Jonah Crab Meat 3 Ways

Prep Time: 15 mins 

Cook Time: 25 mins 

Servings: 6 

Ingredients 

• cooking spray 
• 3 tablespoons butter 
• ½ cup diced celery 
• ¼ cup minced onion 
• ½ teaspoon paprika 
• ¼ teaspoon seafood seasoning (such as Old Bay®) 
• ¼ teaspoon ground thyme 
• ¼ teaspoon salt, or to taste 
• ⅛ teaspoon ground white pepper or regular black pepper will work also 
• ¼ cup flour 
• 1 cup seafood stock, or more as needed 
• 1-pint half-and-half 
• 1 pint heavy whipping cream 
• ½ cup milk 
• 2 cups cooked crab meat 

Directions 

1. Spray a stockpot with cooking spray. 
2. Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and pepper until onion is translucent about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over the vegetable mixture. 
3. Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more. 

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A different twist on a lobster roll with the sweet taste of crab! 

Serves 3-4 

INGREDIENTS 

• 1/2 lb of picked Jonah  crab meat  
• 3-4 hotdog buns – New England Style  - we suggest buttered and toasted in a frying pan or air fryer 
• 2 tsp butter 
• 1/4 cup of mayo  
• a small squeeze of lemon juice (optional) 

DIRECTIONS: 

1. Mix crabmeat and mayo in a small bowl. Be gentle as the crab meat is very delicate.  
2. Heat butter in a frying pan and lightly toast hotdog buns  
3. Fill hotdog bun with crab meat mixture.   

Enjoy!  

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An easy dip with tasteful ingredients - serve with nachos or crackers! 

Serves 4  

Ingredients 

• 8 oz Jonah crab meat 
• 1/8 t. sriracha or more for a little more zing! 
• 4 oz mayonnaise 
• 1 large lemon; zest and juice 
• 1/8 tsp salt or to taste 
• 1 small shallot minced 
• 1 T parsley, minced 
• Chips – Nacho, regular or crackers

Directions 

1. Combine the crab, sriracha, and mayo in a bowl. Be gentle with the stirring as the crabmeat is very delicate. 
2. Fold in a splash of lemon juice, zest and salt. 
3. Fold in the parsley. 
4. Refrigerator for 30 minutes before serving. 
5.  Serve with chips. 

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