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Our best crab recipes - 321 recipes

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For Corn-Shallot and Roasted Red Pepper Salpicon: In a medium rondo saute the shallots and garlic until transluc...

  • Crab-Crusted Rockfish:
  • 2 oz. crab meat
  • 6 oz. rockfish fillet
  • 3 oz. corn, shallot and pepper salpicon
  • 1 oz. fava beans
  • 3 oz. grilled tomato jus
  • 1 oz. crispy leeks
  • Grilled Tomato Jus:
  • 10 tomatoes, cut in halves
  • 1 garlic clove, minced
  • 1 shallot, chopped
  • 1 tsp. paprika
  • salt and pepper, to taste
  • Corn-Shallot and Roasted Red Pepper Salpicon:
  • 8 oz. cut corn
  • 3 shallots, julienne
  • 1 red pepper, roasted, julienne
  • 1 clove garlic, minced
  • 1 tomato, concasse
  • salt and pepper to taste
0/5 (0 Votes)

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In a bowl, mix imitation crab, mayonnaise, pepper, onion, Monterey Jack cheese and oregano until well blended

  • 8 oz. imitation crab, cut into 1/2" pieces
  • 1/2 cup mayonnaise
  • 1 red bell pepper, diced
  • 1 small onion, minced
  • 1 1/4 cup shredded Monterey Jack cheese
  • 2 tsps dried oregano
  • 3 pita breads, separated into 6 rounds
  • Freshly grated Parmesan cheese
0/5 (0 Votes)

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Melt butter in a small saucepan over medium heat

  • 3 tablespoons salted butter
  • 1-2 tablespoons fresh garlic
  • 1 tablespoon flour
  • 3/4 cup half and half
  • 2 (10 oz) boxes frozen chopped spinach, thawed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
3.7/5 (6 Votes)

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mmmmmm

  • Crab Claws
  • 12 oz wt Blue Crab Claws
  • 3/4 cup Passion Fruit Butter
  • 1 loaf Cuban or French Baguette
  • Passion Fruit Butter
  • 4 oz wt Butter, salted
  • 1/4 cup Passion fruit pulp or nectar, no seeds
  • 1 Tbsp Sugar
  • 1/2 tsp Cajun Seasoning, your favorite
3.9/5 (9 Votes)

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1. Preheat oven to 350°. Put tomatoes, garlic, half of the jalapeño, 1/4 cup cilantro, and the lime juice in a fo...

  • 4 Roma tomatoes, halved, seeded, and sliced
  • 1 large garlic clove, minced
  • 2 large jalapeño chiles, halved, seeded, and sliced, divided
  • 1/2 cup fresh cilantro leaves, divided
  • 3 tablespoons fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 8 ounces shelled cooked crab
  • 8 taco shells or tortillas (see Notes)
  • 1 cup Iceberg lettuce, thinly sliced
  • 1 cup shredded jack or cheddar cheese
  • 1 avocado, thinly sliced
  • 1/4 cup chopped green onion
0/5 (0 Votes)

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In a large stock pot, bring a large amount of water to a boil

  • Joe’s Crab Shack(™) BBQ Crab Legs
  • 2 pounds snow crab legs
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 1 teaspoon paprika
  • 2 teaspoons Old Bay seasoning
  • 4 teaspoons salt
  • 3 tablespoons vegetable oil
  • 1/2 stick of butter
2.5/5 (6 Votes)

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Soften cheeses and mix. Add rest of ingredients and mix well

  • 16 oz. cream cheese, softened
  • 8 oz. sharp cheese
  • 1 tsp lemon juice
  • 2 tsp worcestershire sauce
  • 2 tbs chopped onion
  • 2 - 8 oz. cans crab meat - drained
5/5 (1 Votes)

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Recipe courtesy of Emeril Lagasse SHOW: Emeril Live EPISODE: Emeril's Antipasto Bar

  • 12 ounces white mushrooms, cleaned and stems removed
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 1 teaspoon chopped garlic
  • 1/2 cup chopped pickled jalapenos
  • 1/4 pound pepper Jack cheese, grated
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1/4 cup mayonnaise
  • 2 ounces Parmigiano-Reggiano
0/5 (0 Votes)

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Melt butter in a stockpot over medium heat

  • 2 tbsp. butter
  • 2 stalks celery finely chopped
  • 1 onion finely chopped
  • 2 10 3/4 oz. cans tomato bisque or tomato soup
  • 2 1/2 cups whipping cream or half and half
  • 3 8oz. pkgs. imitation crabmeat, flaked
  • 1 1/2 cup shredded pepper jack cheese
0/5 (0 Votes)

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Pick crab meat for shells

  • 1 lb. Crab Meat
  • 1/2 Cup Tiny English Peas, cooked
  • 1 (10 oz.) Can Mushroom Soup
  • Pepper to taste
  • 1/2 Cup Grated Cheese
  • Paprika
0/5 (0 Votes)

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In a blender or food processor, combine the tomatillos with 1/2 cup of the cilantro, the crème fraîche and lime j...

  • 1/2 pound tomatillos—husked, rinsed and quartered
  • 1 cup cilantro leaves
  • 1/4 cup plus 2 tablespoons crème fraîche or sour cream
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • Vegetable oil, for frying
  • Eight 6-inch yellow or white corn tortillas, cut into 1/2-inch strips
  • 4 tablespoons unsalted butter
  • 6 ounces thick-cut bacon
  • 1 medium sweet onion, cut into 1/2-inch pieces (about 2 cups)
  • 3 large garlic cloves, thinly sliced
  • 1 large jalapeño, seeded and finely chopped (1/4 cup)
  • 4 large scallions, white parts finely chopped, light green parts thinly sliced and reserved separately
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 8 cups fish stock or 4 cups bottled clam juice mixed with 4 cups water
  • 1 1/2 cups frozen baby peas, thawed
  • 1 pound jumbo lump crabmeat, picked over
  • Lime wedges and green hot sauce, for serving
0/5 (0 Votes)

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1. Preheat oven to 325*F. In a 1-qt

  • 1 envelope Lipton vegetable soup mix
  • 1 container (16 oz) sour cream
  • 1 can (6.5 oz) crabmeat or 1 cup frozen crabmeat, thawed
  • 1 pkg. (3 oz) cream cheese, softened
  • 1 tsp. lemon juice
0/5 (0 Votes)

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Warm Vegetable & Crab Dip Crab-Crusted Rockfish