Ingredient: jumbo lump crab meat

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Redfish on the Half-Shell with Housemade Pepper Jelly

Recipe courtesy of Billy Kistler, Executive Chef, NorthRiver Yacht Club...

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Jumbo Lump Crab Cake

Recipe courtesy of Mark Andrews, Executive Chef, Country Club of Peoria (Peoria Heights, Ill.)...

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Chive Olive Oil Marinated Crab

Recipe courtesy of Charles Carroll, CEC, AAC, Executive Chef, River Oaks Country Club (Houston, Texas)...

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Crab & Avocado Napoleon Salad

Recipe courtesy of Benjamin Guaman, Executive Chef, Governors Club, Chapel Hill, N.C....

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Tenderloin of Beef “Chesapeake Style”

Recipe courtesy of Bill Justus, Executive Chef, The Boar’s Head, Charlottesville, Va....

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Chef Hosie’s Booya-Mary

Recipe courtesy of Hosie Bourgeois, Executive Chef, Beau Chene Country Club, Mandeville, La....

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