Mini Spicy Crab Corn Muffins

Often at our Thanksgiving table, we serve a typical Parker House Roll or a biscuit of some sort.  This year we decided to kick it up a notch with our Mini Jalapeno Crab Corn Muffins.  These little gems will be a great compliment to your feast, especially if you serve an oyster dressing.  The best part about these muffins?  Five ingredients only and they are ready in a flash!  Happy Thanksgiving to your family!

Mini Jalapeno Crab Corn Muffins

1 cup Big T Coastal Provisions Jalapeno Crab Dip

1 large egg, beaten

1/2 cup buttermilk

2 cups self-rising cornmeal mix

1 jalapeno, seeded and finely diced, optional

1. Preheat the oven to 400 degrees

2. Spray a mini muffin pan with non-stick cooking spray, or line with mini muffin baking liners.

3. Whisk together the Jalapeno Crab Dip, egg and  buttermilk.

4. Add the cornmeal mix and jalapeno (if using) and stir just until moistened.

5. Fill the muffin tins three-fourths full.

6. Bake until a toothpick inserted in the center of the muffins comes out clean, about 8-10 minutes.

Big T Crab Dip Sliders and Spicy Remoulade

Prep Time:  40 minutes

Cook Time:  5 minutes

Yield:  4 sliders


1 container Big T original or jalapeno crab dip

1 cup panko (Japanese breadcrumbs)

1/2 teaspoon Old Bay seasoning

1/4 cup scallions, chopped

4 slider rolls

1/2 cup arugula

4 sliced tomatoes

Spicy Remoulade (recipe below)

Vegetable or canola oil for frying


Line a baking sheet with aluminium foil.  Prepare a bowl with 1/2 cup panko.

In a small bowl, combine the crab dip, old bay seasoning, scallions and 1/2 cup panko.  Fold mixture together gently.  Shape into 4 crab cakes and coat each cake with the remaining panko.  Place the cakes on baking sheet and refrigerate for 30 minutes. 

Preheat a non-stick skillet and coat with oil.  When oil is hot, place cakes in pan and cook until golden brown, about 2-3 minutes on each side.  Once done, place on paper towel to remove excess oil.

Spread slider buns with spicy remoulade and top with crab cake, arugula and sliced tomato.

Spicy Remoulade

1/2 cup mayonnaise

1 T Dijon mustard

1/2 T freshly squeezed lemon juice

1/2 T finely chopped flat leaf parsley

1/2 T hot sauce (we love Crystal hot sauce)

1 t whole grain mustard

1 clove garlic, minced

1 t capers, roughly chopped

1/2 t worcestershire sauce

1/2 mild paprika

1 scallion, finely chopped

1/8 t kosher salt

1/8 t cayenne pepper


In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole grain mustard, garlic, capers, worcestshire sauce, paprika, scallion, salt and cayenne pepper.  Let sit for 1 hours for flavors to combine.  

Big T Valentines Steak Oscar

Prep Time:  5 minutes

Cook Time:  15 minutes

Yield:  4 steaks

The older we get, the less emphasis we put on going out for a romantic Valentine's dinner. Instead, we usually make it a family affair because the kids love it and are typically loaded down with Valentine's candy by days end!  We thought we would share an elegant rendition of Steak Oscar that is crazy easy.  Steak Oscar is traditionally a filet mignon, topped with asparagus, crab and Bearnaise sauce.  In this recipe, you have all the topping you need in a container of Big T crab dip.  Just to be official, roast some asparagus to have on the side!  We hope you all have a sweet Valentine's with the ones you love.


1 Container Big T Original or Jalapeno Crab Dip

4 Filet Mignon Steaks (You can use whatever cut of beef you like, but this recipe traditionally calls for a filet)

1 Stick Butter (sorry, I know, but butter really makes a steak THAT much better!)

Salt and Freshly Ground Pepper

Freshly Chopped Flat Parsley Leaves (optional)

Bring your steaks to room temperature.  Generously salt and pepper steaks on both sides.  I love to use a cast iron skillet  for this recipe because I can sear the steaks on the stove top first and then finish them in the oven.

Get your skillet hot on the burner and then throw in a little over 1/2 of the stick of butter.  Place the salt and peppered steaks in the skillet and get a good sear on the steak-approximately 3 minutes.  Flip the steak and sear for another 3 minutes.  Remove pan from heat and divide the remainder of the butter for the four steaks and let it melt on top.

Turn the oven on broil to heat.  Make sure your rack is placed about 2 levels down from the top.  Place the steaks in the oven for another 4 minutes.  I like to keep a close watch on the steaks to make sure they don't get over done.  Remove the steaks from the oven and top each filet with a generous helping of Big T Crab Dip.  Place the skillet back in the oven and let the crab dip get melted and a bit crisp on top, around 2 minutes.  

Let your steaks rest for a few minutes and serve with roasted asparagus and twice baked potatoes.  Enjoy!

Big T Deviled Crab With Oysters On The Half Shell

Prep Time:  30 minutes
Cook Time:  15 minutes
Yield:  18 servings

The inspiration for this recipe comes from Craig Claiborne's recipe, Thanksgiving Deviled Crab With Oysters On The Half Shell. Claiborne was the long time food editor and restaurant critic for the New York Times and his The New York Times Cookbook is one of my all-time favorites.  Big T Crab Dip adds a certain richness to the dish so I've eliminated the two egg yolks from the original recipe. Trust me ... this one's a crowd pleaser! And, it's relatively easy to make and and can be prepared a day before baking.


  • 1 container Big T Original Crab Dip
  • 1 container Big T Jalapeño Crab Dip
  • 1 1/2 tablespoons butter
  • 1/4 teaspoon finely minced garlic
  • 1 tablespoon finely chopped onion
  • 2 tablespoons finely diced sweet red pepper
  • 2 tablespoons finely diced green pepper
  • 1 tablespoon finely chopped green herbs such as parsley or chives
  • 1/2 teaspoon cayenne pepper
  • 2 1/2 tablespoons flour
  • 3/4 cup heavy cream
  • 1 1/2 tablespoons prepared spicy brown mustard
  • 1/1/2 teaspoons freshly squeezed lemon juice
  • Salt and pepper to taste
  • 18 oysters, shucked
  • 18 oyster shells
  • 1/2 cup fine fresh bread crumbs


  1. Heat the butter in a large skillet and add the garlic, onion and diced peppers.  Cook, stirring until the vegetables are softened. Add the herbs and cayenne pepper.  Stir to blend.
  2. Sprinkle with flour and stir to blend. Add the cream gradually, stirring rapidly with a whisk. Cook until thickened. Remove the pan from the heat.  
  3. Stir in the spicy brown mustard, and when blended, add the Big T crab dips. Stir gently to blend. Scrape the mixture into a mixing bowl and let stand until thoroughly cooled. The mixture can be refrigerated overnight if desired.  
  4. Combine the oysters and oyster liquor in a saucepan and bring to a simmer. Simmer about 30 seconds or until edges of the oysters start to curl. Line a dish with paper towels. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the towels. Discard the cooking liquid.
  5. Place the oysters in the refrigerator until thoroughly cooled. They may be covered overnight in the refrigerator.
  6. Rinse the oyster shells and pat them dry. Fill the oyster shell with the crab mixture. Make a slight indention in the center of each filling. Place one oyster into each indentation.
  7. Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding if necessary. Sprinkle the oysters with the bread crumbs and chopped parsley if desired. Arrange the shells on a baking sheet and bake on 375 degrees for 15 minutes or until the filling is lightly browned and piping hot.  

Cooks Note: If you have any remaining crab mixture filling, toss it in with some warm linguine noodles for a fabulous main course.

Big T Shrimp Dip Crostini

Prep time: 10 minutes
Cook Time: 5 minutes
Yield:  24 crostinis


Who doesn’t like crostini? There are all sorts of ways to whip up an impressive crostini with all sorts of ingredients, but if you can just top them with Big T shrimp dip, why wouldn’t you?!


  • 8 oz container of Big T Coastal Provisions Shrimp Dip
  • 1 White or Whole Wheat Baquette
  • Olive Oil


  1. Cut a baguette into 1/2” slices and brush with olive oil.
  2. Toast baguettes in a 350 degree oven until golden brown and then top with Big T shrimp dip.
  3. For added color, consider topping with fresh herbs (parsley, chives and/or dill) or finely sliced cherry tomatoes.

Big T Shrimp Dip Wontons

 Prep Time: 15 minutes
Cook Time: 10 minutes
Yields: 24 mini wontons 


This recipe will make you look fabulous! It is quick, fresh and easy! The wontons look great on a bamboo tray or even a silver charger. They are especially tasty for spring or summer entertaining.


  • 8 oz container of Big T Coastal Provisions Shrimp Dip
  • Wonton Wrappers (found in the fresh produce section. Make sure you get the smaller squares)
  • Mango chutney (I use Major Grey’s chutney located in the condiments aisle usually)
  • Fresh cilantro or finely diced jalapenos
  • Mini Muffin Tin (makes 24)


    1. Pre-heat oven to 325 degrees.
    2. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Make sure you flatten the wonton into the bottom of the pan so they will stand up better on your platter.
    3. Bake about 10 minutes (or until wonton cups are golden brown). Cool completely in tins. (Wonton cups can be made up to 3 days ahead … simply remove cups from tins and store in airtight container.)
    4. Once the cups have cooled, add about a tablespoon of Big T shrimp dip into each one.
    5. Dollop a small amount of chutney (1/4 teaspoon) on top of the shrimp dip and top with either a leaf of cilantro or finely chopped jalapeño. Voila!

    Big T Shrimp Dip Roasted Jalapeños

    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Yields: 20


    Every time I make these, people want to know if they will be too hot. Personally, I love most anything hot. Once you remove the seeds and roast the jalapeños, they really become quite mild. The beauty of this recipe is that it truly only requires two ingredients and one pan…my kind of appetizer or side dish for Mexican night at your house!


    • 8oz container of Big T Coastal Provisions Shrimp Dip
    • 10 fresh jalapeños
    • Skillet (cast iron preferrably)


    1. First, remember when working with jalapenos, don’t touch your eyes and make sure you thoroughly wash your hands after you handle them. You may even want to use rubber gloves if you are particularly sensitive.
    2. Slice the jalapenos lengthwise. If possible, slice the stem as well.  It is not necessary, but it looks good! Using a knife, trim out all of the seeds and the veins.
    3. In a dry skillet on medium high heat (preferably a cast iron skillet if you have one), roast the peppers on both sides until they blister a bit, approximately 3-5 minutes each side. Let the peppers cool in the pan so that you can stuff them. (I leave my peppers in the skillet for less mess, but if you prefer, you can transfer them to a baking sheet.)
    4. While the peppers are cooling, pre-heat oven to HIGH on broil.
    5. Once cooled, stuff the peppers with Big T shrimp dip, as much or as little as you want, but around a tablespoon for each jalapeño half is good. 
    6. Place the peppers under the broiler until they bubble up and brown. Resist the temptation to take them out as soon as the cheese melts. They are even better browned a bit! 
    7. Serve warm on a platter or over Mexican rice with fresh tomatoes.

    Big T Shrimp Dip Stuffed Bell Peppers

    Prep Time: 20 minutes
    Cook Time: 50 minutes, including rice cooking time
    Yield: 6 peppers


    Bell peppers are perfect for stuffing with all sorts of ingredients. Combined with steamed basmati rice, this dish makes a wonderful one course meal or a tasty side served with grilled fish or sautéed chicken.


    • 8 oz container of Big T Coastal Provisions Shrimp Dip
    • 6 red or green bell peppers (I prefer the red peppers, but use whatever color you like best)
    • 1 cup cooked white basmati rice
    • Chopped fresh parsley
    • Salt and pepper
    • Glass baking dish


    1. Start with the rice. Often cooking instructions recommend rinsing basmati rice, but I must admit, I rarely do. Bring 2 cups of water and 1 cup of rice (season with salt if desired) to a boil. Cover, turn down the heat and simmer for 15-20 minutes or until all the water is absorbed. Gently turn the rice out into a bowl and fluff.
    2. Pre-heat oven to 350 degrees. Cut the tops from the peppers and remove as many seeds and pith as possible. If the peppers will not stand up straight, trim the bottoms until they can stand on their own.
    3. Line in a lightly sprayed glass baking dish.
    4. Gently stir the container of Big T shrimp dip with the rice. Be careful not to overwork the rice. Add salt and pepper and chopped parsley if you like.
    5. Stuff (don't over stuff) the peppers with the mixture bringing each level with the pepper top.
    6. Bake the peppers for 30 minutes or until the cheese in the dip is bubbling and brown.
    7. Serve warm and enjoy!


    Big T Crab Dip Stuffed Mushrooms

    Prep: 15 minutes
    Cook: 10 minutes
    Yield: 20 mushrooms


    Mushroom lovers or not, people absolutely devour these! They are a hearty appetizer for holiday parties or really just about any time. I recommend serving them warm and keeping them that way if they are not scarfed down immediately.


    • 8 oz container of Big T Coastal Provisions original or jalapeno crab dip
    • Package of button mushrooms (I’ve also used cremini mushrooms and they are great)
    • Olive oil
    • Salt and pepper to taste
    • Skillet (cast iron preferred) 


    1. Pre-heat the oven to HIGH broil.
    2. Snap the stems out of the mushrooms and wipe down with a damp paper towel to remove any dirt from the mushrooms.
    3. Coat the skillet with a small amount (approx tablespoon) of olive oil.
    4. Put the mushrooms with the tops facing down and let them cook down a bit, just a few minutes.
    5. Remove the mushrooms from the stovetop and let cool for a few minutes. Stuff about a teaspoon of Big T crab dip into each mushroom. You can either keep them in the skillet or transfer them to a baking pan.
    6. Place the crab dip stuffed mushrooms in the oven under the broiler for about 3-5 minutes. Let the cheese in the dip get bubbly and brown, remove from the oven and serve immediately.

    Big T Crab Dip Topped Scallops

    Prep: 10 minutes
    Cook: 10 minutes
    Yield: 8-10 scallops


    This is another favorite that is fabulous as an appetizer or wonderful with risotto and asparagus for a simple supper. Scallops can be a bit rich so you really don’t need too many if you are making a meal out of them. You can also serve one or two of them as a first course at a dinner party.


    • 8 oz container of Big T Coastal Provisions original or jalapeno crab dip
    • 8-10 sea scallops, depending on how you plan to serve them (stick with sea scallops, not the small bay scallops)
    • Olive oil
    • Salt and pepper
    • Skillet


    1. Pre-heat your oven to HIGH on broil.
    2. Heat a tablespoon of olive oil in a skillet (preferably a cast iron skillet) over medium high heat.
    3. Salt and pepper the scallops on both sides and sear the scallops on both sides until golden brown.
    4. Remove the skillet from the heat and top each scallop with a teaspoon of Big T crab dip.
    5. Slide the skillet under the broiler and let the cheese in the crab dip get brown and bubbly.
    6. Serve warm and enjoy!