Crab appetizer - 32 recipes
Top Recipe
Crab Rangoon
By pikassob
![Crab Rangoon](/media/1c/c4/fb67c7e29d689cec26a3e6e7e5945cf973f2.jpg/rh/crab-rangoon.jpg)
Details
Servings 6
Preparation time 15
Cooking time 25
- CRAB FILLING:
- 1/2 tablespoon butter
- 2 green onions, chopped
- 3 ounces cream cheese, cut into pieces
- 1/3 cup mayonnaise
- 4 ounces parmesan cheese, grated
- 1 tablespoon Old Bay seasoning
- 2 tablespoon lemon juice
- 1/2 teaspoon paprika
- 2/3 cup crab meat (canned is fine)
- WONTONS:
- 12 wonton wrappers
- 1/2 tablespoon melted butter
Like crab rangoon wontons? You'll love this and so will your guests
Top rated Crab appetizer recipes
Crab Stuffed Mushrooms
![Crab Stuffed Mushrooms](/media/f8/6f/599551ac63c05f503dda086d8873cfc17e01.jpg/tsp/crab-stuffed-mushrooms.jpg)
By Daventry
Crab stuffed what?? OH, crab stuffed mushrooms
- 2 packages fresh, whole mushrooms
- 2 tablespoons onions, finely chopped
- 1 pound crab meat (I use crab legs)
- 24 soda crackers, finely crushed
- 1/2 cup cheddar cheese, grated
- 1/4 teaspoon garlic powder or 1/4 teaspoon garlic, minced
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup water
- Mozzarella cheese, grated
- 1 cup butter
Panko Crusted Crab Cake Bites with Roasted Pepper Chive Aioli
![Panko Crusted Crab Cake Bites with Roasted Pepper Chive Aioli](/media/52/b5/e1762c63672d13ea52bddd76ccc54de079b9.jpg/tsp/panko-crusted-crab-cake-bites-with-roasted-pepper-chive-aioli.jpg)
By á-2908
These Panko Crusted Crab Cake Bites with Roasted Pepper Chive Aioli will be awesome for your next party
- 12 ounces shelled cooked crab
- 1/4 cup celery, finely diced
- 1/4 cup fresh chives, minced
- 1/4 cup mayonnaise
- 1 large egg
- 2 teaspoons Dijon mustard
- 1/4 teaspoon hot sauce
- 1 1/4 cups panko or fine dried bread crumbs
- Fresh chives, rinsed and cut into 1-inch lengths
Crab Toast with Lemon Aioli
![Crab Toast with Lemon Aioli](/media/88/b5/57aa0f687d7dd9a15185b17fdbfdd37205c0.jpg/tsp/crab-toast-with-lemon-aioli.jpg)
By á-3151
Crab toast with lemon aioli is a perfect brunch appetizer, main course when paired with a lightly dressed salad, or...
- LEMON AIOLI:
- 1 large egg yolk
- 1 garlic clove, finely grated
- 1 teaspoon lemon zest, finely grated
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 teaspoon Dijon mustard
- Kosher salt to taste
- 1 cup vegetable oil
- CRAB TOAST:
- 1 cup lump crabmeat, picked over, shells removed
- 2 tablespoons fennel fronds, chopped
- 1 to 2 serrano chiles, seeded, finely chopped
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt to taste
- 4 (3/4-inch thick) slices country-style sourdough bread
- lemon wedges (for serving)
Jalapeño, Crab, & Corn Dip
![Jalapeño, Crab, & Corn Dip](/media/1c/2d/a51e0ae389c2b2ec2dbd4efcf73dc103c0cc.jpg/tsp/jalapeno-crab-and-corn-dip.jpg)
By á-174535
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
Award Winning Maryland Cream of Crab Soup
![Award Winning Maryland Cream of Crab Soup](/media/0a/00/dfa3b61a8c8254d552cc5db48faa261fd46e.jpg/tsp/award-winning-maryland-cream-of-crab-soup.jpg)
By Lsweetnell
Take a trip to the coast from the comfort of your own kitchen with this hearty crab soup recipe
- 1 pound Maryland jumbo lump crab meat, divided
- 1 pint milk
- 1 quart half and half
- 2 pints heavy whipping cream
- 1 tablespoon fresh parsley, chopped
- 3 teaspoons Old Bay Seasoning, divided
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon cornstarch, plus more if needed to make a paste
- cold water or cornstarch to make a cornstarch paste
Louisiana Hot Crab Dip
![Louisiana Hot Crab Dip](/media/06/fd/99fe3a8b8fa8438cb2d5b1e0c71e0cb39926.jpg/tsp/louisiana-hot-crab-dip.jpg)
By ukiahgal67
This delicious, addictive crab dip will have your family begging for more
- 1/2 pound jumbo lump crabmeat, free of shells
- 1 (8-ounce) package cream cheese
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan
- 3 tablespoons minced green onions (white and green parts)
- 2 large garlic cloves, minced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon hot sauce
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper, to taste
Joe's Crab Shack - Crab Cakes
![Joe's Crab Shack - Crab Cakes](/media/d3/58/ecccba5d76a60a77026e9c20f6fb30d2aa38.jpg/tsp/joes-crab-shack-crab-cakes.jpg)
By á-26577
No need to leave the house for this easy and delicious restaurant recipe, Joe's Crab Shack - Crab Cakes!
- 2/3 cup mayonnaise
- 5 egg yolks
- 2 teaspoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon blackening seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup crushed, chopped parsley
- 2 1/2 cups breadcrumbs
- 2 pounds crabmeat
Old Bay Crab Cakes
![Old Bay Crab Cakes](/media/c5/73/28862aacf3563b01fd54d8c6c66e68973126.jpg/tsp/old-bay-crab-cakes.jpg)
By á-7198
Easily prepared and delicious! This Old Bay Crab Cakes recipe can be plated in less than 25 minutes from start to f...
- 2 slices white bread, crusts removed and crumbled or bread crumbs
- 2 tablespoons mayonnaise
- 1 green onion, sliced thin
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons McCormick Parsley Flakes
- 1/2 teaspoon prepared yellow mustard
- 1 egg, beaten
- 1 pound lump crabmeat
Maryland Jumbo Lump Crab Imperial
![Maryland Jumbo Lump Crab Imperial](/media/e9/9c/33a45b153651d574ce0547f3182f4b0e437c./tsp/maryland-jumbo-lump-crab-imperial.png)
By Tabatha
What better way to showcase this beautiful Maryland Blue Claw Jumbo Lump Crab meat, than with this Classic dish fro
- 1 pound jumbo lump crabmeat (or lump)
- 1/2 cup mayonnaise
- 1 teaspoon sugar
- 1 heaping teaspoon old bay
- 1 teaspoon finely chopped Italian parsley
- 1 large egg lightly beaten
- squeeze of lemon juice
Crab Rangoon Dip with Wonton Chips
![Crab Rangoon Dip with Wonton Chips](/media/53/bc/eee70e37608f2f093a86aeab71db7be5d546.jpg/tsp/crab-rangoon-dip-with-wonton-chips.jpg)
By gastrenee@yahoo.com
This hot crab dip is one of our favorites, creamy, cheesy and loaded with flavor! Baked wonton chips or tortilla c
- WONTON CHIPS:
- 8 ounces cream cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 cup fresh parmesan cheese
- 2 (6-ounce) cans crab meat, drained
- 1 cup mozzarella cheese, divided
- 2 tablespoons fresh chives
- 1 clove garlic
- 1/2 teaspoon pepper
- 1 package wonton wrappers
- Cooking spray
- GARNISH:
- 1 tablespoon fresh chives, optional
Crab Cucumber Bites
![Crab Cucumber Bites](/media/cd/a4/d0a8b47919cf09fba95aa210fec3fa0aa8ef.jpg/tsp/crab-cucumber-bites.jpg)
By á-2710
Imitation crab and cucumbers come together with the hot sauce of your choice to make these creamy and crunchy Crab ...
- 3 medium cucumbers
- 2/3 cup reduced-fat cream cheese
- 2 teaspoons lemon juice
- 1 teaspoon hot pepper sauce
- 1 (8-ounce) package imitation crabmeat, chopped
- 1/3 cup finely chopped sweet red pepper
- 2 green onions, sliced
Crab and Artichoke Dip
![Crab and Artichoke Dip](/media/a4/cd/afa8d9e714eca5fb3603bc6d4b249e61e936.jpg/tsp/crab-and-artichoke-dip.jpg)
By gMinor
This Dip can be served hot and bubbly right out of the oven on game day, or chilled for a summer picnic
- 1 Square casserole dish (8x8 or 9x9)
- 2 (13.75-ounce) cans Artichoke Hearts, drained and coarsely chopped
- 2 cups Mayonnaise
- 1 cup grated Parmesan Cheese (reserve about 1/4 cup to sprinkle on top)
- 3 (6-ounce) cans lump crabmeat, drained
- 1 jar (4 oz.) diced pimientos, drained
- 3-4 slices cooked, then crumbled Bacon
- 1 teaspoon Garlic Powder
- 3 cloves Minced Garlic
WW Baked Crab Rangoon
![WW Baked Crab Rangoon](/media/0e/7b/bec4f1a3d911cee17d912cf4c788bf9ebbf7./tsp/ww-baked-crab-rangoon.png)
By á-5531
Enjoy your favorite asian appetizer but don't feel guilty about it! These Weight Watcher's crab rangoon bites are c
- 1/8 teaspoon garlic salt
- 1/8 teaspoon Worcestershire sauce
- 14 wonton wrappers
- 1 small green onion
- 4 ounces Surimi imitation crab
- 3 ounces cream cheese
Crab Stuffed Deviled Eggs
![Crab Stuffed Deviled Eggs](/media/31/23/b9f9dab18b1e9f5509b79581583e05576209.jpg/tsp/crab-stuffed-deviled-eggs.jpg)
By Icindee
Don't look for the best egg recipe of all time anymore! This is it! Crab stuffed deviled eggs are all you could wan...
- 6 large hard-boiled eggs, peeled
- 2 tablespoons olive oil
- 1 tablespoon flat leaf parsley, chopped
- 1 tablespoon shallot, minced
- 1 teaspoons fresh lemon juice
- Pinch cayenne pepper
- 1 tablespoon capers [rinsed]
- 1/2 pound crabmeat
crab appetizer recipe collections
More Crab appetizer recipes
-
Crab Cakes
- 1/3 cup mayonnaise, or salad dressing
- 1 large egg
- 1 1/4 cups soft bread crumbs (about 2 slices bread)
- 1 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper (cayenne), if desired
- 1/8 teaspoon pepper
- 2 medium green onions, chopped, about 2 tablespoons
- 3 (6-ounce) cans crabmeat, well drained, cartilage removed and flaked
- 1/4 cup Progresso® plain bread crumbs
- 2 tablespoons vegetable oil
-
Crab Rangoon
- 1 (8-ounce) bag Louis Kemp crab meat
- 6 ounces cream cheese, softened
- 1 green onion, finely sliced
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 12 wonton wrappers
-
Hot Crab & Shrimp Dip
- 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
-
Hot Asiago Crab & Artichoke Dip
- 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
-
Crisp Crab Cakes
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 2 scallions, thinly sliced
- 1/2 cup red bell pepper, finely chopped
- 1 cup panko (Japanese breadcrumbs)
- 1 large egg, lightly beaten
- 2 tablespoons nonfat milk
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dijon mustard
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 1/2 teaspoon Old Bay Seasoning
- Dash hot sauce
- 1 pound lump crab or crab claw meat, picked over
- Kosher salt and freshly ground pepper
- Olive-oil cooking spray
-
Crab, Chile & Mint Crostini
- 12 slices of Pullman or sourdough bread
- 8 ounces cooked jumbo lump crabmeat
- 3 tablespoons aioli ,or mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh mint, finely chopped
- Fresno chile or red jalapeño, stemmed, seeded, and minced
- Kosher salt and freshly ground black pepper
- Thinly sliced fresh mint
-
Fish Cakes
- 1 (6-ounce) package Stove Top Stuffing Mix for Chicken
- 3/4 cup water
- 1/3 cup Kraft Real Mayo Mayonnaise
- 1 to 2 (5 or 6 ounce) cans fish; pick from crab, tuna, salmon or other
- 2 tablespoons Clausen Sweet Pickle Relish
- 1 tablespoon finely chopped celery
- 1 egg
- 1 tablespoon lemon juice,
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped green onions
-
Crab Stuffed Mushrooms
- 1 (16-ounce) package whole mushrooms
- 8 ounces Louis Kemp imitation crab flakes. Note: If using crab pieces, chop them into about 1/2-inch slices
- 5 green onions thinly sliced
- 1/2 teaspoon thyme
- 1/2 teaspoon oregona
- Ground black pepper to taste
- 1/2 cup shredded Parmesan cheese, divided
- 1/3 cup mayonaisse
- 1/4 teaspoon paprika
-
Hot Spicy Crab Dip
- 8 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 3 tablespoons mayo
- 1 tablespoon Sriracha sauce, or to taste
- 1 small lemon, zest & juice
- 1/4 pound fresh crab
- 1/2 cup romano cheese, very fine grate, I used a microplane
-
Crab Artichoke Dip in a Bread Bowl
- 1 large or 2 small round sourdough bread or rye bread
- 1 (8-ounce) package cream cheese, brought to room temperature
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 (14-ounce) jar artichoke hearts, drained, rinsed, and chopped
- 1 (12-ounce) jar lump crab
- 1/2 cup red pepper, finely chopped
- 1/2 cup green onion, chopped
- 1 tablespoon buffalo hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- salt and pepper to taste
- 3/4 cup parmesan
- 1 cup mozzarella or sharp white cheddar, shredded
- 1/2 cup pepper jack, shredded
-
Hot Pecan Crab Dip
- 8 ounces crab, fully cooked and flaked
- 6 slices bacon, cooked and crumbled
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup Parmesan, grated & divided
- 1/2 cup cheddar, shredded
- 1/2 cup mozzarella, shredded
- 1/2 cup mayonnaise
- 6 to 8 jalapeños, chopped and deseeded
- 1/4 cup green onion, chopped
- 1/2 teaspoon crushed garlic or 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup Texas pecans, chopped
- 1/2 cup crackers
- 1/2 cup melted butter
-
Crab Cakes with Garlic Aioli
- GARLIC AIOLI:
- 8 ounces cream cheese, room temperature
- 3/4 cup Parmesan cheese, finely grated and divided
- 1 large egg
- 2 tablespoons sour cream
- 1/2 teaspoon lemon peel, finely grated
- 4 teaspoons plus 2 tablespoons fresh chives, chopped and divided
- 1/4 teaspoon coarse kosher salt
- Large pinch of cayenne pepper
- 6-8 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
- 1 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
- 2 cloves garlic
- 1/2 cup sour cream
- 1 cup mayonnaise
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons chives, freshly chopped (optional)
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