10,000 low crab recipes

General Tsao was a real person, general and poet who lived in China 155-220AD.

Moroccan-spiced roast chicken with saffron, ginger, and cilantro, finished with a pan sauce of green olives and julienned lemon zest. Two birds roasted golden for a crowd of 10.

Lamb slivers in pungent sauce: velveted lamb flash-fried then tossed with red bell pepper, scallions, ginger, and a tangy soy-vinegar glaze. Classic Chinese wok cooking at its sharpest.

Oven-crisped chicken coated in crushed rice cereal for a shatteringly crunchy crust, no deep frying needed. A classic three-step breading and a wire rack keep every piece golden and crisp all over.

Baked macaroni and cheese with sautéed peppers and onions, creamy cheese spread, and sharp cheddar for ultimate comfort food.

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

Simple lobster spread with chopped lobster meat, mayonnaise, scallions, and black pepper. A four-ingredient appetizer that chills for two hours and serves with crackers.

Hot Hunan hoagies pile garlic-ginger marinated steak on toasted Kaiser rolls with a sesame-soy relish of mushrooms, peppers, and scallions. Asian-fusion sandwich with serious bite.

Marmaliga is a Romanian cornmeal porridge cooked in milk and water until thick and creamy, served with cottage cheese and sour cream. A simple, comforting Eastern European staple.

Hamburger pastry hand pies stuffed with seasoned ground beef, onions, vegetables, cheese, and ketchup, all wrapped in a flaky pie crust. A classic American-style meat turnover for lunchboxes, potlucks, or weeknight dinners.

Baked Mexican eggs with mushrooms, green pepper, tomatoes, and crumbled bacon in individual dishes. A simple, hands-off brunch that bakes in 20 minutes.

BBQ shrimp marinated 24 hours in a spicy sauce of chili sauce, Worcestershire, hot sauce, garlic, and lemon, then skewered and broiled. Bold New Orleans-style flavor.

Escalloped oysters layered between buttery bread and cracker crumbs, moistened with oyster liquor and cream, baked into a golden seafood casserole. Classic American.

Foamy omelet made by folding stiff egg whites into seasoned yolks, cooked on the stovetop then finished in the oven. A puffy, souffle-style egg dish in 20 minutes.

Peanut butter and jam coffee cake made with Bisquick: tender crumb, marbled jam streaks, ready in under an hour. PB&J in cake form.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.