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Our best crab recipes - 321 recipes

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Cut crab legs into 2 1/2- to 3-inch pieces

  • 12 ounces king crab split legs thawed if necessary
  • 2 cups sliced fresh mushrooms
  • 1 cup vertically sliced onion
  • 1 small garlic clove minced
  • 2 tablespoons oil
  • 1 cup fresh Chinese pea pods
  • (or thawed 6-oz pkg frozen Chinese pea pods)
  • 3/4 cup diced tomato
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
0/5 (0 Votes)

By

Run your fingers through the crab meat to remove any bits of shell

  • 2 tubs fresh lump crab - (6 oz ea) (1 lb 300 count shrimp may be substituted)
  • 2 celery ribs from the heart finely chopped
  • 1/4 cup finely-chopped white onion (or grated with a hand grater)
  • 3 tablespoons mayonnaise
  • 1/4 cup chili sauce
  • 1 teaspoon Tabasco hot sauce
  • 1 teaspoon Worcestershire sauce
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 Bibb or leaf lettuce leaves
  • 4 large croissants split lengthwise
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Beat eggs. Add all ingredients and mix together

  • 1 package frozen chopped spinach thawed
  • 2 pounds small curd cottage cheese
  • 3 tablespoons soy flour
  • 6 eggs
  • 5 tablespoons butter diced
  • 1/2 pound sharp cheddar cheese
  • 12 ounces crabmeat
0/5 (0 Votes)

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Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a l...

  • 1 egg well beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon prepared mustard
  • 1 tablespoon butter melted
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 pound claw crabmeat drained, flaked
  • 1 1/2 cups pork rind crumbs
  • Vegetable oil as needed
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Remove all the crab meat from the shells and set it aside

  • 4 pounds snow crab clusters (legs)
  • 4 quarts water - (16 cups)
  • 1 small onion chopped
  • 1 1/2 celery stalks chopped
  • 2 garlic cloves quartered
  • 2 small turnips peeled, chopped
  • 1/4 cup fresh chopped Italian parsley
  • 2 teaspoons mustard seed
  • 1 tablespoon chopped pimento
  • 1/2 teaspoon coarsely-ground black pepper
  • 2 bay leaves
  • 1/3 cup sugar-free tomato sauce
  • 2 tablespoons half-and-half
  • 1/4 cup unsalted butter
  • 1/4 teaspoon thyme
  • 1/8 teaspoon basil
  • 1/8 teaspoon marjoram
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Place the crab in a large pot and cover with water

  • 1 live Dungeness crab - (2 to 2 1/2 lbs)
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons tarragon vinegar
  • 1/4 teaspoon salt
  • 1 baguette sliced very thin
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Heat the oven to 350 degrees

  • 1/2 pound fresh Dungeness crab meat or thawed frozen
  • 1 1/2 cups mayonnaise
  • 1 small onion thinly sliced
  • 1 can artichoke hearts - (14 oz) drained, and cut into 1/4" pieces
  • 1/4 cup grated Parmesan cheese
  • Minced fresh parsley
5/5 (1 Votes)

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For the Herb Bread Crumbs: Cut baguette into 1-inch cubes

  • HERB BREAD CRUMBS:
  • 1/4 day-old baguette
  • 2 tablespoons butter melted
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon minced parsley
  • 1/4 teaspoon chopped fresh thyme
  • 1/4 teaspoon chopped fresh oregano
  • 1/4 teaspoon chopped fresh marjoram
  • DIP:
  • 1 cup mayonnaise
  • 2 packages frozen artichoke hearts - (8 oz ea) thawed, and coarsely chopped
  • 1 1/4 pounds cooked Dungeness crab meat
  • 1/2 small white onion sliced paper-thin
  • 1/2 teaspoon salt
  • 1 ounce grated Parmesan cheese
  • 2 teaspoons lemon juice
  • Chopped parsley
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Preheat broiler. Combine crabmeat, mayonnaise, peppers, mustard, salt and pepper in a medium bowl; gently toss to ...

  • 1 pound lump crabmeat (or two 6-oz cans crab meat, drained)
  • 1/3 cup fat-free mayonnaise
  • 1/4 cup water-packed roasted red peppers minced
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon table salt
  • 1/4 teaspoon freshly-ground black pepper
  • 4 slices pumpernickel bread
  • 3 ounces low-fat Swiss cheese (four 3/4-oz slices)
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By

Break up crabmeat into chunks and set aside

  • 1 pound backfin crabmeat
  • 1 medium onion minced
  • 3 tablespoons butter or margarine
  • 1 can cheddar cheese soup
  • 1 teaspoon dry mustard
  • 1 tablespoon parsley flakes
  • 12 teaspoons nutmeg
  • 1 egg beaten
  • 30 medium mushroom caps
  • Bread crumbs
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* Alternate Mushrooms: Enoki Soak the wood ears in hot water to cover until soft, about 15 to 20 minutes

  • DRESSING:
  • 1/2 cup dried wood ear mushrooms*
  • 1 medium cucumber peeled
  • Salt to taste
  • 1/2 cup fresh cooked crab meat shredded
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or Chinese red vinegar
  • 1 teaspoon Asian sesame oil
  • Cilantro sprigs for garnish
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Season crabs with salt and pepper and dredge in the flour, shaking off excess

  • 3 soft-shell crabs cleaned, patted dry
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup flour
  • 2 tablespoon extra-virgin olive oil
  • 3 garlic cloves sliced
  • 2 tablespoons capers drained
  • 1/2 cup white wine
  • 1 tablespoon butter
  • Few chive blades chopped
  • Essence for garnish (see Bayou Blast recipe)
0/5 (0 Votes)

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