10,000 low crab recipes

A Sauerbraten-style pot roast marinated 3 days in vinegar and spices, braised until fork-tender, and finished with a gingersnap-thickened gravy. Old-world flavor worth the wait.

No sauce pizza topping with fresh Roma tomatoes, crumbled feta, mozzarella, and herbs on olive oil-brushed dough. Simple, fresh, and no cooking required.

Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.

Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.

Kapernschnitzel, a German pan-fried veal cutlet with capers, white wine pan sauce, lemon, and paprika. A quick, elegant main dish ready in 30 minutes.

Savory cheesecake squares with sun-dried tomatoes, garlic, oregano, and cream cheese on a buttery shortcrust. These bite-sized appetizers are rich, tangy, and made for sharing at parties.

Halfway House pot roast: beef browned in garlic butter, simmered with dark rum, horseradish, and peppercorns, then finished with whole onions, carrots, and potatoes in rum gravy.

Turkey breast Marsala pounded thin, dredged in herbed flour, and sauteed in butter with a quick Marsala wine and chicken broth pan sauce. An Italian-style dinner ready in 30 minutes.

Eggplant kugel with green pepper, pine nuts, basil, and crumbled matzoh bound with eggs. A savory Jewish holiday casserole that's Passover-friendly and dairy-free.

Tender lamb shoulder simmered with whole artichoke bottoms in a lime-spiked Mexican chili base. An elegant twist on traditional chili that pairs earthy lamb with the delicate flavor of fresh artichokes.

Cajun seafood creole with shrimp and crab simmered in a basil-laced tomato sauce with cayenne and white pepper. Spooned over peppery rice for a Louisiana classic that's ready in 40 minutes.

Casey Jones one-dish supper: seasoned ground beef and mushrooms simmered with tomato sauce, then topped with rising bread-dough rolls and baked until golden. A hearty, retro one-pot dinner.

Greek lamb souvlaki with tzatziki: red-wine and oregano-marinated lamb shoulder skewers grilled over coals, served with cool strained yogurt, cucumber, and garlic dip.

Walnut-sized venison meatballs browned and simmered, then smothered in a sour cream and dill sauce with a dusting of paprika. Serve over egg noodles or rice for a 30-minute dinner.

Grecian chicken and potatoes baked in a lemon-oregano-garlic marinade, with sliced red potatoes roasted over onions in buttery lemon broth. Classic taverna-style Sunday dinner.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.