Divide crab mixture evenly between bread slices. Top each with 2 cheese slices. Broil 2 to 3 minutes, or until cheese begins to bubble and melt. Serve warm. Recipe from The Encyclopedia of ...

This recipe from Maryland made with blue crab meat and butter is the best way to really taste the bounty of the Chesapeake ...

Served as either an appetizer or as part of a full dinner, these Cajun crab balls with a spicy remoulade are full of winning textures and flavors.

Chef Bruce Sherman's recipe for soft-shell crab sandwiches, which he makes with whole crabs, pancetta, tomatoes, arugula and a remoulade prepared with mayo, red onion, tarragon, capers and mustard ...

Melt the butter in a small ... pouring it over the crab with a ladle. Garnish with the remaining 1/4 cup of chives and the chopped tomato. Recipe from Maine Classics by Mark Gaier and Clark ...