• 1 lb. Trans-Global Super Lump Crabmeat
• 2 18.5 oz cans Progresso Vegetable Soup
• 2 14.5oz cans Delmonte Stewed Tomato           
• 1 10.75oz can Campbell’s Tomato Soup          
• 1 8oz can Delmonte corn           
• 1 cup cooked rice
• Sea Salt and coarsely ground Black Pepper (to preference)

Directions:

Cook rice according to package’s instructions.  In a large pot combine all ingredients over medium heat.  Cook until soup begins to bubble.  Remove from heat and serve immediately.  Enjoy!

• 6 tbsp. Unsalted Butter
• 4 Medium Shallots, minced
• ½ tsp. Cayenne Pepper
• 1.5 tsp. Old Bay
• 3 tsp. Dry Mustard
• 16 oz Philadelphia Cream Cheese
• 12 oz Half & Half
• 8 oz Sharp White Cheddar, grated
• 6 tbsp. Lemon Juice
• 4 tsp. Worcestershire Sauce
• 16 oz Trans-Global’s Lump Crabmeat
• 1 tsp. Paprika

Directions:

In a medium sauce pan melt 6 Tbsp Butter; add Shallots and cook until soft. Pour Half & Half and Lemon Juice into sauce pan and heat over medium heat.  Add the White Cheddar, half at a time, and melt.  Add the Cream Cheese and mix evenly.  Reduce heat to low, add the Crabmeat and Worcestershire Sauce.  Stir in evenly.  Finally add Cayenne Pepper, Old Bay and Dry Mustard.  Stir evenly from the bottom up. Transfer to chafing dish or serving bowl and top with Paprika and serve with crackers, Wheat Thins are ideal.

Directions:

Mix all ingredients except crabmeat.  Gently fold crabmeat into mixture.  Form crab cakes and sauté or broil.

Serve with Old Bay, Tabasco or other Hot Sauce and Tartar Sauce.