Bored with predictable crab dishes? Try it tossed in a salad, warmed in a dip, or combined with exciting flavors for a not-so-basic crab cake.
Photo: Howard L. Puckett
Fresh lump crab is the gold standard, but can be quite pricey. Alternatives include refrigerated, pasteurized cans or shelf-stable cans and pouches; these versions have smaller pieces, so if using, finely chop the peppers and mangoes so they don't overpower the crab.
- Recipe: Crab, Mango, and Cashew Dip