10,000 low crab recipes

Oyster-stuffed pork loin rolls tender spiral-cut pork around a creamy oyster-and-celery dressing, crusted in cracked peppercorns, served over apple cider cream sauce. A Gulf Coast holiday showpiece.

Tangy yogurt and cottage cheese noodle bake loaded with spinach and topped with bubbly melted cheddar. A simple vegetarian casserole ready in 40 minutes.

Broiled salmon steaks marinated in fresh cilantro, lime juice, garlic, and olive oil. A quick, bright weeknight fish dinner with just 6 ingredients.

Buttery crab-stuffed mushrooms loaded with dill and sour cream, baked until golden. A crowd-pleasing appetizer ready in 30 minutes. Make them a day ahead!

Open-faced Santa Fe chicken avocado melt with cilantro-lime mayo, sliced chicken, ripe avocado, and Lorraine cheese broiled on toasted sourdough. A 15-minute lunch built for leftover roast chicken.

Cream cheese and sour cream filled crepes topped with strawberries flambeed in strawberry liqueur and kirsch. A Brennan's classic that brings the drama.

Homemade crispy tacos with seasoned ground beef, cheese, and tomatoes folded in flour tortillas and pan-fried golden in oil. Crunchy, cheesy, and ready in 40 minutes.

Bacon clam chowder is a New England-style soup with minced clams, smoky bacon and half-and-half, simmered overnight for deep flavor. Skimmed and finished with seafood seasoning the next day.

Traditional Swabian meat dumplings made with ground beef and pork, seasoned with nutmeg and parsley, simmered gently in salted water. Serve in hot beef broth for a cozy German soup.

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

Farfalle pasta carbonara with bacon, broccoli, red bell pepper, and Parmesan in a creamy half-and-half sauce. A vegetable-loaded twist on classic carbonara made in one skillet.

Chicken leg pieces marinated in spiced yogurt with ginger-garlic paste, mace, cumin, and gram flour, then roasted on skewers. Cook it tandoor-style, on the grill, or in your oven.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Mexican wedding cookies shaped into crescents with butter, crushed pecans, powdered sugar, and vanilla. Tender, crumbly, and melt-in-your-mouth with just six ingredients.

Teriyaki chicken breasts marinated in a boiled teriyaki, fresh ginger, orange juice, and Vidalia onion sauce. Grill after two hours or an overnight soak for deeper flavor.

A vibrant Persian beet and yogurt dip with golden butter-fried onions and crushed garlic. Earthy, tangy, and stunning in color, Borani-ye Choghandar is a beautiful addition to any mezze spread.