Cook Book

In a mixing bowl, combine the Jumbo Lump crab meat, mayonnaise, lemon juice, celery, chives, Old Bay® Seasoning, salt and pepper to taste. Place crab salad in refrigerator for 5 to 10 minutes - this allows the salad to absorb the flavoring. 

Start by heating the olive oil in a large skillet over medium heat. Add shrimp, cumin, and garlic - saute for 3 minutes or until shrimp is pink. Set aside and let it cool at room temperature.

In a mixing bowl, combine the egg, garlic, ricotta and mozzarella cheese. Season with salt and pepper - mix well and set aside. With another mixing bowl, combine the bechamel sauce with the spinach. Set aside. Grease an 8x8x2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the Super Claw crab meat with cayenne pepper, salt, and pepper. Place 1/4 of the crab meat over the sauce. Sprinkle some of the Parmesan cheese over the crab meat.

Start by seasoning the Cocktail Claws with salt. Put the flour in a mixing bowl and dredge the Cocktail Claws on it. Pour 2 cups of canola oil on a frying pan over high heat, proceed cooking the Cocktail Claws until golden brown. Take them out and place them on paper towel. Using a 10-inch skillet over medium heat, pour the oil to cook and add the garlic - cook until golden brown. Add a tablespoon of sambal and stir fry for 30 seconds, then add half a cup of water and the Cocktail Claws. Coat them very well with the garlic mixture. Let them cook for 2 minutes, garnish with cilantro and chives. Serve immediately and enjoy!

Fill a large pot with 2 inches of oil, place over high heat until a deep-fry thermometer reaches 350ºF. Fry the plantains until golden (about 3 minutes) and transfer to a paper-towel-lined plate. Return oil to 350ºF between batches. Flatten plantains with a mallet or a heavy flat surface until very thin. Working in 3 batches, refry plantains until golden brown and crisp (about 3 minutes). Transfer the plantain chips to a paper-towel-lined plate and season with 1/4 teaspoon of salt.

In a small bowl, sift 1 cup of flour and cornstarch once or twice to remove any clumps (to make it light and soft) – set aside. In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely mixed together. Combine the water and ice cubes in a cup. Using a strainer, strain the water - you should now have 1 cup of ice-cold water. Remove the ice cubes and add cold water to the bowl with a beaten egg.

Heat the oil in a skillet over medium-high heat. Add onion, bell pepper, sweet peppers, and garlic - cook until the onion is translucent (about 3 minutes). Add the Claw crab meat, mix well, and season with salt and pepper to taste. Cook over medium-low heat for about 2 minutes.

Fill a large pot with 2 inches of oil, place over high heat until a deep-fry thermometer reaches 350ºF. Fry the plantains until golden (about 3 minutes) and transfer to a paper-towel-lined plate. Return oil to 350ºF between batches. Flatten plantains with a mallet or a heavy flat surface until very thin. Working in 3 batches, refry plantains until golden brown and crisp (about 3 minutes). Transfer the plantain chips to a paper-towel-lined plate and season with 1/4 teaspoon of salt.

In a large bowl, start by mixing saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper. Then - add the Super Lump crab meat to the mixture until it is mixed thoroughly but still chunky. Cover and refrigerate for 1 hour.