1/2 c. butter
1/2 lb. Lubkin's Coastal Pride crabmeat
10 c. chicken stock
1/2 yellow onion, chopped
2 celery ribs, diced
1 c. all-purpose flour
4 c. lowfat milk
2 c. white wine
1 1/4 tsp. white pepper
1/4 tsp. cayenne
1 tsp. thyme
1/2 tsp. dried sweet basil leaves

Melt butter in soup pot. Add half the crabmeat, the chicken stock, onion and celery; cook until tender. Add flour and blend to make a roux. Simmer at least 30 minutes. Heat milk and blend into soup. Add remaining crabmeat, then wine and seasonings. Serves 8.


Crab Bisque
Crab Fritters

1 cup Lubkin's Coastal Pride lump or backfin crabmeat
1 cup special crabmeat (small pieces white crabmeat)
1/2 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 lemon, juiced
1 1/2 cups panko bread crumbs
Vegetable oil, for frying

If using a deep fryer, heat vegetable oil to 375 degrees F.
In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.