6,457 low crab recipes

Cheese chiles are bite-sized appetizers made from cheddar and Colby cheese blended with ground red chili, shaped like tiny chile peppers with cilantro stems and a paprika dusting.

Classic veal saltimbocca with prosciutto, fresh sage, and a quick white wine pan sauce. A traditional Roman dish that lives up to its name: jumps in the mouth. Ready in 30 minutes.

A Star Trek spin on classic tabbouleh: fluffy bulgur (aka quadrotriticale) tossed with cucumber, tomatoes, green onions, fresh parsley, mint, lemon juice, and olive oil. Boldly go where no grain salad has gone before.

A fast and simple crockpot recipe that can help you bake frozen bread loaves with no problems at all.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Smoked salmon pizza with mascarpone, shallots, lemon juice, and fresh chives on a crispy baked crust. An elegant five-ingredient flatbread that comes together in 15 minutes.

Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best.

A light, jiggly tomato aspic salad made with tomato juice, unflavored gelatin, and a squeeze of lemon. Diabetic-friendly at just 15 calories per serving, served on crisp lettuce with colorful pepper strips.

Cucumbers in yogurt with fresh basil, mint, scallion, and garlic. Cool Mediterranean-style cucumber salad or dip for grilled meats and warm flatbreads.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

A savory, dairy-free gravy made from nutritional yeast that tastes remarkably cheesy without a drop of cream. Vegan, versatile, and ready in 20 minutes. Pour it over everything.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Grilled pork loin rubbed with mustard, garlic, and ginger, basted with a horseradish mustard and apricot preserve glaze. An overnight-marinated roast with sweet-hot flavor.

Spicy Mexican jicama salad with tangerines, apple, cantaloupe, cilantro, and a dusting of chili powder. A crisp, no-cook fruit salad in the style of Mexican street fruit cups.

Party-sized chicken wings marinated in soy sauce, brown sugar, melted butter, and dry mustard. Baked until sticky and glazed, served hot or cold. Makes 30 servings for a crowd.

Paksiw na isda, the Filipino vinegar-poached fish with bangus, ginger, bitter melon, and eggplant. A tart, clean-flavored one-pot that tastes better after aging two days in the fridge.