37 Mouth-Watering Crab Recipes

Bored with predictable crab dishes? Try it tossed in a salad, warmed in a dip, or combined with exciting flavors for a not-so-basic crab cake.

Boiled Dungeness Crabs with Fennel

Photo: Becky Luigart-Stayner

Boiled Dungeness Crabs with Fennel

Dungeness crabs are quite a bit larger than the blue crabs found on the East and Gulf coasts. One crab per person is an adequate serving.

Cracked Crabs

Photo: Tara Sgroi

Cracked Crabs

On the East and Gulfs, local blue crabs are tossed in with corn on the cob, onions, and baby red potatoes for an all-in-one meal. Be sure to have plenty of melted butter and French bread on hand.

Shrimp-and-Crab Nachos

Photo: Becky Luigart-Stayner

Shrimp-and-Crab Nachos

Use medium or small shrimp for this recipe to get one in every bite. For more heat, add more pickled jalapeño.

Blue Crab Dip

Photo: Howard L. Puckett

Blue Crab Dip

Crab meat comes in different sizes, from jumbo lump to claw meat. Save the more expensive jumbo lump for salads—where size matters—and use smaller types of crab for dips and soups.

Deviled Crab

Photo: Howard L. Puckett

Deviled Crab

This recipe gets its tender texture from soft breadcrumbs. To make at home, remove the crusts from day-old bread and pulse several times in a food processor until even-textured.

Caribbean Crab Cakes Benedict

Photo: Howard L. Puckett

Caribbean Crab Cakes Benedict

We make it “island style” by using Key lime juice in the hollandaise sauce.

Stone Crab Claws with Mustard

Photo: Howard L. Puckett

Stone Crab Claws with Mustard

Stone crab claws are a local favorite of people living in the lower Gulf waters of Florida, Texas, and Mexico, where they are only harvested for the claws, which regenerate after the crabs are released back into the water.

Cruisin’ Crab Dip

Photo: Howard L. Puckett

Cruisin’ Crab Dip

There’s a little kick in this tasty recipe. What’s the secret? Chopped green chiles.

Salmon-stuffed Crab Cakes

Photo: Howard L. Puckett

Salmon-stuffed Crab Cakes

The salmon is smoked, which adds an interesting layer of flavor to a basic crab cake. Wasabi makes the sauce spicy; try it with fried catfish too.

Asian Fried Crab Balls

Photo: France Ruffenach

Asian Fried Crab Balls

To make ahead, roll the crab balls and keep in the refrigerator until ready to cook.

Bite-size Wasabi Crab Cakes

Photo: Howard L. Puckett

Bite-size Wasabi Crab Cakes

Wasabi is Japanese horseradish that’s available in paste or powdered form. Look for it in Asian grocery stores.

Tempura Soft-shell Crab with Asian Slaw

Photo: Jean Allsopp

Tempura Soft-shell Crab with Asian Slaw

It's best to make tempura batter just before frying to keep the batter from absorbing oil when frying. If you don’t have a thermometer, drop a little batter in the hot oil. If it rises immediately, then the oil is hot enough.

Crab, Mango, and Cashew Dip

Photo: Howard L. Puckett

Crab, Mango, and Cashew Dip

Fresh lump crab is the gold standard, but can be quite pricey. Alternatives include refrigerated, pasteurized cans or shelf-stable cans and pouches; these versions have smaller pieces, so if using, finely chop the peppers and mangoes so they don't overpower the crab.

Dungeness Crab Pie with Braised Apples and Meyer Lemon Crème Fraîche

Photo: Ray Katchatorian

Dungeness Crab Pie with Braised Apples and Meyer Lemon Crème Fraîche

Wow your overnight company with this tasty quiche-like brunch recipe.

Crab Salad

Photo: Squire Fox

Crab Salad

Try this as a salad or as a hearty dip. To stretch the recipe to feed a crowd, stir in about ½ pound chopped and cooked shrimp. Bump up the seasoning to taste if the shrimp was cooked without spices.

Crab Salad Rolls with Ginger-Plum Sauce

Photo: Jean Allsopp

Crab Salad Rolls with Ginger-Plum Sauce

Make this salad a roll using mame nori sheets. They are made from soybeans and are a great substitution for traditional seaweed nori sheets used in sushi. Look for them in well-stocked Asian markets.

River House She-crab Soup

Photo: Jean Allsopp

River House She-crab Soup

Early versions of this soup were garnished with crab roe. Nowadays you are probably making and eating he-crab soup because returning females back to the water to spawn is highly encouraged.

Crab-and-Coconut Risotto with Mango

Photo: Rick Wetherbee

Crab-and-Coconut Risotto with Mango

Make this a main dish, or have it as a side. What makes this dish extra creamy is Arborio rice. The frequent stirring releases starch for the perfect texture—tender with just a little al dente bite in the center.

Crab Patties with Pistachio-Avocado Butter

Photo: Howard L. Puckett

Crab Patties with Pistachio-Avocado Butter

Fresh grated ginger makes this crab cake extra zingy and delicious. The Pistachio-Avocado butter works like guacamole, so try it on chips too.

Maryland Crab Cake Salad

Photo: Jean Allsopp

Maryland Crab Cake Salad

Sure, you can just mash up a crab cake on top of your salad, but we like this thoughtful recipe better. It has a lighter texture and flavor because the crab isn’t fried or sautéed first.

Shrimp-and-Crab Finger Scampi

Photo: Peter Frank Edwards

Shrimp-and-Crab Finger Scampi

Try this very simple preparation of traditional shrimp scampi that's enhanced with crab. Don't feel limited to adding crab specifically; bay scallops and lobster also work well.

Horseradish Crab Cake Benedict with Simple Hollandaise

Photo: Becky Luigart-Stayner

Horseradish Crab Cake Benedict with Simple Hollandaise

Start your morning with coastal flare. Our tasty crab cake version of eggs benedict features tangy horseradish that adds a burst of flavor.

Crab Pot Pie

Photo: Jennifer Davick

Crab Pot Pie

Just a bit of fresh lemon zest and seafood seasoning adds a big boost of flavor.

Crab Cake Sliders with Dill-Caper Cream

Photo: Randy Mayor

Crab Cake Sliders with Dill-Caper Cream

We’ve taken the classic coastal crab cake and turned it into a burger on toasty buns with fresh arugula and a tangy Dill-Caper Cream.

Hot Crab and Shrimp Dip

Photo: Howard L. Puckett

Hot Crab and Shrimp Dip

Smoked cheese adds depth to the shellfish flavor and turns any chilly night into a cozy occasion. This dip feeds a lot, so it’s easy on your wallet.

 

Sweet Corn, Leek, and Basil Crab Cakes

Photo: Peter Frank Edwards

Sweet Corn, Leek, and Basil Crab Cakes

Served with Champagne-Citrus Beurre Blanc and stuffed with savory ingredients like sweet corn, these crab cakes pack quite a flavorful punch.

Shrimp-and-Crab Gumbo Over Grits

Photo: Jennifer Davick

Shrimp-and-Crab Gumbo Over Grits

Spicy Louisiana-style sausage makes this dish amazing. The heat levels vary, so wait and use hot sauce at the end to add extra zip.

Herbed Crab Cake with Radish-and-Avocado Salad

Photo: Becky Luigart-Stayner

Herbed Crab Cake with Radish-and-Avocado Salad

Fresh parsley, chopped dill, and ground black pepper pack this former plain crab cake full of flavor. Topping a cool radish-and-avocado salad, this dish will be your next go-to for impressing guests.

Mini Surf-and-Turf Burgers

Photo: Jean Allsopp, Recipe: Rebecca Bent

Mini Surf-and-Turf Burgers

For a hearty and unexpected party appetizer, skewer the burgers and crab cakes with a slice of grilled bread and serve them with a dip made from equal parts tartar and cocktail sauce.

Maine Crab Cakes with Lime Aioli

Photo: Deborah Whitlaw Llewellyn

Maine Crab Cakes with Lime Aiöli

The lime aïoli in this recipe is just as tasty as the panko-crusted lump crabmeat patties. Using Japanese panko instead of traditional breadcrumbs gives the cakes a unique crunch, so don’t skip them!

Simple Boiled Crabs with Garlic-Vermouth Butter Recipe

Photo: Jennifer Davick

Simple Boiled Crabs with Garlic-Vermouth Butter

Use either Dungeness or blue crabs for this recipe. The tangy butter serves as a fantastic complement to the sweetness of the crab meat.

Smoky, Buttery Crab Claws Recipe

Photo: Jennifer Davick

Smoky, Buttery Crab Claws

Frying bacon before adding additional ingredients gives the crab claws a rich, smoky flavor.

Crab Dip Recipe

Photo: Jennifer Davick

Crab Dip

Warm lump crab with assorted cheeses and Worcestershire sauce makes for a surprising, yet delicious crab dip for up to 12 people to enjoy.

Crispy Crab Cakes with Mango-Pineapple Salsa Recipe

Photo: Jennifer Davick

Crispy Crab Cakes with Mango-Pineapple Salsa

Topping crab cakes with a fruity salsa gives a classic dish a refreshing kick.

West Indies Crab Salad Recipe

Photo: Jennifer Davick

West Indies Crab Salad

Vinegar and onion are countered by creamy avocado and sweet lump crabmeat in this delicious chilled salad.

Soft-Shell Crab Sandwiches with Spicy Rémoulade Recipe

Photo: Jennifer Davick

Soft-Shell Crab Sandwiches with Spicy Rémoulade

A crispy baguette and fried soft-shell crab catch some Cajun heat when topped with a spicy rémoulade.

Stone Crab Claws with Zesty Orange-Horseradish Sauce Recipe

Photo: Jennifer Davick

Stone Crab Claws with Zesty Orange-Horseradish Sauce

Stone Crab claws, a South Florida specialty, are harvested from October to May for the claws only— fishermen snap off a claw and toss the crab back to regenerate a new one.

Printed from:
http://www.coastalliving.com/food/kitchen-assistant/twenty-crab-recipes-00414000067665/