Maryland crab soup, crab cakes, crab dip (recipe not on here yet, I'll have to get on that soon!). You name it, I love it!
Cream of Crab Soup
(not gluten free, based on this recipe although I do want to try it with Bob's Red Mill All-Purpose Gluten Free Flour)
2 lb. crab meat (it is usually best if you can pick your own and freeze but the claw meat does just fine in this recipe and is cheaper than the "special" or "lump" meat)
1 pint half and half
1 pint milk
1 c water or chicken broth
1/2 stick butter
1/2 c flour
1/2 c diced onion
1 stalk celery, diced
1/2 T Old Bay (and more to add to own bowls when serving)
1 T parsley
When I first made this I was very afraid it would not thicken but low and behold it did! I was also afraid the celery would not soften (I can't stand the crunch of celery) but it did, too!
Alas I did not take a picture of it (and no leftovers were to be found) so you'll have to make do with a picture of some crabs!