With more than 45 years of seafood experience, Heron Point Seafood is an industry leader providing high-quality seafood choices for consumers and families to enjoy. We proudly carry their signature, wild-caught backfin crab meat. Our premium selection of crab meat is hand-selected, steam-cooked, and pasteurized in a layered package comprised of 20% broken jumbo, colossal, banana lump, and large pieces on top and 80% special pieces on the bottom. If you’re looking for a healthy alternative to really energize your weeknight meal routine, look no further. Crab is low in fat and contains key vitamins and minerals that support good health. Lose the guilt and prepare scrumptious meals for yourself and your family with the help of our smooth and moist crab meat.
Caught in the warm, tropical waters of Southeast Asia, crab meat has long been a popular and easy-to-make menu item for fish toppings, stuffing, and delicious crab cakes. From white table restaurants to the comfort of your own home, this great source of protein and other nutrients is sure to become a household classic. There are many other innovative ways to incorporate Heron Point Seafood’s backfin crab meat into your appetizer repertoire or as a tasty side dish for any occasion. With the help of some cream cheese, light dough, and a few spices, you can prepare mouthwatering crab Rangoon that are sure to become a guest favorite at any party or special event you host. Pair your crispy wontons with a sweet chili sauce to complement the natural sweetness of crab meat. You can also create quiche, bruschetta, dips for chips, nachos, risotto, and a wealth of other popular treats.
Sprinkle chopped backfin crab meat into your favorite salad or add it to your favorite stew recipe to make your meal into a delicacy. You will soon discover its remarkably sweet flavor. At Wholey’s Market, we strive to provide the highest quality of seafood and meats to our customers. If you have any questions about our inventory or the brands we carry, please contact a member of our team for further assistance.
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
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.