Sweet, tender crabmeat is always a treat, whether it's Dungeness, king crab, or snow crab from the icy Pacific; stone crabs from Florida; or Maryland's famous blue crabs, both hard-shell and soft-shell. You can buy live crabs and steam them at home, or buy presteamed whole crabs or crab legs at the seafood counter. Preshelled crabmeat is available in several different varieties, graded according to the size of the chunks of meat. From highest to lowest, the grades are: Colossal, Jumbo Lump, Lump, Special, Back Fin, and Claw Fingers. Soft-shell crabs are those that have recently molted, and whose exoskeleton is still soft and edible. Once cleaned, soft-shell crabs are eaten whole.

Chopped parsley, light mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning complement (but don't overpower) the flavor of the crab in these excellent patties. Economize when preparing this recipe by using a combination of claw and lump crabmeat.

If you don't have scallop shells, you can use 4 1/2-inch round broilerproof baking dishes that are 1 inch deep and these will be just as stunning.

This recipe spices up creamy crab dip with chef Emeril Lagasse's trademark Original Essence, a mixture of peprika, garlic powder, onion powder, cayenne, oregano, and thyme.

Mix lump crabmeat, sliced sugar-snap peas, and chopped red onion with lime-caper vinaigrette, then mound the salad into papaya halves for a light and speedy yet elegant lunch or brunch.

Dip soft-shell crabs in a mixture of buttermilk and beaten eggs, then dredge in stone-ground cornmeal and pan-fry until crisp and golden. Serve the crabs on a bed of sweet Vidalia onion slices drizzled with buttery lemon-parsley sauce.

Chef Joe Truex of Atlanta's Repast restaurant infuses heavy cream with lemongrass, ginger, star anise, and birdseye chile, then mixes with sesame oil, chopped shrimp, and jumbo lump crabmeat to create these Asian-inspired crab cakes.

This deluxe gumbo is thick with shrimp, turkey sausage, blue crabs, and jumbo lump crabmeat. Three traditional thickeners -- dark roux, okra, and gumbo file -- give this Creole specialty its distinctive texture and flavor.

Combine lump crabmeat with Parmesan cream sauce, parsley and lemon zest, and chill the mixture overnight so it's easy to handle. Coat balls of the crab filling with breadcrumbs and fry until golden.

The flavors of the classic brunch cocktail inspired this cool soup made with fresh tomatoes, bell peppers, red onion, Tabasco, horseradish, and lime juice. Add a little vodka if you like, and top each bowl of soup with jumbo lump crabmeat and freshly grated horseradish.

Pan-fry soft-shell crabs in peanut oil until deep golden brown, and serve with a salad made from your choice of fresh shell beans or peas, heirloom tomatoes, and basil. This recipe comes from Southern chef Scott Peacock.

Top layered red and yellow beets with julienned celeriac and apple and king crab meat, and drizzle with orange vinaigrette. This recipe was created by Martha's personal chef, Pierre Schaedelin.

Jumbo lump crabmeat mixed with scallions, soy sauce, wasabi paste, and lime zest is formed into bite-size rounds and coated in breadcrumbs and sesame seeds before frying. Garnish each crab cake with small slices of cucumber, pickled ginger, and wasabi mayonnaise just before serving.

Creme fraiche, shallot, chives, and lemon juice complement the sweet, delicate flavor of lump crabmeat without overpowering it. Serve the crab salad between slices of toasted brioche with red-leaf lettuce and sliced avocado.

Dress chilled Japanese wheat noodles with soy sauce, rice vinegar, grapeseed oil, chili sauce, and yuzu juice. Top each serving with lump crabmeat, julienned cucumber, radish sprouts, and black sesame seeds.

Cream cheese, cheddar, and half-and-half make this classic crab dip extra-rich. The bold flavors of Old Bay seasoning, cayenne pepper, dry mustard, Worcestershire sauce, and lemon juice add balance to the recipe.

To make this recipe from actor Robert Duvall, mix jumbo lump crabmeat with mayonnaise, beaten eggs, grated onion, and plenty of cayenne pepper. Serve the crab cakes with tartar sauce made by combining mayonnaise with chopped cornichons, capers, grated onion, and lemon juice.

Coat soft-shell crabs in rice flakes ("poha"), then saute in a hot skillet to create an exquisitely crisp exterior. This recipe is from chef Alfred Portale.

Chef Dan Kluger mixes together sweet peekytoe crab meat with fennel fronds and serrano chile, and serves it on sourdough toast topped with aioli.

Ron and Colleen Suhanosky of Sfoglia restaurants in New York City and Nantucket, Massachusetts, shared this recipe: Simmer Maryland blue crabs, lobster tails, and preserved lemons in spicy tomato puree, and serve over spaghetti.

Mix lump crabmeat with hot pickled peppers, sour cream, parsley, and lemon juice to create these unique crab cakes. Coat each patty in plain breadcrumbs, pan-fry until golden, and serve as an appetizer or a main course.

Cut daikon radishes into cubes and scoop out with a melon baller to create the edible boxes for this appetizer. Mix lump crabmeat with diced cucumber, mayonnaise, lemon juice, and mustard to make the filling.

This crab salad gets crunch and flavor from celery, carrot, cumin, and coriander. Serve spoonfuls of it on baguette slices layered with mustard butter and roasted bell pepper.

Red and yellow bell peppers, scallions, and lots of cilantro add fresh flavor to these crab cakes. Serve warm with zesty cilantro-lime mayonnaise.

Brush cleaned soft-shell crabs with olive oil and cook on an outdoor grill or a grill pan over medium-high heat until they turn orange. This recipe is courtesy of chef Emeril Lagasse.

Simmer fresh crab in tomato sauce spiced up with lots of garlic-chili sauce and thickened with tapioca or potato starch. This recipe was adapted from Roland Restaurant in Singapore, which has been preparing chili crab since 1956.

To make chef Bobby Chinn's recipe, mix crabmeat with minced pork or beef, ginger, cilantro, Thai bird's-eye chili, and pomelo segments, and serve the salad in iceberg lettuce cups.