Melt-In-Your-Mouth Crab Cakes _ are easier to make than you think! Our recipe uses a minimal amount of ‘binder’ so you get the full savory flavor of the crab! With this simple recipe, you’ll never long for a trip to the local seafood joint again!
Partan Bree (Scottish Crab Bisque) by Saveur. Roasted crab shells and sherry lend sweet depth to this luscious bisque from chef Michael Smith of the Three Chimneys restaurant on Scotland's Isle of Skye.
Cooking Light - She Crab Soup - This Carolina lowcountry soup gets its name from the generous dollop of crab roe that customarily garnishes the top. Crab roe is available in season (May-August), but this creamy soup is just as delicious without it.