Hard shell crab/6 recipes

This recipe originates in 1850.

A special recipe from Sur la table. You can form and chill the crab cakes up to 8 hours before cooking and serving. The aioli can be made one day ahead. Bring to room temp and whisk before using.

This recipe is definitely worth the effort for the holidays and special company. Broiled stuffed tomatoes and a fresh green salad are perfect accompaniments with this meat dish.

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A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth.