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 Heron Point® Crab Cakes
Ingredients:
1 pound Heron Point Brand® or Great Blue Brand® crab meat
2 slices white bread, crusts removed and crumbled
1 egg, beaten
2 Tbs. mayonnaise
1 teaspoon Worcestershire Sc.
½ teaspoon lemon juice
2 teaspoons seafood seasoning
2 teaspoons fresh parsley, chopped
1 teaspoon prepared yellow mustard
Mix mayonnaise, seafood seasoning, parsley, mustard, lemon, Worcestershire and egg in large bowl until well blended.
Fold in bread crumbs. Gently fold in crabmeat. Shape into 4 cakes.
Broil 10 minutes without turning or fry until golden brown on both sides.
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Heron Point Low-Fat Quiche
Ingredients:
1 C Heron Point Crab Meat
Pastry for a 9 inch one crust unbaked Pie shell
4 eggs
1 Tablespoon chopped onion
1 Tablespoon chopped green pepper
1 C part skimmed mozzarella cheese
1 ¾ C Skim Milk
¾ C Dry Non-Fat Milk
¼ t black pepper
1 t Dijon mustard
Directions:
Preheat over to 425º
Sprinkle onion and green pepper on the bottom of the unbaked pie shell
Add mozzarella cheese
Add one cup well drained crabmeat
Lightly beat four eggs with skim milk and dry milk in medium bowl
Pour mixture over ingredients in pie shell
Bake for 15 minutes uncovered at 425º
Reduce oven temp to 300º and cook for approximately 30 minutes
To check, use butter knife. Put half way between edge of pie and middle.
When the knife comes out clean then the quiche is done.
~ Courtesy of Sally Keyser
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Heron Point Crab Meat Dip
Ingredients:
8 oz. cream cheese (regular or low-fat)
1 C Heron Point Crab Meat (Claw Meat works best)
2 T Sweet Red Pepper Relish
Directions:
Mix well cream cheese, crab meat, and relish together.
Chill and serve with crackers.
~ Courtesy of Sally Keyser
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Individual Heron Point Crab Meat Casseroles
Serves Two – may be doubled
Ingredients Preheat oven to 375º
For casserole:
2 T butter 2 T All purpose flour
1 C Milk ¼ t garlic powder
4 t cooking sherry ¼ t onion powder
1 T Ketchup Salt and pepper to taste
1 C White Heron Point Crab Meat
For Topping:
½ C Panko Japanese Bread Flakes or Regular Bread Crumbs
2 T Butter
½ t garlic powder
Paprika
Dried Parsley Flakes
Directions:
Casserole:
Butter two individual casserole dishes
In a small sauce or sauté pan melt 2 T butter on low heat.
Blend in flour. Add milk mixing until thickened.
Add ¼ t garlic and onion powders, cooking sherry, and ketchup
Add salt and pepper to taste.
Use ½ C or more Heron Point crab meat in each casserole
Pour prepared sauce over crab meat.
Topping:
In a separate small bowl take bread flakes or bread crumbs and add 2 T melted butter and ½ t garlic powder
Spread mixture on top of casserole.
Sprinkle paprika and a few dried parsley flakes.
Bake at 375º for 15-20 minutes until top is browned
~ Courtesy of Sally Keyser
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Heron Point Warm Crab & Spinach Dip
Ingredients:
1 lb Heron Point Crab Meat
1 pkg. (10 oz.) frozen, chopped spinach (thawed & well drained)
1 pkg. (8 oz.) cream cheese, softened
1 cup mayonnaise
1cup shredded Parmesan cheese
1 cup sweet onion, finely chopped
2 tsp. Worcestershire Sauce
2 Tbs. lemon juice or dry white wine
2 tsp. horseradish
Unseasoned bread crumbs
Freshly ground pepper
Directions:
Preheat oven to 350º. Mix cream cheese, mayo, Parmesan,
onion, Worcestershire, lemon juice (or wine), horseradish
and pepper to taste. Fold in spinach and crab meat. Spoon
mixture into baking dish and sprinkle bread crumbs over top.
Bake at 350º for 20 minutes. Turn oven to 400º and bake
another 5 minutes. Serve warm with crusty bread.
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Heron Point Crabmeat Rollups
Ingredients:
1 package of “Josephs” Lavash roll ups (6 square breads)
Cream Cheese (regular, low fat or fat free)
1 lbHeron Point Crab Meat
Green or red pepper
1 T Mayo
Pickles (whole small dill or sweet)
Any dressing
Directions:
1) Chop pepper fine and mix with crab and mayo
2) Take one slice of bread and spread with cream cheese over whole surface
3) Spread dressing on top of cream cheese
4) Starting with the short edge of the bread facing you, cover ¾ of the bread with crabmeat mixture
5) On the edge of the short end, lay pickles end to end
6) Start rolling up, away from you. When completely rolled up, wrap in plastic wrap and put in refrigerator to chill. Do this for several hours or overnight.
7) When well chilled, unwrap and slice across the long side. Make pinwheels with the pickle in the center.
~ Courtesy of Sally Keyser
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 Hot Crab Dip
1 pound Heron Point crab meat
1 cup grated pepper jack cheese (or cheese of choice)
3/4 cup mayonnaise
1/4 cup parmesan
1/2 green onions
2 cloves garlic minced or about 2 teaspoons
3 tablespoons Worcestershire sauce
2 tablespoons lemon or lime juice
1 teaspoon hot sauce
2 tablespoons Dijon
Salt + pepper to taste
Combine all ingredients in an oven safe casserole dish, mixing thoroughly. Sprinkle extra cheese over the top. Bake at 325˚ for 40 minutes or until the top is golden brown.
~Courtesy of Stephanie Long
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Crab Melts
8 ounces cream cheese
2 Tb heavy cream or milk
1 pound Heron Point crab meat
2 Tb chives
1 Tb horseradish
4 tsp Dijon mustard(plus more for spreading)
Bread toasted in the oven before hand
Parmesan cheese
Shredded cheese
Salt and pepper to taste
1. Place sliced bread on a tray, or cut a whole loaf in half. Toast in oven for about 5 minutes or until crunchy.
2. Spread mustard on the toasted bread
3. Mix cream cheese and milk until smooth. Add chives, salt and pepper, horseradish, and mustard to taste. Spoon out crab mixture onto bread. Top with shredded cheese.
4. Bake at 350° until top is golden brown- about 15-20 minutes.
~Courtesy of Stephanie Long
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Crab Meat Chowder
Ingredients:
1- Clove of garlic, peeled
¾ cup diced onion
4 to 5 red potatoes, cut into ½-inch cubes
1- Cup water or dry white wine-(I use white wine)
1- Cup whole milk
2- Cups of light cream
1-teaspoon salt – more if needed to taste
Onion powder, season salt, ground pepper – to taste
4- Tablespoons all purpose flour to thicken
8 oz. (½ lb) there or about of Heron Point Crab Meat – if you use frozen meat, thaw and drain
Chives or parsley to garnish
This will make four servings or so.
- In heavy saucepan, melt a tablespoon of butter. Add garlic. Sauté for 30 seconds. Add onions and potatoes. Sauté 2 minutes or so until vegetables are heated through.
- Add wine, milk and cream. Simmer 15 minutes or until potatoes are cooked. Add seasonings to taste. Bring to boil.
- Mix flour with 4 tablespoons water to make a smooth paste. Stir into boiling mixture. Cook about 3 to 4 minutes until thickened.
- Stir in crabmeat. Heat through.
- Serve with sprinkle of chives or parsley.
~Courtesy of Ann Marie Benson
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Bill Bailey's West Indies Salad
Ingredients:
1 lb Heron Point Fresh Super Lump (or Jumbo Lump) Crab Meat
1 medium onion, chopped fine
4 oz Wesson Oil
3 oz Cider Vinegar
4 oz Ice Water
Salt and Pepper to taste
Divide chopped onion in half and spread one half over bottom of large mixing bowl. Separate crab meat pieces and place on top of onion in bowl, then spread balance of onion on top of this. Now salt and pepper to taste. Pour over all: the Wesson Oil; next the vinegar and lastly the ice water. Cover and place in refrigerator to marinate from 2 to 12 hours.
When ready to serve toss lightly but do not stir. Do not substitute any of the ingredients as the results would not be the same.
Suggestion: Serve with toasted baguette or light crackers.
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