This is a simi difficult recipe, but the result is ever so delectable. I had something like this at Crustaceans in San Francisco. They used the wonderful Dungeness crabs, but here in Virginia I had to settle for Blue crabs, which turned out just as nice.
Crab Salad Sandwich by Giada De Laurentiis | When it’s too hot to make crab cakes, this makes a very delectable alternative that also happens to be lighter and less oily and bready. Serve the salad on lettuce leaves if you’d rather skip the roll.
Partan Bree (Scottish Crab Bisque) Roasted crab shells and sherry lend sweet depth to this luscious bisque from chef Michael Smith of the Three Chimneys restaurant on Scotland's Isle of Skye. This recipe first appeared in the 2012 SAVEUR 100, with the article Three Chimneys.