Ingredients

• 1/2 cup fresh cilantro stems, coarsely chopped
• 3 lbs Colossal Crab Meat
• 1 1/2 to 2 tablespoons finely chopped peeled fresh ginger
• 1/2 cup fermented fine-quality soy sauce
• 1/4 cup sugar
• 1/4 cup water
• 3 tablespoons Chinese black vinegar or cider vinegar
• 1/4 teaspoon salt

Directions

1. Bring 1.5 inches of water to a rolling boil
2.  Add cilantro stems to boiling water and place Byrd Colossal Crab Meat into a rim fitting steamer, steam crab meat to absorb cilantro flavor
3. Remove from heat and set aside and cover meat loosely with foil 
4. Combine fresh ginger root, soy sauce, sugar, cilantro-water, vinegar, and salt to small bowl until sugar and salt are completely dissolved to create dipping sauce 
5. Serve crab meat warm with its dipping sauce
6. Garnish with edible flowers and rice noodles

Ingredients

• 4 slices of white bread
• 1 cup of milk
• 2 pounds Byrd Crab Meat
• 2 tbs mayonnaise
• 2 tsp prepared mustard
• 2 tsp seafood seasoning  - Eastern Shore Blend
• 2 tsp baking powder
• 2 tbs chopped parsley
• ½ tsp Worcestershire sauce
• Juice of 1 lemon
• Salt & pepper
• 2 eggs beaten

Directions

1. Place bread and milk in bowl and let soak for 15 minutes
2. Squeeze bread dry and place in a larger bowl. Break bread into crumbs with a fork
3. Add Byrd Crab Meat, mayonnaise, mustard, seafood seasoning -Eastern Shore Blend, baking powder and parsley, stir until well mixed.
4. Add beaten egges worcestershire sauce, lemon juice, salt and pepper and stir
5. To finish divide into 16 parts and shape into crab cakes about 1/2" thick.
6. Fry in a brisk heat for 2 minutes or until golden brown. Can be broiled for 6-8 minutes

   *Crab cake mixture can be blended up to 4 hours in advance and refrigerated

Ingredients

• 2 lemons
• 1 lb Byrd Crab Meat
• 1/4 cup of vegetable oil
• 1/4 cup of white wine vinegar
• 2 cloves of garlic, minced
• 2 medium avocados
• 2 tablespoons of salted pistachios, coarsely chopped

Directions

1. Remove Avocado from rind with a tablespoon and save rind for presentation
2. Combine all ingredients in large bowl including crab meat
3. Place salad in avocado shells and serve
4. Add salt to taste

   *Can be combined and allowed to marinate for up to two hours to increase flavor profile 

Ingredients

• 4 cups cold water
• 1 cup diced carrots
• 1 cup chopped onion
• ¾ cup chopped celery
• ¼ cup butter
• 1 Tbl Eastern Shore Blend Seasoning
• 1 Tbl Worcestershire sauce
• 1 ½ cups diced potatoes
• 1 1-pound can tomatoes, chopped
• 2 Tbl parsley
• 1 pound Byrd Super Lump crab meat

Directions

1. Melt butter and sauté carrots, onion and celery.
2. Add dry seasonings to vegetables
3. Add remaining ingredients except Byrd Super Lump crab meat and place in stove top bowl
4. Bring mixture to boil and then simmer for 1 ½ hours
5. Add crab meat and simmer and additional ½ hour

   *Yields 1 ½ quarts

Ingredients

• 2 (8 oz) pkg. softened cream cheese
• 1 cup sour cream
• 1 cup mayonnaise
• 3 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon mustard
• 3 shakes garlic salt
• 1 lb of Byrd Crab Meat
• 1/4 cup grated sharp cheese

Directions

1. Blend all ingredients together in mixture except Byrd Crab Meat and grated cheese
2. Fold in 1 lb of Byrd Crab Meat
3. Put in a 9x13 baking dish sprayed with Pam
4. Sprinkle mixture with grated cheese on top
5. Bake @ 350 degrees for 30 minutes