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Welcome to Blue Crab Bay, Classic Coastal Cuisine since 1985 |
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In 1984, a young woman named Pamela Barefoot had a dream — to move to Virginia’s isolated Eastern Shore and survive with her creativity. The rural coastal peninsula, bounded by the Chesapeake Bay and the Atlantic Ocean, offered a blank canvas for entrepreneurial opportunity, inspiring Pam to start her own business now known as Blue Crab Bay Co., a Bay Beyond Inc. brand and a Virginia certified women’s small business. Learn More about Blue Crab Bay Co.
| Enjoy special savings this month of 15% off All Soups. New customers will receive a free copy of "My Bird, Bud" with an order of $25 or a free copy of "Saltwater Cowboys" with an order of $100. |
| Recipe of the Month: She-Crab Soup |
| Ingredients |
Directions |
1 can Blue Crab Bay Co.® She-Crab Soup
1 can cream or half and half
Dry sherry
Whole nutmeg
Fresh crabmeat or 1 tin of Bay Beyond® Crabmeat
Fresh parsley, for garnish |
Empty contents of She-Crab Soup can into saucepan, and add one can of cream or half and half. Don’t substitute fat-free half and half or milk; it will significantly alter the quality of your finished dish. Heat soup slowly, stirring frequently. Do not boil. Ladle the soup into two to four bowls, depending on their size. Drizzle with sherry. Grind nutmeg atop soup, and garnish with crabmeat and parsley. Serves two to four.
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