Early crab recipes called for tiny amounts of the meat because crabs were so tough to harvest and shell. Nowadays, crab meat comes fresh, frozen, canned or even imitation — no cracking required!
Here are just a few dishes you can make with crab meat:
Classic Crab Cakes
Creole Crab-Stuffed Avocados
Steamed Snow Crab Legs
Corn & Crab Fritters
Crab Dip
Crab & Artichoke Appetizer Pizza
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