Search Results (475 found)
cooking.nytimes.com
Crab Louis is a rather perfect meal for a summer night, particularly in this slimmed down, very homemade, ketchup-less version With nothing processed or sweetened, an updated Crab Louis is simply good American crab, Little Gem- or Boston Bibb-lettuce, and pickle- and caper-studded mayonnaise whisked from olive oil and the best, richest-yolked eggs you can find The effect is as straightforward as the original's, but the details are resolutely contemporary.
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A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.
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Add a bit of crunch to your crab cakes with a crisp apple salad!
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California coast is great for its Dungeness crabs. This recipe is an adaptation of my cousin’s crab cakes she makes for special family gatherings. It tends to...
Ingredients: crab, garlic, onion, celery, carrot, eggs
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Firm, delicious grouper tastes fantastic with a Creole-style rub and topped with a crab and shrimp sauce.
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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.
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This simple, cold crab dip is sure to be a hit! Alter the ingredient amounts to taste. Serve with crackers.
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Make this easy and rich crab and Cheddar cheese quiche with a prepared pie crust for a special brunch treat.
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Pairing gnocchi with crab and black truffle creates a fragrant and hearty dish.
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Crab and cream cheese turn these bite-size mushrooms into a rich seafood treat.
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A roux-thickened soup base made with chicken bouillon granules, half-and-half, and white wine serves as the background for shrimp and crab meat in this bisque seasoned with onion and white pepper.
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Fantastic combination of everything delicious all stuffed into a bite-sized mushroom!