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Our best crab recipes - 321 recipes

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Preheat oven to 375 degrees

  • 2 tablespoons minced shallots or 2 tablespoons green onions
  • 3 tablespoons butter
  • 1 cup cooked fresh shrimp or 1 cup cooked canned shrimp, diced
  • 1/2 teaspoon salt, divided
  • pepper
  • 2 tablespoons madeira wine or 2 tablespoons dry white vermouth
  • 3 eggs
  • 1 cup whipping cream
  • 1 tablespoon tomato paste
  • 8 inches partially cooked pastry shells
3.6/5 (15 Votes)

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An easy dish to make that tastes delicious too! The complex flavors in the crabmeat stuffing are a nice complement ...

  • 1 1/2 lbs. flounder fillets, 4 lg. pieces
  • 1 cup backfin crabmeat
  • 1 1/2 tsp chopped green pepper
  • 1 1/2 tsp chopped pimiento
  • 1/4 tsp dry mustard
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp red pepper or 1/4 tsp old bay seasoning
  • 3 Saltine crackers, crushed
  • 1 egg, separated
  • 6 Tbsp mayonnaise
  • 1 Tbsp chopped parsley
  • 1/4 cup butter, melted
  • 1/4 tsp paprika
4.3/5 (8 Votes)

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Rich ricotta and succulent crab meat come together bechamel-based pasta dish

  • BECHAMEL SAUCE:
  • 1 (8-ounce) box cannelloni or manicotti pasta, about 12 shells
  • 1 cup whole milk ricotta cheese
  • 3/4 cup parmesan, grated, plus 1/4 cup for sprinkling
  • 1 egg yolk
  • 1/2 cup fresh basil leaves, chopped
  • 1 pound lump crab meat
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 5 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • pinch freshly grated nutmeg
3.9/5 (38 Votes)

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Mix cream cheese, mayonnaise, sour cream and butter until smooth

  • 2 oz Cream Cheese (softened)
  • 4 tsp. Diced Yellow Onion
  • 1 Tbsp. Butter (softened)
  • 4 tsp. Finely Diced Green Pepper
  • 1/4 C. Sour Cream
  • 1/4 tsp. Seasoned Salt
  • 1/8 tsp. Paprika
  • 1 Tbsp. Mayonnaise
  • 1/4 C. Shredded Mozzarella Cheese
  • 1 (6 oz.) can Crab Meat (drained)
  • Fresh Diced Green Onion (garnish)
  • Fresh Chopped Parsley (garnish)
4.1/5 (18 Votes)

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Colorful and elegant, this creamy bisque provided by executive chef Michael Pivoney of the Mid-America Club in Chic...

  • 1 butternut squash, about 2 pounds
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, chopped
  • 1 cup white onions, diced
  • 1 cup parsnips, diced
  • 1 tablespoon fresh ginger, grated
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 quart clam juice or fish stock
  • 1 tablespoon curry powder
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon tarragon, chopped
  • 1 cup heavy cream
  • 1 cup lump crabmeat
  • lemon slices
3.7/5 (47 Votes)

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This recipe is a "take" on an old and Classic dish that has veal, asparagus and crab, smothered with Béarnaise sau...

  • STEAK:
  • 2 filet mignon (6 to 8-ounce, grass-fed preferred)
  • 2 tablespoons vegetable or olive oil
  • 1 tablespoon fleur de sel (or kosher salt, not table salt)
  • 1 tablespoon coarsely cracked black peppercorns
  • 2 tablespoons unsalted butter, room temperature, optional (but worth it)
  • ASPARAGUS:
  • 4 to 6 stalks fresh asparagus, edges trimmed
  • Olive oil
  • Salt & pepper
  • CRAB:
  • 1 Alaskan King Crab leg (or you can use any kind of fresh crab, or large pieces or shrimp), cooked
  • BERNAISE SAUCE:
  • 3 egg yolks, room temperature
  • 1 1/2 sticks butter (don't use margarine or substitute!)
  • 1/4 teaspoon salt
  • Pinch of pepper (I used white pepper)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh tarragon, chopped
  • 3 tablespoon tarragon wine vinegar (or white wine vinegar)
  • NOTE: I left out the traditional shallots in making this blender version, and the sauce still tasted fantastic.
4/5 (18 Votes)

By

Make breadcrumbs in food processor so they are chopped up fine

  • 1 pound fresh crab meat
  • 3 slices of white bread, crust removed
  • 1 egg beaten
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Old Bay Seasoning
  • 1 tablespoon parsley
3.8/5 (25 Votes)

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PREPARATION: First prepare the Creole Sauce

  • Creamy Crab Sauce:
  • Creole Sauce (see Recipe in Sauces)
  • 4 tablespoons butter
  • 1/4 cup finely chopped shallot
  • 2 tablespoons flour
  • 1 cup milk
  • 3 tablespoons dry white wine or dry Champagne
  • 1/2 teaspoon salt
  • dash Creole seasoning
  • dash ground black or white pepper
  • 1 egg yolk, beaten
  • 1 cup lump crabmeat
  • Fried Eggplant: _
  • 1 cup plain fine dry bread crumbs
  • 1/4 cup fresh grated Parmesan cheese
  • few sprigs parsley .
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon salt
  • dash pepper
  • 1 large egg
  • 1 tablespoon milk
  • 1 medium eggplant
3.7/5 (7 Votes)

By

Mold and coat with Panko bread

  • 1 # Crab
  • 2 Eggs (well beaten)
  • 2 Tsp. Melted butter
  • 1 Tsp. Salt
  • 1/4 Tsp. Cayenne pepper
  • 1/2 Tsp. Celery seed
  • 1/2 Cup Milk
  • 1/2 Cup Crushed saltine crackers
  • 1/2 Tsp. Parsley
  • 2 Tbs. Finely chopped red pepper
4.3/5 (4 Votes)

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Flake crab meat; add celery, green pepper, pimiento, salt, pepper, and sliced hard-cooked egg

  • 6 ounces can crab meat
  • 1/4 cup fine cut celery
  • 2 tablespoons fine cut green peppers
  • 1 tablespoon pimiento, cut into 1 inch squares
  • 1/4 teaspoon salt
  • freshly ground pepper
  • 1 hard-cooked egg
  • 3 tablespoons mayonnaise
4/5 (7 Votes)

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An invention of mine while on a brief quest for the best crabcake

  • Lobster/Crab Cake:
  • 1 egg
  • 1/2 cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 tablespoon Worcestershire sauce
  • Old Bay Seasoning, to taste
  • 2 scallions, chopped
  • 1/4 cup red bell pepper, diced
  • 1/4 cup jalapeno pepper, diced
  • 1/4 cup red onion, chopped
  • 2 tablespoons parsley, chopped
  • 1 cup panko bread crumbs, plus more for dredging
  • 1/2 pound crabmeat, jumbo lump
  • 1/2 pound lobster tail meat, cooked and diced
  • Salt and freshly ground black pepper
  • Dried thyme
  • Chipotle Remoulade:
  • 1/2 cup Scallion, sliced
  • 1/4 cup Parsley, chopped
  • 2 tablespoon Ketchup
  • 1 squeeze lemon juice, fresh
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon White vinegar
  • 1 tablespoon Mustard
  • 1 tablespoon Garlic; minced
  • 1 Chipotle pepper; canned
  • 1 tablespoon Adobo sauce from canned chipotles
  • 1 teaspoon Salt
  • 1/2 cup mayonaise
4.4/5 (11 Votes)

By

Strain beans in a colander and rinse well; pour into slow cooker

  • 16 oz. red kidney beans
  • 16 oz. black beans
  • 28 oz. canned stewed tomatoes (Mexican style, if available)
  • 1 6-oz. can tomato paste
  • 1/4 cup water
  • 1/4 cup vinegar
  • 1/2 cup tomato juice
  • 2 green peppers, chopped
  • 4 tbsp. Old Bay spice (season to taste)
  • 1 red pepper, sliced
  • 1 white onion, chopped
  • 2 garlic cloves, chopped
  • 1 hot chili pepper sliced and seeded (optional)
  • 2 lb. Maryland Crab meat
  • 2 strips of cooked bacon (or 2 tbsp bacon bits)
  • 2 tsp. to 2 tbsp. chili powder to taste
  • 1 tbsp. cumin
  • 1 tbsp Salt N Spice
  • 1 tsp celery salt
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 shot of Jack Daniel’s (or Crab Commander’s secret solution - Optional)
  • Red onion, sour cream, Monterey Jack cheese, tortillas and tortilla chips for garnish
3.7/5 (54 Votes)

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"CRAB CHILI" Julia Child's Shrimp or Lobster or Crab Quiche