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Our best crab recipes - 321 recipes

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Preheat the oil in a large saucepan or deep fryer to 360 degrees

  • Vegetable oil for deep frying
  • 8 soft-shell crabs cleaned, and rinsed gently under cold running water
  • 4 tablespoons Essence plus
  • 1 teaspoon Essence plus
  • more for sprinkling (see Bayou Blast recipe)
  • 1 cup all-purpose flour or more if needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 egg
  • 2 cups bread crumbs
  • 6 tablespoons butter
  • 1/3 cup minced shallots
  • 1/2 pound raw shrimp peeled, deveined
  • 3/4 cup shrimp or seafood stock
  • 1 cup heavy cream
  • 1/2 pound cooked crawfish tails peeled, and seasoned with Essence
  • 1 teaspoon chopped fresh thyme leaves
  • Snipped chives
0/5 (0 Votes)

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To Make The Rémoulade: Bake or steam the beets

  • BEET AND HORSERADISH RÉMOULADE:
  • 1 bunch small beets
  • Extra-virgin olive oil for coating if baking, plus
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon rice or champagne vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons freshly-grated horseradish - (to 3)
  • 1/4 teaspoon freshly-ground black pepper
  • CRAB CAKES:
  • 3/4 pound yellow Finn potatoes - (to 1 lb)
  • 1 pound fresh blue-crab meat picked clean
  • 1 red bell pepper roasted, peeled, seeded, and minced
  • 3 scallions, white part only minced
  • 3 tablespoons minced fresh parsley
  • 1/2 jalapeño seeded, minced
  • 1 egg
  • 6 tablespoons mayonnaise - (to 7)
  • 2 teaspoons salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 cup fresh toasted bread crumbs - (to 3/4)
  • Peanut oil for frying
  • Lemon wedges for garnish
  • Chervil or tarragon sprigs for garnish
0/5 (0 Votes)

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Fill a large pot halfway with water

  • ON THE SIDE:
  • 1 cup vegetable oil
  • 2 large garlic heads separate and peel all cloves
  • 2 pounds king crab legs
  • 2 teaspoons dried parsley flakes
  • Melted butter
0/5 (0 Votes)

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Slice shrimp down middle the opposite site you deveined

  • 20 medium raw shrimp peeled, deveined, tails removed
  • Joe's Crab Shack's Seafood Stuffing (see recipe)
  • 20 jalapeño slices
  • 2 slices Monterey jack cheese cut 1/2" pieces
  • 20 slices uncooked bacon
1/5 (3 Votes)

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Sautee celery, onion, and garlic in margarine for until translucent

  • 1/4 cup margarine
  • 1/2 bunch celery trimmed, diced
  • 3 large onions - diced
  • 1 1/2 tablespoons minced garlic
  • 1/2 pound pollock fillets
  • 1/2 pound salad shrimp chopped
  • 1 ounce shrimp base
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly-ground white pepper
  • 2 cups croutons
  • 1/4 cup seasoned bread crumbs
  • 1/2 pound crab claw meat
0/5 (0 Votes)

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Saute onions, bell peppers, and celery until half done

  • 1 1/2 ounce margarine
  • 4 1/2 ounces chopped onion
  • 1 1/2 ounces chopped bell pepper
  • 1 ounce chopped celery
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon cayenne pepper
  • 6 1/2 ounces claw crabmeat
  • 1/2 teaspoon parsley
  • 1 1/2 ounces bread crumbs - (to 2)
  • 1 ounce chopped green onions
0/5 (0 Votes)

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Copeland's Of New Orleans' Stuffed Crab Fried Soft-Shell Crabs With A Shellfish Ragu