10,000 low crab recipes

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Smooth, tangy creamed herring spread made with pickled herring, sour cream, tart apple, and onion. A no-cook Scandinavian-style appetizer ready in 20 minutes.

Beanless Texas-style chili built on 4 pounds of sirloin, both ground and cubed, with bold chili powder, cumin, and a generous pour of hot sauce. All-beef and slow-simmered until thick, fiery, and fork-tender. Feeds ten.

Italian sausage and red grapes roast together with balsamic vinegar, then the mashed grapes finish into a buttery pan sauce. Rustic Tuscan supper with sweet, tangy, and savory in one pan.

Ground beef with cactus pairs browned beef and onions with tangy nopales and tomatoes with chilies. A four-ingredient Mexican-style skillet supper ready in 30 minutes.

Quick pork carnitas with sliced pork loin, roasted poblano peppers, onion, garlic, and tomatoes, ready in 40 minutes. A weeknight-fast take on the Mexican classic for taco night.

Try something new today with this succulent dish that will have you scooping out a second helping in no time!

Creamy Bavarian liverwurst dip blended with sour cream, Dijon mustard, onion, and pickle relish. A rich, savory 10-minute appetizer spread for cocktail rye, crackers, and fresh vegetables.

Moroccan chicken with olives, lemon slices, and a spice rub of cumin, paprika, turmeric, ginger, and cilantro. Baked uncovered until golden. Serve over couscous or rice.

Broiled open-face crab burgers loaded with cheddar, hard-boiled eggs, and a tangy mayo-ketchup spread on toasted bun halves. Bubbly, golden, and ready in 20 minutes.

Cheese and Ham Stuffed Chicken Breasts with Wine-Tomato Sauce recipe

Apple and brie cheese make this omelet incredibly creamy and delicious.

Empanada meat pies stuffed with seasoned ground beef, hard-boiled egg, raisins, and green olives. A Latin American hand pie that fries or bakes for crispy, golden hand-held meals.

Become an Italian and a crockpot chef with this easy to follow recipe that creates a tantalizing dish you will remember.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.