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"These fresh, crisp & tender crab cake has a nice spicy smokey taste that has a Southern kick to them. Fresh Lump crabmeat, mixed with celery, scallions, peppers and chipotle peppers in adobe sauce fried up and served on a bed of cilantro, lime slices and a nice dollop of my Smokey tartar sauce ( Smokey Tartar Sauce ). These are slightly smokey, tender..."

Ingredients: fresh lump crabmeat, chipotle chiles in adobo...

"This is the Top Recipe of 1987 in the San Francisco Chronicle. This cioppino comes from Amey Shaw, who was chef at Berkeley's Fourth Street Grill when she created this version of a Bay Area classic. The stew is brimming with seafood -- Dungeness crab, mussels, clams and squid -- simmered in a saffron-laced broth. Each serving is garnished with..."

Ingredients: light olive oil, oranges...

"this is a recipe that I came up with. everyone I have served it to has raved about it. I hope you enjoy it. To me this is best served with a hard crusty bread."

Ingredients: seafood, dill seeds...

"Our catering company's signature appetizer. We served more crab dip than any other item. Absolutely delicious, and you will keep coming back for more."

Ingredients: lump crabmeat, cream cheese...

"I got this from my girlfriend, she always makes it when I go for dinner because I have a shell fish allergy and miss being able to eat it. This tastes like the real thing and now I make it all the time when I am having company. It is so easy and yet so good.
Serve with a good cracker or cocktail bread."

Ingredients: cream cheese, green onions...