Crab

Traditionally used to enclose a savory filling, wonton wrappers are cut and fried into crisp triangles here, lending crunchy texture to soft crabmeat.

Peter Tulaney of Brooklyn, New York, writes: "Your magazine has inspired me to become a more creative cook. I've tried this recipe a few times, and the reviews have always been good. The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."

If Chinese broccoli isn't available in your area, you can substitute regular broccoli.

Serve this quiche (John Travolta's favorite) for lunch or dinner with a green salad.

You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.

A nice do-ahead starter for an elegant meal.

For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only in Asian markets but also in seafood shops.

Can be prepared in 45 minutes or less.

Active time: 40 min Start to finish: 2 1/2 hr

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

From the Bay View Restaurant at The Inn at the Tides, where these cakes are served with a chopped tomato and basil salad.

Kevin Graham, of Graham's in New Orleans, occasionally adds a Parmesan sauce to go with the tomato cream.

This is made with homemade pasta at the inn. Our easy alternative uses cooked lasagne noodles cut into squares. From the Inn at Perry Cabin, St. Michaels, Maryland. Watch how to make your own pasta for ravioli with our hands-on streaming video demonstration.

Dottie Stubel of Marietta, Georgia, writes: "While on a trip to Hilton Head Island, my husband and I ate at the Spartina Grill. Everything was phenomenal, but we especially enjoyed the tomato-crab bisque." Chunks of fresh crab make an elegant garnish for this rich soup.

At least two San Francisco establishments — Solari's restaurant and the St. Francis Hotel — have laid claim to this classic. Both places reportedly started serving crab Louis around 1915.

Here's another terrific creation from Hotel Hana-Maui in Maui, Hawaii.

On Maryland's Eastern shore, watermen make a living pulling the "beautiful swimmers" (blue crabs) out of Chesapeake Bay. This recipe was given to me many years ago by a waterman's wife — pre-food-processor. Note: This one's for the mini food processor because amounts are small.