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Spicy crab cakes made with onion, celery, and brown mustard. Broiled to a golden brown.
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Officially the cutest way to eat watermelon.
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These quick and easy pan-fried crab cakes are made light and fluffy and with added texture from crushed pretzels.
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This sticky, chewy dessert with sesame seeds and coconut is very easy to make and can also be served as a snack.
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This recipe delivers a Maryland-style crab cake thanks to the addition of seafood seasoning, parsley, and mayonnaise.
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This fun and delectable little dessert utilizes many typical ingredients found in Thai desserts like tapioca pearls, coconut, and pandan. It's sure to impress your friends.
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Stuffed with smoked mozzarella and fried until crispy and golden brown.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delicate fish stew comes from the Bengal region of India.
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Tofu is dipped in a flavorful coating and baked until crispy.
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In a rush and need something delicious and tummy-filling? This recipe is great for working parents whose children are constantly scouring the refrigerator for food to munch on.