Sep 23, 2021 | Recipes
Crab, Avocado, and Quinoa Timbale By James Beard Award Winning Chef, Michelle Bernstein Directions Combine crabmeat, lemon juice and olive oil. Season to taste with salt and pepper. Set aside. In another bowl, combine avocado, red onion, jalapeno, quinoa, cucumber,...
Sep 23, 2021 | Recipes
Blue Star Crab and Lychee Summer Rolls By James Beard Award Winning Chef, Michael Schwartz Directions In a large bowl, cover noodles with boiling water and soak 15 minutes. Drain, pat dry, and season with rice vinegar, salt and pepper. Place a cloth napkin on a work...
Sep 23, 2021 | Recipes
Garlic Chili Blue Star Crab Dip By James Beard Award Winning Chef, Michael Schwartz Directions In a large pan over medium heat, add the butter, olive oil, and garlic. Cook for 1 minute, and then add the onion and salt. Sauté until the onions are translucent, about 7...
Sep 21, 2021 | Recipes
Crab and Toasted Pumpkin Seeds Soup By James Beard Award Winning Chef, Michael Schwartz Directions Pre-heat oven to 350 ˚F. Pour the melted butter over the pumpkin seeds in a small bowl, tossing to uniformly coat. Season with a pinch of salt, pepper, and sugar, toss...
