10,000 low crab recipes

Thai chicken with fresh basil (pad krapow gai style) stir-fried with garlic, serrano chiles, and fish sauce. Ten-minute weeknight one-wok dinner served over rice.

Mexican turkey rollups stuffed with seasoned turkey, cheddar, salsa, and olives in flour tortillas, baked under a creamy taco-spiced sauce. Great for using leftover turkey.

Italian chicken livers in a creamy Dijon mustard and white wine sauce with sautéed mushrooms. Senape means mustard, and this rich one-skillet dish delivers.

Flour-dredged venison browned in bacon drippings, then braised low and slow in beer, tomatoes, and Worcestershire until fork-tender. Hearty, rustic, and built for cold-weather appetites.

Lettuce cups with ground beef and tofu in a savory chili-garlic, hoisin, and sesame sauce. A lighter take on Chinese lettuce wraps with hidden tofu stretching the beef.

Chicken breasts wrapped in ham and bacon, baked in mushroom-sour cream sauce, then sealed in puff pastry packets until golden. An impressive two-stage dinner party main.

Thick, creamy tzatziki sauce with strained yogurt, grated cucumber, garlic, lemon juice, and olive oil. A cool, tangy Greek dip that works beautifully on wraps, tortillas, grilled meats, and pita.

Crispy fried chicken marinated overnight in an Italian dressing paste, dipped in milk and club soda, dusted with pancake mix, deep-fried, then oven-finished. A two-stage cooking method for shatteringly crisp skin and juicy meat.

Mediterranean lamb burgers: grilled rosemary-garlic lamb patties stuffed into pita with goat cheese, olive-tomato salad, and minted yogurt sauce. A greek-style upgrade on burger night.

Indian-style pasta salad with curried pork, julienned cucumber, and elbow macaroni in a vinaigrette-mayo dressing. Marinated shredded pork and salted cucumber give this cold salad serious depth.

Old-fashioned chicken corn chowder made from scratch with chicken wings simmered into rich broth, sweet corn, and a finish of bright fresh parsley. Just five ingredients and pure comfort.

Cubed eggplant simmered with green peas in ghee, coriander, cumin, turmeric, and whole chiles until the stock evaporates and a smoky charred crust forms on the bottom. An Indian vegetable dish where the burnt bits are the best part.

Look so appealing, and taste delicious too. An excellent dessert to impress your guests.

By adding extra fish such as a lobster per person this will become a meal instead of a soup.

Butter-glazed onions simmer with beef stock, white wine, sherry, and garlic in the crockpot for a French onion soup topped with cheese-crusted toasted baguette.

I have tried this recipe for several times, very easy to make, and tastes very well too, especially they are all vegetables, and I always use no-fat milk. I love it.