 tablespoons olive oil

2 tablespoons butter

 

For the Sauce:

2 tablespoons butter

3 cloves garlic, minced

1 teaspoon freshly chopped parsley

¼ cup white wine

1 cup heavy cream

1 tablespoon Cajun seasoning

½ teaspoon lemon zest

1 lemon wedge

2 tablespoons grated Parmesan cheese

Instructions:

Heat olive oil and butter in a large skillet over medium-high heat.

Season both sides of the snapper fillets with salt, pepper, and Cajun seasoning.

Carefully place the snapper fillets in the skillet and cook until lightly browned on both sides and flakes easily. Transfer the cooked snapper to a plate.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and chopped parsley, and sauté for 1-2 minutes.

Pour in white wine and allow it to reduce for 3-4 minutes.

Add heavy cream and Cajun seasoning to the skillet. Whisk to combine and let it simmer for 8-10 minutes, stirring occasionally until the sauce thickens slightly.

Stir in lump crab meat until heated through. Add lemon zest, squeeze in the lemon wedge, and sprinkle grated Parmesan cheese over the sauce.

Return the cooked snapper fillets to the skillet, covering them with the sauce. Ensure the fish is heated through.

Serve hot, garnished with additional parsley if desired. Enjoy the delightful Scarlet Snapper with its flavorful Cajun seafood sauce.

 

Ingredients:

For the Crab Cake Bites:

1/2 cup mayonnaise

1 egg

2 tablespoons chopped fresh chives

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 1/2 teaspoons Old Bay™ seafood seasoning

1 teaspoon fresh lemon juice

2 containers (8 oz each) refrigerated pasteurized Signature Catch® lump crabmeat, cleaned

2/3 cup plain panko crispy breadcrumbs

 

For the Remoulade Sauce:

2/3 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon chopped chives

1 teaspoon Worcestershire sauce

1 teaspoon lemon zest

1/2 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

Salt and pepper to taste

 

Instructions:

Preheat the oven to 400°F and line a large cookie sheet with cooking parchment paper.

In a medium bowl, combine 1/2 cup mayonnaise, egg, chives, Worcestershire sauce, Dijon mustard, seafood seasoning, and lemon juice. Mix well.

Gently fold in the crabmeat and bread crumbs until thoroughly blended. The mixture will be moist.

Using a measuring tablespoon, shape the mixture into 36 (1 1/2-inch) balls and place them on the prepared cookie sheet.

Bake the crab cake bites for 16 to 20 minutes, or until they are lightly browned and hot in the center. Allow them to cool for 5 minutes.

While the crab cake bites are cooling, prepare the Remoulade Sauce. In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped chives, Worcestershire sauce, lemon zest, smoked paprika, cayenne pepper, salt, and pepper. Mix until well blended.

Serve the crab cake bites with the Remoulade Sauce and lemon wedges on the side.

Enjoy your delicious Crab Cake Bites with flavorful Remoulade Sauce!

 

 

The Fresh Crab and Mango Salad with Zesty Lime Dressing is a wholesome and balanced meal option that offers a wide array of health benefits while tantalizing the taste buds with its refreshing and vibrant flavors.

The salad primarily consists of low-calorie and high-fiber ingredients such as mixed greens and vegetables. Fiber aids in digestion, promotes satiety, and helps maintain healthy cholesterol levels, making this salad a satisfying yet light option.

The lump crab meat provides a lean source of protein, which is essential for muscle repair and growth. Protein also helps keep you feeling full for longer periods, reducing the likelihood of overeating or snacking on less nutritious foods.

The sesame oil used in the dressing is a source of healthy unsaturated fats, which are beneficial for heart health. These fats help lower LDL (bad) cholesterol levels and reduce the risk of cardiovascular diseases when consumed as part of a balanced diet.

The Fresh Crab and Mango Salad with Zesty Lime Dressing recipe offers a multitude of health benefits, making it a nutritious choice for a meal or side dish.

Ingredients:

1/4 cup freshly squeezed lime juice

1 tablespoon honey

1 tablespoon soy sauce

1 teaspoon peeled and minced ginger

1/2 teaspoon chili garlic sauce

1 tablespoon sesame oil

12 oz. Signature Catch Lump Crab meat

1 cup sliced fresh mango

1/3 cup sliced radishes

1/4 cup grated carrot

1/4 cup pine nuts

4 cups mixed greens

Instructions:

In a large bowl, combine the mixed greens, pine nuts, sliced carrot, radishes, and mango slices. Toss gently to mix evenly. Set aside.

Add the lump crab meat to the salad mixture and toss gently to incorporate.

In a separate bowl, whisk together the lime juice, honey, soy sauce, minced ginger, and chili garlic sauce until well combined.

Slowly whisk in the sesame oil until the dressing is emulsified and blended.

Pour the zesty lime dressing over the prepared salad and crab mixture, ensuring everything is evenly coated.

Serve immediately and enjoy this refreshing and flavorful crab and mango salad.

Adapted from a recipe at https://chefkatiechin.com/

 

Hollandaise Sauce Recipe

Ingredients:

3 egg yolks

1 tablespoon lemon juice (adjust for taste preference)

1 teaspoon Dijon mustard

1/4 teaspoon salt

Pinch of cayenne pepper

1/2 cup unsalted butter

Instructions:

Melt the unsalted butter in the microwave for approximately 1 minute until hot (cover to prevent splattering) or heat it on the stove.

Combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in a high-powered blender. Blend for 5 seconds until well combined.

With the blender running on medium-high, slowly pour in the hot butter until the mixture emulsifies.

Transfer the hollandaise sauce to a small bowl and serve while warm.

Asparagus Recipe

Ingredients:

1 large bunch (about 1 pound) fresh asparagus

1 to 2 teaspoons olive oil

Salt and freshly ground black pepper to taste

Red pepper flakes to taste

Zest and juice of ½ lemon

Instructions:

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Snap off the woody ends of the asparagus. Place the asparagus on the prepared baking sheet.

Drizzle olive oil over the asparagus, then season with salt, pepper, red pepper flakes, lemon juice, and zest. Toss to coat.

Arrange the asparagus in a single layer on the baking sheet and bake until easily pierced with a fork, about 9 to 20 minutes depending on thickness.

Scarlet Snapper Recipe

Ingredients:

1.5 lbs. Signature Catch® Snapper skinless fillets

8 oz. Signature Catch® Blue Super Lump

1 teaspoon Old Bay Seasoning

1 teaspoon lemon pepper

½ teaspoon kosher salt

½ teaspoon garlic powder

tablespoons olive oil

1 tablespoon butter

¼ cup all-purpose flour

Crab meat for topping (optional)

Instructions:

Pat dry the red snapper fillets and season with Old Bay Seasoning, lemon pepper, salt, and garlic powder.

Lightly dredge the seasoned fillets in flour, shaking off excess.

Heat butter and olive oil in a skillet over medium-high heat. Add fillets and cook for 2-3 minutes on each side until golden and cooked through.

Remove cooked fish from the pan. Add crab meat to the pan and warm it through.

Plate the snapper, top with warmed crab meat.

To serve, plate the asparagus atop or alongside the crab topped fish and drizzle generously with hollandaise sauce

 

• 8 oz. Signature Catch Red Lump Meat

• 1  tablespoon mayonnaise

• ½ tablespoon low sodium soy sauce

• ½ tablespoon sriracha

• 1 large avocado

• ¼ cup lettuce

• ½ cup diced tomato, seeded and diced

• 1 tablespoon lemon juice

• Pinch of salt

• ½ cup English cucumber, finely diced

• 1 teaspoon sesame seeds

• 1 tablespoon chives

• Almond slices (optional, for garnish)

 

Instructions:

 

Finely dice the English cucumber after skinning and coring it.

In a mixing bowl, combine mayonnaise, sriracha, and low sodium soy sauce. Whisk thoroughly. Add lemon juice, salt, avocado, lettuce, tomato, and diced cucumber. Mix well.

Carefully fold in the drained crab meat to prevent it from breaking apart.

Place a ring mold on a plate and fill it with the mixture. Gently press to shape it according to the mold. Carefully remove the mold. Top the stack with sliced almonds if desired.

Repeat the stacking process for additional servings.

Enjoy your delicious crab and avocado stacks!

Adapted from https://healthyishfoods.com/

CRAB MIXTURE

► 8 oz.  Signature Catch® Snow Crab Combo

► 2 Tbsp. chopped fennel fronds

►1–2 serrano chiles, seeded, finely chopped

► 6 Tbsp. extra-virgin olive oil, divided

► Kosher salt

► Sourdough Bread sliced into thick slices

 

LEMON AIOLI

► 1 cup Mayonnaise

►½ tsp Dijon mustard

► 1 Tbsp Lemon juice

► 2tsp Lemon zest

► 1 clove Garlic minced

► Kosher salt to taste

 

LEMON AIOLI

In a medium mixing bowl, Mix ingredients, seasoning with salt to taste.

 

TOAST

Toss crabmeat, fennel fronds, 1 chile, and 2 Tbsp. oil in a medium bowl. Season with salt; add more chile, if desired.

Drizzle both sides of bread with the remaining 4 Tbsp. oil, and working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.

Spread each piece of toast with 1 Tbsp. aioli. Top with crab meat; Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)

 

INGREDIENTS:

➧ 1 cup Signature Catch® Snow Crab meat

➧ 4 eggs

➧ 3 tablespoons sour cream

➧ ½ cup shredded mozzarella

➧ 2 tablespoons butter, divided

➧ 1 teaspoon hot sauce (Tabasco)

➧ 1 tablespoon green onion, chopped

➧ 8 large basil leaves, torn

➧ 1 avocado, cubed

➧ ½ teaspoon Chipotle chili powder

➧ ¼ teaspoon salt and pepper, or to taste

INSTRUCTIONS:

Heat a skillet over low-medium heat. While it’s warming, in a medium mixing bowl, combine eggs, sour cream, hot sauce, chili powder, salt, pepper, and chopped green onion. Whisk until well mixed.

Add 1 tablespoon of butter to the pan. Pour half of the egg mixture into the pan, tilting to ensure even coverage. Push the cooked portions towards the center while allowing the uncooked portions to run to the edges.

When the top surface of the egg is thickened with no visible liquid remaining and the egg easily releases from the pan, sprinkle half of the crab meat, mozzarella, avocado, and torn basil over one half of the omelette.

Fold the omelette once and wait for the filling to warm. Remove the omelette from the pan and garnish with additional avocado and torn basil leaves.

Enjoy your flavorful and hearty omelette! Repeat the process for the second omelette using the remaining ingredients.

Adapted from: BEST Crab Omelette @ https://theperfecttide.com/