Photo of: Scallops with Red Pepper Sauce

Scallops with Red Pepper Sauce

Submitted by: Christine Hatt 
When scallop season is open here in Nova Scotia, I use scallops fresh from the ocean. This dish is quick and easy yet tastes delicious. 
Photo of: Louisiana Crab Dip

Louisiana Crab Dip

Submitted by: Ruby Williams 
When friends visit from other parts of the country, I treat them to a Cajun-style Christmas. This flavor-packed seafood dip gives them a delicious taste of the Bayou State. 
Photo of: Festive Crab Cakes

Festive Crab Cakes

Submitted by: Barbara Nowakowski 
Barbara Nowakowski of North Tonawanda, New York stirs up excitement at parties with these picture-perfect tarts filled with a pleasant combination of cream cheese, crabmeat and cranberry sauce. 
Photo of: Hot Crab Spread

Hot Crab Spread

Submitted by: Christine Woody 
After my mother and sister described the hot crab sandwiches they had eaten at a San Francisco restaurant, I developed this recipe. It's become a family favorite, especially during vacations to the Oregon coast, where we can catch fresh crabs. 
Photo of: Crab Tartlets

Crab Tartlets

Submitted by: Janice Wolters 
Every time I serve these tiny tasty tarts, I'm asked for the recipe. Holiday guests of all ages gobble them up! I've found that finely chopped leftover ham makes a handy substitute for the crab. 
Photo of: Rabbit with Tarragon Sauce

Rabbit with Tarragon Sauce

Submitted by: Yvonne Kessler 
Golden rabbit pieces covered in a savory herbed gravy make this a satisfying, stick-to-your-ribs main dish. One of my favorite herbs, tarragon, provides subtle flavor that goes so well with rabbit. -Yvonne Kessler, Pangman, Saskatchewan 
Photo of: Crab Salad Supreme

Crab Salad Supreme

Submitted by: Mrs. A. Mayer 
If you're looking for a delightful luncheon main course, this just might fit the bill. Everyone who's tried this salad has raved about it. 
Photo of: Homemade Steak Sauce

Homemade Steak Sauce

Submitted by: Judy Neil 
'I think this steak sauce tastes better than the commercial brands,' writes Judy Neil of Royal Oak, Michigan. Her creative condiment features everything from tomato paste and raisins to grapefruit juice, honey, garlic and soy sauce. 
Photo of: Deviled Crab Casserole

Deviled Crab Casserole

Submitted by: Helen Bachman 
AFTER creating this recipe, I later pared it down to serve two. I serve this entree often, since it's so easy to assemble. Along with a green salad, dessert and coffee, this casserole makes a quick, delicious lunch or dinner. -Helen Bachman, Champaign, Illinois 
Photo of: Bite-Size Crab Quiches

Bite-Size Crab Quiches

Submitted by: Virginia Ricks 
'These mouth-watering morsels make an appealing appetizer when you invite a few friends to the house after a movie or ball game,' writes Virginia Ricks of Roy, Utah. 
 

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