10,000 low crab recipes

Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.

Grilled split lobster served alongside a fresh herb salad of basil, mint, fennel fronds, chervil, chives, and parsley dressed in lemon and olive oil. Simple, elegant, done in 30 minutes.

A fiery, no-bean red chili packing four meats (beef chuck, T-bone, Italian sausage, and armadillo), six kinds of peppers, bacon, and beer. Feeds a crowd of 15 with serious heat.

Red snapper fillets with a French seaweed sauce built on homemade fish and lobster stock. Broiled, baked, or steamed with a silky, ocean-rich fumet.

Traditional Irish dressed cabbage braised in butter and bacon stock with a hint of nutmeg. Simple, buttery, and ready in 40 minutes, this heritage side dish turns humble cabbage into something you'll actually crave.

Fat-free garlic bread skips the butter for oil-free Italian dressing blended with fresh garlic and paprika. Crisp, flavor-packed bread that's WW-friendly and ready in 10 minutes.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture.

Indonesian tofu satés marinated in sweet kecap manis and garlic, skewered, and broiled until the edges catch color. Served with a quick peanut-chili dipping sauce for a vegetarian take on a Southeast Asian street food classic.

A delicious dip made with marshmallow topping and cream cheese that tastes great with any kind of fruit you like.

Egg salad sandwiches with blanched green beans, Vidalia onion, celery, and honey mustard on multigrain bread. A crunchy twist on classic egg salad that adds fresh snap to every bite.

Try this succulent chicken dish that is made with savory chive dumplings that will be new favorite!

Hickory-smoked pulled pork shoulder with simple salt and pepper seasoning, slow-smoked low and slow. Tender, smoky, BBQ-shack worthy.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Crawfish au gratin baked in a rich double-cheddar sauce with sauteed bell pepper, celery, and onion. A bubbly, cheesy Cajun casserole that's pure Louisiana comfort food.

Roast pork and sauerkraut braises a pork loin low and slow in apple juice with sauerkraut, caraway, and onions, served with a warm applesauce-apricot sauce. Old-world Eastern European Sunday dinner.

Eggplant Italiano sauteed with mushrooms, peppers, and tomatoes, then baked under melted mozzarella until bubbly and golden. A hearty Italian vegetable casserole.