Hot Crab Dip

This rich, gooey, addictive dip combines the delicate sweetness of crabmeat with the slight bite of the dry vermouth and lemon juice.

Lion’s Mane and Crab Pasta with Asparagus, Parmesan, and Lemon

This is a summery, indulgent recipe. The seafood-taste of the mushrooms is augmented by the crab meat and lots of butter, which is the friend of seafood and mushrooms alike. Fresh herbs and a generous squeeze of lemon brighten up the richness of the dish, and the lush meatiness of the mushrooms and crabmeat is complemented by snappy bites of asparagus.

Kimchi Jjigae with Kanikama and Tofu

A Korean classic, kimchi jjigae is one of my favorite ways to consume kimchi. In this recipe, the broth is umami-rich and spicy, and the texture of the tofu and kanikama (imitation crab) are light but satisfying, harmonizing with the mildly crunchy kimchi.