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Her recipe yields two pies from one pound of crab, which is a bargain in my book, and you don't even have to use the highest grade of crabmeat for these to be wonderful.

It is creamy, rich and its modestly seasoned base delivers the flavor of the crabmeat as though presenting it on a silver platter; it is simple but divine.

My friend who is also a chef, Rebecca Barron, suggested I make green gazpacho out of my lovely bounty and then went on to further suggest I serve it topped with seasoned crabmeat.

Reportedly contracting ptomaine from poisonous crabmeat en route from Alaska, Harding was ordered to bed rest on his train.

If you grew up on the water, as my husband, Tom, did, your love affair with crabmeat started early.