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Paula Deen recipe

  • 1 pound crabmeat, picked free of shells
  • 1/3 cup crushed crackers (recommended: Ritz)
  • 3 green onions (green and white parts), finely chopped
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • Dash cayenne pepper
  • Flour, for dusting
  • 1/2 cup peanut oil
  • Favorite dipping sauce, for serving
4.4/5 (28 Votes)

By

Smoked cheese adds depth to the shellfish flavor and turns any chilly night into a cozy occasion

  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons whole-grain mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/2 pound lump crabmeat
  • 1/2 cup cooked shrimp, chopped (about 1/4 pound)
  • 1/3 cup smoked cheese, shredded
  • 1/3 cup sliced almonds, toasted
4.5/5 (17 Votes)

By

Serves 2-4

  • 1 1 1 lemon sliced, plus halves for serving
  • to salt to taste
  • 3 3 3 lb. precooked king or snow crab, clusters or legs
  • .
  • BRANDY MAYONNAISE
  • 1 3/4 1 3/4 CUPS
  • INGREDIENTS
  • 1 1 1 cup mayonnaise
  • 3 3 3 tbsp. brandy
  • 3 3 3 tbsp. ketchup
  • 2 2 2 tbsp. sour cream
  • 2 2 2 tsp. Dijon mustard
  • 1 Zest and juice of 1 lemon
  • to salt and freshly ground black pepper, to taste
  • INSTRUCTIONS
  • Combine ingredients in a bowl; stir until smooth.
  • .
  • CLARIFIED BUTTER WITH GARLIC AND CHIVES
  • 1 ABOUT 1 CUP
  • .
  • INGREDIENTS
  • 2 2 2 cloves crushed garlic
  • 2 2 2 small fresh red Thai chiles, sliced in half
  • 16 16 16 tbsp. unsalted butter
  • INSTRUCTIONS
  • .
  • TARTAR SAUCE
  • 1 1/2 1 1/2 CUPS
  • .
  • INGREDIENTS
  • 1 1 1 cup mayonnaise
  • 1/3 1/3 1/3 cup capers, drained and finely chopped
  • 1 1 1 small shallot, finely chopped
  • 1 1 1 tbsp. finely chopped parsley
  • 10 10 10 cornichons, finely chopped
  • 1 Zest and juice of 1 lemon
  • to salt and freshly ground black pepper, to taste
  • INSTRUCTIONS
  • Stir ingredients in a bowl until combined.
  • .
  • DIABLO SAUCE
  • 2 ABOUT 2 CUPS
  • INGREDIENTS
  • 2 2 2 tbsp. olive oil
  • 2 2 2 tbsp. unsalted butter
  • 6 6 6 cloves garlic, roughly chopped
  • 1 1 1 serrano chile, stemmed, seeded and roughly chopped
  • 1/2 1/2 1/2 a small yellow onion, roughly chopped
  • 1 1 1 tbsp. dark red chile powder
  • 2 2 2 tsp. packed brown sugar
  • 1 1 1 tsp. smoked paprika
  • 1 1 can 1 (16-oz.) can crushed tomatoes
  • to salt and freshly ground black pepper, to taste
  • 1 1 1 tbsp. fresh lemon juice
  • INSTRUCTIONS
4.5/5 (19 Votes)

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Yes, this might just be the ultimate crab dip! Serve this at a party, it will go fast, maybe double the recipe?

  • 1 cup cubed white bread, crusts removed
  • 2/3 cup milk
  • 1 1/2 teaspoon extra virgin olive oil
  • 1 teaspoon fresh oregano, minced
  • 1/3 cup onion, minced
  • 11 ounce king crab meat, cooked and roughly shredded
  • 2 tablespoons heavy cream
  • Salt and pepper, to taste
  • 1/3 cup Parmesan cheese, grated
  • 8 slices toasted bread
4.7/5 (6 Votes)

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Refreshingly filling without the guilt, Crab & Avocado Salad with Pancetta is the perfect combination of your favo...

  • 12 thin slices pancetta
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 anchovy fillet
  • 1 clove garlic, chopped
  • Juice of 1/2 lemon
  • Kosher salt
  • 2 small heads Boston lettuce, torn into large pieces
  • 3 cups baby arugula
  • 1 (14 -ounce) can hearts of palm, drained and cut into 1/2-inch pieces
  • 1 pound jumbo lump crabmeat, picked through
  • 1 avocado, cut into 1-inch pieces
  • Freshly ground pepper
4.7/5 (6 Votes)

By

Hot asiago cheese and crab are mixed with creamy deliciousness and heated through, then topped with homemade pico d...

  • CRAB DIP:
  • 8 ounces cream cheese (I use reduced-fat)
  • 1/2 cup mayonnaise (I use light)
  • 1/2 cup yogurt (I use fat-free greek yogurt)
  • 1 tablespoon lemon juice
  • 1 bunch green onions, chopped
  • 1 1/2 cup grated Asiago cheese, divided (I regularly split with Fontina, can also substitute Monterrey jack or Mozzarella)
  • 1 (14 ounce) can of quartered artichoke hearts, drained
  • 8 to 12 ounces jumbo lump crab meat
  • Salt & pepper, to taste
  • For the pico de gallo:
  • 2 roma tomatoes, seeded and chopped
  • 1/4 cup chopped red onion
  • 1 jalapeno, seeded and chopped
  • 1 handful cilantro, chopped
  • 1/4 cup green onion tops, chopped
  • Squeeze of lime juice
  • Salt
4.5/5 (22 Votes)

By

Lost Restaurants of New Orleans" by Peggy Scott Laborde and Tom Fitzmorris includes this unusual crab bisque from T

  • Makes 6 to 8 first courses or 4 entree courses
  • 4 pounds crab claws
  • 1 bay leaf
  • 1/2 gallon cold water
  • 1 cup flour
  • 1/2 cup vegetable oil
  • 1 cup chopped onion
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 6 sprigs flat-leaf parsley, chopped
  • 1/2 cup tomato sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • Crab boulettes
  • 6 tablespoons butter
  • 1 cup chopped onions
  • 1 rib celery, chopped
  • 1/2 bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon thyme
  • 2 tablespoons lemon juice
  • 6 inches stale po-boy bread, cubed, with crumbs
  • 2 green onions, thinly sliced
  • Leaves of 10 sprigs flat-leaf parsley, chopped
  • Pick meat off crab claws; reserve shells. Divide crabmeat into 2 equal portions.
4.5/5 (22 Votes)

By

Jalapeños take the mildness of corn and crab up a notch and add heat and color to a dip so chunky, its almost a me...

  • 2 tablespoons butter
  • 1 cup frozen whole kernel corn
  • 1/2 cup red sweet pepper, chopped (1 small)
  • 1 clove garlic, minced
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise or salad dressing
  • 1/2 cup sliced pickled jaalapeño peppers, drained and chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon bottled hot pepper sauce (optional)
  • 2 (6-ounce) cans crabmeat, drained, flaked, and cartilage removed
  • 1 cup Monterey Jack cheese, shredded (4-ounces)
  • 2 tablespoons Parmesan cheese, grated
  • Blue corn chips
4.6/5 (8 Votes)

By

From newspaper

  • 1 pound jumbo lump crabmeat
  • 1-1/2 teaspoons Old Bay seasoning
  • 4 scallions, green parts only, minced
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup Hatch peppers, peeled, seeded and chopped (I don't put these in)
  • 1/4 cup mayonnaise
  • 1 large egg
  • 4 tablespoons plain dry bread crumbs (approximate)
  • Salt and pepper to taste
  • Vegetable or peanut oil for frying
  • 2 cups panko bread crumbs
4.5/5 (11 Votes)

By

Cook pasta as directed on package

  • 1 pound imitation crab meat, coarsely chopped (I like Louis Kemp brand)
  • 1 cup elbow macaroni (or other small pasta), uncooked
  • 1 medium bell pepper, chopped
  • 1/4 cup celery (about 1 rib), chopped (optional)
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon creole seasoning, or to taste (such as Tony Chachere's)
  • good pinch of garlic salt, or to taste
  • 1/4 teaspoon ground black pepper, or white pepper
  • 2 - 3 tablespoons mayo, as needed
  • 1 medium, ripe but firm, tomato, seeded and diced (optional but recommended)
4.3/5 (23 Votes)

By

1. First, soften the cream cheese in the microwave for about a minute

  • 2 cups crab meat
  • 16 oz. cream cheese (2 blocks)
  • 1/2 cup sour cream
  • 4 green onions, chopped (scallions)
  • 1 1/2 tsp. Worcestershire sauce
  • 2 tbsps. powdered sugar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. lemon juice
4.2/5 (38 Votes)

By

"Crab makes this dish taste so rich and creamy, but don't be fooled—this stuffed tilapia is a perfect recipe to s...

  • Stuffing:
  • 2 Tbsp olive oil
  • 1/4 cup red pepper, finely diced
  • 1/4 cup yellow pepper, finely diced
  • 2 Tbsp shallot, minced
  • 1 tsp garlic, minced
  • 1/4 lb thin asparagus, trimmed & sliced into 1/4" pieces
  • 12 saltine crackers, crushed into crumbs
  • 1 Tbsp chives, chopped
  • 1 Tbsp fresh basil, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1/2 tsp Old Bay seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup mayonnaise
  • 1/2 lb lump crab meat
  • Fish:
  • 4 (4-5-oz) tilapia filets
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 2 Tbsp olive oil
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp paprika
4.3/5 (37 Votes)

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Crab & Asparagus-Stuffed Tilapia Crab cakes