Divide crab mixture evenly between bread slices. Top each with 2 cheese slices. Broil 2 to 3 minutes, or until cheese begins to bubble and melt. Serve warm. Recipe from The Encyclopedia of ...

This recipe from Maryland made with blue crab meat and butter is the best way to really taste the bounty of the Chesapeake ...

Add the cooked crab claws and spring onions. Warm everything through the butter and season. Scatter the pomegranate seeds on top and drizzle over a little juice. Serve with crusty bread.

Chef Bruce Sherman's recipe for soft-shell crab sandwiches, which he makes with whole crabs, pancetta, tomatoes, arugula and a remoulade prepared with mayo, red onion, tarragon, capers and mustard ...