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

HEAT oven to 350°F. COMBINE first 4 ingredients. PLACE 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.

Decadent Stuffed Shrimp deserves its place as star of the holiday table, whether you serve it as an appetizer or a main course. Succulent crab filling with a good dousing of butter make this ...

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 ...

This dish comes from a great restaurant in Valle de Guadalupe. 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 ...

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Heat olive oil in a sauté pan over medium heat. Add onions and sweat until translucent, 5-8 minutes. Stir in garlic and cook ...

A classic Venetian dish, granseola is actually spider crab meat. This is hard to come by so do feel free to use white crab meat instead. The flavour that makes this dish for me is the Byzantine ...