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1 5oz. Jumbo Lump Crab Cake
pasteurized crab meat, Duke’s mayo, red bell pepper, green onion, fresh lemon juice, baguette crumbs, whole grain mustard, Italian parsley, egg, worcestershire sauce, tabasco, old bay seasoning
Thaw overnight in refrigerator
Bake at 400F for 10-15 minutes
Cake should be 165F in center
Enjoy with fresh squeezed lemon
Serves 1 – 2
Shrimp Bahn Mi Lettuce Wraps
a whole head of our 100% clean, aeroponic muir crisp lettuce / Mayport shrimp / pickled carrot and cucumber / jalapeno / mint / cilantro / soy mayo
(Bowls & Cutlery Not Provided)
Get your claws on this amazing ABUF Kitchen crab dip before it’s gone! It’s the easiest appetizer, just re-heat until it’s gooey and serve. Pick some up at our Farm Market today!
This farm fresh version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers. We use Wainwright Dairy’s local sharp cheddar and we promise you will never go back to store-bought.
Spread. Savor. Repeat. Our rough-chopped tapenade is a balanced and bright mix of Spanish Queen and Kalamata olives roughly chopped with capers, anchovies, parmesan cheese, garlic, abuf fresh parsley and olive oil. Perfect for salads, sandwiches, pasta and more. Just a dollop can add big flavor and make a simple recipe the hit of the menu.
Ingredients: queen olives, kalamata olives, salad oil, parmigiano reggiano, capers, roasted red pepper, anchovy, ABUF parsley, EVOO
grade A butter, water, sea salt, dried basil, dried oregano, dried rosemary
8 oz. container.
grade A butter, water, Maldon Sea Salt Flakes
tribeca oven baguette, extra virgin olive oil, kosher salt, toasted and ground black pepper
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