6,356 low crab recipes

Top off your summer with this delicious dish that is sure to become one of your favorites!

Try something new with this scrumptious dish that can be cooked on the barbecue or baked in the oven.

A spicy sauce made from chili peppers and olive oil that goes great with fish or over a tender steak.

Lobster vinaigrette built from roasted lobster shells, fish stock, and wine vinegar, then emulsified with egg yolk and oil. A chef-level way to use the shells most cooks throw away.

Samar Codi is a Goan prawn curry built on fresh-ground coriander and cumin, coconut milk, and tangy kokum. A coastal Indian classic with deep spice and gentle sweetness.

Marinated olives infused with warm olive oil, crushed fennel seeds, bay leaves, garlic, and fresh lemon peel. A 24-hour Mediterranean appetizer that beats any deli counter version.

Tamari-toasted nuts: a two-ingredient savory snack where raw nuts meet tamari in a hot pan, turning into a salty, umami-glazed crunch. Ready in 10 minutes and naturally gluten-free with tamari.

Tender kale marinated in spiced coconut milk then quickly grilled until charred and wilted. This unique side dish transforms hearty greens into something smoky and creamy.

Crunchy roasted peanuts coated in tangy lime juice, smoky chili powder, and a kick of cayenne. Five ingredients, oven-baked until dry and addictive. The ultimate party snack or game-day bowl filler.

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

Dairy-free pasta cheese sauce uses nutritional yeast, tahini, white miso, and soy milk to mimic the savory richness of a traditional cheese sauce. Vegan, ready in 25 minutes.

Asian braised vegetables with miso, ginger, daikon, mushrooms, and winter squash tossed in a glossy soy-cornstarch glaze. Vegan, hearty, and done in an hour. Bonus: leftover stock makes a quick tofu soup.

Fresh spinach and walnut salad with green onions in a simple lemon-olive oil dressing. A crisp, vegan side salad with a salt-wilting technique for tender leaves.

Gazpacho verde is a chilled Spanish green soup of spinach, arugula, cucumber, and scallions blended with lime juice and olive oil. Vivid, herbaceous, and fully vegan.

Tangy lime vinaigrette with fresh lime juice, olive oil, brown rice vinegar, plum vinegar, garlic, fresh basil, and dill. A bright, herbaceous dressing with Japanese-inspired depth.

Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.