Blue Crab Bay Company Backfin Lump Crabmeat Highly Coveted by the Peachy's Pantry Panelists!
I was short a few ingredients for the classic crab cake recipe - no mayo, no butter, no Tabasco sauce, no breadcrumbs. The quality of the crab was going to be important. I combined Blue Crab Bay Co's crab meat with finely diced and sauteed onions, red peppers, parsley, celery and carrots; mixed in one egg, Dijon mustard and pita chips ground up in a food processor. I then sprinkled the mixture with Shichimi Togarashi, smoked chili powder and Himalayan sea salt before pan frying in a bit of olive oil. These crab cakes rock! Who needs fatty mayo?
This crabmeat has a bright, clean and crisp flavor. I don't remember lump crabmeat tasting any better than this. Knowing that I can stock Blue Crab Bay Co's Premium Lump Crab Meat in the pantry to turn out spectacular crab cakes on a moment's notice brings a smile to my face.
The can is stuffed with big lumps of beautiful crabmeat, enough to make a good size appetizer for four.Making crab cakes used to be intimidating - will they taste like crab or fillers? Will they fall apart? Crabcakes made with Blue Bay Crab Co's premium lump crab meat taste and look delicious.
I've tried lump crabmeat before, but have always been disappointed. When I saw the Backfin Lump Crabmeat from Blue Crab Bay Company, I knew I was getting something of quality. My friends and I are always looking for good seafood to use in different recipes for game nights. I knew this would make something awesome for our upcoming game night. I had searched the best way to use this, but couldn't decide how to use it. I'll just have to bring it with me and we can decide as the night goes on. I'm excited!
A precious can, filled with precious hand-picked lump crabmeat inspires any chef. The first rule in my kitchen is leave the crab as intact as possible. And so, two favorites come to mind: Crab Imperial, and Crab Cakes. With a winter chill in the air, Crab Imperial is a rarified delight, baked in individual ramekins and presented as a first course. The ingredients are few, and the end result is nothing short of wonderful, with succulent portions of crab melting in a sauce of balanced spices, egg, and mayonnaise. As a treat for a "cooking for one", this is a seemingly sinful indulgence. Crab Cakes are perfection with crabmeat such as this, too, so don't hesitate, and try your grandmother's recipe. Heaven in a can, and a must in any pantry.
Crabmeat can be such a great addition to dishes but can also stand on its own as a main dish. I love the versatility of crabmeat and was excited to try Blue Crab Bay Company's Backfin Lump Crabmeat. Their Crabmeat is harvested in Thailand by a U.S. company and is packed by a company committed to environmentally sound crabbing techniques. I decided to use it to make crab cakes as an appetizer one night. They came out unbelievably good! Everyone at the table loved my crab cakes and were sad when they were all gone! I will without a doubt be making these again with Blue Crab Bay Company's Backfin Lump Crabmeat!
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Bay Beyond® Backfin Lump Crabmeat is responsibly harvested in Thailand by a U.S. company. It is ideal for use in salads, as a garnish for chowders, and in crab quiche. Hand-picked and shell-free, it is packed by a company committed to environmentally sound crabbing techniques.
There is no blue-crab-type shelf-stable crabmeat in the United States, but Blue Crab Bay Co. highly endorses this crabmeat for its quality.
The label on the 6.5-ounce can features an easy recipe for crab quiche.
Blue Crab Bay Co.’s story
In 1984, Pamela Barefoot had a dream: to move to Virginia’s Eastern Shore and survive with her creativity. The rural coastal peninsula, bounded by the Chesapeake Bay and the Atlantic Ocean, offered a blank canvas for entrepreneurial opportunity, inspiring Barefoot to start her own business. Driving around the back roads in 1985, she envisioned items such as spice blends for clam and crab, two seafood species prevalent in the Chesapeake.
On the table in her farmhouse kitchen, she mixed seasonings and dreamed of specialties that would embrace the flavors of the region. That canvas began filling with all sorts of possibilities, including the creation of local jobs, raising awareness of the region’s natural resources, and getting her new homeland on the map. Not long after she began, she rented space above a waterfront restaurant and immediately experienced a devastating fire. She moved her fledgling business back home. Then Hurricane Gloria hit, causing significant damage.
Undaunted by the setbacks, Barefoot became more intent on realizing her vision. In 1986, she entered a contest in a national women’s magazine and wrote: “I envision someday having a multi-faceted operation … including mail order, wholesale regional foods, corporate gifts, and a retail shop.” Her entry netted an award of $7,500 and major national publicity.
Business steadily increased, and like the blue crab of its logo, the company experienced several moltings. Barefoot’s hard work paid off. In 1999, she was named Virginia’s Small Business Person of the Year, and in 2003 the U.S. Small Business Administration tapped her as one of the nation’s Outstanding Women Entrepreneurs.
Today, her Bay Beyond Inc., a Virginia certified Small, Women & Minority Owned business enterprise, markets the Blue Crab Bay Co.® brand, which features award-winners such as Sting Ray® Bloody Mary Mixer with Ocean Clam Juice; coastal themed snacks such as Barnacles® and Dune Buggies®; seasonings; seafood dip kits; and fishnet-wrapped gift packs. Product expansions include Blue Crab Bay Co. Stoneware by Dovis Designs©, which includes kitchenware, dinnerware, and serveware with a striking hand-painted blue crab motif; Bay Beyond® gourmet shelf-stable imported crabmeat; and Inner Ocean® nautical glycerin soaps, handmade with seaweed harvested from the Shore’s pristine marshes.
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