Tomato Crab Ravioli

Tomato Crab Ravioli | Whenever I want to feel better, I turn to one of my oldest friends. Pasta. He’s a good friend…a really, really good friend. Especially when he’s homemade and joined by a couple of our other best buds – crab, bacon, cream cheese – and smothered in a butter reduction. Come hang out and see what I’m talking about…

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Whit’s Breakfast in Bed

Whit’s Breakfast in Bed | What do you think? If you wanted breakfast in bed, wouldn’t marinated jumbo lump crab cakes, with homemade spicy hollandaise, chive scrambled eggs, and a topping of goat cheese & maple syrup toast be pretty good right? I thought so. Bookmark this one for realz… Whit’s Breakfast in Bed   Print Prep…

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Surf and Turf Ravioli

Surf and Turf Ravioli | When you think surf & turf, what comes to mind? I bet it’s some combination of steak and shrimp…or lobster. That’s great and all but let’s shake the tree a bit and see what twist we can conjure up. How about a recipe that’s more aligned with our pocket books and introduces everyone’s favorite ingredient – pasta. Or better yet, stuffed raviolis. This is one you won’t forget.  

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Crab Claw Tomato Bisque

Crab Claw Tomato Bisque | Soup sounds boring. Heck, tomato bisque especially does. But put crab on top of it? Well, then the game changes. Big time. And if you make bisque like this, with layers of flavors and a little crunchy crouton, then you’ll be dancing the bisque dance for years to come.

Don’t miss the dance. Try this recipe as soon as you get your claws on it.

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Crab Remoulade Ricotta Flatbread

Crab Remoulade Ricotta Flatbread | Two things we love most – sumac and sriracha. So what did we do with them? Well that’s obvious. We threw them in a pizza dough of course! That’s right. But we didn’t make a pizza at all, we made a flatbread instead, topped with some of the best ingredients money can buy…

In this recipe, we throw together a homemade dough, let it cure overnight, until it’s packed with flavor. Then we roll it out, top it with ricotta, broccolini and, best of all, jumbo crab coated in a spiced remoulade sauce. Crispy, meaty, lemony…this one rounds all the flavor bases.

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Michelin Star Madeira Gumbo

Michelin Star Madeira Gumbo | For some reason, my parents moved me at a young age from the cold northeast to the hot south – the home of Gumbo. At first, Bruin and I were confused by this dish. It seemed like it was just a bunch of hillbillies standing among the shells of their downed beer cans taking turns stirring a mammoth vat of whatever crustacean they could have possibly beguiled from the depths to join their creepy menagerie. Even so, after a few incredulous years, we decided to give it a try. We made a few tweaks and turned what was once at best a questionable dining experience, into one of our team’s all time favorites.

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Spanked Crab Rolls

Spanked Crab Rolls | You may think you’ve had a Crab Roll before – but were they spanked with spicy sriracha, filled with fresh jumbo lump crab meat, then smothered in a pickled remoulade sauce and served in a buttery toasted bun? We didn’t think so, but we’re happy to oblige.

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Jumbo Crab Tater Tots

Jumbo Crab Tater Tots | Get ready. This recipe is about to make you a hit on game day…and you thought Katy Perry was big. Once you make this one you’ll never look back. Trust us. These are simple crab tater tots rolled in instant mashed potatoes and panko, then quickly fried to crispy perfection. Oh, and then we serve them alongside our quick cocktail sauce, to really make this a winner. 

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Martha’s Vineyard Crab Cakes

Martha’s Vineyard Crab Cakes | I grew up in Boston so I love me some crab cakes. This recipe is truly special with some unique ingredients that give it added texture and a light, crisp flavor. Put these babies high on your list to make – once you do, they’ll fly off the table! Martha’s…

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