Small, Sweet &
Seriously Iconic
We don't often break our vow to oysters...
Don’t tell the bivalves.
Turns out the easiest way to impress a room is three words:
Jonah. Crab. Meat.
Straight from cold Northern waters and landed across Maine, RI, and MA, this all-leg Jonah and Red crab meat is tender and subtly briny in all the right places. Try the claws for dipping and the meat for crab cakes and dips.
Think:
Creamy aioli spooned with reckless joy. Crab cakes that make restaurant ones feel insecure. And yes, the cold crab dip that'll make you this year's #1 host.
Speaking of dip…
Here’s one that’s dangerously easy. Perfect for Christmas Eve, New Year’s, or literally any other day.
In a large bowl, combine 1 tablespoon of lemon juice, 1 teaspoon lemon zest, 4 ounces of softened cream cheese, 1 ½ tablespoons mayonnaise, 1 ½ tablespoons Dijon mustard, 1 ½ teaspoons Worcestershire sauce, 1 teaspoon Old Bay seasoning, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, and ¼ cup chopped fresh chives. Blend on low for a smooth texture.
Gently stir in crabmeat. Add freshly ground black pepper to taste. Add fresh-squeezed lemon juice to taste, garnish with chives and scallions.
