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03/19/2007
Baby Spinach and Stone Crab Salad
Stone crabs are sold with small "arms" attached to the claws; this recipe uses both arm and claw meat.
Issue #57
03/19/2007
Chilled Stone Crab Claws with Mustard Sauce
Stone crab claws are usually served chilled, which gives the meat a finer, clearer flavor.
Issue #57
02/03/2009
Lobster Ceviche with Limestone Lettuce
A diverse mix of flavors inspires a deliciously tender lobster dish.
Issue #51
03/06/2007
Maine Lobster Napoleon with Mango Vinaigrette
Layers of lobster, avocado, and mango create a tower of pure indulgence.
Issue #25
11/08/2000
Crab Louie
Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.
Issue #25
03/14/2002
Lobster and Celery Root Salad
James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best.
Issue #21
04/04/2013
Crab Maison
A popular appetizer at Galatoire's restaurant in New Orleans, this light and satisfying salad is a great lunch on Mardi Gras with crusty French bread.
Does Not Apply
01/07/2008
Crab Dip
Crabmeat is perfect for dip, and this dressed-up pre-dinner snack is alive with subtle notes of honey to balance out horseradish and add to the sweetness of cherry peppers.
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Source: Huffington Post