This is a creation based on 2 of the crab cake recipes I found online. #50649 and #77897, thanks Laurita and Susan Dillard. They turned out great. -- posted by the-cat-did-it

As all you crab afficionados know, the term "Delmarva" refers to the coastal areas bordering on the states of Delaware (Del), Maryland (mar)and Virginia (va) where the world's best crabmeat is harvested. Thing is that a lot of people go to a lot of trouble (and a lot of expense) to buy the best lump crabmeat available -- but then they use a mass-produced commercial product to season it. Weird! This recipe for 'homemade' seasoning is courtesy of Epicurious. All you Old Bay die-hards, I defy you to try it and tell me you can't taste a difference!! :) -- posted by highcotton

Nayarit is a state on the Pacific Coast of Mexico where seafood is abundant and the flavors are ample. These stuffed chilies are a popular local appetizer. The sweet mango and the slight spiciness of the poblano chiles pair really well in this recipe. This dish is served cold. -- posted by ncmysteryshopper

Yummy! -- posted by Donna Luckadoo

Flavorful low-fat crab salad with fat free dressing, feta, cilantro. . .oh, so delicious and colorful! -- posted by Bibliobethica

This creamy salad tastes great on a hot summer day. -- posted by carolinafan

This is an unusual and delicious hot dip. -- posted by Chris from Kansas

These are light yet spicy but don't take very long to make. -- posted by Chef #273123

This recipe was given to me by Dave Klein, a fantastic trained chef and friend of a friend who said these are the most fabulous crabcakes she has ever eaten. All ingredients are easily found in the average supermarket, so no tedious cooking and shelling of crab. Use real mayonnaise, not a salad dressing like Miracle Whip. Enjoy! -- posted by DeSouter

This recipe came from www.tilapia.ws that turned out wonderfully. It is a rich and spicy recipe that can be used on other similar fish as well. It was difficult to roll the fillets easily, so I layed one fillet on the bottom of the casserole dish, layered the crabmeat on it and topped with another fillet of Tilapia. Larger fillets would work out better for rolling. Also one can adjust the amount of cayanne as desireed. Worked out great. -- posted by jdrichardson