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Our best crab recipes - 321 recipes

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Home-style frying units, such as Fry Daddy or Fry Baby, make deep frying simple for the home kitchen

  • INGREDIENTS FOR BREADING:
  • INGREDIENTS FOR BATTER
  • 1 cup milk
  • 1/2 cup water
  • 2 eggs
  • 3 tbsps Creole mustard
  • salt and cracked black pepper to taste
  • 2 cups yellow corn flour*
  • 2 1/4 tsps salt
  • 1 1/2 tsps granulated garlic
  • 1 1/2 tsps cracked black pepper
  • 1 1/2 tsps cayenne pepper
  • 1 1/2 tsps dried thyme
  • INGREDIENTS FOR FRYING:
  • 1 pound cleaned crab claws
  • 1 1/2 quarts vegetable oil
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Mix all ingredients together

  • 1 lb crab or shrimp meat
  • 1 large chopped white onion
  • 1 bunch chopped Cilantro
  • 4 chopped Roma tomatoes
  • 1-2 (depending on size) chopped cucumber
  • lime juice to taste
  • salt to taste
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I have been making these for many years for holidays or special occasions

  • 4 Cornish Game hens
  • salt & pepper -- to taste
  • garlic powder -- to taste
  • paprika -- to taste
  • oil
  • stuffing (recipe follows)
  • 1 stick butter
  • 1/3 cup half and half
  • 1/4 cup green onion -- chopped fine
  • 1/4 cup celery -- chopped fine
  • 1 clove garlic -- chopped fine
  • 2 tablespoons parsley
  • 1 cup crabmeat (6.5 oz.can)
  • 1 cup fine breadcrumbs
  • 1/2 teaspoon salt
  • dash pepper
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Put All Ingredients Into A Food Processor* With The Blade Attatchment, Process On Low Speed Until Desired Consi...

  • 2 8oz Tubs of Salmon Cream Cheese Spread
  • 1 8oz Package of Adler Smoked Salmon Lox
  • 8 oz Small Cooked Shrimp (1 or 2 cans to taste works well drained)
  • 8 oz Fresh Crabmeat (1 can works as well drained)
  • 1/2 onion (cut in chunks for processor, dice as small as possible if using hand mixer)
  • 1 TBSP Capers (drained)
  • 1/4 C Heavy Cream
  • Fresh Dill To Taste
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SPLIT AND LIGHTLY TOAST MUFFINS

  • 1 PKG ENGLISH MUFFINS
  • 7 OZ. CAN CRABMEAT
  • 1 STICK BUTTER
  • 5 OZ. JAR OLD ENGLISH CHEESE SPREAD
  • 1/2 TSP GARLIC SALT
  • 1/2 TSP. SEASONED SALT
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Heat oven to 350. Spray 8 in round baking dish with spray

  • 1 cup mayo
  • 1 pkg (8oz) cream cheese, softened
  • 2 tbsp fresh lemon juice
  • 3 tsp seafood seasoning
  • 1 lb fresh crabmeat
  • 1/2 cup finely crushed oyster crackers
  • 2 tbsp capers
  • 2 tbsp chopped fresh chives
  • 2 tsp choopped fresh parsley
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Cook asparagus according to package directions; drain well

  • 10 ounce fresh cut asparagus
  • 1 cup sliced fresh mushrooms
  • 1/4 cup finely chopped onion
  • 1 Tbsp. butter
  • 1 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1 cup skim milk
  • 8 ounces fresh or frozen crabmeat, or use imitation crab chunks
  • 2 Tbsp. chopped toasted almonds
  • 2 Tbsp. grated Parmesan cheese
  • Dash pepper
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Oven: 350 degrees If using frozen crab meat, be sure it is completely thawed and very well drained

  • 2 cups fresh or frozen lump or flaked crab meat (about 12 ounces)
  • 1/4 cup butter
  • 1 rib celery, finely chopped
  • 1 medium to large shallot, minced
  • 1/4 cup flour
  • 3/4 teaspoon salt
  • Generous dash of white pepper
  • 1/4 teaspoon Phillips seafood seasoning
  • 3/4 cup milk
  • 1/4 cup dry sherry
  • 4 eggs, separated
  • A pinch of cream of tartar
  • 1 tablespoon lemon juice
4/5 (2 Votes)

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Tear lettuce leaves by hand into bite-size pieces and toss with Raspberry Maple Dressing in a large bowl

  • 1 head bibb lettuce (about 8 ounces total), washed and dried well
  • 1/2 head red leaf lettuce (about 6 ounces total), washed and dried well
  • 3/4 cup Charley's Crab Raspberry-Maple Dressing (recipe link below)
  • 1/4 cup crumbled blue cheese
  • 12 rings red onion, each about 1/4-inch thick
  • 3 Tablespoons pine nuts, toasted (see Note)
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You can prepare the crabmeat salad and gazpacho salsa several hours ahead of serving, but the avocado salsa should ...

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon champagne vinegar
  • 1 teaspoon grated lemon zest or minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon table salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons mayonnaise
  • 12 ounces lump crabmeat (or backfin), preferably Atlantic blue crabmeat, carefully picked over for shell fragments
  • Gazpacho Salsa
  • 1 yellow bell pepper , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
  • 1 medium plum tomato , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
  • 1/2 small cucumber , peeled if desired, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
  • 1 small rib celery , cut into 1/8-inch pieces (about 1/2 cup)
  • 1/2 small red onion , minced (about 1/4 cup)
  • 1/2 small jalapeño chile , stemmed, seeded, and minced
  • 1 tablespoon minced fresh cilantro leaves
  • 3/4 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • Avocado Salsa
  • 3 avocados (ripe), cut into 1/4-inch dice
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons lime juice from 1 lime
  • Garnish
  • 1 cup frisée
  • 2 oranges , peeled using a paring knife and segmented
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Bring the stock to a simmer in a pot over moderate heat

  • 6 cup (1.5 L) fish or chicken stock
  • 3 eggs, lightly beaten
  • 2 Tbs (30 ml) cornstarch (cornflour) mixed with
  • 1/4 cup (60 ml) cold water
  • 12 oz (340 g) fresh, frozen, or canned crab meat
  • Thinly sliced scallions (spring onions) for garnish
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1. Make stuffing. 2

  • 2 steak fillets, thick ones
  • 1 teaspoon horseradish
  • 4 slices bacon
  • Crab Stuffing
  • 2 medium king crab legs (read description above.)
  • 2 green onions, sliced thinly
  • 1 small celery rib, cut in half, then chopped thinly
  • olive oil
  • 2 garlic cloves, crushed
  • 2 teaspoons parsley
  • 1/2 teaspoon lemon pepper seasoning
  • Asparagus
  • 20 baby asparagus spears
  • 4 slices bacon
  • Sauce
  • 1 (23 g) sachet bearnaise sauce mix (mine was 23g sachet made up 300ml, I added 200ml of milk and made up the last 100ml of liquid from t)
  • 1 teaspoon Worcestershire sauce
  • 3 teaspoons lemon juice
  • 4 tablespoons dry white wine
  • 1 tablespoon white wine vinegar
  • 1 dash Tabasco sauce
  • 50 ml cream, full fat (I used reduced fat.) or 50 ml light cream (I used reduced fat.)
  • 1 teaspoon dried tarragon
  • 2 teaspoons fresh parsley, finely chopped
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Crab Stuffed Steak With a Bearnaise Sauce Fried Crab Claws