Layer hefty soft-shell crab with salty slices of pancetta, slabs of tomato, and a remoulade made with store-bought mayonnaise to make a simplified version of Chicago chef Bruce Sherman's sandwich.

Mix until thick and creamy. 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 ...

Gerard Craft grew up in Washington, DC, eating lots of Maryland blue crab. Here, he creates a very ... stamp 4 rounds out of each slice of bread and transfer to the baking sheet.

Celery sticks (also called celery ribs), carrot sticks, bell pepper sticks, and cucumber slices provide sturdy support, and an audible crunch, and let crab dip shine. Heartier options, like crisp ...

brush one side of each slice with melted butter and turn plain side up. Divide crab filling into 4 equal portions then press gently to fill 4 brioche slices. Blend cheeses together and place an ...