“America 250” Dungeness Crab Roll Kit + Chowder for 4

Wild-caught Pacific Northwest Dungeness crab – sweet, cold-water meat packed into freshly baked brioche buns – meets the chowder that made Pike Place Chowder America’s most-awarded soup kitchen in this feast-for-four bundle. Choose one quart of chowder from the lineup that has earned 17 national first-place wins and Yelp’s Most Popular Dish in America designation: New England Clam, Seafood Bisque, Smoked Salmon, or Seared Scallop. Larry Mellum founded Pike Place Chowder in Seattle’s Pike Place Market in 2003 on a single mission – make the best chowder in the country – and the crab roll came along as proof that the Pacific Northwest has more than one ace to play.

MORE DETAILS

This package serves 4 people and includes

• 1 lb. Dungeness Crab Meat, your choice of preparation
• 4 oz. Butter
• 1 Lemon
  • Only included with Connecticut Style preparation
• Old Bay Seasoning
• 4 Packs Oyster Crackers
• 4 Brioche Buns
• 1 Qt. of Chowder, your choice
• Salt and Pepper Packets, Spoons, Forks, Knives, Napkins and Cups

Crab Roll Style Options Include

• Connecticut Style – Tossed with melted butter
• Maine Style – Tossed with mayo and celery

Chowder Options Include

• New England Clam – Meaty clams in a creamy broth flavored with potato, onion, celery, bacon, thyme, and white pepper
• Seafood Bisque – Salmon, cod, Oregon bay shrimp, tomato, creamy broth garnish with fresh basil.
• Smoked Salmon – Smoked salmon, potato, onion, celery, cream cheese, and capers. Lox-and-bagels without the bagel.
• Seared Scallop – Sea scallops seared in the kettle, served in a stock of potato, onion, half and half and garnish with tomato, dill and a hint of lime juice

INSTRUCTIONS / STORAGE

• Pike Place Chowder ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Kit ships fresh & chowder ships frozen with ice packs, may thaw in transit.
• Refrigerate unopened crab meat and chowder immediately upon arrival.
• Unopened crab lasts up to 2 days in the fridge, do not freeze.
• Once your chowder has been received, it should be refrigerated as soon as possible. If the chowder is mushy rather than frozen solid, it is perfectly safe as long as the temperature is below 41 degrees.
• Chowder can be stored in the refrigerator for up to 5 days or in the freezer for 6 months.
• Leftovers should be refrigerated immediately and consumed within 24 hours

To Serve

Crab Rolls – Maine Style

• In a small pan, melt the stick of butter over gentle heat. Do not microwave.
• Place a separate large nonstick pan over medium heat. This is the pan to toast the rolls. Let it warm up while you do the next steps.
• Cut the brioche roll across the top lengthwise 2/3 through the roll. Do not cut all the way through.
• When the butter has completely melted, brush both sides of the brioche roll and place in the preheated nonstick pan, toast until golden brown. Approx. 2 minutes per side on medium heat.
• Place the pre-mixed meat into a bowl and stir to reincorporate the mayonnaise.
• When rolls are toasted golden-brown, place the cold crab mixture inside the roll.
• Enjoy!

Crab Rolls – Connecticut Style

• In a small pan, melt the stick of butter over gentle heat. Do not microwave.
• Place a separate large nonstick pan over medium heat. This is the pan to toast the rolls. Let it warm up while you do the next steps.
• Cut the brioche roll across the top lengthwise 2/3 through the roll. Do not cut all the way through.
• When the butter has completely melted, brush both sides of the brioche roll and place in the preheated nonstick pan, toast until golden brown. Approx. 2 minutes per side on medium heat. Reserve the remainder of the butter for the following step.
• Add the crab meat to the same pan with the melted butter. Gently toss to warm through, then finish with a squeeze of fresh lemon juice (about &#189 teaspoon for every two servings) to brighten the flavor.
• When rolls are toasted golden-brown, place the warmed crab meat inside the roll.
• (Optional:) Top the Connecticut Style roll with more melted butter depending on how you’re feeling.
• Enjoy!

Chowder – Stovetop

• Thaw, or partially thaw, in the refrigerator for several hours or overnight.
• Remove chowder from the plastic bag before heating.
• Place chowder in a heavy saucepan or double boiler, over medium-low heat(Preferred method.
• Heat for approx. 15-30 minutes, depending on the quantity. Do not boil chowder.
• Stir frequently with a wooden spoon or spatula scraping the bottom of the pot to avoid scorching on the bottom.
• When small bubbles appear around the edge of the pot, remove from heat. If the chowder is not warm enough, return the pan to the stove, over low heat, until it reaches the desired temperature of 165° F.

• Enjoy!

Ingredients

• Dungeness Crab Roll Connecticut Style – Dungeness Crab Meat, Roll (Unbleached Enriched Wheat Flour (Wheat Flour, Malted Barley, Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Butter (Cream, Milk) Natural Flavor) Eggs, Sugar, Dry Milk, Yeast, Vinegar), Lemon, Butter &#188 (Cream, Milk, Salt), Old Bay (Celery Salt (Salt, Celery Seed), Spices (Including Red Pepper And Black Pepper) & Paprika.
• Dungeness Crab Roll Maine Style – Dungeness Crab Meat, Mayonnaise (Soybean Oil, Distilled Vinegar, Egg Yolk, High Fructose Corn Syrup, Contains Less Than 2% Of Salt, Water, Mustard Seed, Calcium Disodium Edta (To Protect Flavor), Celery, Lemon Juice, Roll (Unbleached Enriched Wheat Flour (Wheat Flour, Malted Barley, Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Butter (Cream, Milk) Natural Flavor) Eggs, Sugar, Dry Milk, Yeast, Vinegar), Lemon, Butter &#188 (Cream, Milk, Salt), Old Bay (Celery Salt (Salt, Celery Seed), Spices (Including Red Pepper And Black Pepper) & Paprika
• New England – Clams, Potato, Onion, Celery, Half & Half, Unsalted Butter, Flour, Bacon, Clam Soup Base, Clam Juice, Thyme, White Pepper
• Seafood Bisque – Salmon, Cod, Oregon Bay Shrimp, Diced Tomatoes in Juice, Half & Half, Lobster Soup Base, Fish Soup Base, Unsalted Butter, Flour, Basil, Granulated Garlic, Black Pepper Water
• Smoked Salmon – Smoked Salmon Lox, Potato, Onion, Celery, Half and Half, Cream Cheese, Caper, Unsalted Butter, Flour, Lobster Soup Base, Fish Soup Base, Granulated Garlic, Black Pepper, Water
• Seared Scallop – Sea Scallop Pieces, Onion, Potato, Half and Half, Clam Soup Base, Shrimp Soup Base, Unsalted Butter, Flour, Tomato, Dill, Lime Juice

Made in a facility that uses Wheat, Soy, Eggs, Dairy, Tree Nuts, and Peanuts