Trans-Ocean Products https://trans-ocean.com/ Crab Classic, Simply Surimi & Seafood Snackers Mon, 08 Dec 2025 15:20:53 +0000 en-US hourly 1 Lobster Classic Risotto https://trans-ocean.com/lobster-classic-risotto/ Mon, 08 Dec 2025 15:20:53 +0000 https://trans-ocean.com/?p=5453 The post Lobster Classic Risotto appeared first on Trans-Ocean Products.

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  • RECIPES

Lobster-Classic-Risotto

Lobster Classic Risotto


Creamy, luxurious and comforting, this lobster risotto is fabulous for a weeknight supper, but also a lovely dinner to make when you’re entertaining.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4

Ingredients


6 cups low-sodium chicken broth
1/2 tsp saffron threads
1/4 cup butter, divided
1/3 cup minced shallots
2 cloves garlic, minced
2 tbsp finely chopped fresh thyme
1 1/4 cups Arborio rice
1/2 tsp salt
1/2 tsp black pepper
1 pkg (8 oz) Lobster Classic Chunk Style
1 tsp lemon zest
2 tbsp lemon juice
2 tbsp finely chopped fresh chives



Directions


In medium saucepan, bring broth to a boil. Reduce heat to medium-low, stir in saffron and keep at a simmer.

Meanwhile, in high-sided skillet set over medium heat, melt 2 tbsp butter. Cook shallots, garlic and thyme for 2 to 3 minutes or until starting to soften.

Stir in rice, salt and pepper. Cook for 2 to 3 minutes or until well coated.

Pour in 1 cup simmering broth. Cook, stirring constantly, until almost all the liquid is absorbed. Repeat this process four more times, adding 1 cup broth at a time and stirring very often. Pour in the last cup of broth and add lobster and lemon juice. Cook, stirring very often, until lobster is heated through, rice is very tender but not mushy, and sauce is loose in consistency.

Stir in remaining butter, lemon zest and chives. If needed, to loosen before serving, stir in a little more broth or a little water.

Tips:

If desired, substitute ½ cup dry white wine for the first 1-cup portion of broth.

Substitute butter with olive oil, if preferred.

Serve with sprinkle of grated Parmesan cheese, if desired.

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]]> Crab Classic & Winter Salad Grain Bowl https://trans-ocean.com/crab-classic-winter-salad-grain-bowl/ Mon, 08 Dec 2025 15:16:07 +0000 https://trans-ocean.com/?p=5449 The post Crab Classic & Winter Salad Grain Bowl appeared first on Trans-Ocean Products.

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  • RECIPES

Crab-Classic-Winter-Salad-Grain-Bowl

Crab Classic & Winter Salad Grain Bowl


You’ll love this winter-inspired power bowl for either lunch or dinner, or take it to go for a healthy, delicious meal at work or school.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients


2 cups cooked grains (like quinoa, farro, barley or wild rice blend)
1 pkg (8 oz) Crab Classic, Flake Style
4 cups firmly packed shredded kale
2 medium sweet potatoes, chopped and roasted
1/2 cup pomegranate seeds
1/2 cup store-bought citrus dressing
1/2 cup crumbled feta cheese



Directions


Divide cooked grains among 4 bowls. Top with crab, kale, sweet potatoes and pomegranate seeds. Drizzle with dressing and garnish with crumbled feta.

Tips:
Boost the citrus flavor in the dressing by adding 1 tsp each lemon zest and orange zest.

Garnish bowl also with chopped fresh herbs, such as dill, parsley, chives or basil.

For tenderized kale, massage shredded leaves with 1 tbsp olive oil and 1/4 tsp salt.

The post Crab Classic & Winter Salad Grain Bowl appeared first on Trans-Ocean Products.

]]> Lemon Herb Crab Classic Risotto https://trans-ocean.com/lemon-herb-crab-classic-risotto/ Wed, 05 Nov 2025 20:53:03 +0000 https://trans-ocean.com/?p=5439 The post Lemon Herb Crab Classic Risotto appeared first on Trans-Ocean Products.

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  • RECIPES

Lemon-Herb-Crab-Classic-Risotto-ai

Lemon Herb Crab Classic Risotto


Risotto is a simple Italian dish that’s easy to master. This crab risotto with fresh herbs and tangy lemon is flavorful and creamy without the addition of dairy.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4

Ingredients


5 cups low-sodium chicken broth
1/4 cup olive oil, divided
1/3 cup minced shallots
2 cloves garlic, minced
1 tbsp finely chopped fresh thyme
1 1/4 cups Arborio rice
1/2 tsp salt
1/2 tsp black pepper
1 pkg (8 oz) Crab Classic Flake Style
1 cup frozen peas
2 tbsp lemon zest
2 tbsp lemon juice
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh parsley



Directions


In medium saucepan, bring broth to a boil. Reduce heat to medium-low and keep at a simmer.

Meanwhile, in high-sided skillet set over medium heat, heat 2 tbsp oil. Cook shallots, garlic and thyme for 2 to 3 minutes or until starting to soften.

Stir in rice, salt and pepper. Cook for 2 to 3 minutes or until well coated in oil.

Pour 1 cup simmering broth into rice mixture. Cook, stirring constantly, until almost all the liquid is absorbed. Repeat this process three more times, adding 1 cup broth at a time and stirring very often. Pour in the last cup of broth and add Crab Classic and peas. Cook, stirring very often, until peas are cooked, crab is heated through, rice is very tender but not mushy, and sauce is loose in consistency.

The post Lemon Herb Crab Classic Risotto appeared first on Trans-Ocean Products.

]]> Roasted Squash Rings with Crab Classic Herb Dip https://trans-ocean.com/roasted-squash-rings-with-crab-classic-herb-dip/ Mon, 06 Oct 2025 21:12:01 +0000 https://trans-ocean.com/?p=5387 The post Roasted Squash Rings with Crab Classic Herb Dip appeared first on Trans-Ocean Products.

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  • RECIPES

roasted-squash-rings-crab-classic-herb-dip

Roasted Squash Rings with Crab Classic Herb Dip


Panko-crusted squash rings are baked and served with a creamy crab dip accented with tarragon, chives and parsley. This tasty appetizer will get any party started!

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Serves: 6

Ingredients


Crispy Squash Rings:
Cooking spray
1 1/2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
2 tbsp finely chopped fresh parsley
1 tsp garlic powder
2 egg whites
2 lbs delicata squash, seeded and cut into 1/4-inch half-moons

Crab Herb Dip:
4 oz brick-style cream cheese, at room temperature
1/2 cup sour cream
2 tbsp lemon juice
1 tbsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1 pkg (8 oz) Crab Classic, Flake Style
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh tarragon



Directions


Crispy Squash Rings: Preheat oven to 425°F. Coat parchment paper–lined baking sheet with cooking spray.

In shallow bowl, stir together panko, Parmesan, parsley and garlic powder.

In another shallow bowl, beat egg whites.

Dip squash half-moons in beaten egg whites and dredge in panko mixture. Arrange on prepared baking sheet. Spray tops with cooking spray.

Bake for 15 to 20 minutes or until golden brown and tender.

Crab Herb Dip: Meanwhile, in medium bowl, using electric mixer, beat cream cheese untl whipped. Add sour cream, lemon juice, Dijon, salt and pepper and whip until smooth. Stir in Crab Classic, chives, parsley and tarragon.

Tips: Substitute tarragon with fresh basil or dill if preferred.

If desired, round out this recipe with bagel chips and crudité.

The post Roasted Squash Rings with Crab Classic Herb Dip appeared first on Trans-Ocean Products.

]]> Crab Classic Loaded Potato Skins with Old Bay https://trans-ocean.com/crab-classic-loaded-potato-skins-with-old-bay/ Mon, 06 Oct 2025 21:08:05 +0000 https://trans-ocean.com/?p=5383 The post Crab Classic Loaded Potato Skins with Old Bay appeared first on Trans-Ocean Products.

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  • RECIPES

crab-classic-loaded-potato-skins-old-bay

Crab Classic Loaded Potato Skins with Old Bay


With cheddar and bacon, these irresistible crab-stuffed potatoes are a feast of yummy flavors.

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Serves: 4

Ingredients


1 pkg (8 oz) Crab Classic, Flake Style
2 large Russet potatoes, halved lengthwise
2 tbsp butter
1/2 cup sour cream
2 tsp Old Bay seasoning
1 cup shredded cheddar cheese
1/4 cup chopped cooked bacon
4 green onions, thinly sliced
2 tbsp finely chopped fresh chives



Directions


Preheat oven to 425°F.

Transfer potatoes cut-side down to small parchment paper–lined baking sheet.

Bake in middle of oven for 25 to 35 minutes or until tender. Let cool slightly.

Using spoon, scoop potato flesh into medium bowl, leaving 1/2-inch potato shell and keeping skins intact. Transfer potato skin shells back to prepared baking sheet. (If necessary, use foil to hold potato skins upright.)

To bowl of potato flesh, add butter, sour cream and Old Bay seasoning; mash until smooth. Add cheddar, Crab Classic, bacon and green onions; stir until combined.

Divide potato mixture among shells.

Bake for 15 to 20 minutes or until filling is heated through and cheese has melted. Sprinkle with chives before serving.

Tip: For extra-cheesy stuffed potato skins, sprinkle each filled potato half with 2 tbsp shredded cheddar cheese and 1 tbsp grated Parmesan cheese before baking.

The post Crab Classic Loaded Potato Skins with Old Bay appeared first on Trans-Ocean Products.

]]> Cheesy Crab and Broccoli Rice Casserole https://trans-ocean.com/cheesy-crab-and-broccoli-rice-casserole/ Tue, 09 Sep 2025 14:03:22 +0000 https://trans-ocean.com/?p=5074 The post Cheesy Crab and Broccoli Rice Casserole appeared first on Trans-Ocean Products.

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  • RECIPES

cheesy-crab-broccoli

Cheesy Crab and Broccoli Rice Casserole


Sour cream, cheddar and condensed soup lend creaminess and decadence to this comforting and crowd-pleasing crab-and-rice casserole spiked with broccoli.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 6


Ingredients


2 pkg (each 8 oz) Crab Classic, Flake Style*
1 1/2 cups long grain and wild rice mix
1 head broccoli, cut into small florets
1 can (10 oz) condensed cream of broccoli soup
2 cups shredded cheddar cheese, divided
1/2 cup sour cream
2 green onions, thinly sliced


Directions


Preheat oven to 400°F. Cook rice according to package directions.

Meanwhile, in saucepan of salted boiling water, blanch broccoli for 2 to 3 minutes or until tender; drain well.

In large bowl, stir together rice, broccoli, Crab Classic, condensed soup, 1 cup cheddar and sour cream. Transfer mixture to greased 9-inch square baking dish or 9-inch ovenproof skillet. Sprinkle with remaining cheddar.

Bake for 15 to 20 minutes or until golden brown and bubbling. Garnish with green onions and let stand for 5 minutes before serving.

Tip: To reduce preparation time, substitute rice with 3 cups ready-to-serve long grain and wild rice medley, and substitute the fresh broccoli for 3 cups frozen.

*Note: Crab Classic can be replaced by Crab Supreme or Simply Surimi in any of our recipes.

The post Cheesy Crab and Broccoli Rice Casserole appeared first on Trans-Ocean Products.

]]> Ocean Legs Cajun Seafood Skillet https://trans-ocean.com/ocean-legs-cajun-seafood-skillet/ Wed, 14 May 2025 16:42:50 +0000 https://trans-ocean.com/?p=4691 The post Ocean Legs Cajun Seafood Skillet appeared first on Trans-Ocean Products.

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  • RECIPES

Close-up of seafood skillet with Ocean Legs

Ocean Legs Cajun Seafood Skillet


Trans-Ocean Snow Style Ocean Legs are tossed in an aromatic Cajun garlic oil and served with colorful oven-roasted veggies for a tasty dinner that’s easy to prepare.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4


Ingredients


Roasted Vegetables:

2 ears of corn, each cut into 4 wheels
2 yellow bell peppers, cut into 1-inch chunks
1 zucchini, cut into 1-inch chunks
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper

Cajun Crab Legs:

1/4 cup olive oil
6 cloves garlic, minced
2 tbsp Cajun seasoning
1 pkg (8 oz) Trans-Ocean Snow Style Ocean Legs
2 green onions, thinly sliced
Lemon wedges, for serving


Directions


Roasted Vegetables:

Preheat oven to 425°F.

In large bowl, toss corn, yellow peppers and zucchini with oil; season with salt and pepper. Arrange on parchment paper–lined baking sheet.

Bake for 25 to 30 minutes or until veggies are tender.

Cajun Crab Legs:

In skillet set over medium-low heat, heat oil. Cook garlic, stirring occasionally, for 1 to 2 minutes or until softened and fragrant. Stir in Cajun seasoning. Cook for 30 seconds. Stir in Ocean Legs until well coated and heated through, about 2 to 3 minutes. Garnish with green onions. Serve with lemon.

Tips: Serve Cajun Seafood Skillet with crusty bread, biscuits or cornbread to sop up the Cajun garlic oil.

If desired, substitute roasted veggies with grilled veggies, or serve with boiled corn and potatoes for variation.

The post Ocean Legs Cajun Seafood Skillet appeared first on Trans-Ocean Products.

]]> Crab Classic Tacos with Cottage Cheese “Tortillas” https://trans-ocean.com/crab-classic-tacos-with-cottage-cheese-tortillas/ Mon, 13 Jan 2025 18:55:45 +0000 https://trans-ocean.com/?p=4568 The post Crab Classic Tacos with Cottage Cheese “Tortillas” appeared first on Trans-Ocean Products.

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  • RECIPES

crab-classic-tacos

Crab Classic Tacos with Cottage Cheese “Tortillas”


Fun to make, these homemade high-protein, low-carb “tortillas” are served with a quick and easy crab filling that will make any night of the week feel like a fiesta.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (+ 20 minutes standing time)
Serves: 4

Ingredients


Cottage Cheese “Tortillas”:
2 eggs
1 cup cottage cheese

Tacos:
2 tbsp olive oil
1 pkg (8 oz) Crab Classic*, Leg Style, hand shredded
1/2 small red onion, thinly sliced
2 cloves garlic, minced
2 tbsp taco seasoning
1 cup shredded lettuce
1/2 avocado, pitted, peeled and diced
1/2 cup pico de gallo
¼ cup chopped fresh cilantro
½ cup sour cream



Directions


Cottage Cheese “Tortillas”: Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and coat lightly with cooking spray.

In blender, blend eggs and cottage cheese just until smooth. Pour cottage cheese batter into eight 2-tbsp portions onto prepared baking sheets, spacing evenly. Using back of spoon, spread each portion into a 6-inch circle.

Bake “tortillas” for 15 to 17 minutes or until lightly golden and set. Let cool completely on baking sheets. Peel “tortillas” off parchment paper to use.

Tacos: Meanwhile, in large skillet set over medium-high heat, heat oil. Cook Crab Classic Leg Style, onion, garlic and taco seasoning, stirring occasionally, for 4 to 5 minutes or until crab is heated through and onion is tender.

Assemble crab mixture evenly among “tortillas.” Top with lettuce, avocado, pico de gallo and cilantro. Serve with sour cream.

Tips: Flavor cottage cheese “tortilla” batter with 2 tbsp chopped fresh cilantro and 1 tsp lime zest if desired.

Serve with your favorite hot sauce, squeeze of lime juice, store-bought chimichurri sauce or chipotle mayo.

*Note: Crab Classic can be replaced by Crab Supreme or Simply Surimi in any of our recipes.

The post Crab Classic Tacos with Cottage Cheese “Tortillas” appeared first on Trans-Ocean Products.

]]> Mini Gimbap (Korean Seaweed Rice Rolls) https://trans-ocean.com/mini-gimbap-korean-seaweed-rice-rolls/ Tue, 17 Dec 2024 21:33:22 +0000 https://trans-ocean.com/?p=4543 The post Mini Gimbap (Korean Seaweed Rice Rolls) appeared first on Trans-Ocean Products.

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  • RECIPES

mini-gimbap

Mini Gimbap (Korean Seaweed Rice Rolls)


Fresh and flavorful, these Korean-inspired rice rolls are a healthy snack that’s easy to make.

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Serves: 2

Ingredients


3/4 cups cooked sushi rice
12 seaweed snack sheets (each about 3.5 x 2.5 inches)
3 Crab Classic*, Leg Style, quartered
1/4 cup store-bought pickled radish
1/4 cup thinly sliced carrot
1/4 cup thinly sliced cucumber
1/2 tsp sesame oil
1 tsp sesame seeds



Directions


Using wet fingertips, spread 1 tbsp rice evenly over each seaweed snack sheet. Divide crab, radish, carrot and cucumber onto short sides of sheets and roll each up into log shape.

Brush tops of rolls lightly with sesame oil and sprinkle with sesame seeds.

Tip: For a simple dipping sauce, in small bowl, stir together 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp sriracha and 1 tsp granulated sugar.

*Note: Crab Classic can be replaced by Crab Supreme or Simply Surimi in any of our recipes.

The post Mini Gimbap (Korean Seaweed Rice Rolls) appeared first on Trans-Ocean Products.

]]> Crab Classic Queso Dip https://trans-ocean.com/crab-classic-queso-dip/ Fri, 08 Nov 2024 18:34:08 +0000 https://trans-ocean.com/?p=4348 The post Crab Classic Queso Dip appeared first on Trans-Ocean Products.

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  • RECIPES

Crab-Classic-Queso-Dip

Crab Classic Queso Dip


Perfect for sharing, this lightened-up take on queso dip is easy to whip up for guests and sure to please any hungry crowd.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 6

Ingredients


2 cups cottage cheese
4 oz brick-style cream cheese, at room temperature
2 tbsp taco seasoning
1 pkg (8 oz) Crab Classic Flake Style*, hand shredded
1½ cups shredded Tex-Mex cheese, divided
3 cloves garlic, minced
2 green onions, thinly sliced
Bread, crackers or sliced veggies, for serving



Directions


Preheat oven to 400°F.

In medium bowl, using electric mixer, beat together cottage cheese, cream cheese and taco seasoning until smooth and combined. Stir in Crab Classic Flake Style, half the Tex-Mex cheese, garlic and green onions.

Transfer to oiled 8-inch square ovenproof skillet or baking dish; smooth top. Garnish with remaining Tex-Mex cheese.

Bake for 25 to 30 minutes or until bubbly and golden.

Serve with bread, crackers or sliced veggies.

Tips: Alternatively, serve crab queso dip with tortilla chips or warm tortillas.

Substitute half the Tex-Mex cheese with Monterey Jack cheese if desired.

For an extra-creamy dip, purée cottage cheese in food processor until whipped and smooth before beating together with cream cheese and taco seasoning.

*Note: Crab Classic can be replaced by Crab Supreme or Simply Surimi in any of our recipes.

The post Crab Classic Queso Dip appeared first on Trans-Ocean Products.

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