10,000 low crab recipes

Kasha with porcini and white mushrooms, sauteed vegetables, and a finish of soy sauce baked in a casserole. Nutty buckwheat groats with deep, earthy mushroom flavor.

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

Marinated grilled portobello mushrooms in an olive oil vinaigrette with balsamic vinegar and lemon juice. Three cooking methods included: grill, broil, or bake.

Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Korean dipping sauce with soy sauce, rice vinegar, and sesame oil. A three-ingredient vegetarian sauce for tofu, dumplings, and Korean dishes, ready in 5 minutes.

Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.

Bacon-wrapped hot dogs stuffed with sharp cheddar and tangy pickle relish, broiled until crispy. The ultimate loaded frank for cookouts and game day parties.

Baked sea bass with black olive sauce of garlic, oregano, basil, and parsley in vegetable stock. A Mediterranean-style fish dinner ready in 30 minutes with bold, briny flavors.

A succulent pork tenderloin dish that's great to serve when eating with family or friends.

Red snapper fillets baked in white wine and lime juice, topped with a fresh ginger salsa of tomatoes, jicama, jalapeño, and cilantro. Light, vibrant, and on the table in 45 minutes.

Pan-fried fish fillets finished with a quick boiling sherry vinegar and extra-virgin olive oil sauce, punched up with fresh parsley, chives, and chervil. A French bistro classic that cooks in under 10 minutes.

Fire up the grill for easy skewered shrimp with zesty mango-lime vinaigrette—juicy, charred seafood ready in under an hour for summer BBQs, quick healthy dinners, or tropical appetizer ideas perfect for beginners.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

Pasta rosa: cheese tortellini tossed with shrimp, sun-dried tomatoes, garlic, cayenne, and peppery arugula in olive oil. Finished with grated Romano. Italian-style 30-minute pasta dinner.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.