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Warm the oil in large skillet over medium heat

  • 2 tbsp olive oil
  • 1 shallot,peeled and chopped
  • 1 med.red pepper,finely diced
  • 1 med.yellow pepper,finaly diced
  • 1 lg.jalapeno pepper,or red finger pepper,chopped and seeds removed.
  • 1 small red onion,peeled and finaly diced
  • 3/4 inch ginger,peeled and finely chopped
  • 4 cloves garlic,chopped
  • 1 lb cooked lump rock crab or snow crab meat
  • 4 tbsp chopped cilantro
  • 1 cup mayonnaise
  • 2 eggs,lightly beaten
  • 1 tbsp Dijon mustard
  • 1 cup finaly diced ripe mango
  • hot sauce(tabasco)salt and pepper,to taste
  • 2 cups+1/2 cup panko bread crombs,or regular bread crumbs
0/5 (0 Votes)

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Melt the butter in a 1- or 2-quart saucepan over low heat

  • 8-12 oz lump crabmeat, cooked*
  • 2 Tablespoons butter
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 cup half-and-half, or cream
  • 1/2 cup freshly grated Parmesan cheese, plus more if desired
  • Salt to taste
3.8/5 (4 Votes)

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Combine crab meat, 1/4 C. tortilla chip crumbs, poblano chili, green onions, cilantro, mayonnaise, salsa, lime juic...

  • * For Crabcakes:
  • 1 * 1 lb. Lump Crab Meat, picked over
  • 1 * 1 C. Nacho Cheese Tortilla Chip Crumbs (Doritos) (*see note), divided
  • 2 * 2 T. Poblano Chile, stemmed, seeded, finely chopped
  • 2 * 2 T. Green Onions, chopped
  • 1 * 1 T. Cilantro, chopped
  • 1/4 * 1/4 C. Mayonnaise
  • 2 * 2 T. Bottled Salsa
  • * Juice of Half of a Lime
  • 1 * 1 Egg, slightly beaten
  • * Dash of Tabasco Sauce
  • 3 * 3 T. Butter or margarine (not spread-type)
  • 3 * 3 T. Canola Oil
  • *
  • * Mango-Chipotle Sour Cream Dipping Sauce
  • 1 * 1 Chipotle Chile, canned in adobo sauce
  • 1 * 1 t. of the Adobo Sauce
  • 1 * 1 Mango, peeled, seeded and diced into 1/2-inch pieces, divided
  • 1 * 1 t. Honey
  • 3/4 * 3/4 C. Sour Cream
  • * Juice of Half a Lime
  • 1 * 1 T. Cilantro, chopped
0/5 (0 Votes)

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Mix all ingredients for key lime aioli first, it must sit in the refigerator for at least 2 hours

  • * Key Lime Aioli:
  • 1 * 1 cup mayonnaise
  • 1/4 * 1/4 cup key lime juice
  • 1 * 1 tsp minced fresh garlic
  • 1/4 * 1/4 tsp anchovy paste
  • 2 * 2 tsp dry mustard
  • 2 * 2 tbsp fresh parsley
  • 2 * 2 Tbsp fresh dill
  • 1 * 1 tsp sea salt
  • 1 * 1 tsp freshly ground pepper
  • * Cover and refridgerate at least 2 hours
  • * Crab Cake:
  • 1 * 1 cup bread crumbs + extra for coating
  • 1 * 1 lb cooked lump crab
  • 1 * 1 tsp dry mustard
  • 1 * 1 egg, lightly beaten
  • 1 * 1 tsp minced garlic
  • 1/2 * 1/2 cup finely diced green pepper
  • 1 * 1 tsp Jamacian jerk seasoning
  • 3 * 3 Tbsp key lime juice
  • 1/3 * 1/3 cup mayonnaise
  • * Olive oil for frying
  • 1 * 1 small onion, chopped fine
  • 1 * 1 tsp freshly ground Pepper
  • 1 * 1 tsp sea salt
  • * Fresh lemon wedges (2 lemons)
5/5 (1 Votes)

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Heat the olive oil in a large skillet over medium heat, add the red pepper, onion, celery and parsley and saute for...

  • 1 * 1 Tablespoon olive oil
  • 3 * 3 Tablespoons red bell pepper, chopped
  • 3 * 3 Tablespoons onion, chopped
  • 3 * 3 Tablespoons celery, chopped
  • 3 * 3 Tablespoons parsley, chopped
  • 1 * 1 pound lump crabmeat
  • 1 * 1 teaspoon paprika
  • 1 * 1 teaspoon salt
  • 1/4 * 1/4 teaspoon white pepper
  • 1/2 * 1/2 cup panko bread crumbs
  • * Nonstick cooking spray
  • 2 * 2 pounds large shrimp, peeled & deveined, tails intact
  • 1/2 * 1/2 cup butter
  • 1 * 1 cup white wine
  • 1 * 1 cup seafood stock
  • 1 * 1 teaspoon cornstarch
  • 2 * 2 cups spring mix
  • 2 * 2 Tablespoons parsley, chopped
0/5 (0 Votes)

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1. For the filling: Mix yolks, milk, juice, and zest

  • For the Filling:
  • • 5 egg yolks
  • • 2 can(s) (14-ounce) sweetened condensed milk
  • • 1 cup(s) fresh lime juice
  • • Zest of 1/2 lime
  • For the Graham Cracker Crust:
  • • 10 graham crackers, crushed
  • • 1/4 cup(s) sugar
  • • 5 tablespoon(s) melted butter
  • • Whipped cream, optional
0/5 (0 Votes)

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Bring first 4 ingredients to a boil in saucepan

  • 1 2/3 c. water
  • 1 tbsp butter
  • 1 bay leaf
  • 1/4 tsp white pepper
  • 1 1/3 c. rice
  • 1 tsp butter
  • 1/4 c. chopped celery
  • 1/4 c. chopped onion
  • 1/4 c. chopped red bell pepper
  • 1/2 tsp minced garlic
0/5 (0 Votes)

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Bring 2 quarts of water to a boil, salting the water liberally

  • 1 box bowtie pasta
  • 1 package imitation crab meat shredded (about two cups)
  • 1 stick butter or margarine
  • salt and pepper
  • 1 teaspoon garlic
  • 3 oz shredded parmesan cheese
  • 3 oz shredded asiago cheese
  • 2 small tomatoes diced
0/5 (0 Votes)

By

Peel, cut, and dice eggplant and soak in seasoned water

  • 1 large eggplant
  • 1 large onion chopped
  • 1 pound fresh cleaned shrimp
  • 1/4 stick margarine
  • 1 cup bread crumbs
  • 1 cup crab meat cooked
  • Creole seasoning to taste
0/5 (0 Votes)

By

The Barefoot Contessa Cookbook this recipe will also make 26 mini crab cakes

  • For frying:
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3/4 cup small diced red onion (1 small onion)
  • 1 1/2 cups small diced celery (4 stalks)
  • 1/2 cup small diced red bell pepper (1 small pepper)
  • 1/2 cup small diced yellow bell pepper (1 small pepper)
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tablespoon capers, drained
  • 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound lump crabmeat, drained and picked to remove shells
  • 1/2 cup plain dry bread crumbs
  • 1/2 cup good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten
  • 4 tablespoons unsalted butter
  • 1/4 cup olive oil
0/5 (0 Votes)

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In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic

  • 1 (10 ounce) can asparagus tips, drained 2 (6 ounce) cans crabmeat, drained and flaked
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 cup chopped fresh spinach
  • 1 cup diced firm tofu
  • 2 teaspoons dried oregano
  • 1 clove garlic, crushed
  • 2 tablespoons cornstarch
  • 1/2 cup broth
  • 2 eggs, lightly beaten
0/5 (0 Votes)

By

Serves 3 as main course, 6 as 1st course

  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/2 stick (4 tbsp) unsalted butter
  • 1 can (13 oz) lump crab meat
  • 1-1/2 cups of fresh bread crumbs
  • 1 egg yolk
  • 1/4 cup mayonnaise
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp Worcestershire sauce
  • For mustart mayonnaise
  • 1/4 cup mayonnaise
  • 2 1/2 tsps stone-ground mustard
  • 1/4 tsp fresh lemon juice, or to taste
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Christopher's Crab Cakes with Mustard Mayonnaise Sauce SPICY CARIBBEAN CRAB CAKES