Entrees

16 oz  All Natural Jumbo Lump, Lump or Backfin crabmeat
1/2 cup butter
2 garlic cloves, finely chopped
1 1/2 cups half & half
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp pepper
8 oz cooked fettuccine
Drain and flake crabmeat. Remove any shell pieces. Saute garlic in butter over low heat until tender. Stir in half & half and bring to a boil, stirring frequently until thickened. Stir in cheese, parsley and pepper. Fold in crabmeat, being careful not to break the lumps. Gently mix in fettuccine. If desired, top with Old Bay crab seasoning.

16 oz All Natural Lump, Backfin or Special crabmeat
3 tbs corn oil
1 cup grated Monterey Jack with Jalapeno cheese
1 cup shredded fresh spinach leaves (carefully washed)
sour cream
6 flour tortillas
Drain and flake crabmeat. Remove any shell pieces. Preheat oven to 300°F. Wrap tortillas in foil and bake for 10-15 minutes. While tortillas are warming, heat oil over medium heat. Add the crabmeat and saute until warmed, 3-4 minutes. Spoon crabmeat onto the center of the warmed tortillas, top with spinach and cheese. Roll the tortillas and place seam-side down on a serving platter Top with salsa and sour cream if desired.
Salsa:
2 pints cherry tomatoes
1 shallot, minced
1 clove of garlic, minced
2 tbs fresh coriander, minced
1 tbs white wine vinegar
2 Serrano Chiles, seeded and minced
1 tsp fresh lime juice
1/4 tsp salt
Using a food processor, coarsely chop tomatoes in small batches. Do not puree. In a large bowl blend the tomatoes and their juice with the remaining ingredients. Cover with plastic wrap and let stand for several hours before serving.

16 oz All Natural Jumbo or Lump crabmeat
1/3 cup olive oil
2 2/3 cup sliced carrot
2 2/3 cup sliced celery
2 2/3 cup sliced mushrooms
2 2/3 cup green pepper
2 1/2 clove of garlic, finely chopped
1 1/3 cup green peas, fresh or slightly thawed
3/4 cup water
3/4 tsp dried dillweed
3/4 tsp black pepper
10 1/2 cups of cooked pasta or rice
Drain and flake crabmeat. Remove any shell pieces. Heat oil in heavy pan to medium heat. Saute garlic and first 4 vegetables for 5 minutes or until tender. Add in crabmeat and next 4 ingredients. Simmer for 5 more minutes.  Serve over pasta or rice.

16 oz All Natural Backfin crabmeat
2/3 cup crushed saltines
2 large eggs, beaten
4 tbs mayonnaise
1 tsp Worcesteshire
1 1/3 tbs Dijon mustard
1 1/3 tbs chopped parsley
1/3 tsp pepper
1/3 tsp salt
1 1/3 tbs Old Bay
Drain and flake crabmeat. Remove any shell pieces. In a large bowl mix the bread, egg and remaining ingredients. Add the crabmeat to the egg mixture and gently blend the ingredients together. Form the cakes by hand to about 3 inches by 1 inch but do not pack the mixture too firmly. Cover loosely with wax paper and refrigerate for at least 1 hour before cooking.
To broil: Place under a preheated broiler turning once, about 4 to 5 minutes on each side or until nicely browned.
To fry: Cakes can be fried in hot oil in a heavy skillet, about 4 minutes on each side or until golden brown. Remove with a slotted utensil and place on paper towels to drain.
Option: Serve with cocktail or tartar sauce.

16 oz All Natural Special crabmeat
2 tbs onion, chopped
3 tbs butter
2 tbs flour
1 tsp lemon juice
1 tsp Worcestershire sauce
1/8 tsp Tabasco sauce
1/8 tsp Old Bay
1 tbs parsley
3/4 cup milk
1 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
1 large egg, slightly beaten
1/4 cup bread crumbs
Drain and flake crabmeat. Remove any shell. Cook onion in 2 tbs butter until soft, then blend in flour using a wooden spoon or rubber spatula. Gradually add in milk and cook until thick, stirring constantly. Stir in lemon juice, seasonings and parsley. Add the hot sauce to the beaten egg. Then add egg mixture to remaining sauce, stirring constantly. Fold in crabmeat. Spoon into 6 well-greased individual shells or a baking dish. Combine 1 tbs melted butter and the crumbs. Sprinkle over mixture. Bake in a pre-heated 350oF oven 20-25 minutes or golden brown.

16 oz All Natural Jumbo or Lump crabmeat
1/4 tsp black pepper
1/8 tsp red pepper
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp chopped parsley
1/4 cup unsalted butter
1 tbs flour
6oz evaporated skim milk or 3/4 cup heavy cream
1 large egg, slightly beaten
1/4-1/2 cup small, buttered bread crumbs (Sauté bread crumbs in butter over med-high heat for 1-2 minutes)
butter, broken into small pieces to lightly top the imperial
Flake crabmeat. Remove any shell pieces. In a large mixing bowl stir in the first 5 ingredients to the crabmeat. Set aside. In the top of a double boiler, melt butter and then add in the flour. Gradually stir in milk and beaten egg. Do not boil. Cook slowly. Stir until smooth and thickened. Remove from heat. Lay seasoned crabmeat in oven-proof, buttered platter. Top with cream sauce, buttered bread crumbs and then small pieces of butter. Add additional salt and pepper if desired. Bake in a pre-heated 350oF oven 20 minutes or until bubbling and golden brown.

16 oz  All Natural Jumbo, Lump or Backfin crabmeat
1 egg
1/4 cup mayonnaise
1 tbs chopped pimiento
1 1/2 tsp Worcestershire sauce
1 tsp dry sherry
Old Bay to taste (1/2 to 1 tsp)
1/2 tsp salt
1/2 tsp mayonnaise per shell
paprika, for sprinkling
Flake crabmeat. Remove any shell pieces. Mix eggs, mayonnaise, pimiento, Worcestershire sauce, sherry and salt together until well blended. Put crabmeat in large bowl and sprinkle with Old Bay. Add egg mixture to crabmeat and mix gently. Spoon mixture into 4 individual shells. Spread 1/2 tsp mayonnaise over the top of each shell and sprinkle with paprika. Bake in a pre-heated oven at 400oF for 20 minutes or until hot and bubbling.

16 oz  All Natural Backfin or Special crabmeat
1 small egg, beaten
1 ½  tbs mayonnaise
½  tsp yellow mustard
1/8 tsp cayenne pepper
½  tsp Old Bay
¼ cup crushed crackers
½ tsp chopped parsley
Drain and flake crabmeat. Remove any shell pieces. In a large bowl mix the crackers, egg and
remaining ingredients.  Add the crabmeat to the egg mixture and gently blend the ingredients
together. Form the cakes by hand to about 3 inches by 1 inch but do not pack the mixture too
firmly.   Cover loosely with wax paper and refrigerate for at least 1 hour before cooking.
To broil: Place under a preheated broiler turning once, about 4-5 minutes on each side or until
nicely browned.
To fry: Cakes can be fried in hot oil in a heavy skillet, about 4 minutes on each side or until golden
brown. Remove with a slotted utensil and place on paper towels to drain.
Option: Serve with cocktail or tartar sauce.