3 tablespoons chilled whipping cream

1 tablespoon egg white

4 ounces fresh crabmeat

1 green onion, chopped

1/2 celery stalk, finely diced

2 teaspoons chopped fresh cilantro

1 1/2 teaspoons fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon pepper

32 gyoza (potsticker) wrappers*

Vinaigrette

1 cup olive oil

1/4 cup white wine vinegar

1/4 cup fresh lemon juice

2 tomatoes, peeled, seeded, diced

3 ounces snow peas, cut into strips

1 celery stalk, cut into strips

3 tablespoons minced fresh chives

*Available at Asian markets and in the refrigerated section of many supermarkets.

Preparation

Remove any bones from salmon. Chop salmon coarsely. Transfer to processor. Add cream and egg white; puree. Transfer to bowl. Mix in carrot, ginger, crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level tablespoon filling in center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Transfer to prepared sheet. Repeat with remaining gyoza wrappers and filling. (Can be made 8 hours ahead. Cover with plastic and chill.)

Bring large saucepan of water to boil. Add gyoza in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer gyoza to another baking sheet. Cover with foil.

Meanwhile Prepare Vinaigrette:

Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat until warm. Add tomatoes, snow peas and celery; stir just until heated through, 2 minutes. Add chives. Divide mixture among plates. Place ravioli atop vinaigrette.

Preparation

In a bowl, combine oil, vinegar, mustard, lemon peel, salt and pepper. Add onion slices; cover and marinate 4-6 hours.

To serve, line a shallow salad bowl with lettuce leaves. With a slotted spoon, lift onion slices from marinade, reserving marinade. Combine onion with crabmeat and arrange on lettuce. Peel, pit and slice avocado. Garnish crabmeat mixture with avocado slices and artichoke hearts. Pour reserved marinade over all.

Preparation

Melt 2 tablespoons butter in frying pan over medium heat. Add zucchini, pepper, and leek and cook until tender, about 5 minutes. Cool. Place in large bowl with crabmeat, eggs, and salt and pepper to taste.

Preheat broiler (grill). Melt remaining 2 tablespoons butter in frying pan with heat-proof handle over medium heat. Pour in egg mixture and cook until bottom sets, about 6 yo 8 minutes. Sprinkle with cheese and parsley. Broil (grill) until top sets and is golden brown.

Preparation

Melt 2 tablespoons butter in frying pan over medium heat. Add zucchini, pepper, and leek and cook until tender, about 5 minutes. Cool. Place in large bowl with crabmeat, eggs, and salt and pepper to taste.

Preheat broiler (grill). Melt remaining 2 tablespoons butter in frying pan with heat-proof handle over medium heat. Pour in egg mixture and cook until bottom sets, about 6 yo 8 minutes. Sprinkle with cheese and parsley. Broil (grill) until top sets and is golden brown.

Preparation

Finely crumble crackers into a bowl; you should have 1 cup crumbs. Flake crabmeat into bowl with crumbs. Add Worcestershire, hot pepper seasoning, parsley, mustard, and mayonnaise.  Mix until blended. Add egg and stir until mixture is well blended.

Shape crab mixture into 8 patties. In a frying pan, melt 2 tablespoons of the butter over medium heat. Cook patties until browned (about 3 minutes); add remaining 1 tablespoon butter, turn patties and cook until browned.

Sprinkle patties with chopped parsley; serve with lemon wedges.

1/2 pound (8 ounces) regular crabmeat

1 package (8 ounces) cream cheese, softened

1/2 cup sour cream

2 tablespoons salad dressing or mayonnaise

1 tablespoon lemon juice

1-1/4 teaspoons Worcestershire sauce

1/2 teaspoon dry mustard

1 tablespoon milk

1/4 cup cheddar cheese, grated

pinch garlic salt

paprika, for garnish

Preparation

Place cleaned crabmeat in a small bowl and make sure there are no traces of cartilage. In a large bowl, add cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt - mix until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Farenheit until mixture is bubbly and browned on top, about 30 minutes.

Serve with crackers.

Preparation

In a large skillet, melt butter over high heat. Add endive, with salt and pepper to taste, and saute for 4 minutes. Remove from pan and chill.

Preheat oven to 450° F. Butter a 9-inch pie plate or quiche pan without a removable bottom. Remove all bits of shell and cartilage and place crabmeat into the bottom of the pie plate. Add the endive. In a mixing bowl, beat eggs, flour, milk and a pinch of salt until well combined. Pour over the crabmeat and endive and bake for 35 minutes. Serve hot or warm.

Preparation

Wash and rinse crabs, then turn them on their backs and remove the "apron" in front. Pat dry with paper towels. Coat lightly with flour. Melt 3 tablespoons butter in a large skillet and saute crabs over medium heat until lightly browned. Season to taste with salt and pepper. Remove from pan.

Heat oil in a non-aluminum saucepan over medium heat. Add tomatoes, thyme and bay leaf and simmer for 8 minutes. Pour onto a deep serving platter.

Arranged crabs over tomatoes. Combine parsley, breadcrumbs and garlic and sprinkle over crabs. Heat remaining 3 tablespoons butter until light brown and drizzle over crumb mixture. Serve immediately.