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A very rich and spicy crab dip with artichokes and white Cheddar cheese. Served in a sourdough bread bowl.
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Fresh corn is pan-fried with leeks and tossed with a fresh herb vinaigrette. Top with crabmeat for a hearty salad.
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Get Gulf Coast Crab Cakes with Country Remoulade Recipe from Food Network
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Chef John's explosively seasoned po'boy-style fried shrimp sandwich pairs hot buttermilk-battered shrimp with cold, crab-forward aioli.
www.delish.com
While honoring the recipe that has worked for decades, we choose to play up the custardy texture of this popular Chinese-American soup by adding an egg.
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Like home canning, the canning process seals in corn's natural goodness and nutrition, making it the perfect, flavorful addition to these fritters.
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Get Crab Hush Puppies with Cilantro-Jalapeno Dip Recipe from Food Network
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Get Ackee and Potato Soup with Crab Salad Recipe from Food Network
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This crab Benedict recipe tops buttery, flaky, lemon-chive drop biscuits with lump crabmeat, poached eggs, and a rich hollandaise sauce.
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Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious.
cooking.nytimes.com
This recipe is by John Willoughby And Chris Schlesinger and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crab and Avocado Salad in a Pita Recipe from Food Network