10,000 low crab recipes

Upside-down muffins with pecans and melted margarine in the bottom that become a praline topping when inverted after baking.

Warsaw chrusciki, the crisp Polish bow-tie cookies known as angel wings. An egg-yolk-rich dough spiked with rum, rolled paper-thin, twisted, fried light, and dusted with powdered sugar.

Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

Quick ground beef keema with green peas, turmeric, cinnamon, tomato soup, and Parmesan. An easy Indian-inspired one-skillet dinner served over rice or stuffed into pita bread.

A simple and delicious dish made with fresh spinach, ground beef and a variety of spices.

Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.

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

Feed your craving for shrimp with this succulent dish made with a bit of garlic and cayenne pepper which gives it a wonderful taste.

Cayenne pepper wafers with Gruyere cheese, butter, and chopped walnuts. A savory, spicy slice-and-bake cracker for cocktail parties and cheese boards.

Jalapeno tartar sauce made from scratch with homemade mayo from egg yolks, olive oil, Dijon mustard, dill pickle, and fresh jalapeno. A spicy upgrade for fish cakes and fried seafood.

Parmesan rolls made from hot roll mix with grated Parmesan cheese mixed into the dough, brushed with butter and egg-washed for a golden finish. Easy homemade-tasting dinner rolls.

There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) available from September to May.

Pecan-stuffed flank steak rolls pounded flank around a mushroom-pecan stuffing spiced with cardamom and cloves, braised in orange juice and beef broth. An elegant roast for company.

Bacon and egg carbonara with raw egg yolk stirred into hot pasta at the table, sour cream warmed in the bowl, crispy bacon, chives, and Parmesan. A rich, interactive dinner.

A 15-minute omelet filled with melted Swiss cheese, cool sour cream, and fresh chives. Three ingredients, one pan, and a breakfast that feels like brunch at a bistro.