Cook Book

Begin by preparing all fillings - cut cherry tomatoes and avocado, set aside lettuce and crab meat. Put taco shells (or tortillas) on a baking pan and warm in oven or air fryer, about 3 minutes. Arrange on a platter and fill with bed of lettuce, avocado, cherry tomatoes, Jumbo Lump crab meat and top with freshly squeezed lemon, olive oil, Himalayan salt and fresh ground pepper. 

In a bowl, begin by combining your fresh Lump crab meat with two tablespoons of mayo, olive oil, salt and pepper to taste - squeeze your lemon and mix well...

In a large saute pan or skillet, cook the diced bacon until cooked through, drain on a paper towel and cool. Layer the romaine lettuce in the bottom of a large bowl.

Begin by slicing your white onion and shiitake mushrooms, cut your desired amount of veggies. Over medium-high heat, place your veggies on a pan with olive oil.

To serve, add rice (white or brown) to the bottom of a bowl. Top with Jumbo Lump crab meat and toppings of your choice. Garnish with chives and sesame seeds before serving. Add some salt and pepper if desired. 

Begin preparing your ingredients: cut the red cabbage crosswise in strips and thinly slice your avocado. Heat up your tortilla - then top with red cabbage, avocado and Super Claw crab meat. 

Begin by prepping all your ingredients - slicing the romaine lettuce and purple cabbage. In a large bowl - place your lettuce, cabbage and chickpeas.