Serve with crusty bread and JUST swoon over the deliciousness, from NoblePig.com. #spon

Serve with crusty bread and JUST swoon over the deliciousness, from NoblePig.com. #spon

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Blue Crab Cakes with Tangy Butter Sauce via eatgulfseafood.com #GulfSeafood
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Garlic Crab from Food.com:   								This is a simi difficult recipe, but the result is ever so delectable. I had something like this at Crustaceans in San Francisco. They used the wonderful Dungeness crabs, but here in Virginia I had to settle for Blue crabs, which turned out just as nice.

Garlic Crab from Food.com: This is a simi difficult recipe, but the result is ever so delectable. I had something like this at Crustaceans in San Francisco. They used the wonderful Dungeness crabs, but here in Virginia I had to settle for Blue crabs, which turned out just as nice.

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Crab Salad Sandwich by Giada De Laurentiis | When it’s too hot to make crab cakes, this makes a very delectable alternative that also happens to be lighter and less oily and bready. Serve the salad on lettuce leaves if you’d rather skip the roll.

Crab Salad Sandwich by Giada De Laurentiis | When it’s too hot to make crab cakes, this makes a very delectable alternative that also happens to be lighter and less oily and bready. Serve the salad on lettuce leaves if you’d rather skip the roll.

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Vidalia Onion and Lump Blue Crab Salad - Paula Deen  I would do w/o crab just as veggies ~dc

Vidalia Onion and Lump Blue Crab Salad - Paula Deen I would do w/o crab just as veggies ~dc

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***LW*** the best crab imperial** Maryland Jumbo Lump Crab Imperial Recipe - Key Ingredient
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Roasted Red Pepper and Blue Crab Bisque from the Chesapeake Bay - A recipe for velvety bisque made with roasted red peppers and blue crab caught directly from the Chesapeake Bay in Maryland during our anniversary trip. Let's go crabbing!

Roasted Red Pepper and Blue Crab Bisque from the Chesapeake Bay - A recipe for velvety bisque made with roasted red peppers and blue crab caught directly from the Chesapeake Bay in Maryland during our anniversary trip. Let's go crabbing!

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Partan Bree (Scottish Crab Bisque)  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. This recipe first appeared in the 2012 SAVEUR 100, with the article Three Chimneys.

Partan Bree (Scottish Crab Bisque) 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. This recipe first appeared in the 2012 SAVEUR 100, with the article Three Chimneys.

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