Questions or Comments: 1.800.852.2205

Cooking Guide

Colossal Lump Crab Meat

1 POUND OF CRAB MEAT; SERVES 4

Thaw* product on a dish in the refrigerator.

 

  • 3 6 oz containers of Allen Brothers lump crab meat**
  • ½ cup mayonnaise
  • ½ cup bottled chili sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon horseradish
  • dash of Worcestershire sauce
  • ¼ cup scallions, sliced
  • 1 5 oz can of water chestnuts, drained and sliced
  • ¼ cup red bell pepper, diced

 

  1. Mix mayonnaise,chili sauce,lemon juice, horseradish and Worcestershire in a large bowl.
  2. Drain brine from crab meat and check for any crab shell pieces.
  3. Combine crab meat, scallions, water chestnuts and red bell pepper.
  4. Toss with mayonnaise mixture, add salt and pepper if desired and serve on lettuce leaves.

 

FOR BEST RESULTS

*See Delivery Storage and Thawing for thawing details.

Remove thawed product from the refrigerator 15-20 minutes before cooking.

**When including in a soup or stew, add during the last 5 minutes of cooking. This product is precooked. Please be careful not to overcook.