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Crab Puffs, also known as Crab Rangoon, are bite-sized appetizers made with crispy wonton wrappers, generously filled with a creamy blend of crab meat, cream cheese, cheese, green onions, and umami-rich seasonings. We elevate this classic seafood appetizer with our signature Orange Chili Sauce, adding a delightful twist to every bite. INGREDIENTS: 24 wonton wrappers 2 tablespoons avocado oil or olive oil 4 ounces cream cheese 2 tablespoons mayonnaise 1 green onion, chopped 2 teaspoons lime juice 1/4 cup mild shredded cheese (i.e., mozzarella, mild white cheddar or havarti) 1 teaspoon soy sauce 1 teaspoon hot sauce (chili crisp is great!) 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder Salt and pepper, to taste 6.5 ounces Dave's Dungeness Crab , well drained and shredded Garnish: Green onion tops, chopped and finely shredded carrot for color Orange Chili Sauce (recipe follows) INSTRUCTIONS: Preheat the oven to 375°F. Spray miniature muffin tin wells (24) lightly with non-stick spray. Brush each of the wontons on both sides very lightly with avocado oil and then push them into the well of the muffin pan using fingers to create a small cup. Bake for 5 minutes, or until the wontons are beginning to turn a little golden and are no longer limp. In the bowl of a food processor, add cream cheese, mayonnaise, green onion, lime juice, shredded cheese, soy sauce, hot sauce, Worcestershire sauce, and garlic powder). Pulse a few times to mix thoroughly. (If you prefer a smoother texture, continue to process until smooth.) Taste for seasoning; adjust if needed. Pour cheese mixture into a small bowl. Stir in the well-drained and shredded crab meat. Using a small scoop, fill each of the wonton cups with the crab mixture. Bake for 8-10 minutes or until the shells are golden brown on the outside and the filling is hot all the way through. Garnish with sprinkling of chopped green onion tops and shredded carrots, if desired. Serve with Orange Chili Sauce. ORANGE SWEET CHILI SAUCE INGREDIENTS: 1/2 cup rice vinegar 1/4 cup water 1/2 cup granulated sugar 1 teaspoon grated orange zest 1/4 cup freshly squeezed orange juice 3 cloves garlic, minced 2 teaspoons red pepper flakes 1 tablespoon cornstarch 1 tablespoon cold water INSTRUCTIONS: In a small sauce pan, add the rice vinegar, water, sugar, orange zest, orange juice, garlic, and red pepper flakes. Bring to a boil then reduce to simmer, stirring until the sugar dissolves. Continue to simmer mixture until it reduces slightly, about 5-6 minutes. In a small bowl whisk together the cornstarch and 1 tablespoon cold water to make a slurry. Add the slurry to the sugar-vinegar mixture, whisking to combine. Whisk the mixture until the sauce becomes thickens and looks shiny, about an additional 4 minutes. Pour into a small jar and let cool completely. Serve with crab puffs.

Crab Stuffed Mushrooms are the perfect blend of elegance and flavor, making them a crowd-pleaser at any gathering. These bite-sized appetizers combine the sweet, delicate taste of crab meat with the earthy richness of mushrooms, held together by a creamy, savory filling. INGREDIENTS: 12-14 medium-sized 'baby' portabello or button mushrooms, cleaned, dried, stems removed Olive oil spray (or olive oil with pastry brush) 1 8 ounce package cream cheese, softened 1/4 cup mayonnaise 1/2 cup panko or dry breadcrumbs 2 garlic cloves, finely minced 2 teaspoons Worcestershire sauce 1/2 cup finely chopped green onions 1/2 cup freshly grated Parmesan cheese 2 tablespoons Italian parsley, finely chopped 1 6.5 oz. can Dave's Dungeness Crab , drained Salt and pepper, to taste Garnish: Light dusting of chopped Italian parsley or chopped chives INSTRUCTIONS: Preheat oven to 375°F. Line a rimmed baking sheet with foil. Lightly mist cleaned mushrooms with olive oil spray (or use a pastry brush a a little olive oil to lightly coat mushrooms). Arrange mushrooms gill-side up on the baking sheet. Precook the mushrooms for about 2-3 minutes. Remove from oven and turn upside down on a small baking rack to allow the juices to drain. Cool slightly. Then arrange them again on the baking sheet. In a large bowl, combine the cream cheese, mayonnaise, panko, garlic, Worcestershire sauce, green onions, Parmesan, and parsley. Season with salt and pepper to taste. Stir in drained crab.   Using a scoop that holds about 1 1/2 tablespoons, mound the cream cheese-crab mixture into each mushroom. Bake for 20 minutes. During the last minute of cooking, turn the broiler on to brown the tops lightly. Watch carefully! Place mushrooms on serving platter and garnish with a sprinkling of chopped Italian parsley or chives.

This seafood cocktail combines tender crab meat and succulent shrimp with the tropical sweetness of mango, all marinated in a zesty citrus dressing. Perfect as a light appetizer or a show-stopping addition to your summer gatherings. INGREDIENTS: 6.5 ounce can Dave’s Dungeness Crab , drained 1/2 lb. medium shrimp, peeled and deveined, cooked 1 mango, peeled and chopped 1/4 cup fresh lime juice 1/4 cup fresh orange juice 1/4 cup finely chopped red onion 1 handful fresh whole cilantro leaves 1 cup cherry tomatoes, quartered 1 small serrano pepper, seeded and finely chopped 1 ripe avocado, diced (optional, but nice!) INSTRUCTIONS: Combine the crab meat and shrimp in a medium sized bowl with the remaining ingredients, except for avocado (if using). Chill for 2-3 hours. When ready to serve, gently stir mixture. If using avocado, add it now and stir to combine. Portion and serve in individual cocktail or martini glasses, or serve on a bed of Bibb lettuce. Garnish with a sprinkling of chopped cilantro leaves and lime wedges, if desired.

Penne Pasta with Tuna, Tomatoes, and Olives is a perfect quick-fix meal when you're too tired to shop. It uses pantry staples and comes together fast. If you have fresh, ripe tomatoes, feel free to use them, but good quality canned tomatoes work just as well. INGREDIENTS: 2 tablespoons olive oil 1/2 medium onion, diced 2 cloves of garlic, peeled and minced 1 1/2 cups pitted Kalamata or Nicoise olives 1 - 6 to 7 oz can of Dave’s Gourmet Seafood albacore , drained and flaked 1-14 ounce can of chopped tomatoes, or 3 medium tomatoes, diced, or 1 pint of cherry tomatoes, halved 1 tablespoon capers, rinsed and drained Salt and fresh ground pepper to taste A pinch of marjoram (fresh is best if you have it) and/or oregano A pinch of red chili flakes, optional 12 ounces penne pasta INSTRUCTIONS: Bring a large pot of well-salted water to a boil for the pasta. When the water is boiling, add the pasta and cook as per the instructions on the box. While the pasta water heats, warm a large sauté pan over medium-high heat. When the pan is hot, add the olive oil. As soon as the oil is hot, add the onions and cook until they soften and are translucent. Add the tuna and olives, and cook to warm through. When tuna and olives are warm, make a little space in the center of the pan and add the garlic. Cook until garlic is aromatic and softening. Raise the heat to high, and add in the tomatoes. If using fresh, add in any liquid that came out. If using canned tomatoes, use some of the liquid from the can – enough to ensure that the pan does not dry out, about 1/3 of a cup. Cook to heat the tomatoes through, add the capers, and season with salt and pepper. If using chili flakes, add them now. Toss to mix everything. The pasta should be done by now. Drain the pasta when done, being sure to reserve 3-4 ounces of cooking water. Add the pasta to the sauce, and toss, using the reserved pasta water to thin the sauce to a consistency that will coat all of the pasta. YIELD: 2 large portions or 4 smaller SOURCE: Chef Andrew Cohen

This Penne Pasta with Creamy Avocado, Tuna, Tomato and Basil is a delightful and vibrant dish that captures the essence of summer. Quick to prepare, this recipe combines the rich creaminess of avocado with the savory flavors of tuna, complemented by the freshness of ripe tomatoes and aromatic basil. Perfect for a light yet satisfying meal! INGREDIENTS: 1 small bunch parsley, finely chopped 1 small bunch basil, finely chopped (reserve some leaves for garnish) 3 tablespoons extra virgin olive oil + extra for pan 2 tablespoons lemon juice, divided 1 small red onion, finely chopped 1 clove garlic, finely chopped 10 cherry tomatoes, each cut into quarters 1 avocado, peeled and chopped Grated zest of 1 lemon 2 3.25 cans Dave’s Gourmet Seafood albacore, drained 1 12oz. package penne pasta Salt and freshly ground pepper Garnish: A few whole basil leaves or sprigs METHOD: In a small bowl, combine the parsley, basil, olive oil, and 1 tablespoon of the lemon juice. Add salt and pepper to taste. Set aside. Heat a small pan with a tablespoon tablespoon of olive oil. Add the chopped onion and garlic and cook over low heat until onion is softened and translucent. Add to the herb mixture. In a separate bowl, mix the chopped avocado and mix gently with 1 tablespoon lemon juice. Add the chopped cherry tomatoes and toss gently. Flake the tuna into chunks in a separate bowl. Cook the penne pasta al dente per directions on package. Drain. To the drained pasta, add the herb mixture and gently toss to coat the pasta. Add the avocado, tomatoes, and lemon zest and fold in gently. Add the tuna and fold in gently. Check for seasoning — add salt and pepper as desired. Place in serving bowl. Finish dish with additional olive oil, if desired. Garnish with basil leaves. Serve immediately.

A simple, pantry-handy meal! This Spaghetti with Tuna and Lemon-Caper Sauce is made with canned albacore, garlic, capers and lemon — perfect for quick weeknight dinners! INGREDIENTS: 12 ounces spaghetti Coarse salt and freshly ground pepper 10-12 ounces albacore packed in olive oil 3 cloves garlic, thinly sliced 2 tablespoons capers, preferably salt-packed, rinsed and drained Pinch of red-pepper flakes, plus more for serving 1 teaspoon grated lemon zest 1 tablespoon juice 2 tablespoons extra-virgin olive oil 1/4 cup coarsely chopped fresh flat-leaf parsley leaves INSTRUCTIONS: Bring a large pot of salted water to a boil and cook pasta until al dente. Before draining, reserve 1 1/2 cups of the pasta water. In a large skillet over medium heat, add the albacore along with its oil and garlic. Sauté for about 5 minutes, stirring occasionally, until the garlic turns golden. Stir in capers and red pepper flakes, letting them cook for about 30 seconds. Pour in 1 cup of the reserved pasta water and bring the mixture to a simmer. Add the drained pasta to the skillet, tossing it with the sauce until the liquid reduces and coats the pasta. Remove the skillet from heat, then mix in lemon zest, lemon juice, a drizzle of olive oil, and parsley. Season with freshly ground pepper. If needed, add more of the reserved pasta water, a few tablespoons at a time, to achieve the perfect saucy consistency. Serve with an extra sprinkle of red pepper flakes for a bit more heat. Enjoy! Servings: 4 SOURCE: Adapted from recipe by Martha Stewart

Nothing beats the comfort of a warm bowl of chowder on a cool, foggy evening along the Central Coast in late summer. This fresh corn chowder is our go-to 'base recipe,' perfect for showcasing our local sweet corn. It’s rich, nourishing, and wonderfully adaptable. While it shines on its own, we love adding a touch of the ocean with our Dungeness crab or smoked salmon for an extra layer of flavor. This chowder is a celebration of summer’s bounty, with a nod to the cool coastal breezes that make every spoonful that much more satisfying. INGREDIENTS: 1/2 lb. bacon, diced 1 large yellow onion, chopped 2 tablespoons flour 2 cups cubed Russet potatoes, cut into 1/2 inch cubes 3 cups fresh (or frozen) corn kernels 1/4 cup red bell pepper, diced 2 cups chicken broth or corn stock 2 cups half and half 1/2 teaspoon black pepper 1 teaspoon salt, or to taste 4 sprigs fresh thyme, leaves only (or 1/4 teaspoon dried thyme) A dash of Tabasco, if desired Garnish: Finely chopped chives, crispy bacon, if desired Additions: 1 cup crab meat or smoked salmon, or additional cooked bacon INSTRUCTIONS: In a heavy bottomed stock pot, sauté the bacon on medium heat until the bacon is cooked and just beginning to crisp. Remove bacon from pan with a slotted spoon and place on paper towel; set aside. Reserve bacon fat in stock pot. Add chopped onion to stock pot and cook, stirring, for 5 minutes. Sprinkle flour over onions and stir until flour is slightly golden, about one minute. Add the potatoes, corn, bell pepper, chicken broth or corn stock, and half and half. Heat until mixture almost comes to a boil, reduce heat to low and cook, stirring occasionally, until the potatoes and onions are tender, about 10 minutes. Ladle half the chowder into a blender and carefully process until smooth. Add pureed mixture back into the stockpot with remaining soup, and stir in bacon. (If using, this is the time to add crab or smoked salmon chunks.) Heat slightly if needed. Stir in thyme leaves. Adjust seasonings to taste and serve immediately. #summerfood #corn #crab #Dungenesscrab #smokedsalmon #chowder #cornchowder #summercornshowder

This (not-your-mama's!) tuna salad with nuances of lemon and dill is packed with protein and brightened by sumac, a delightful Middle Eastern spice that adds a slightly tart, tangy, citrusy note. It complements the lemon without overpowering the other ingredients. INGREDIENTS: 1 (6-ounce) can Dave's albacore in water (no salt), drained and flaked 2 tablespoons mayonnaise 2 tablespoons celery, very finely chopped 2 tablespoons shallot or red onion, very finely chopped 1 tablespoon fresh dill, finely chopped 1 tablespoon sour cream 1 teaspoon grated lemon zest 1 tablespoon lemon juice ½ teaspoon Dijon mustard ¼ teaspoon ground sumac ¼ teaspoon sugar Salt and pepper, to taste Toasted whole-wheat bread slices or serve on Bibb lettuce as a salad INSTRUCTIONS: In a medium sized bowl, add drained tuna, mayonnaise, celery, shallot, dill, sour cream, lemon zest, lemon juice, Dijon mustard, sumac and sugar. Using a spoon, stir and mash the tuna, and mix until well combined. Add salt and pepper to taste. Chill to allow flavors to meld, at least an hour (or up to three days in a sealed container). Serve either on Bibb lettuce leaves as a salad or on sliced and toasted whole wheat bread with lettuce, if desired.

This healthy, protein-packed avocado tuna salad is a versatile dish that works beautifully as a sandwich filling or a fresh topping for baby greens. Creamy, ripe avocado replaces traditional mayonnaise, adding a rich, flavorful twist while keeping it light and nutritious. Perfect for a quick lunch or an easy dinner, this salad brings together wholesome ingredients with a satisfying texture. INGREDIENTS: 1 6-ounce can Dave's Albacore tuna, packed in olive oil, drained and flaked 1/2 ripe avocado, roughly chopped 1/2 cup minced celery 1/4 cup minced red onion 1 tablespoon extra virgin olive oil 2 teaspoons lemon juice 1 teaspoon lemon zest 2 tablespoons chopped fresh parsley or cilantro 1/2 teaspoon sea salt Freshly ground black pepper INSTRUCTIONS: In a medium mixing bowl, add the avocado and mash with a fork. Add the remaining ingredients and mix until well combined. Season to taste with a bit more olive oil or salt and pepper. Serve on your favorite sourdough bread or toast, or top lightly dressed greens for a carb-free option. Note: For extra nutrition, we love use microgreens in our sandwiches — some of our favorites include scallion, arugula, cilantro or sunflower microgreens. YIELD: Serves 2

Who says tuna salad has to be traditional? This Asian-inspired Tuna Salad with a Ginger Sesame Dressing is a refreshing twist that skips the mayo but delivers big on flavor. Crisp water chestnuts, green onions, and shredded carrots come together with a zesty rice vinegar and sesame oil dressing, infused with ginger for an extra kick. It's light yet satisfying, perfect for warm days or casual gatherings like picnics and potlucks. Whether you serve it over crunchy lettuce, in a sandwich, tucked into lettuce wraps, or tossed with Japanese soba noodles, this salad is sure to become a favorite. INGREDIENTS: 2 - 6 oz. cans Dave's albacore, packed in water, drained 1 large carrot, shredded 1 can sliced water chestnuts, drained 1 clove garlic, smashed and minced 2 teaspoons fresh ginger, grated (or finely minced) 1/2 to 1 serrano chile, seeded and minced (taste for heat and adjust)* 2 tablespoons vegetable oil 1 teaspoon dark sesame oil 3 tablespoons seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar) Salt and black pepper to taste 1/2 cup red cabbage, finely shredded 2 tablespoons chopped cilantro 2 whole green onion, sliced Mixed baby lettuce or cooked soba noodles DIRECTIONS: In a large mixing bowl, place the tuna, carrots, and water chestnuts. In a small bowl, place the garlic, ginger, chile, vegetable oil, dark sesame oil, rice vinegar and whisk until blended. Add salt and pepper to taste. Pour the dressing over the tuna mixture and gently toss to combine. Refrigerate until ready to serve. When ready to serve, stir in the shredded cabbage, chopped cilantro and green onion. Toss with mixed lettuce leaves, or mix into cold, cooked soba noodles for a more substantial meal. *If you don't have a fresh chile, substitute with 1/4 teaspoon of red chile flakes, or to taste.

The newest addition to our product line is here — Lime Cilantro Tuna! This tasty new flavor is perfect for all your summer dishes. Top your favorite salad bowls, create mouthwatering seafood tacos, or reinvent the classic tuna sandwich with a refreshing twist. Don’t miss out on this delicious new addition – quantities are limited, so order soon and treat your taste buds to something extraordinary! ( Order here. ) Here's our favorite way to enjoy it — this pasta salad draws raves from family and guests. It is the perfect summer salad for picnics, beach parties, barbecues, or a casual dinner party! Zesty Lime Cilantro Pasta Salad DRESSING 1/2 cup plain Greek yogurt or sour cream 1/4 cup fresh lime juice Zest from one lime 1/4 cup cilantro, roughly chopped (leaves & stems are ok) 2 garlic cloves 1/2 teaspoon salt 1/8 teaspoon black pepper 1/8 - 1/4 teaspoon cayenne SALAD 12 oz. package pasta (fusilli or bowtie) 1 1/2 cups corn kernels, blanched and cooled (fresh or frozen, okay) 1 1/2 cups cherry tomatoes, halved 1/2 cup red onion,thinly sliced 3 tablespoons cilantro leaves, finely chopped 2 ripe avocados, diced 2 oz. Cotija cheese, crumbled (optional) Salt and pepper, to taste 1-2 cans Dave's Lime Cilantro Tuna, drained INSTRUCTIONS: Cook pasta al dente according to package directions; drain, set aside to cool. Make the dressing. Add the dressing ingredients to blender jar and process until smooth. Pour into jar with lid and refrigerate until ready to use. In a large salad bowl, add the cooled pasta, corn, tomatoes, red onion, and cilantro. Add desired about of dressing (we use all of it, but it's up to you) and gently toss to coat vegetables and pasta. Place salad on serving platter. Arrange diced avocado on top, sprinkle with crumbled cheese, and top with chunks of Dave's Lime Cilantro tuna and serve immediately. YIELD: 6 - 8 servings Note: We often double the amount of dressing and offer it alongside the salad. Any leftover dressing is delicious to top any of Dave's albacore, tuna, or salmon for a quick bite! #limecilantrotuna #pastasalad #picnics #beachparty #summerpicinic #barbecues #limecilantropastasalad #davesseafood #seafoodlovers

Unleashing the Power of Dave's Gourmet Albacore: The Best Protein for Your Muscles In the world of fitness and nutrition, protein is a critical component that cannot be overlooked. It is the building block of our muscles, and it aids in muscle recovery and growth. While there are numerous sources of protein available, not all are created equal. Dave's Gourmet Seafood is a brand that has been making waves in the health and fitness industry since 2004. Founded by Dave Greenberger and Crista Jones, our brand is renowned for its sashimi-grade premium quality tuna. Dave's albacore is a powerhouse of protein that can significantly contribute to your muscle health and overall well-being. Why Albacore Tuna ? Albacore tuna is a lean source of high-quality protein. It contains all the essential amino acids your body needs to repair and build muscle tissue. With around 30 grams of protein in a single serving, albacore tuna is a fantastic choice for those looking to increase their protein intake. Additionally, Albacore tuna is low in fat and calories, making it an excellent option for those trying to maintain or lose weight. It's also packed with omega-3 fatty acids, which are known for their heart health benefits and anti-inflammatory properties. Albacore is easy for your body to assimilate and digest quickly. When eaten prior to a workout it will supply your muscles with a turbo boost when you need it most. Why Dave's Gourmet Seafood? Dave's Gourmet Seafood stands out from the crowd for a few reasons: Our albacore tuna is sustainably caught, ensuring that the fish populations are not depleted and the marine ecosystem is not disrupted. This commitment to sustainability is not just good for the environment; it also means that the tuna is of the highest quality. Our products are hand-packed and cooked only once in their own natural juices. This unique process preserves the tuna's natural flavor and nutrients, including its high protein content. Plus, it means there are no added oils, preservatives, or fillers – just pure, delicious tuna. Incorporating Dave's Albacore into Your Diet Adding Dave's albacore to your diet is simple. It's versatile and can be used in a variety of dishes. You can enjoy it straight from the can, add it to salads, or use it in your favorite tuna recipes. It's a convenient way to boost your protein intake, whether you're at home, at work, or on the go. If you're looking for a high-quality, protein-rich food that's good for your muscles and your overall health, Dave's Gourmet Seafood is the best choice. It's more than just a can of tuna; it's a nutritious, delicious, and sustainable option that's sure to become a staple in your diet. So why wait? Give your muscles the fuel they need with Dave's Gourmet Seafood canned fillets.