1,098 melt recipes

Crispy baked wontons stuffed with a creamy ricotta and crab filling seasoned with vegetable soup mix and garlic. All the crunch of fried wontons without the deep fryer.

Stew up your summer days with this succulent dish that is best enjoyed when eaten outside!

Add something new to your Christmas platters with these scrumptious crab cakes that are sure to be a hit!

Italian hero sandwich with assorted deli meats and cheeses on a split loaf, dressed with a tangy Italian mayo made from white wine vinegar, garlic, and herbs. No cooking needed.

Traditional Lancashire-style lamb hotpot layered with onions and thick-sliced potatoes, infused with caraway seeds and topped with crispy bacon. Slow-baked until the lamb is fall-apart tender.

Savory crab shortcakes with tender crab meat and sliced hard-boiled eggs in a creamy sauce, spooned over warm split biscuits. Comfort food in 30 minutes.

Find out why Little Jack Horner stuck his thumb into a pie by trying this delicious dessert.

This new spin on the delicious squash is perfect for the Autumn season and just in time for Thanksgiving.

Thick seitan steaks baked until firm, then simmered in a savory tamari broth with kombu and fresh ginger for deep umami flavor. Brushed with sauce and broiled until lightly charred, these vegan steaks have real chew and satisfying meatiness.

Confetti crab salad with lump crab meat, chopped radishes, capers, and fresh parsley in a lemon-mayo dressing. A bright, no-cook seafood salad ready in 10 minutes.

Toasted crab rolls with a mayo-bound crab salad, melted cheese, and crispy bacon on split dinner rolls. A quick open-faced seafood sandwich baked until bubbly.

Cranberry mince pie with a layer of prepared mincemeat topped with fresh cranberry sauce in a double crust, brushed with egg wash and baked golden. A holiday classic.

Carolines, French savory choux pastries split and filled with warm crab and asparagus spears, finished with a beurre blanc-style lemon dill butter sauce. An elegant first course or canapé for eight.

Crab cakes cooked in a sandwich press with shredded crab, French mustard, Worcestershire, Old Bay, and bread cubes. The Maryland classic in 16 minutes flat.

Crab rangoon delivers crackly golden wonton shells stuffed with a cool, creamy blend of crab, cream cheese, scallions, and mayo. This crispy fried Chinese-takeout appetizer comes together fast and disappears even faster at the party table.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.