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

This warm Cajun Crab Dip is rich, creamy, and packed with bold flavor. Tender lump crab meat, melty cheese, and just the ...

Fill with crab mixture. BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through. We've taken a favorite appetizer and made it over by preparing it with ...

A Louisiana classic, our blue crab au gratin is a Louisiana classic baked with Gruyère and béchamel. It’s decadent with just the right amount of fanfare, and the cherry on top is butter-fried ...

It was one of those occasions when I had no expectations of any great food until I tried this crab dish, scented with achiote and pasilla chilli. I should have asked for the recipe, but we had to ...

A classic Venetian dish, granseola is actually spider crab meat. This is hard to come ... Store in an airtight tin or box. Bake the potatoes for 50 minutes, or until very soft and leave to cool.

Spread 3 tablespoons crab mix on each baguette slice and arrange on prepared baking sheet. Bake until brown and bubbly ... A Love Letter in Recipes from the Kitchen of Txikito” by Alex Raij ...

In Half Moon Bay, crab season is a big deal ... then drizzle everything with 1/4 cup olive oil. Bake until the tomatoes are curling at the edges and half-jammy, half-juicy, about 5 hours.

She writes the weekly recipes for the print ... shells on a baking sheet, and bake until crisp and warmed through, 5 to 6 minutes. 2. Meanwhile, stir together crab, cilantro, carrot, lemon juice ...