I stumbled across this recipe for Steamed Corn Custards with Crab and knew immediately that this creamy custard—a variation on the classic Japanese egg custard, chawan mushi—was going to be making an appearance at my next dinner party.
While the individual servings are bound to score big flavor points with my guests, I’m also finding inspiration for a more finger-friendly take with hearty Potted Crab. The dish can be prepared ahead of time and is served with your choice of crispy toasts or crackers, which will be ideal for cocktail hour perusing. But who could celebrate the versatility of crab without an ode to classic Crab Cakes? This is one recipe that makes an appearance time and time again on my dinner table.
What’s your favorite way to enjoy crab?
