10,000 low crab recipes

Maple Dijon glazed chicken breast grilled or broiled with a sweet-tangy glaze of pure maple syrup, Dijon mustard, white wine, and shallots. Ready in 30 minutes.

San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

Baked fish fillets topped with a cilantro, lime, jalapeno, and toasted almond sauce. A light Mexican-style seafood dish with bright, fresh flavor.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Ripe peach halves baked with dark chocolate tucked inside and a drizzle of kirsch. Three ingredients, ten minutes in the oven, and an effortlessly elegant dessert.

Thai-style stir-fried eggplant with ground pork, garlic, green chili, fish sauce, and fresh basil. Fast, punchy weeknight wok cooking in under 20 minutes.

Keep in the Freezer for left overs, and when you want it again just heat-up with Microwave oven.

Butterflied leg of lamb marinated with olive oil, lemon juice, rosemary, bay leaf and black pepper, then grilled or broiled until charred outside and pink within. A six-pound centrepiece for Easter or summer cookouts.

These flaky and scrumptious biscuits goes well with a cup of tea which completes a quick and easy breakfast.

Roquefort mousse blends pungent French blue cheese with cream cheese and butter, then lightens it with whipped cream and beaten egg white into a chilled molded appetizer. Sharp, airy, and built for a wine and cracker board.

Colorful ham kabobs with pineapple and bell peppers, basted in a tangy cranberry glaze spiked with mustard and cloves. A smart way to use leftover holiday ham in just 30 minutes.

Homemade Polish kielbasa recipe: spiced beef and pork sausage with sweet paprika, marjoram, and fresh garlic, ground and stuffed into casings. Authentic old-world sausage-making.

A great dip for shrimp or even vegetables. You might have to make extra in case you run out!

Pork Belly is roasted with lots of garlic and sage, it is very easy to make, and loaded with the flavor!

Packed with meaty goodness with a combination of chicken, pork and beef.