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Thumb_17233_Sauteed Soft-Shell Crabs With Hazelnuts

Thumb_17233_Sauteed Soft-Shell Crabs With Hazelnuts

Many people think Patrick O'Connell is the best chef in the country. His version of soft-shell crabs bursts with flavor; the beans are a nice complement. Read more about this recipe at the Washington Post.

Thumb_9741_Whispery Eggs With Crabmeat And Herbs

Thumb_9741_Whispery Eggs With Crabmeat And Herbs

Whisking the eggs vigorously yields fluffy, "whispery" eggs. Use the freshest lump crabmeat you can find. Many different herbs complement crabmeat -- chervil, tarragon, thyme and chives. Read more about this recipe in Kim Sunée's Trail of Crumbs.

Thumb_9165_Panko-Crusted Soft Shell Crab With Ginger Ponzu Sauce

Thumb_9165_Panko-Crusted Soft Shell Crab With Ginger Ponzu Sauce

Panko, Japanese bread crumbs, are the roughly shaped bread crumbs used to create light, airy, and extra-crunchy coating on fried foods, especially on these soft shell crabs. Read more about this recipe at Rasa Malaysia.

Thumb_17275_San Francisco Crab Meatball Chowder

Thumb_17275_San Francisco Crab Meatball Chowder

If you are looking for a chowder that is deeply flavored and hearty but not overly rich, this is it. It’s perfect for a casual occasion, but the crab meatballs deliver an element of surprise, and make it special. Read more about this recipe at the Washington Post.

Thumb_14898_Baked Crab Cakes

Thumb_14898_Baked Crab Cakes

These easy baked crab cakes are certainly hefty, yet light on the filling. Slip them under the broiler before serving to create an extra-crisp crust. Read more about this recipe at the Washington Post. 

Thumb_10635_Crispy Fried Dumplings with Grapefruit Chili Sauce

Thumb_10635_Crispy Fried Dumplings with Grapefruit Chili Sauce

These are crispy and delicious wontons, and easier than you might imagine. You'll need to make up a batch of Fish Mousse before you can get started, but it's a cinch. Read more about this recipe at Cook & Eat.

Thumb_17761_Soft-Shell Crab Salad With Lemongrass Vinaigrette

Thumb_17761_Soft-Shell Crab Salad With Lemongrass Vinaigrette

The secret to having the best and meatiest soft-shell crabs is the stuffing. Read more about this recipe in The Kitchen Table: Brennan's of Houston.

Thumb_10451_Omelet With Crabmeat And Green Onions

Thumb_10451_Omelet With Crabmeat And Green Onions

Eggs aren't just for breakfast in Vietnam, and that means more chances to enjoy speedy, satisfying inspirations like this little omelet. For brunch, accompany it with fresh pineapple, and biscuits and honey. Read more about this recipe in Nancie McDermott's Quick & Easy Vietnamese.

Thumb_16697_Fresh Crab Salad With Orange And Tangerine

Thumb_16697_Fresh Crab Salad With Orange And Tangerine

Set out a loaf of rustic, crusty bread and this spicy sweet seafood salad makes a light and satisfying casual supper. Read more about this recipe at the Washington Post.

Thumb_7757_Corn And Crab Chowder

Thumb_7757_Corn And Crab Chowder

This is a classic chowder - sine the corn and the crab are both slightly sweet, a nice dash of hot sauce really enhances the flavor of the soup.

Thumb_18350_Baked Stuffed Trout

Thumb_18350_Baked Stuffed Trout

Have some leftover Thanksgving stuffing? Use it in a new way by stuffing some fish. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_15948_Thai Crab And Papaya Salad

Thumb_15948_Thai Crab And Papaya Salad

This salad can be enjoyed all summer long, especially because you can replace the crab with scallops, shrimp or grilled beef. The dressing can be refrigerated in an airtight container for up to 3 days. Read more about this recipe in the Washington Post.


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