5,729 low crab recipes

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Chocolate-covered bugs made from caramels, red licorice legs, and melted chocolate chips, decorated with sprinkles and almonds. A fun no-bake Halloween candy project for kids.

Pizza roll-ups made with pizza dough spread with ground turkey, mozzarella, and Italian seasoning. Sliced pinwheels baked until golden. Freezer-friendly and perfect for lunch boxes.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

Halloween truffles: two-ingredient chocolate ganache truffles rolled in cocoa, coconut, or nuts and topped with mini pumpkin decorations. The easiest Halloween party dessert that looks like it came from a chocolatier.

Easy bundt cake made with yellow cake mix, orange Jell-O, apricot nectar, and chopped nuts. Finished with a tart sour orange glaze. Mix everything in one bowl, bake, and glaze. Serves 8.

Fresh clams steamed open with eight cloves of garlic, olive oil, white wine, chile pepper, and bread crumbs that thicken the broth into a scoopable sauce. Simple, rustic, and loaded with garlic.

These light, fluffy yet delicious almond and coconut meringue drops are perfect for potluck or parties. They are easy to pick up and pretty much nobody can resist these cute little drops.

Fruit kabobs with yogurt dip: skewers of watermelon, pineapple, grapes, strawberries, and kiwi served with a creamy strawberry yogurt dip. A colorful, no-cook, healthy snack or party platter kids love.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.

Creamy ambrosia fruit salad with mandarin oranges, pineapple chunks, coconut, mini marshmallows, and sour cream. A no-cook, make-ahead holiday side dish.

No-bake gianduja truffle cake with a praline and pirouette cookie base, topped with bittersweet chocolate mousse, dusted in dark cocoa. A restaurant-quality dessert.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

One, Two, Three is a 3-ingredient ground beef and cabbage casserole layered with canned tomato soup. A pantry-staple weeknight dinner that bakes hands-off in a Dutch oven.