10,000 low crab recipes

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Haring salade, a traditional Dutch marinated herring salad with beets, potatoes, apples, and dill cream dressing. A tangy, no-cook Northern European classic.

Reuben omelet that turns the deli classic into breakfast: tender eggs folded over Swiss cheese, lean corned beef, and tangy sauerkraut. Diner-style brunch in 25 minutes for two.

Layered casserole of chicken or turkey, green beans, and almonds in creamy mushroom soup sauce, topped with buttery stuffing. The ultimate leftover turkey makeover.

Delicate open-top dumplings filled with plump shrimp, water chestnuts, and aromatic seasonings. These steamed parcels showcase fresh seafood with a satisfying bite that's easier to make than traditional pleated dumplings.

This rich dip made from strawberries, cream cheese and liqeur will add sophistication to your next dinner!

Italian baked chicken marinated in olive oil, lemon juice, garlic, oregano, and white wine. A simple six-ingredient recipe with classic Mediterranean flavors.

Chopped snails simmered in wine with shallots and chives, then united with butter-sauteed frogs' legs. A bold French main course for adventurous home cooks.

Pan-broiled steak with whiskey sauce sears peppercorn-crusted steak on rock salt in a hot cast-iron pan, then spoons over a whiskey-butter sauce. Steakhouse dinner made at home.

A rich, velvety Chesapeake-style oyster bisque simmered with bay leaf, finished with cream and a splash of dry sherry. Serves 24 for elegant entertaining.

Potatoes and mushrooms, these two vegetables are both healthy and nutritional. Very nice combination.

Thin-pounded beef tenderloin steaks, pan-seared golden and draped in a flambéed brandy sauce with mushrooms, shallots, and Dijon. A classic bistro showstopper in just 25 minutes.

This tasty recipe proves to you that you can actually enjoy the scrumptious taste of pizza for breakfast!

Moroccan-inspired roast chicken with preserved lemon rubbed under the skin and braised over carrots, celery, and onion in chicken broth. The citrus perfumes the meat while the vegetables catch all the pan drippings.

Stacked New Mexico quesadillas layer flour tortillas with shredded chicken, zucchini, bell pepper, and Monterey Jack cheese. Baked until melty and served with red pepper sour cream sauce and fresh salsa.

Crustless broccoli quiche with three cheeses: American, Swiss, and Parmesan, made easy with Bisquick batter. A no-fuss egg bake in an hour.