You don't have to live near the water to bring the coastal taste to your meals. With our selection of Heron Point super lump crab meat, you can easily make a variety of your favorite meals and snacks from dips to crab cakes, the sky is the limit. Each can contains one pound of broken colossal, jumbo, banana lump, and body meat. Each super-sized piece is no less than 1 gram in weight, ensuring you get a giant piece in every bite. Heron Point Seafood uses steam-cooked, hand-picked crab meat to ensure the highest quality of this premium pasteurized meat from wild-caught crabs.
Whether you can drive down the road to our brick and mortar market or you are across the country, you don't have to worry about getting your Heron Point super lump crab meat. We offer low shipping rates, and everything is shipped with dry ice, to preserve it and make sure your food arrives safely.
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.