Gourmet Foods Newsletter
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Gourmet Foods
Fresh Crab Meat
& Seafood delivered:
Maryland style crab cakes for mail order gifts.
Crab meat appetizers and crab meat salads
Crab cakes delivered to your kitchen door.
Alaska king crab claws
Alaskan king crab legs for sale.
Fresh king crab legs
Mail order gourmet foods & gifts online |
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Champagne Crab Cakes Online |
Gourmet Prepared Crab Cakes and Seafood: King Crab Legs online today and fresh - crab cake dishes and recipes, crab meat appetizers crab cake salads
and crab legs online. Taste your favorite fresh seafood delivered to your home: Order fresh seasoned crab cakes online with our fresh lump crab meat - Taste our Alaskan king crab legs for sale - Fresh Shrimp -
Fresh warm-water and cold-water Lobster tails. Buy Fresh Gourmet Seafood Crab Gifts For Sale Online and send your seafood gift to a friend today!
Seafood Delivered Fresh Daily - Crab Cakes - King Crab Legs - Fresh Shrimp - Lobster Tails
Learn about our Unconditional Guarantee
Champagne Crab Cakes Selections Available:
8 (3 oz.) Champagne Crab Cakes
| 16 (3 oz.) Champagne Crab Cakes
Prepared Crab Cakes - King Crab Legs Online
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Maryland-Style Crab Cakes |
Fresh Crab Cakes Online - Delivered
Jumbo chunks of luscious blue crab meat in a real traditional Maryland style crab cake. Lightly seasoned
with green onion, lemon, breadcrumbs and bell peppers, then kissed with a touch of Champagne. Sauté and serve these delicious crabcakes for a real Chef inspired
palate pleaser! |
Fresh Gulf Shrimp |
Fresh Shrimp Online
Coconut shrimp, cooked shrimp, shrimp cakes and more.
Treat yourself to an amazing selection of sumptuous shrimp dishes from superb appetizers like our shrimp dip to tantalizing entrees like
our cooked shrimp and shrimp cakes, you'll find a smorgasbord of seafood fare that is unequaled. Order your Fresh Shrimp online today |
Jumbo Shrimp |
Fresh Jumbo Shrimp - Fully
Cooked Jumbo Shrimp
We've taken our Jumbo Shrimp and paired them with our Sweet & Tangy Cocktail Sauce for a taste combination that's out of this world. Our meaty Jumbo Shrimp are fully cooked, peeled and deveined
and ready to serve with our Sweet & Tangy Cocktail Sauce made with red raspberries, ripe tomatoes, horseradish and garlic. It's the perfect match! |
King Crab Legs |
Fresh King Crab Legs Online - Delivered
Our Crab Legs are addictive! Generous portions of King Crab Legs filled with tender, sweet white meat. Fully cooked and frozen for your convenience, all you
have to do is thaw and serve. Try them with our Lemon Parsley Butter Sauce. 1 (2 lb.) King Crab Legs
| 2 (2 lb.) King Crab Legs |
Seafood Gift Cards Online |
Buy Seafood Gifts / Gift Cards Online
Seafood Gift Cards seafood gift certificates. Gift Cards are tasteful gifts for friends, family and business associates. Gift Cards and E-Gift Cards are available from $5.00 to
$500.00 and can be used to shop online, by phone, mail or fax. So, what are you waiting for? Click here to send your seafood gift today! |
click here for additional seafood appetizers
LOBSTER TAILS 2/6 OZ
- Our luscious cold-water Rock Lobster tails come from the prized lobster beds of Australia, New Zealand and the South
Atlantic. Their firm, sweet meat is spectacular when served with our seasoned butter sauce.
1 (4oz.) Lemon Parsley Butter Sauce - For a mild twist try this mix of tangy lemon and
parsley. It's a nice complement to seafood. Specially priced at $1.99
Champagne Crab Cakes Product Information:
Thaw in refrigerator.
Stove Top: Heat 1-2 Tbsp. of butter or oil in a sauté pan over medium-low to medium heat. Carefully remove crab cakes from packaging and place in pan. Sauté
for approximately 3 to 3 1/2 minutes per side or until golden brown.
King Crab Legs Product Information:
These are fully cooked when you receive them. Do not thaw. Stove Top: We recommend you use a steamer to heat, or place in boiling water. Cover and steam
or simmer approximately 5 minutes. If you will be using the crabmeat in a salad, you need only thaw.
Microwave: Put frozen crab legs in a suitable pan or dish. Set timer for 5 minutes on defrost cycle. Then you will want to use medium power to heat. One
pound of crab legs will heat in approximately 2-4 minutes. Crab legs are ready when they are heated through. Serve 1/2 to 3/4 lb. per person.
Crab Cake / Crab Meat Recipes
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New Orleans Crab Spread
* 1 pound backfin crab meat
* 1/4 cup tarragon vinegar
* 1/3 cup mayonnaise
* 3 tablespoons chopped pimiento
* 2 tablespoons chopped green onion
* 1 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1 tablespoon drained capers
* assorted chips, crackers or raw vegetables
Preparation Instructions:
Remove shell or cartilage from crab meat. Flake
the crab meat. Pour vinegar over crab meat. Chill
for 30 minutes. Drain. Add mayonnaise, pimiento,
onion, salt and pepper. Mix thoroughly. Garnish
with capers. Serve with chips, crackers or
vegetables. Makes approximately 2 cups.
The use of homemade tarragon vinegar adds a
special touch to this spread. Decorate with fresh
tarragon leaves and serve well chilled. It's
mighty good.
Deviled Crab Deluxe
1 pound crab meat
1 cup cracker crumbs
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 cup minced onion
dash of hot sauce
dash of cayenne pepper
1 teaspoon dry mustard
1/4 cup parsley flakes
2/3 cup butter, melted
1/4 cup evaporated milk
salt and pepper as desired
1/2 cup cracker crumbs for topping
butter for topping
Preparation Instructions:
In a bowl, mix first 12 ingredients lightly but
thoroughly. Put mixture into six individual shells
or ramekins. Sprinkle with cracker crumbs; dot
with butter. Bake 15 to 20 minutes at 375 degrees
or until browned on top. Yields 6 servings.
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Lump Crab Meat Dip
* 1/4 cup cream
* 2 tablespoons mayonnaise
* 1/2 teaspoon salt
* dash of Tabasco sauce
* 1 pound lump crab meat
* 1/4 cup lemon juice
* 2 sliced green onions & tops
* 1 teaspoon Worcestershire sauce
* 8 ounce cream cheese
Preparation Instructions:
Blend together until smooth all ingredients except
crab meat. Add crab meat and serve with raw
vegetables, such as green peppers, radishes,
celery and/or cauliflower buds.
*****This recipe was the Second Place Winner in
the 1971 National Hard Crab Derby in Crisfield, MD
Baked Crab Cakes
* 1 lb. Jumbo Lump crab meat
* 2 Tbsp. fresh lemon juice
* 2 tsp. olive oil
* 1 Tbsp. butter
* 1/2 cup finely chopped onion
* 1 tsp. Old Bay seasoning
* 1/2 tsp. fresh minced garlic
* 1/8 tsp. crushed dried tarragon
* pinch of cayenne pepper
* 2 Tbsp. mayonnaise
* 6 saltine crackers, crushed fine
* 1 large egg, beaten
* 1/4 cup grated sharp cheddar cheese
* 3/4 tsp. Hungarian paprika
Preparation Instructions:
Toss crab meat with the lemon juice, refrigerate.
Sauté onion with butter and olive oil over medium
heat until barely limp, about one minute. Transfer
to a small bowl to cool. Mix together Old Bay,
garlic, tarragon, cayenne pepper, mayonnaise,
crackers, and beaten egg. Add the onions and mix
well. Fold gently into the crab meat. Divide into
6 portions. Butter a baking dish that will fit
your broiler. Roll the crab into 6 large balls,
put on buttered dish 2" apart. Bake at 400 degrees
for 15 minutes. Remove from oven and flatten each
ball a little. Sprinkle each one first with the
cheese and then the paprika. Broil to toast the
cheese a bit. Serve hot.
»Submitted by Gladys L. Hull, Salisbury, MD.
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Crab Meat Deviled Eggs Recipe
1 dozen hard boiled eggs, shelled and cut into half
1/4 cup mayonnaise
1/2 pound lump crab meat, shelled and picked for
cartilage
1 teaspoon minced garlic
1 tablespoon minced capers
2 tablespoons caper juice
Salt
Freshly ground white pepper
2 ounces Caviar
Remove the yolks from the whites and place in a mixing
bowl. Using a back of a fork, break the yolks into small
pieces. Add the mayonnaise, crab meat, garlic, capers
and caper juice. Mix well. Season the mixture with salt
and pepper. Spoon the mixture into the white halves.
Chill the eggs completely and garnish with caviar.
Lobster and Crab Cakes Recipe:
Bread crumb mixture:
2 cups freshly ground baguette bread crumbs
1 cup mixed brunoise green, red, and yellow peppers
1/2 cup diced shallots
3 whole eggs
1/2 cup freshly grated Pecorino Romano
1/3 cup half-and-half
Pinch saffron (10 threads)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
1 teaspoon finely chopped fresh thyme leaves
1/4 cup chopped scallions
Poaching:
1/2 gallon water
2 lemons, zested and juiced
2 bunches basil leaves
Sea salt and ground black pepper
1 pound jumbo lump crab meat
1 (11/4 pound) lobster
Light olive oil to sauté
In a large mixing bowl combine all bread crumb mixture
ingredients.
Poaching:
Poach lobster in water with lemon, basil and sea salt.
(Rule of thumb is 5 minutes per pound.) Remove lobster
from water and chill in ice water. Remove meat and shell
and dice meat. Lightly pick through crabmeat.
Add crab and lobster to mixture and gently fold mixture
until combines. Lightly press mixture down in bowl and
refrigerate for 1 hour.
Form the crab cakes in to 3-ounce portions about a
silver dollar wide and 1 1/2 inches tall.
To a large sauté pan, add enough light olive oil to fill
about 1/2 inch high. Bring to 350 degrees F and add crab
cakes. Cook until golden brown on both sides.
Meat Department Poultry/Turkey
Department Seafood Department
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