10,000 low crab recipes

Beer-braised jalapeño chili loaded with beef and pork, three kinds of chiles, and toasted cumin, with no beans in sight. A fiery Texas-style bowl that simmers low in the crock-pot until the meat falls apart.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Asparagus spears wrapped in ham slices and baked under a homemade cheddar cheese sauce with dry mustard. A retro-style ham and asparagus roll-up that makes a satisfying weeknight dinner in about 35 minutes.

Spinach rolls wrap garlicky spinach, ricotta, mozzarella, and parmesan in phyllo pastry, then bake until gold and crackling. A lighter take on spanakopita with just a few minutes of hands-on time.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Flour tortillas spread with a SPAM and cream cheese filling flavored with fresh dill and green onions, then rolled up with cucumber, sunflower seeds, and sprouts. A no-cook wrap that's great for lunches and picnics.

Margarita shrimp and vegetable kabobs marinated in tequila, lime juice, and Italian dressing, then grilled on skewers. Summer cocktail flavors on a smoky backyard grill.

Chicken baked in a soy sauce and red wine vinegar marinade with garlic and oregano. Just five pantry ingredients for incredibly tender, savory-tangy results every time.

Three-ingredient Vidalia onion butter with garlic powder. A savory compound butter spread for bread, corn, steak, or baked potatoes that keeps for days.

Chicken roll-ups with breaded chicken, Monterey Jack cheese, and barbecue sauce wrapped in crescent roll dough, brushed with egg, and topped with sesame seeds.

Put your fishing pole to use with this savory dish that will have you wishing it was summer all year long!

Classic beer-batter fried shrimp with a simple 3-ingredient coating of flour, beer, and salt. Each shrimp fries up golden and crispy in just one minute.

Caribbeans love spicy food. This dish combines rosemary, thyme, cayenne, black pepper and garlic. Quickly cooked in a hot skillet,these shrimp make a great appetizer. Serve with a splash of fresh lime juice.

Slow-simmered spaghetti sauce with ground beef, three types of tomatoes, cream of mushroom soup, and chili powder. Two hours of uncovered cooking builds deep, rich flavor.

Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.

Roast leg of venison, no marinade required, larded with salt pork and garlic, rubbed with thyme butter, and roasted to rare with a quick pan gravy from the drippings.