Meet the real meat!
Crack open the cookbook and call your mother for those seafood recipes. I bet you need some crab meat. Why serve oversea's meat found in grocery stores? Cook with the best! Chesapeake Bay authentic 100% delicious crab meat.
Jumbo: Prized for showboating crab meat with large tender pieces, jumbo tastes clean with a delicate salty-sweet flavor. Possibly add this choice to cream of crab to delight the diner with huge crab pieces resting in a spoonful. Prepare your ingredients: jumbo & lump crab meat, half-n-half, butter, parsley, and seafood seasoning.
Lump: Similar to the esteemed jumbo, lump offers smaller pieces when the recipe calls for a mixture of texture and a large crab piece may detract from the experience. Sometimes you want to serve an appetizer that starts the conversation right! Mini Crab Melts might do the trick. Prepare your ingredients: gruyere cheese, sourdough, lump crabmeat, and tomatoes.
Claw: For the claw-cracker in you, this meat satisfies a sweeter and richer meat that has a shredded texture. Looking for a hint of crab, but the crab serves as a co-star to other ingredients, try claw. Dishes with showy sauces, rich dips and hearty soups enjoy claw. Here’s a thought. Whip up some Crab Guacamole. Mix claw crab meat, avocadoes, red onions, cilantro, limes, garlic, salt & pepper in this show starter.
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