2 Cans Heron Point Colossal Lump Crab Meat (2 x 1 Lb.)

Heron Point Seafood has more than 45 years of experience practicing sustainability when it comes to delivering the highest quality of seafood. Discover the wide range of appetizer and dinner options you have when you choose our colossal crab meat. This product derives its name from the largest pieces of unbroken muscle available from the powerful back swimming legs of blue crab and blue swimming crab. This delicacy is cherished for its remarkable size and its bright white color. Although some cooks may prefer to break up these larger pieces of crabs to incorporate into side dishes or main entrees, crab this large is often best left whole when utilized in ritzy cocktail arrangements or in tasty sautés so it can really shine and impress your guests.

Enjoy an entire pound of delicious colossal crab meat to last you and your family several wonderful meals. The versatility of crab meat allows you to create bisques, crab cakes, gumbo, salads, sandwiches, and so much more. Bring your crab delicacies to life by adding aioli, mango salsa, a zesty dipping sauce, or melted butter. There’s no need to feel guilty while indulging your appetite because crab contains many beneficial proteins and vitamins and are impressively low in fat. Offering a healthier alternative to traditional meats, such as beef or pork, our selection allows you to get inventive with the food you enjoy while making a smart decision for your family and friends.

Wholey’s is your ultimate destination for the finest seafood and meat selections available online or anywhere. Since 1912, we have provided the most reliable brands and the freshest products straight from the sea. If you have any questions or concerns about our products, the brands we carry, or our services, please contact us today for further assistance!

Crab and Cheese Quiche Recipe

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:

1. Preheat over to 425º
2. Sprinkle onion and green pepper on the bottom of the unbaked pie shell
3. Add mozzarella cheese
4. Add one cup well drained crabmeat
5. Lightly beat four eggs with skim milk and dry milk in medium bowl
6. Pour mixture over ingredients in pie shell
7. Bake for 15 minutes uncovered at 425º
8. Reduce oven temp to 300º and cook for approximately 30 minutes
9. To check, use butter knife. Put half way between edge of pie and middle.
10. When the knife comes out clean then the quiche is done.