Crab

I often wonder if tostadas—crisp tortillas mounded with your choice of topping—were the first version of modern-day nachos. If so, these would definitely be called "supreme." Crunchy tortillas are layered with slices of creamy avocado and topped with a zesty crab salad to make the perfect appetizer.

Folding sweet jumbo lump crabmeat and chopped scallions into the classic batter of cornmeal and buttermilk dresses up these pups for a party. They're crisp, fluffy, and, truth be told, dangerously easy to eat, especially after a dip in a lemony homemade tartar sauce speckled with parsley, sweet pickles, and capers. For information about crabmeat.

At the Citymeals-on-Wheels event, our food editors were astonished by the variety of flavors layered in these summer rolls. Within the confines of each wrapper, chef Alfred Portale combined sweet crabmeat, crunchy tobiko (flying-fish roe), and creamy avocado, then finished it with a citrusy yuzu sauce.

These colorful tartlets are quite simple to put together. One easy custard recipe is the basis for a trio of very different fillings (the ingredients can be doubled or tripled if one is a real favorite).

Serve with warm tortillas. 1 pound fresh crabmeat, picked over, patted dry

Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl.

Editor's note: The recipe below is from Kimberly Kennedy's The Art and Craft of Entertaining. For Kennedy's baby shower tips click here.

Good-quality ingredients brought together with a minimum of fuss: That kitchen philosophy is inventively illustrated by this dish. Tender, delicate crab usually shows up amid other tender, delicate things, but when teamed with a rustic, chewy homemade semolina pasta (the real star of the show), it develops a certain swagger. Spring onions, fresh chile, and a bit of lemon juice add even more verve.

The burger's undeniable appeal and infinite flexibility have inspired culinary luminaries like Bobby Flay and Laurent Tourondel to devote entire restaurants to the humble sandwich. And despite what purists might say, some of today’s best burgers aren't even made with beef. Patties made of lamb, bison, or seafood (like the crab burgers here) are increasingly popular. Toasted bread, a pita pocket, or even a lettuce leaf are fun standins for the traditional bun. In our homage to the modern burger, the crab patties are served open-face with a spicy red pepper dressing.

This dish can pack a lot of heat—or not. If you like a lot of spice, feel free to up the amount of fiery bird's-eye chiles. If you prefer a slightly milder dish, you can remove the seeds from the chiles.

A savory soup with ginger, saffron, and curry.

Indian-flavored hush puppies? Try them—we're sure you'll get hooked.

The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Brandade is a salt cod puree from Provence. In this all-American take on the dish, an heirloom bean puree is mixed with Dungeness crab and two kinds of cheese.

You can use any kind of crab, or even dip lump crabmeat in the sauces.

A slightly tart dressing and a perfectly crisp-sweet cucumber salad are wonderful foils for rich, meaty chunks of crab.