I have been thinking about crab for a few days, and I finally satisfied my craving with this delicious and refreshing dish. It only takes about 20 minutes to prepare, with no actual cooking going on.

3 oz. of lump crab meat tossed in 1 oz. of Remoulade sauce. Topped with 1/2 tsp. of minced pancetta, 1/2 tsp. of minced red bell peppers, one mint leaf, 1 oz. of sweet mint oil.

Using a food processor or blender chop the garlic and basil. Drizzle in olive oil, stop and scrape down sides. Add the cheese and pepper and pulse until well blended. 1. Season tomato slices with salt ...

Gently pick over crab to remove any cartilage or shell bits. Keep refrigerated until ready to assemble salad. In a medium bowl, combine mayonnaise, mustard, lemon juice, salt and pepper; fold in cold ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you ...

We made a crab cobb stack salad, brie baked oysters, pork belly sliders, rosemary braised short ribs, and a chocolate sand castle dessert with Chef Stuart Diepold of Rare and Rye in Ocean City, Md.

The vacationing Hub and I were settling into our beers at our favorite Outer Banks restaurant when I saw a server bring a brown paper bag out of the kitchen. She rolled down the top and dropped it in ...

If you'd like to try Harper's, head over to the Friendly Center at 601 Friendly Center Road, Greensboro, NC 27408. You can also call the restaurant at (336) 299-8850. Using a food processor or blender ...