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Our best crab recipes - 321 recipes

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Three Methods, Four Coatings, Five Sauces

  • COATINGS
  • All coatings are adequate for at least 4 crabs. Add salt and pepper in every case.
  • Simple Flour or Cornmeal
  • Put a mound of all-purpose flour or cornmeal on a plate (you can add a big pinch of cayenne if you like). Dredge the crabs and fry or sauté.
  • Cornmeal Batter
  • Beat an egg with 1 cup milk in a bowl. On a large plate, combine 1 cup cornmeal, 1/2 cup all-purpose flour and 1/2 teaspoon cayenne. Dip the crabs in the egg mixture, then dredge well in the cornmeal mixture and fry or sauté.
  • Ground Oyster Crackers or Saltines
  • Tempura
  • SAUCES
  • Makes enough for at least 4 crabs. Salt and pepper, please.
  • Tomato Sauce
  • Tartar Sauce
  • Cilantro ‘Pesto’
  • Combine 2 cups loosely packed cilantro leaves, 1 clove peeled garlic and 3 tablespoons neutral oil in a food processor. Pulse several times. Stop, scrape the sides, add 1 tablespoon lime juice and blend. Add water as necessary to purée.
  • Chili Sauce
  • Ponzu Sauce
4/5 (2 Votes)

By

Preheat the oven for 350 degrees F

  • Bacon Wrapped Crab Stuffed Shrimp:
  • 1 pound lump crabmeat, picked clean
  • 1/2 butter crackers, crushed (recommended: Ritz)
  • 3 scallions, tops and whites finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon table salt
  • Pinch cayenne pepper
  • 16 large shrimp, peeled
  • 16 slices bacon
4.5/5 (2 Votes)

By

1. Preheat oven to 350'F. 2

  • Lemon caper remoulade:
  • Crab cakes
  • 1 lb. lump crab meat
  • 3 tbsp olive oil
  • 1/2 cup finely chopped green onions
  • 3 egg yolks
  • 2 tbsp dry breadcrumbs
  • 2 tbsp finely chopped fresh herbs (made up of equal parts dill, parsley, tarragon and chives)
  • 1 tbsp Dijon mustard
  • 1 tbsp mayonnaise
  • 1 tsp Tabasco sauce
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • Freshly ground pepper to taste
  • 1 cup mayonnaise
  • Grated rind and juice of 1 large lemon
  • 2 tbsp drained capers, chopped
  • 1 tsp chopped fresh parsley
  • Salt and pepper
4.5/5 (2 Votes)

By

{Paleo, AIP, Gluten free, whole 30}

  • 1/2 T olive oil
  • 100 grams/ 3.5 ounces lardons (uncured pork belly cubes) or pancetta cubes
  • 1 medium zucchini - chopped into bite sized pieces
  • 2 garlic cloves - finely minced
  • 1 t sea salt
  • 2 Meyer lemons - zested and then juiced (regular lemons work too - give a more lemony taste)
  • 8 ounces/ 225 grams cooked crab meat (canned is ok)
  • 2 medium sized parsnips - spiralized
  • 1/2 cup water
  • 1/4 cup parsley - finely chopped
4/5 (1 Votes)

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Main Dish, Pasta and Seafood

  • 4 TBS butter
  • 1 large shallot
  • 4 TBS flour
  • 3 C. milk
  • 2 TBS Old Bay
  • 1 8-oz cream cheese
  • 2 C. grated mancheco
  • 1 C cheddar cheese
  • 2 TBS parsley
  • 3 - 4 TBS sherry
  • elbow mac
  • 1 lb. lump crabmeat
  • breakcrumbs
3.3/5 (3 Votes)

By

Cook onion with 1 T. butter

  • 1 lb. jumbo lump crabmeat
  • 1 T. fresh parsley
  • 3 t. Old Bay Seasoning
  • 1/4 c. butter + 1 T. butter
  • 2 pints heavy whipping cream
  • 1 qt. half & half
  • cornstarch
  • chicken broth
  • 1/2 t. salt
  • 1/8 t. pepper
  • 1 pint milk
  • 1/2 c. chopped onion
4/5 (1 Votes)

By

Preheat Oven 375F. Medium Bowl, Add Soften Cheese, Onions, Milk, Lemon, Horseradish, Pepper & Salt

  • 16 oz Can Lump Crab Meat Drained
  • 8 oz Cream Cheese Softened
  • 2 T Green Onions Chop Fine
  • 2 t Milk
  • 2 T Fresh Lemon Juice
  • 2 T + Horseradish Drained
  • 1/4 t White Pepper
  • 1/2 t Salt
  • Old Bay Seasoning
4/5 (1 Votes)

By

Preheat the oven to 350 degrees

  • 1 (8 oz) container soft cream cheese
  • 1 1/2 cups milk
  • 1 cup mayonnaise
  • 1 Tbs. prepared horseradish
  • 1 (6 oz) can crab meat, drained
  • 1/8 tsp. celery salt
  • 1 round loaf of rye bread
  • 1 cup white cheddar cheese, shredded
4/5 (1 Votes)

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Dungeness crabs are delicious eaten freshly cracked with lemon and butter, so hollandaise sauce is a logical — an...

  • 1/3 cup mayonnaise, 3 ounce/80 ml
  • 3 green onions, white and green parts, minced
  • 1/3 cup minced yellow onion, 2 ounce/60 g
  • 1/4 cup finely grated carrot, 1 ounce/30 g
  • 3 tablespoons peeled and grated fresh ginger
  • 2 tablespoons sesame seeds, toasted
  • 2 teaspoons fresh lemon juice
  • 12 ounces fresh-cooked lump crabmeat, preferably Dungeness, 375 g
  • 1 cup panko, or as needed, 1 1/2 ounce/45 g
  • Kosher salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 12 ounces baby spinach, rinsed but not dried
  • 2 tablespoons canola oil
  • 2 tablespoons distilled white vinegar
  • 8 large eggs
  • HOLLANDAISE SAUCE
  • 4 large egg yolks
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 cup unsalted butter, 8 ounces/250 g
4/5 (10 Votes)

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For the filing: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest ...

  • 1 graham cracker pie crust
  • Filling
  • 3 Egg yolks
  • 1 1/2 tsp Grated zest of 2 limes
  • 1 14-ounce can sweetened condensed milk
  • 2/3 cup freshly squeezed lime juice
3.7/5 (34 Votes)

By

Everybody loves crab cakes, and they're the perfect party appetizer or meal-just shape them whatever size you want

  • 1 pound jumbo lump crabmeat
  • 1 medium yellow onion, chopped fine
  • 4 cloves garlic, minced
  • 1/2 to 3/4 cup bread crumbs
  • 1/2 lime juice
  • 1/4 cup fresh parsley
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
3.5/5 (111 Votes)

By

Bring salted water to boil and cook spaghetti to al dente

  • Kosher salt
  • 1 lb. spaghetti
  • 2 tbsp. canola oil
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1 lb. jumbo lump crabmeat
  • 2 tbsp. finely chopped fresh parsley
  • 1 tbsp. finely chopped fresh dill
  • 1 tbsp. finely chopped fresh mint
  • 2 tsp. grated lemon zest
  • EVOO for drizzling
  • Fresh ground pepper
3.9/5 (7 Votes)

Any burning questions? Our chefs answer!

Crab with Pasta - Bobby Flay Soft-Shell Crabs: Three Methods, Four Coatings, Five Sauces