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magazine dungeness crab and heirloom bean brandade
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5.0
(5)
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With minimal filler, tons of crab, and bold spice, these crab patties are the ones to beat.
3.6
(3.63)
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Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters.
4.5
(4.5)
Quick
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4.0
(4.2)
Quick
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Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.
5.0
(4.86)
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If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.
4.3
(4.26)
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When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.
5.0
(4.83)
Easy
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These impossibly creamy and saucy one-pot lima beans are richly flavored from smoked turkey tail.
5.0
(5)
Vegan
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Use just one type of bean to ensure even cooking.
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What makes these crab cakes so good? No filler ingredients and almost no binder, which means it’s all crab, all the time.
4.5
(4.5)
Easy
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2.5
(2.5)
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These mini tarts are double sealed for extra insurance.
4.0
(3.75)
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Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features
Quick
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Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.
4.4
(4.36)
4.5
(4.48)
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These crab recipes are the best excuse we have for buying the really good stuff.
Quick
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Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.
4.5
(4.5)
Quick
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3.5
(3.5)
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Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.
Vegan
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Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.
3.6
(3.62)
3.0
(2.8)
Easy
Recipes
The Giant Bean Succotash is the ideal way to use up summer’s bounty.
4.5
(4.48)