The sweet, tender and mildly briny crab meat turned opaque, and the scent of garlic and herbs filled the air.

WSJ: Endless-Summer Baked Blue Crab

We started with a "crab meat" and sweet corn thick soup.

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Warren's 1984 recipe for Cold Omelets with Crab Meat contains all four of the ingredients listed in Mr. Franey's 1979 recipe in the exact same portion but lists five additional ingredients.

WSJ: Centrist Censor

I'll use peekytoe crab meat instead of blue crabs and I'll create a crab stock with green crabs to enhance the flavor and add more depth it helps with the umami of the dish.

WSJ: Endless-Summer Baked Blue Crab

The two recipes, "Cold Omelets with Crab Meat" and "Crab with Tomato Mayonnaise Dressing, " appear in an article titled "Cold Omelets with Crab Meat, " written by Pierre Franey of the New York Times News Service that was published in the August 22, 1979 edition of the Virgin Islands Daily News, a copy of which can be seen here.

WSJ: Centrist Censor

Din Tai Fung, at 194 Hsinyi Road, Section 2, does Shanghainese cuisine, including crab-meat dumplings and other steamed delicacies.

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We'd flank the dish with sides of corn on the cob, a garlic-studded green such as escarole, a balsamic-slicked watercress salad and even some barbecued meat for the non-crab lovers of the family.

WSJ: Endless-Summer Baked Blue Crab