Why You’ll Love This Recipe If you love light, creamy, and seafood-packed salads, Grandma Rose’s Crab Seafood Salad is ...

Cut 2 of the endive cores crosswise into 1/4-inch slices and toss with the celery. Add crabmeat and dressing, season with 1/8 teaspoon salt and 1/8 teaspoon pepper, and fold gently with a rubber ...

Scoop the crab mixture into 12 portions (about 1/3 cup each) and pat each into a 2½-inch patty. Arrange on the pan and brush ...

(The scallops should have turned opaque, but remain sweet and tender.) Serve the scallops and crab Mornay with a crisp green salad and a glass of chilled white wine.

then assembled at the last minute. Sometimes if I can’t find crab meat I replace it with prawns or smoked snapper.

An impressive yet simple-to-make lunch or first course, seaweed bread bruschetta is topped with laverbread, cockles and crispy bacon and served with a crab and charred chicory salad. For the ...

Add the parmesan and gently toss. Serve the crab cakes with the arugula salad, rémoulade and lemon wedges. Sprinkle with parsley.