A super fast and tasty supper which is also low on the calories!!

A family favourite from nigella Lawson

0 net carbsRecipe from Mark's Daily Apple**YUM! Fresh crab is the best! Takes a little practice with frying.

The Pacific Ocean Annual Crab Fishing Season opened monday, the fishing boats were back last night, and fresh live crab started selling this morning.We bought two live large crabs, 1 1/2 pound each, to make all of the following twelve dinners. We brought them home to cook and serve a dinner of cracked claws and legs with homemade mayo and fresh baked sour dough french bread. Shells were reused to make crab chowder soup with the body meat of one crab. We then use the cooked body meat from the other crab to make crab salad on sandwiches. Here are the recipes.Used discarded and pulverized crab, shrimp and lobster shells make great year round fertilizer in your vegetable garden.

Since this is fresh pasta, I tried adding a spicy flavor for more punch! You can also enjoy the meat sauce as is.Be careful not to burn the chili pepper! In order to make it aromatic start with the oil still cold! Since there's already salt in the fresh pasta you don't have to add any when boiling! Recipe by Setsu-1 grand prix

A few more secretsI got this recipe from a friend who has been making it for years. I use both flour and breadcrumbs. But it's all a matter of taste. The result is what counts!!

Originally, this is an American dish made with a large amount of crab. It's delicious, but using that much crab meat is impractical. However, in Japan, we have imitation crab!The story behind this recipe: I love crab cakes, but crab is expensive. So, when I saw imitation crab that looks just like the real thing at the supermarket, I thought, 'This might work!' I tried it out. I used green onions because I ran out of regular onions, and it turned out light. Using regular onions would add more sweetness and flavor.

Crab means tomato cream sauce to me, so I thought this was a great way to use up leftover crab meat.I wanted to highlight the flavor of the crab, so I didn't add Krazy Salt as I usually do to tomato sauce, but add it if you prefer. Don't mix the sauce too much after adding the crab meat - it won't fall apart as much and you can enjoy the texture more.A previous version of this recipe used a soup stock cube, but I discovered that adding the brown meat or butter from the crab made the sauce really tasty. If you like the brown meat, please be sure to add it! Recipe by Ki-ta

Getting a great deal on quality ingredients is always a stroke of luck. I happened to find crab meat on sale, marked down from over 300 baht to just 130 baht! It's been a long time since I've had a seafood feast with crab and shrimp, so I made this dish to satisfy my craving.

Freshly cooked Dungeness Crabs showed up at our local seafood store this morning, time to make crabcakes for lunch and crab chowder soup for tomorrow. Crab cakes in restaurants are mostly bread crumbs, here is a recipe where crabmeat is King, or Queen.

I’m a seafood lover through and through, and crab cakes have become a go-to favorite in my kitchen. This recipe makes 8 crab cakes. Serve 1–2 per person, depending on whether you're enjoying them as an appetizer or main dish.

I've already reached a pinnacle with shrimp in tomato sauce, so I thought... how about crab? I tried it with king crab!Crab and tomato cream... yummy. For 4 to 5 servings. Recipe by Satorun