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Our best crab recipes - 321 recipes

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Galatoire's is a famous restaurant in the French Quarters in New Orleans

  • 1 cup Hellmann's mayonnaise
  • 1 T. Creole mustard
  • 1 T. capers, drained (can omit)
  • 2 t. Emeril's Bayou Blast Creole Seasoning
  • 2 t. Cajun Power garlic sauce
  • 2 t. parsley
  • 1 t. Worcestershire
  • 1 t. lemon juice, freshly squeezed
  • 2 pounds jumbo lump crabmeat
0/5 (0 Votes)

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Saute onions and garlic in olive oil and butter until soft

  • 2 lb peeled shrimp or crab
  • 1 c olive oil
  • 1/2 stick butter
  • 10 cloves garlic
  • 1 chopped onion
  • 1 t oregano
  • 1 bay leaf
  • juice of 2 lemons
  • 2 t Worchestershire sauce
  • 1/2 t salt
  • 1/2 t cayenne pepper or to taste
  • 1 c white wine
  • green onion tops
  • parsley
0/5 (0 Votes)

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Place the softened cream cheese in the bottom of a 9-inch pie pan to form a "crust

  • 8 oz. softened cream cheese
  • 2 cans white crab meat
  • cocktail sauce
  • Melba toast rounds (various flavors)
0/5 (0 Votes)

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Cook rice according to directions on package substituting unsweetened pineapple juice for water

  • 1 c. uncooked regular rice (not the precooked variety)
  • 2 6-oz. pkgs. Alaska king crab meat, thawed & drained (can use tuna, shrimp and crab)
  • 1 1-lb. can mixed Chinese vegetables, drained
  • 1 5-oz. can water chestnuts, drained & sliced
  • 1 c. thin diagonally sliced celery
  • 1/4 c. light cream or unsweetened pineapple juice (plus additional pineapple juice for cooking with rice)
  • 2 c. real mayonnaise
  • 1/3 c. chopped scallions
  • 2 tsp. curry powder
0/5 (0 Votes)

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1) Saute garlic. Add tofu and egg

  • 3 oz rice vermicelli noodles, soak in warm water for 30
  • min.
  • 1 garlic clove, minced
  • 1/6 block of tofu
  • 1 egg
  • 1/2 red pepper, sliced
  • 1 carrot, shredded
  • 2 green onions, chopped
  • 2 T fish sauce
  • 1/2 t sugar
  • 1 T vinegar
  • paprika
  • tamarind
0/5 (0 Votes)

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Bring clam juice to boil in medium sauce pan

  • 1/4 cup bottled clam juice
  • 6 oz uncooked large shrimp, peeled, deveined
  • 6 green onions, thinly sliced
  • 1/3 cup mayonnaise
  • 1 T fresh lemon juice
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 4 oz crabmeat, drained
  • 1/2 baguette, cut diagonally into 1/3 inch thick slices
  • 3 T (about) olive oil
0/5 (0 Votes)

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Combine first 10 ingredients

  • 16 oz Crabmeat
  • 2 cups Cooked rice
  • 12 oz Asparagus
  • 1 can Broccoli & cheese soup
  • 1 cup Milk
  • 1/3 cup Chopped onion
  • 1 tbsn Lemon
  • 1 tbsn Melted butter
  • 1 tsp Dill weed
  • ½ tsp Lemon pepper
  • ¼ cup Toasted almonds
0/5 (0 Votes)

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1.In a medium size bowl, combine the bread crumbs and the crab meat

  • 1 pound crabmeat
  • 1/2 cup dry bread crumbs
  • 1 egg, beaten
  • 1 tablespoon mayonnaise
  • 1 teaspoon prepared Dijon-style mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Old Bay Seasoning TM
  • 2 tablespoons butter
0/5 (0 Votes)

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my favorite crab cake recipe

  • 4 T. butter
  • 1 1/2 cups panko crumbs
  • a little salt
  • 1 tsp. black pepper
  • 1 lb Maine crabmeat
  • 1/4 cup lemon juice
  • 3/4 cup sour cream
  • 1/2 about 1/2 cup flour, plus more for coating
  • 3 T. vegetable oil
0/5 (0 Votes)

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For sauce: Whisk ingredients together in a mixing bowl

  • Crab Cakes:
  • 4 Tbls unsalted butter
  • 11/2 cups fine bread crumbs
  • 1 Tbls kosher salt
  • 1 tsp freshly ground pepper
  • 1 lb Maine crab meat; or any fresh crab meat
  • 3/4 cup sour cream
  • 1/2 cup lemon juice
  • 1/2 About 1/2 cup all pourpose flour, plus additional for coating
  • 3 tbls vegetable oil
  • Remoulade sauce:
  • 2 cups mayonaise
  • 1 tbls whole grain mustard
  • 1 tbls dijon mustard
  • 3 tbls gherkins, fine chopped
  • 1 tbls sriracha
  • 2 tbls sherry vinegar
  • 1 tsp Spanish paprika
  • 3 tbls minced shallot
0/5 (0 Votes)

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1. Heat 2 ounces of clarified butter and sauté the peppers and scallions until tender

  • 10 ounce (282g) clarified butter
  • 1 1/2 cups (1.5) green pepper, minced
  • 1 1/2 cups (1.5) red pepper, minced
  • 1 1/2 cups (87g) scallions, chopped
  • 3 ounces (85g) mayonnaise
  • 1 tablespoon Dijon mustard
  • 3 eggs, beaten
  • 3 tablespoons cajun seasonings
  • 3 pounds (1,362g) pasteurized crabmeat, check for shell pieces
  • 1 1/4 cups (219g) Ocean Spray® Sweetened Dried Cranberries, chopped
  • 1 1/4 cups (75g) panko (Japanese breadcrumbs)
  • 12 cups (900g) plain breadcrumbs (unseasoned)
  • CRANBERRY REMOULADE
  • 6 3/4 cups (1,485g) mayonnaise
  • 9 tablespoons scallions, chopped
  • 9 tablespoons capers, chopped
  • 14 ounces (438ml) Ocean Spray® Whole Berry Cranberry Sauce
0/5 (0 Votes)

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The family will love these Crab Cakes with Imperial Sauce

  • 1 1/4 cups mayonnaise
  • 1/4 cup juice from 2 lemons
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1 1/2 pounds crabmeat, picked over for shells
  • 1 1/4 cups Saltine crackers (1 sleeve)
  • 4 scallions , minced
  • 4 tablespoons vegetable oil
5/5 (1 Votes)

Any burning questions? Our chefs answer!

Crab Cakes with Imperial Sauce Galatoire's Crabmeat Maison