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cooking.nytimes.com
This recipe is by Julia Reed and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.
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Using an Instant Pot® speeds up this easy spinach and crab dip, the perfect paleo- and keto-friendly appetizer!
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This creamy soup with crab, potatoes, and asparagus comes together without a lot of fuss.
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I ended up getting some snow crab legs on sale at the market. I wanted something a little different from plain steamed, boiled, or grilled crab legs, so I ended up throwing a few things together to make this awesome crab leg dish. Enjoy! This would be great with shrimp as well.
www.delish.com
These amazing, light, and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor.
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Cream of potato soup and canned cream-style corn become the base for this comforting, creamy crab bisque.
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Salads are a summertime staple. This recipe mixes cabbage, crab, celery, radish, and olives, and goes well with your favorite vinaigrette.
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Pairing gnocchi with crab and black truffle creates a fragrant and hearty dish.
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Get Acadian-Style Crab Salad on Croissants Recipe from Food Network