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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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"Bawlmer" Crab Cakes

(Diners, Drive-Ins And Dives, Episode: Soup and Sandwiches, Season: 11)

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Artichoke Crab Paella

(Sunset, September, 1998)

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Artichoke-Crab Dip with Cumin-Dusted Pita Chips

(Cooking Light, January, 2001)

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Artichoke-Crab Soufflé

(Cooking Light, April, 1996)

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Asian Crab

(Guy’s Big Bite, Episode: Crabadashery, Season: 1)

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Asian-Style Crab Cakes With Wasabi Caper Sauce

(Gourmet, March, 2005)

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B.B.Q. Garlic Crab

(Bbq With Bobby Flay, Episode: Bbq Bashes, Season: 3)

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Baked Louisiana Blue Crab Imperial With Caviar And Sauteed Pea Shoots

(The Essence of Emeril, Episode: Caviar, Season: 8)

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Baked Oysters With Crab

(Paula’s Party, Episode: Break A Record Party, Season: 3)

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Baltimore Crab Cakes

(Bon Appétit, August, 2011)

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Barbecued Shrimp

(Coastal Living, March, 1998)

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Bbq Soft-Shell Crabs With Grilled Vidalia Onions

(Bbq With Bobby Flay, Episode: Sizzlin’ Seafood, Season: 3)

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Bbq’s Soft Shell Crabs

(Bbq With Bobby Flay, Episode: Bbq Rewards, Season: 3)

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Beer-Steamed Crabs

(Saveur, May, 2008)

In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
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Bessie’s Crab Pudding

(Washington Post, June, 2010)

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Best Crab Cakes

(Cooks Illustrated, May/June, 2012)

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Black Pepper Crab

(Saveur, September/October, 1995)

This simple dish is a great way to cook crab; black pepper adds an extra kick.
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Black Pepper Dungeness Crab

(Sunset, September, 1998)

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Boiled Crabs Bathed In Garlic Butter

(Paula’s Home Cooking, Episode: Crab Show, Season: 1)

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Boiled Dungeness Crab with Fennel

(Coastal Living, June, 2007)

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Breadless Crab Cakes

(Washington Post, June, 2010)

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Buttery Crab Bread Pudding

(Food & Wine, February, 2012)

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Buttery Crab Pot Pies

(Paula’s Best Dishes, Episode: Taste of the Tugboat, Season: 9)

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Cajun Crab Croquettes

(EatingWell, December, 2006)

Crab cakes get a Louisiana spin with Cajun spice and corn. Although any type of crab works here, we prefer the texture of lump crabmeat. Serve with Zesty Rmoulade Sauce. Make it a meal: Serve on arugula salad.
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Callaloo

(Rachael Ray’s Tasty Travels, Episode: Trinidad, Season: 1)

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