6,460 low crab recipes

Texas-style venison chili con carne with no beans, loaded with cumin, paprika, oregano, and pure chili powder. Lean, bold, and freezer-friendly wild game chili.

Indian egg curry with hard-boiled eggs in a creamy curry sauce spooned over toasted English muffins. A quick, protein-packed breakfast or brunch ready in 25 minutes.

Greek roasted eggplant and feta dip blends smoky broiled eggplant with briny feta, sweet red pepper, fresh basil, and lemon. A vegetarian Mediterranean dip for pita, crackers, or crudités.

Cilantro pesto pasta with pine nuts, Parmesan, and poppy seeds tossed through spinach fettuccine. A fresh twist on classic basil pesto ready in 20 minutes.

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.

Hearty vegetarian TVP burgers: textured vegetable protein soaked in seasoned broth, mixed with sauteed onion and spices, and pan-fried into savory patties. A high-protein, budget-friendly meatless burger.

Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.

Mom's homemade bread rolls with a soft, pillowy crumb from a simple milk and shortening dough. Three rises build deep flavor and airy texture in these old-fashioned dinner rolls.

Chocolate dipped macadamia nut shortbread cookies made with butter, powdered sugar, and vanilla. Slice-and-bake rounds dipped in melted chocolate for a Hawaiian-inspired treat.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

Marinated tomatoes with basil and balsamic vinegar layer sliced ripe tomatoes and soaked red onion with a garlicky dressing and fresh basil. A bright vegetarian side built for summer tomato season.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.

Frankfurter casserole combines hot dogs, bean and bacon soup, bell pepper, and mustard in individual ramekins topped with refrigerator biscuits. A retro weeknight classic.

Chicken breast cubes steamed with Chinese sausage (lup cheong), dried mushrooms, hoisin sauce, ginger, and garlic. A savory, aromatic Cantonese-style steamed chicken dish with deep umami flavor.