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This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Creamed corn and crab meat intermingle with white wine, small bits of bacon, and cubes of potatoes in this soup. Try the chicken curry variation for a more piquant experience.
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Get Lobster and Crab Stuffed Grilled Cheese Recipe from Food Network
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Get "Bawlmer" Crab Cakes Recipe from Food Network
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Get Crab Rangoon Nachos Recipe from Food Network
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This omelette serves as a pocket around an Asian crab-fried rice mixture. Try serving it with a mixed green salad for some extra crispness.
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Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
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Get Crab Salad Bites on Endive Recipe from Food Network
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A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
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These crab tartlets have long since been a family favorite and are requested often at holiday get togethers.
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Hot crab dip served in a round bread bowl. This dish is great for parties!
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Dungeness crab is put to good use in this creamy crab chowder that is quick and delicious.