Select Page

Crab, Avocado, and Quinoa Timbale

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,...

Blue Star Crab and Lychee Summer Rolls

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...

Garlic Chile Blue Star Crab Dip

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...

Crab and Toasted Pumpkin Seeds Soup

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...