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"This is an elegant dish. The first time I made them, my husband thought I picked them up from a restaurant. Was he ever surprised! This would make a nice romantic dinner with candlelight! The recipe seems long but it includes a recipe for the filling, the Mornay Sauce, and crepes themselves."

Ingredients: cooking oil, egg yolks, crab...

"This is my brother Harry's recipe and it is very good! You can freeze leftovers (if there are any). Don't feel limited to the seafood in this recipe - he often changes the contents. Allow about 4 lbs of fish/seafood for this recipe whatever you decide on. Serve with lots of crusty bread and perhaps a salad
Use raw shrimp/prawns or they..."

Ingredients: dried basil, clam juice...

"I haven't tried this yet but am on a big seafood kick since our honeymoon on the east coast! I think this would make a great fondue and plan to adapt it in that way."

Ingredients: tarragon leaves, Dijon mustard...

"Lump crabmeat in a rich white sauce. Yum! An elegant dinner is ready in 30 minutes"

Ingredients: lump crabmeat, creme fraiche...

"Lovely dish with the addition of carrot, celery and red bell peppers for color and taste. Serve with crusty French Bread or as suggested below in Variation. Make a delicious lunch or first course."

Ingredients: lump crabmeat, dry white wine...

"This is a recipe that I put together because I wanted a low-carb, high protein dish with crab. It is baked the same way as a quiche, except there is no crust."

Ingredients: cornstarch, eggs...

"Modified from Lycos.com, Arielle's Archives."

Ingredients: cognac, dried thyme...

"This recipe is from the Kansas State Nurses Assoc. Cookbook submitted by Robbie Davis of Topeka Kansas. I make this easy delicious quiche often and I am always asked for the recipe. I have many friends and family members who have made it a staple in their households so I figured rather than writing it down again and again...I would just post it here..."

Ingredients: eggs, green onions, mayonnaise...

"I know there are already many variations on the asparagus soup theme here on RZ, but ... every yr at this time, I think of Andi of LMF, her abundance of fresh asparagus, her love of Maryland crab & "Sat Lunch at the Farm". This recipe found in *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen..."

Ingredients: cornstarch, white crab meat...

"Recipe from www.letscookfrench.com and posted here for ZWT5. NOTE: after making this recipe, I have made some edits to the original recipe (it had too much mayo and it didn't give enough direction for the avocados)."

Ingredients: chopped tomatoes, ketchup...

"Linda Miranda from Wakefield, RI entered this recipe in the Bake-Off® Contest 41, 2004.This fancy tart is restaurant-fancy and is ready to bake in 20 minutes.It is very, very good! ;)"

Ingredients: pepper, lump crabmeat, eggs...

"A delicious French Deviled Crab Soufflé."

Ingredients: salt & freshly ground black pepper, dry mustard...

"This sauce, used to prepare numerous white sauces, has a name that translates from French as "velvety, soft, and smooth to the palette". A truly excellent veloute should meet several criteria. The flavor of a veloute should reflect the stock used in its preparation: white veal, which will be nearly neutral in flavor: chicken: or fish. It is..."

Ingredients: clarified butter, shrimp...

"I use the imitation crab in this one, because it holds up better, and still has a teriffic crab taste."

Ingredients: pepper, eggs, garlic salt...