If there’s one appetizer I always crave when ordering takeout, it’s crab rangoons. That crispy exterior with creamy, savory ...

Every part of the crab is usable, but not all parts of the crab are equal. To raise lower-quality bits of crab up a few ...

Fresh crabs should feel heavy for their size. You can buy a crab live and boil it yourself; alternatively, ask your fishmonger to kill it for you, or buy it ready-cooked. If buying cooked crabmeat ...

Roasted celery root and apple puree into a smooth soup that's topped with a lemony crab salad in this simple and elegant soup ...

Roast the masalas stated in A and B separately and set aside to cool down. Now grind all the roasted masalas together until smooth. 2. Marinate the crab with lemon juice, turmeric powder, and salt to ...

Crabs cooked Goan-style with coconut cream and goan chilli bombs. In a pan, add Kashmiri chilies, goan chilly bombs, grated coconut, garlic, ginger, cloves for heat, coriander seeds, cinnamon, black ...

Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle/Chronicle Books, 2011.

Divide crab mixture evenly between bread slices. Top each with 2 cheese slices. Broil 2 to 3 minutes, or until cheese begins to bubble and melt. Serve warm. Recipe from The Encyclopedia of ...

Krabs Rangoon special — crab-flecked cream cheese and a fried egg inside a spicy everything bagel studded with Sichuan pepper flakes, sweet chile sauce and wonton strips — there were more than ...