25 lemon met recipes

Persian lamb meatballs (kufteh) blend ground lamb with bulgur, pine nuts, fresh dill, mint, cumin, and coriander, then bake until juicy. A traditional Iranian main dish.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Asparagus and crabmeat salad layers crisp-tender spears over butter lettuce, crowned with sweet lump crab folded into a tomato-Dijon mayonnaise. Elegant cold appetizer or light lunch that comes together in minutes with make-ahead dressing.

Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.

Mexican-style crab and avocado cocktail with jalapeno, cilantro, tomato, garlic, and fresh lime juice. A no-cook seafood appetizer that's bright, creamy, and spicy.

Pan-fried crab cakes with scallions, celery, and lemon, coated in garlicky breadcrumbs and served with homemade dill mayonnaise made from scratch in the blender.

Fiesta turkey with cream sauce: leftover cooked turkey simmered with mixed vegetables in a cumin-scented sour cream sauce. Weeknight dinner from Thanksgiving leftovers.

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Crab casserole Florentine with layers of buttery spinach, cream of mushroom, and a Swiss cheese béchamel folded with sweet crab meat and crunchy water chestnuts.

Golden pan-fried lump crab cakes with chives and Dijon, served with a vibrant blanched basil mayonnaise. Triple-breaded for a shattering crisp crust outside, sweet crab inside.

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia

Crabmeat supreme casserole with two pounds of crab in a buttery sherry cream sauce with mushrooms, pimentos, and a cracker crumb topping. An elegant make-ahead dish.

Lobster gazpacho with chilled lobster meat, avocado, artichoke hearts, cucumber, and jalapeno in a balsamic-citrus broth. A luxurious cold soup for summer.

Oyster pie Picayune style with fresh oysters, crab meat, mushrooms, bacon, and shallots in a creamy sauce baked in a double-crust pie. A classic New Orleans Creole seafood pie.