Sometimes simple is best. That’s the case here with this simple crab pasta.
Chirmol is a sauce from the Mexican state of Tabasco that is like a pre-Hispanic mole sauce.
A Greek dish of warm crab salad with peppers, mostly sweet bell peppers, served with red onions and lots of herbs.
A classic deviled crab recipe using the shells as a container; you can use bowls or ramekins, too. Any kind of crab works here.
Tostadas de ceviche are a thing in Mexico: crab ceviche, or any seafood, on a crunchy corn tostada.
A salad that celebrates California at Christmastime: Dungeness crab, avocado, persimmons, pomegranate and lemon. All in season now!
A zippy, easy-to-make curry that works with any sort of crab.
Tidepools capture me like nothing else, and I am certain I am not the only one who has carried this fascination well into middle age. Tidepools capture us because they are a microcosm of life: A world in a puddle. And, as it happens, an edible world.