10,000 low crab recipes

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

This is a very great recipe, it has all kinds of nutrition that our body needs. Try to be healthy way!

Easy grilled salmon over a bed of lemon-dressed radicchio, finished with a fresh raw tomato sauce. A light, fast, summery main where bitter greens and bright tomato cut the richness of the fish.

A bare-bones homemade sausage base of ground beef and cracked black pepper, stuffed into casings and left to dry. The blank-canvas starting point for building your own Italian, breakfast, or smoky sausage blends.

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.

Crispy baked wontons stuffed with a creamy ricotta and crab filling seasoned with vegetable soup mix and garlic. All the crunch of fried wontons without the deep fryer.

Bacon and bean soup simmers slivered bacon with kidney beans, carrots, celery and turnip in a thyme-scented beef broth. A hearty winter soup that tastes even better the next day.

No-bake Twinkie cake layered with chocolate pudding, crushed Heath bars, and whipped topping. Four ingredients, zero oven time, and pure nostalgic fun.

When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.

Very tasty pies, I used fresh cherries, still so great.

Low-calorie broccoli omelet with cottage cheese and fresh herbs, started on the stovetop and finished in the oven. A high-protein breakfast that stays light.

Nam prik ong, Northern Thai tomato-pork relish with lemongrass, chilies, and dried shrimp served over sticky rice. Chiang Mai street-food staple built on fresh aromatics and pounded herbs.

If you're looking to try something new, enjoy this scrumptious dish that has a fiery ending!

BBQ Pork Roast with a sage, allspice, coriander, and nutmeg spice crust, slow-roasted on a dome grill using indirect heat, then finished with an applesauce and brown sugar glaze.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.