Oysters and heavy cream turn a simple sweet potato chowder into something downright luxurious.
You can’t go wrong with a classic. These pan-fried crab cakes are crispy on the outside and loaded with crabmeat on the inside.
A traditional favorite for its delicious depth of flavor, oyster stuffing is too tasty to save for special events.
A baked version of our Traditional Crab Cakes.
Succulent oysters play the starring role in this deliciously warming, New Orleans-inspired dish.
Crab and avocado replace the Canadian bacon in this spicier, fresher take on Eggs Benedict.
Blustery day? Warm up the crowd with a pot of this tasty chowder, brimming with succulent oysters.
This simple salad combines the summery flavors of a classic Caprese with the sweetness of crab.
A total classic. Serve these easy, crispy fried oysters à la carte or stuffed into a po’boy—there’s no wrong way to eat ’em!
With lemony orzo, feta cheese, fresh herbs, and plenty of crab, this salad makes an ideal side dish for any summer meal.
This old-school recipe is still a favorite for a reason: It’s absolutely delicious and takes minutes to prepare.
Hot, bubbly, cheesy crab dip might be the best (and easiest) dish you can make with a can of crabmeat.