31.   Gorgeous spot prawns are split and stuffed with crab meat, then sadly slathered in orange mousseline and cloying sweet-and-sour vinaigrette.

32.   Harvested along the Atlantic and Gulf coasts, and heavily from the Chesapeake Bay region, freshly picked crab meat is available midsummer through August.

33.   Grill sturdy mushroom caps with oil and garlic, or bake and stuff with creamed crab meat or blue cheese and bread crumbs.

34.   His idea of ravioli is super-thin slices of avocado enfolding perfectly seasoned crab meat, with a basting of sweet almond oil.

35.   I had never tasted such pure, delicate crab meat.

36.   I like tiny clams and small chunks of lump or peeky-toe crab meat in the sauce, or I might use finely diced squid or rock shrimp.

37.   If frozen, defrost and reheat slowly, add the lemon juice and refresh with crab meat and additional shrimp that have been briefly cooked in beer.

38.   If you buy less expensive lump or back-fin crab meat, with a lot of cartilage, you have to buy more to get enough meat.

39.   In a small bowl, mix seasoned salt, crab meat, mayonnaise and garlic.

40.   In large bowl, combine crab meat and remaining ingredients except bread crumbs and cracker meal.