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From Cooking Light

  • 4.5 oz (about 1 c) flour
  • 1/4 c. cornmeal
  • 3 Tb finely chopped fresh chives
  • 1 1/2 tsp baking powder
  • 1/8 tsp ground red pepper
  • 1/2 c. buttermilk
  • 2 large eggs
  • 3/4 c. frozen corn kernels (thawed)
  • 8 oz crabmeat, picked over
  • 1/4 c. canola oil, divided
0/5 (0 Votes)

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Sprinkle lemon juice over crabmeat and toss lightly

  • 1 pound backfin crabmeat picked for shells
  • 1 teaspoon lemon juice
  • 1 tablespoon shallots finely chopped
  • 6 tablespoons butter
  • salt and pepper to taste
  • dash dry sherry or brandy
4/5 (1 Votes)

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Great for parties..make ahead and freeze

  • 1 can crab meat
  • 11/2 T mayo
  • garlic powder
  • salt & pepper to taste
  • pinch of accent
  • 1/2 stick of margarine
  • 1 jar of Old English cheese
  • 1 Package of English muffins
0/5 (0 Votes)

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For the crabmeat and avocado salad: Place the crabmeat in a bowl and combine with the avocado, lime juice, butt...

  • Crabmeat and Avocado Salad
  • 4 oz. lump crabmeat,
  • picked over for cartilage
  • 1/2 avocado
  • juice of 1 lime
  • 1 tbsp. buttermilk
  • 2 tsp. chives
  • 1 tbsp. cilantro, chopped
  • Kosher salt, freshly ground
  • black pepper and
  • cayenne pepper to taste
  • Pate a Choux Dough
  • (for the profiteroles)
  • 6 tbsp. (3 oz.) unsalted butter
  • 3/4 c. water
  • 1 c. all-purpose flour
  • 1/8 tsp. salt
  • 1/2 tsp. Kosher salt
  • 1 tsp. sugar
  • 4 eggs
0/5 (0 Votes)

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To prepare pesto, combine all ingredients in a blender or processor and grind to a coarse paste

  • Pesto:
  • 2 tablespoons minced onion
  • 1/2 cup diced red bell pepper
  • 5-6 tablespoons oilve oil
  • 2 cups prepared risotto, cooled
  • 2 cups Panko (Japanese bread crumbs), plus more for coating
  • 4 teaspoons Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 16 ounces Phillips Crab Meat
  • 1/2 cup pine nuts, toasted
  • 1-2 bunches (2 ounces) basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 4 tablespoons olive oil
  • 2 tablespoons chopped oil-packed sun-dried tomatoes
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmesan cheese
0/5 (0 Votes)

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Trim and remove any strings from pea pods; slit them open, remove and discard peas; fill pods with fresh crab meat;...

  • 8 pea pods
  • 8 pieces fresh crabmeat
  • 1 tablespoon butter
  • 2 tablespoons onion, minced
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 teaspoon lobster base
  • 1 cup heavy cream
  • 1/4 cup Brie cheese (rind removed)
0/5 (0 Votes)

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A simple, fast, delicious weeknight dinner made elegant by the use of fresh crab

  • 1 pkg. frozen broccoli spears
  • 2 Tbls. butter
  • 2 Tbls. finely chopped onion
  • 2 Tbls. flour
  • 1 cup milk
  • 1 cup sharp cheddar cheese, shredded
  • 1 Tbsp. lemon juice
  • 1/2 lb. cooked crab meat
0/5 (0 Votes)

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Saute onion and garlic in 1/4 c

  • 1 lg onion
  • 5 cloves garlic
  • 1 grannt smith apple
  • 1/4 c. butter
  • 4 c. chicken broth
  • 4 Tbls. flour
  • 3 Tbls. curry
  • 1 tomato
  • 2 c. half and half
  • 1 lb. crab, scallops shrimp
0/5 (0 Votes)

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Heat oven to 400 degrees. In a medium saucepan, melt butter over medium-high heat and add garlic

  • 6 tbsp unsalted butter
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 1/4 cups milk
  • 1 container (8 oz) fresh lump crab meat, picked over, cartilage discarded
  • 1 1/4 cups shredded sharp white cheddar
  • 1 tsp fresh lemon juice
  • 4 scallions, thinly sliced
  • 2 jalapeno chiles, seeds removed, finely chopped
0/5 (0 Votes)

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Cut 16 tips from the tops of the asparagus and reserve for garnish

  • Soup:
  • 2 1/4 pounds fresh thin asparagus, tough ends discarded
  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 4 cups chicken stock or vegetable stock
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • Red Pepper Sauce, recipe follows
  • 1/4 pound lump crabmeat, garnish
  • Red Pepper Sauce:
  • 1 red bell pepper, about 8 ounces
  • 4 1/2 teaspoons minced shallots
  • 5 fresh cilantro leaves, roughly chopped
  • 2 fresh basil leaves
  • 1 teaspoon garlic
  • 1/2 teaspoon crushed red pepper
  • 1/8 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/2 cup extra-virgin olive oil
1/5 (1 Votes)

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Combine gelatin and water and set aside

  • 1 tbsp. unflavored gelatin
  • 3 tbsp. cold water
  • 1 10 oz. can mushroom soup
  • 1 8oz. cream cheese - room temp.
  • 1/2 c. green onions chopped
  • 1 c. celery chopped
  • 1 can crab
  • 1 can shrimp
  • 1 c. mayonnaise
  • 1/2 tsp. fresh lemon juice
0/5 (0 Votes)

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Stir the garlic, garlic-herb seasoning, garlic salt, pepper and sugar together in a small bowl until blended

  • FOR THE DISH:
  • 1 tablespoon minced garlic
  • 1 teaspoon store-bought garlic-herb seasoning (such as McCormick)
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon sugar
  • 1 live dungeness crab - (abt 3 lbs) (or 4 live blue crabs)
  • Cornstarch for dusting
  • Vegetable oil for deep-frying
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup chicken stock (or canned chicken broth)
  • 8 fresh basil leaves
0/5 (0 Votes)

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Dungeness Crab With Basil San Francisco-Style Corn and Crab Fritters