10,000 low crab recipes

It is a quick and easy way to cook asparagus, and tasty too.

Korean kimchi made with napa cabbage soaked in salted water, then fermented with garlic, ginger, scallions, and Korean chili pepper. Simple traditional fermented relish.

Mexican street-corn-inspired grilled corn rubbed with lime wedges dipped in chili-amchoor spice. Vegetarian summer BBQ side with bright tang and gentle heat.

Cracker Barrel-style biscuits use just Bisquick and buttermilk for tender, easy-split biscuits that taste like the restaurant. The double-stack trick is the secret to perfect splits.

Bone-in smoked ham rubbed with chili powder, paprika, cumin, and cinnamon, then finished with a sticky peach preserves and orange juice glaze. A spice-crusted holiday ham that steals the show.

This tasty spring salad has seasonal sugar snap peas and arugula that are tossed with a light olive oil-balsamic vinaigrette, caramelized shallots and topped with some fresh goat cheese.

Make your own home-made tortilla chips for much better flavor and a whole lot less salt. These tortilla chips are flavored with lime and chili powder perfect for a salsa or Chile con queso dip.

Asian Style Grilled Scallops with Somen Noodle Salad and Cilantro Vinaigrette

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Quick and easy home made Italian style salad dressing.

Quick blender gazpacho with tomato, cucumber, green pepper, and rice vinegar. Vegan no-cook Spanish-style cold soup ready in 10 minutes. Garnish with finely diced cucumber for crunch.

A Chipotle pepper adds smokiness in a wet marinade for the flank steak. After marinating the flank steak becomes very tender without being mushy. Perfectly grilled you will be surprised by how tender and juicy the steak comes out; the leftovers are great for sandwiches making quick, easy and delicious meals.

Hummus guacamole: a Mediterranean-Mexican mash-up dip with avocado, hummus, tomato, scallion, and green chiles. Vegan, high-fiber, ready in 15 minutes. Serve with pita wedges.

Vibrant fresh salsa bursting with ripe tomatoes, cilantro, lime, and jalapeño heat, ready in 10 minutes with zero cooking required.

Quick, easy, and refreshingly delicious. I used Roma tomatoes, cored and finely chopped them. Used freshly seeded jalapeno peppers only. You don't need the store-bought usually over-salted salsa. This homemade version tastes great and much better for you :)

A little bit of heat with a tangy sweet and sour taste. This cucumber soba salad for sure refreshes your taste buds while satisfies your tummy.