Of everything mentioned in the thread, the Crab Imperial in the OP sounds best, though I’d probably add some parmesan. Second is the eggs Benedict.
Crab Mornay. A staple at my home growing up for special occasions.
This recipe doesn’t have whole crab, which is good because I don’t like dealing with that, or whole lobster, but how would this be with carrots, celery and onion instead of fennel and shallots?
https://www.foodnetwork.com/recipes/giada-de-laurentiis/cioppino-recipe-1916710
I would make my cats very happy. Probably. It sounds like something cats would like.
Absolutely.
Crab cakes, like a good Baltimore-raised girl. 
A crab melt sandwich - grilled sourdough, a good cheddar and crab
Crab dip - I make a great crab dip. I serve it with veggies, chips and crackers
Crab served with croutons, the big ones made out of baguettes. Spread the crab on the crouton and yum
Walk Away crab cocktails.
Check your PMs.
Awww - come on! Share!
Crab and avocado salad with a lemon garlic vinaigrette or aioli dressing, whichever you prefer.
Creamy crab croquettes with corn and chopped boiled eggs.
LOL, all right, all right!
San Francisco Style Cioppino
1/4 cup butter
1/4 cup olive oil
2 medium onions, chopped
3 cloves garlic, minced
1 bunch fresh parsley leaves, minced
2 (14.5-ounce) cans plum tomatoes, undrained and cut up*
2 (8-ounce) bottles clam juice
2 bay leaves
1 tablespoon dried basil leaves
1/2 teaspoon dried thyme leaves or to taste
1/2 teaspoon dried oregano leaves or to taste
Hot pepper flakes to taste
Dash of Worcestershire sauce (optional)
1 1/2 cups dry red or white wine (whichever you prefer)
12 small hard-shell clams in shell
12 mussels in shell
1 1/2 pounds raw extra-large shrimp, peeled** and deveined
1 1/2 pounds bay scallops
1 1/2 pounds skinned fish fillets (halibut, cod, salmon or a combination of these), cut into bite-size chunks
2 whole, cooked Dungeness crabs, cleaned and quartered
Salt and freshly ground pepper to taste
- to easily cut up the tomatoes, use scissors and cut through the tomatoes while still in the can. You can also used diced tomatoes in juice if you prefer.
** To add additional flavor, place the shells of the shrimp in a saucepan and barely cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth, discarding shells. Continue simmering until broth is reduced by half. Add reduced shrimp broth to soup broth.
In a large soup pot over medium-low heat, melt butter with olive oil.
Add onions, garlic, and parsley. Cook slowly over low heat, stirring occasionally, until onions are softened.
Add tomatoes, clam juice, shrimp broth if using, bay leaves, basil, thyme, oregano, hot pepper flakes, Worcestershire (if using) and red or white wine. Bring just to a boil, then reduce heat to low. Partially cover and simmer 45 minutes to 1 hour. If mixture becomes too thick, thin with additional wine or broth. If mixture remains too thin, simmer till it thickens a bit. You want it somewhere between a soup and a sauce.
NOTE: At this point, stock may be refrigerated, covered, up to 2 days before using. To use stock that has been refrigerated, reheat to boiling and then reduce heat to low, until broth is simmering gently.
Scrub clams and mussels with a small stiff brush under cold running water. Remove beards from mussels. Discard any open clams or mussels. Cover with cold salted water and let stand 5 minutes.
Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab quarters. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut.
NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the heat). Remove bay leaves. Season with salt and pepper to taste. Ladle broth and distribute seafood into large soup bowls and serve.
Makes 8 to 10 servings.
As I mentioned to Fiddle Peghead, it’s a nice, flexible recipe. I prefer to use a dry white wine in the Cioppino and serve it with a light red, but it’s really up to your personal preferences. Mess with seasonings to your heart’s content. Just make sure to serve it with the best crusty French sourdough bread you can find. 
I’d like it too, please.
Since I love breakfast and grew up making and eating these things, some combination of: crab omelette, eggs Chesapeake (benedict with crab instead of ham), crab hash (home fries, peppers/onions, crab, eggs, cheese).
So many options!
Crab cakes
Crab bisque
Crab quiche
Crab dip
Crab casserole
Deviled crab
Seafood lasagna (though you’d need shrimp and scallops for that too - pretty much a special occasion dish)
We likes us some shellfish around here, so I have a ton of recipes for it.
I dunno; I’ve had cioppino and I’m really not that fond of tomato soup. All the ocean yummies, sure, yum. Tomato soup, not so much.
Although I haven’t eaten any for years, I remember enjoying Manhattan style clam chowder.
Also clams Posilippo, an Italian appetizer of littlenecks braised in a garlicky marinara sauce. Sop with bread. Yum.
This thread is a perfect example of why I enjoy reading food threads on the SD. It’s like a no-calorie stroll through a buffet of delicious food and a cooking lesson, rolled into one.
Crab Alfredo.
I hear ya, to a degree. I love New England clam chowder, but Manhattan always disappoints me.