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"This recipe came from MVC Cuisine Cookbook, (sponsored by Kohl's Dept. Store). It was originally submitted by a lady from Plano, Texas. This is sooooo good! I always take this to parties or gatherings and it is always a huge hit!"

Ingredients: fresh crabmeat, onions...

"Ready, Set, Cook! Special Edition Contest Entry: These cakes are a unique and tasty alternative to the usual crabcakes. Adding bacon and southwest spices give them a spicy kick with a Texas flair. I mix the final stage of the recipe with my hands to insure every bite bursts with each individual flavor. Can be greasy if not placed on napkin after..."

Ingredients: cilantro, cumin, fresh crabs...

"Adapted from The Texas Cookbook and printed in the Dallas Morning News. Makes enough for a large party of 12. I haven't made this but it sounds like a seafood lovers dream! I have estimated times."

Ingredients: pepper, cream, shrimp...

"I found this recipe on Food Network by Kent Rathbun. It was only posted for a limited time only...so I had to print it out before it disappeared. I have made it twice already and everyone who had it loves it!"

Ingredients: chives, cilantro, garlic...

"This delicious bisque comes from the Louisiana Lagniappe restaurant in Destin, Florida. The restaurant is wonderful and serves complimentary hushpuppies as you wait for your order.As you're eating on the deck, you can watch the sun set. From a June 2006 issue of Bon Appetit."

Ingredients: clam juice, dried thyme...

"This is a very ellegant special dinner for two, but it can easily be increased for more servings. Originally from a February 1978 issue of Bon Appetit magazine."

Ingredients: egg yolks, crab, heavy cream...

"This crab bisque goes together quickly and tastes great! From the R. S. V. P. section of an April 1982 issue of Bon Appetit magazine. It was requested from Cooper's Seafood House in Scranton, Pennsylvania."

Ingredients: lump crabmeat, fresh parsley...

"This is not a cream-based soup,but is a peppery, tomato-filled mixture with pearl barley, vegetables, and snowy chunks of crab.Originally from a May 1983 issue of Bon Appetit that featured the sights and cusine of Baltimore, Maryland.This needs to be made a day ahead of serving it."

Ingredients: fresh ground pepper, lump crabmeat...

"Courtesy of Central Market in Houston. They had just freshly made it in the store. I haven't made this yet, but with the holidays coming up (Yikes!), this sounded like something nice to serve at a gathering."

Ingredients: fresh cilantro, garlic...

"I love crabcakes and I especially like the fact that these are baked and not fried.From the R.S.V.P. section of a February 1986 issue of Bon Appetit. It was requested from the Scale o'de Whale, a seafood restaurant in Portsmouth, Virginia. This makes 8 first course or appetizer servings or 4 main course servings."

Ingredients: fresh parsley, pimiento...

"I first served this at a Christmas party back in 1979. It's quick and easy and is delicious! Originally clipped from a magazine."

Ingredients: cream cheese, fresh chives...

"We hosted a charity dinner at our Colorado house two summers ago. The chef who did the dinner came from Kansas City, where he has a catering company. This fabulous soup was the first course of a wonderful dinner!"

Ingredients: lump crabmeat, frozen corn kernels...

"This is a quick and easy appetizer that always disappears quickly! I got the original recipe from our local paper over 15 years ago."

Ingredients: melba toast, sour cream...

"This recipe comes from the Sunday USA Weekend magazine. It makes a light, delicious summer dinner or an elegant appetizer for a special dinner."

Ingredients: tartar sauce, eggs...