629 meat sauce recipes

Dorm-room ramen upgraded with a fried egg, crumbled breakfast sausage, scallions, and a hit of hot sauce and soy. A fast, filling 20-minute bowl of comfort.

Crunchy crab nuggets: hollow bread cubes brushed with butter, baked crisp, then filled with sharp cheddar and crab and baked again until hot and bubbly. A vintage party appetizer worth bringing back.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Cold crabmeat mousse with cream cheese, celery, and Worcestershire set in a gelatin mold. A creamy retro appetizer spread that pairs beautifully with club crackers.

Layered crab and cheese bake with Monterey Jack, green chilies, and marinara sauce in an egg custard. A rich, crustless quiche-style casserole baked until set.

Make and enjoy your own savory beef jerky with this simple recipe that is extremely easy to follow and understand.

Cajun crab and rice casserole baked with tomatoes, green pepper, Worcestershire, and a Parmesan crust. Bayou comfort food that feeds four in about an hour.

Cream of crab soup with sherry, cooked gently in a double boiler with shallots, egg yolk enrichment, and a dollop of whipped cream. A refined, silky bisque-style soup for special occasions.

Wanchese crab cakes are Outer Banks-style fried cakes with lots of lump crab meat, cracker crumbs, and a kick of Worcestershire and hot sauce. Golden, crisp, and minimally bound.

Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.

One-skillet crab rice with toasted long grain rice, tomatoes, green peas, and a splash of dry sherry. A quick seafood rice dish with Spanish-style flavor.

She-crab style soup thickened with sieved hard-boiled eggs instead of heavy roux, finished with dry sherry, lemon zest, and cream. Silky, velvety, and rich with sweet crab in every spoonful.

Crab and portabella melt: grilled mushroom caps topped with tomato, Old Bay crab salad, and melted cheddar. A bread-free open-face that eats like a proper sandwich.

Thai-inspired crab salad tossed with lemongrass, fish sauce, lime juice, and cilantro, spooned into cool hollowed-out cucumber cups. A no-cook appetizer that's fresh, light, and packed with bright Southeast Asian flavors.

Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.

Pompano en papillote: New Orleans classic of Gulf pompano baked in foil packets over a sherry-spiked béchamel studded with shrimp and crab. Antoine's-style fine dining at home.