Tomatoe  &  Basil  Shrimp  Salad


Bring 3 quarts of water to a boil. Add salt and 1lb of Boston Pride Ready to Cook Peeled Shrimp. Cook for 3-5 minutes, drain, then let cool.


Toss the tomatoes, green pepper, basil, cheese and olive oil with the cooked shrimp. Add mesclun greens and serve on top of toasted garlic baguette slices.





1 package Boston Pride Ready to Cook Peeled Shrimp (1lb)

4 fresh tomatoes (peeled, seeded and chopped)

3 tbsp grated Romano cheese

1/3 cup fresh basil (chopped)

1 green bell pepper

¼ cup olive oil

Salt and fresh cracked pepper (to taste)

1 large garlic baguette

4 oz mesclun greens


Lump  Crab  Cake


1 lb Boston Pride Lump crabmeat

1 large egg

2-1/2 tablespoons mayonnaise

1-1/2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1/4 teaspoon salt

1/4 cup finely diced celery

2 tablespoons finely chopped parsley

1/2 cup panko

Vegetable oil


Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the Boston Pride lump crabmeat and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.


Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.