Freezing Recipes

Make it once, enjoy it twice with frozen recipes that taste just as good the second time around.

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Gruyere and Crab Palmiers

I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven whenever needed. Crab, pancetta and Gruyere make a sophisticated, elegant appetizer, and you can make your own variations on the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. —Grace Voltolina, Westport, Connecticut

Red Clam Sauce

This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous...


Pasta Crab Casserole

This is an easy dish to freeze ahead for company. A yummy combination of spiral pasta, crab and sauteed veggies...


Creamy Crab Bisque

"I love to try new recipes," shares Sherrie Manton of Folsom, Louisiana. "This hearty chowder has a rich creamy broth...


Margarita Granita with Spicy Shrimp

While tinkering and tuning up recipes for my spring menu, I came up with a snazzy little appetizer that's perfect...

Dad’s Famous Stuffies

The third of July is almost as important as July Fourth in my family. We make these stuffed clams on...