24 Delicious Crab Recipes for Seafood Lovers

Zesty, succulent, and utterly irresistible—crab is the star of the sea that brings a touch of luxury to any meal. Whether you’re craving a quick weeknight dinner or planning a special weekend feast, our roundup of 24 Delicious Crab Recipes is your treasure trove of inspiration. Dive into these seafood delights and discover dishes that will tantalize your taste buds and impress your loved ones. Let’s get cooking!

Crab Cakes with Remoulade Sauce

Craving something that feels fancy but is surprisingly simple to whip up? These crab cakes with remoulade sauce are your answer. Perfect for a special dinner or when you just want to treat yourself.

Ingredients

• 1 lb fresh lump crabmeat, picked over for shells
• 1/2 cup panko breadcrumbs, lightly toasted
• 1/4 cup mayonnaise, creamy and rich
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tbsp Worcestershire sauce, deeply savory
• 1 tsp Old Bay seasoning, aromatic and spicy
• 2 tbsp fresh parsley, finely chopped
• 1/4 cup vegetable oil, for frying
• 1/2 cup remoulade sauce, store-bought or homemade

Instructions

1. In a large bowl, gently mix the crabmeat, panko, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, and parsley until just combined. Tip: Overmixing can break up the crabmeat, so fold gently.
2. Shape the mixture into 8 equal patties, about 1/2 inch thick. Chill in the fridge for 30 minutes to firm up. Tip: Chilling helps the crab cakes hold their shape while cooking.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the crab cakes, working in batches if necessary, and cook for 3-4 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even browning.
4. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
5. Serve warm with a generous dollop of remoulade sauce on the side.

What makes these crab cakes stand out is their perfect balance of crispy exterior and tender, flavorful interior. Try serving them atop a fresh green salad or with a side of sweet potato fries for a meal that’s both elegant and utterly satisfying.

Garlic Butter Crab Legs

Ready to dive into a dish that’s as luxurious as it is simple to make? Garlic butter crab legs are your ticket to a seafood feast that feels fancy but is totally doable on a weeknight. You’ll love how the rich, garlicky butter complements the sweet, tender crab meat.

Ingredients

• 2 lbs of fresh, succulent snow crab legs
• 1/2 cup of unsalted, creamy butter
• 4 cloves of aromatic garlic, minced
• 1 tbsp of freshly squeezed lemon juice
• 1/4 tsp of vibrant paprika
• 2 tbsp of finely chopped, fresh parsley
• 1/4 tsp of coarse sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the crab legs.
2. While the oven heats, melt the creamy butter in a small saucepan over low heat, then stir in the minced garlic, lemon juice, paprika, and sea salt. Let it simmer for 2 minutes to blend the flavors.
3. Arrange the crab legs in a single layer on a large baking sheet. Tip: For easier eating, crack the shells slightly with a mallet before baking.
4. Generously brush the garlic butter mixture over the crab legs, ensuring each piece is well-coated for maximum flavor.
5. Bake in the preheated oven for 10 minutes, then broil for an additional 2 minutes to get a slight crisp on the edges. Tip: Keep an eye on them during broiling to prevent burning.
6. Remove from the oven and sprinkle with fresh parsley for a pop of color and freshness. Tip: Serve with extra lemon wedges on the side for those who love an extra zing.

The crab legs come out perfectly tender, with the garlic butter seeping into every nook and cranny. Serve them over a bed of steamed rice to soak up all that delicious sauce, or keep it classic with a side of crusty bread.

Crab Stuffed Mushrooms

Venture into the world of appetizers with these Crab Stuffed Mushrooms, a dish that’s as luxurious as it is easy to whip up. You’ll love the creamy, savory filling nestled in tender mushroom caps—perfect for impressing guests or treating yourself.

Ingredients

• 12 large, fresh white mushrooms, stems removed
• 1/2 cup lump crabmeat, carefully picked for shells
• 1/4 cup cream cheese, softened to room temperature
• 2 tbsp mayonnaise, rich and creamy
• 1/4 cup grated Parmesan cheese, finely shredded
• 1 clove garlic, minced to release its aromatic punch
• 1 tbsp fresh parsley, chopped for a burst of color and freshness
• 1/4 tsp smoked paprika, for a hint of warmth
• Salt and freshly ground black pepper, to season
• 1 tbsp unsalted butter, melted for brushing

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Gently clean the mushroom caps with a damp paper towel, being careful not to break them.
3. In a mixing bowl, combine the crabmeat, cream cheese, mayonnaise, Parmesan, garlic, parsley, smoked paprika, salt, and pepper. Mix until well blended.
4. Brush the inside of each mushroom cap with melted butter to prevent sticking and add flavor.
5. Spoon the crab mixture into each mushroom cap, filling them generously.
6. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper for easy cleanup.
7. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
8. Let them cool for a couple of minutes before serving to avoid burning your mouth.

Out of the oven, these Crab Stuffed Mushrooms boast a delightful contrast between the juicy mushroom and the rich, creamy filling. Serve them on a platter garnished with extra parsley for a pop of color, or alongside a crisp white wine to complement their savory depth.

Spicy Crab Dip

Perfect for your next gathering, this Spicy Crab Dip is a creamy, decadent treat that packs a punch. You’ll love how the heat balances with the rich flavors, making it irresistible.

Ingredients

• 8 oz lump crabmeat, carefully picked for shells
• 8 oz cream cheese, softened to room temperature
• 1/2 cup mayonnaise, creamy and rich
• 1/4 cup sour cream, tangy and smooth
• 1/4 cup grated Parmesan cheese, finely shredded
• 1 tbsp fresh lemon juice, bright and zesty
• 1 tsp Worcestershire sauce, deeply umami
• 1/2 tsp garlic powder, aromatic and pungent
• 1/4 tsp cayenne pepper, for a spicy kick
• 1/4 tsp smoked paprika, for a hint of warmth
• Salt, just a pinch to enhance flavors
• Fresh chives, thinly sliced for garnish

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, Parmesan cheese, lemon juice, Worcestershire sauce, garlic powder, cayenne pepper, smoked paprika, and a pinch of salt. Mix until smooth and well incorporated.
3. Gently fold in the lump crabmeat, being careful not to break up the chunks too much, to maintain texture.
4. Transfer the mixture to a small baking dish, spreading it evenly with a spatula.
5. Bake for 20-25 minutes, or until the dip is bubbly and slightly golden on top.
6. Remove from the oven and let it sit for 5 minutes to thicken slightly.
7. Garnish with fresh chives before serving.

Velvety and rich, this Spicy Crab Dip is a crowd-pleaser with its creamy texture and bold flavors. Serve it with crispy baguette slices or colorful veggie sticks for a delightful contrast.

Crab and Avocado Salad

Unbelievably fresh and easy to whip up, this Crab and Avocado Salad is your go-to for a light yet satisfying meal. You’ll love the creamy texture of the avocado paired with the sweet, delicate crab meat.

Ingredients

• 1 lb fresh lump crab meat, carefully picked over for shells
• 2 ripe avocados, diced into chunks
• 1/4 cup mayonnaise, creamy and rich
• 1 tbsp fresh lemon juice, zesty and bright
• 1/4 cup red onion, finely diced for a sharp crunch
• 1/4 cup cilantro, freshly chopped for a herby punch
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. In a large mixing bowl, gently combine the crab meat, diced avocados, and red onion to avoid breaking up the crab too much.
2. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth.
3. Pour the dressing over the crab and avocado mixture, then sprinkle the chopped cilantro on top.
4. Using a rubber spatula, fold the ingredients together until everything is evenly coated with the dressing. Tip: Fold gently to keep the avocado chunks intact.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld. Tip: Cover the bowl with plastic wrap to prevent the avocado from browning.
6. Serve chilled on a bed of crisp lettuce or with toasted bread for a bit of crunch. Tip: For an extra touch, garnish with a sprinkle of paprika or a few extra cilantro leaves.

Velvety avocado and sweet crab come together in this salad for a dish that’s both luxurious and refreshing. Perfect for a summer lunch or a light dinner, it’s a dish that’s as pleasing to the eye as it is to the palate.

Crab Louie Salad

This classic Crab Louie Salad is a refreshing throwback that’s perfect for those warm summer days when you’re craving something light yet satisfying. Think of it as a creamy, crunchy, and slightly sweet dish that brings together the best of seafood and fresh veggies.

Ingredients

• 1 pound fresh lump crabmeat, carefully picked over for shells
• 1 cup crisp romaine lettuce, chopped into bite-sized pieces
• 1/2 cup juicy cherry tomatoes, halved
• 1/4 cup creamy mayonnaise
• 2 tablespoons tangy ketchup
• 1 tablespoon fresh lemon juice, squeezed from a ripe lemon
• 1 teaspoon Worcestershire sauce, for that umami kick
• 1/2 teaspoon sweet paprika
• Salt and freshly ground black pepper to taste
• 2 hard-boiled eggs, sliced into rounds
• 1/4 cup buttery avocado, diced

Instructions

1. In a large mixing bowl, gently combine the lump crabmeat, romaine lettuce, and cherry tomatoes.
2. In a separate small bowl, whisk together the mayonnaise, ketchup, lemon juice, Worcestershire sauce, and sweet paprika until smooth. Tip: For a smoother dressing, ensure all ingredients are at room temperature before mixing.
3. Pour the dressing over the crab and vegetable mixture, tossing lightly to coat everything evenly. Be careful not to break up the crabmeat too much.
4. Season the salad with salt and freshly ground black pepper to your liking. Tip: Always taste as you go to adjust the seasoning perfectly.
5. Divide the salad between two plates, topping each with slices of hard-boiled egg and diced avocado. Tip: For an extra touch of elegance, serve the salad on a bed of butter lettuce leaves.

Enjoy the creamy texture of the dressing against the crisp vegetables and tender crabmeat. The slight sweetness from the ketchup and the tang from the lemon juice make every bite a delightful contrast of flavors. Serve it with a slice of crusty bread to soak up any leftover dressing on your plate.

Maryland Crab Soup

Got a hankering for something that screams summer by the shore? Maryland Crab Soup is your go-to, packed with fresh flavors and a hearty vibe that’ll transport you straight to the Chesapeake Bay.

Ingredients

• 1 tablespoon of rich extra virgin olive oil
• 1 cup of finely diced sweet onions
• 1 cup of crunchy celery, diced
• 1 cup of tender carrots, diced
• 2 cloves of garlic, minced to perfection
• 4 cups of savory chicken broth
• 2 cups of juicy tomatoes, diced
• 1 teaspoon of Old Bay seasoning, for that iconic flavor
• 1 pound of fresh lump crab meat, picked over for shells
• 1 cup of sweet corn kernels
• 1 cup of green beans, trimmed and cut into bite-sized pieces
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onions, celery, and carrots, sautéing until they’re soft and the onions are translucent, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the chicken broth and bring the mixture to a gentle boil.
5. Add the tomatoes, Old Bay seasoning, corn, and green beans, reducing the heat to simmer for 15 minutes. Tip: Simmering allows the flavors to meld beautifully.
6. Gently fold in the crab meat, being careful not to break it up too much, and simmer for an additional 5 minutes. Tip: Overcooking the crab can make it rubbery, so keep an eye on the clock.
7. Season with salt and pepper to taste, then remove from heat.

Dig into this soup and you’ll find it’s a delightful mix of textures, from the tender veggies to the succulent crab. Serve it with a sprinkle of extra Old Bay on top and a side of crusty bread for dipping.

Crab and Corn Chowder

Ready to dive into a bowl of comfort? This crab and corn chowder is your ticket to a creamy, dreamy meal that’s packed with sweet corn and succulent crab meat. It’s the kind of dish that feels like a hug from the inside.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups fresh sweet corn kernels
• 1 pound lump crab meat, carefully picked over for shells
• 4 cups chicken stock, homemade if possible
• 1 cup heavy cream
• 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the corn kernels and diced potatoes to the pot, stirring to combine.
5. Pour in the chicken stock and bring the mixture to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
6. Gently fold in the lump crab meat and heavy cream, being careful not to break up the crab too much.
7. Season with smoked paprika, salt, and pepper. Simmer for another 5 minutes to let the flavors meld.
8. Ladle the chowder into bowls and garnish with chopped fresh parsley.

Delight in the creamy texture and the sweet contrast of corn against the savory crab. For an extra touch, serve with a side of crusty bread to soak up every last drop.

Crab Rangoon

Oh, you’re in for a treat with this one! Crab Rangoon is that perfect blend of creamy, crunchy, and utterly irresistible, making it a must-try for any appetizer lover.

Ingredients

• 8 oz cream cheese, softened to room temperature
• 1/2 cup imitation crab meat, finely chopped
• 2 green onions, thinly sliced
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 24 wonton wrappers, fresh and pliable
• 1 cup vegetable oil, for frying
• 1/4 cup water, for sealing wontons

Instructions

1. In a medium bowl, mix the softened cream cheese, chopped crab meat, green onions, Worcestershire sauce, and garlic powder until well combined.
2. Lay out a wonton wrapper on a clean surface. Place a teaspoon of the cream cheese mixture in the center.
3. Dip your finger in water and moisten the edges of the wonton wrapper.
4. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. For extra crispiness, twist the edges slightly.
5. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. Use a candy thermometer for accuracy.
6. Fry the Crab Rangoon in batches, about 3-4 at a time, for 1-2 minutes per side or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
7. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Mmm, these Crab Rangoons are a textural dream with their crispy exterior giving way to a warm, creamy center. Serve them with a side of sweet chili sauce for dipping, or get creative by drizzling them with a bit of sriracha mayo for an extra kick.

Crab Fried Rice

Feeling like mixing up your dinner routine? Crab fried rice is your ticket to a flavorful, satisfying meal that comes together in no time.

Ingredients

• 2 cups of jasmine rice, cooked and cooled (perfectly fluffy)
• 1 cup of lump crab meat, carefully picked for shells
• 2 large eggs, beaten (farm-fresh for the best flavor)
• 3 cloves of garlic, minced (aromatic and pungent)
• 2 tablespoons of soy sauce (rich and savory)
• 1 tablespoon of oyster sauce (deep and umami-packed)
• 1/2 cup of green onions, thinly sliced (crisp and fresh)
• 2 tablespoons of vegetable oil (neutral for high heat)
• 1/2 teaspoon of white pepper (finely ground for a subtle kick)

Instructions

1. Heat a large wok or skillet over medium-high heat and add the vegetable oil, swirling to coat.
2. Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
3. Push the garlic to one side, pour in the beaten eggs, and scramble until just set, about 1 minute.
4. Add the cooked jasmine rice, breaking up any clumps with a spatula, and stir-fry for 2 minutes.
5. Drizzle in the soy sauce and oyster sauce, tossing the rice to evenly coat and achieve a golden color.
6. Gently fold in the lump crab meat and white pepper, being careful not to break up the crab too much.
7. Continue to stir-fry for another 2 minutes, until everything is heated through.
8. Remove from heat and sprinkle with green onions for a fresh, colorful finish.

Light and fluffy with bursts of sweet crab, this dish is a harmony of textures and tastes. Serve it straight from the wok for a dramatic presentation, or top with a fried egg for extra indulgence.

Crab and Shrimp Etouffee

Alright, let’s dive into making some Crab and Shrimp Etouffee, a dish that’s as fun to say as it is to eat. Imagine a rich, flavorful stew that hugs your soul with every spoonful, packed with seafood goodness and a kick of Cajun spice.

Ingredients

• 1/2 cup of unsalted butter, creamy and golden
• 1/2 cup of all-purpose flour, finely sifted
• 1 large onion, diced into tiny, sweet pieces
• 1 green bell pepper, chopped into crisp, vibrant bits
• 2 celery stalks, sliced thin for a crunchy texture
• 3 cloves of garlic, minced to release their pungent aroma
• 2 cups of seafood stock, rich and briny
• 1 can (14.5 oz) of diced tomatoes, with their juicy tang
• 1 lb of fresh shrimp, peeled and deveined for tender bites
• 1/2 lb of lump crab meat, sweet and delicate
• 2 tbsp of Cajun seasoning, for that perfect spicy warmth
• 1/4 cup of fresh parsley, chopped for a bright, herby finish
• Cooked white rice, fluffy and steaming, to serve

Instructions

1. Melt the butter in a large pot over medium heat until it’s fully liquid and bubbling slightly.
2. Whisk in the flour to create a roux, stirring constantly for about 5 minutes until it turns a deep golden brown.
3. Add the onion, bell pepper, and celery to the pot, sautéing until they’re soft and translucent, about 5 minutes.
4. Stir in the garlic and cook for another minute until fragrant, being careful not to let it burn.
5. Pour in the seafood stock and diced tomatoes, bringing the mixture to a gentle boil.
6. Reduce the heat to low, simmering the sauce for 20 minutes to let the flavors meld together beautifully.
7. Add the shrimp and crab meat to the pot, cooking for another 5 minutes until the shrimp are pink and opaque.
8. Sprinkle in the Cajun seasoning and parsley, stirring well to combine everything evenly.
9. Serve the etouffee hot over a bed of fluffy white rice, ready to delight your taste buds.

Mmm, the etouffee is a masterpiece of textures—creamy from the roux, chunky with seafood, and with just the right amount of spice. Try garnishing with extra parsley or a squeeze of lemon for a fresh twist.

Crab Linguine with Garlic White Wine Sauce

Just imagine twirling your fork into a plate of perfectly al dente linguine, each strand coated in a luxurious garlic white wine sauce, with tender chunks of crab meat peeking through. It’s the kind of dish that feels fancy but is surprisingly simple to whip up on a weeknight.

Ingredients

• 8 oz linguine pasta
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 lb fresh crab meat, picked over for shells
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Pour in the white wine and let it simmer until reduced by half, about 3 minutes. This concentrates the flavor.
4. Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
5. Gently fold in the crab meat, Parmesan cheese, parsley, black pepper, and sea salt. Cook for another 2 minutes until the crab is heated through.
6. Add the cooked linguine to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
7. Remove from heat and let it sit for a minute to allow the flavors to meld together.

Creamy, garlicky, and with just the right amount of briny sweetness from the crab, this linguine is a showstopper. Serve it with a crisp green salad and a glass of the same white wine you used in the sauce for a meal that feels like a special occasion.

Crab Stuffed Flounder

So, you’re looking to impress with a seafood dish that’s both elegant and surprisingly simple to whip up? Crab stuffed flounder is your ticket to a restaurant-quality meal right at home.

Ingredients

• 4 flounder fillets (about 6 oz each, fresh and firm)
• 1 cup lump crabmeat (carefully picked for shells, sweet and delicate)
• 1/4 cup mayonnaise (rich and creamy)
• 1/4 cup breadcrumbs (golden and crispy)
• 1 tbsp Dijon mustard (tangy and smooth)
• 1 tbsp fresh lemon juice (bright and zesty)
• 1 tsp Old Bay seasoning (aromatic and slightly spicy)
• 2 tbsp unsalted butter (melted and bubbly)
• Salt (fine and sea-derived)
• Freshly ground black pepper (coarse and pungent)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a medium bowl, gently mix the crabmeat, mayonnaise, breadcrumbs, Dijon mustard, lemon juice, and Old Bay seasoning until just combined. Tip: Overmixing can break down the crabmeat, so fold lightly.
3. Lay the flounder fillets flat on a clean surface and season both sides lightly with salt and pepper.
4. Divide the crab mixture evenly among the fillets, placing it in the center of each. Carefully roll the fillets around the stuffing and secure with toothpicks if needed.
5. Place the stuffed fillets in a baking dish and drizzle with melted butter for a golden finish. Tip: Brushing the butter ensures even coverage.
6. Bake for 20-25 minutes, or until the flounder is opaque and flakes easily with a fork. Tip: Check at 20 minutes to avoid overcooking.

Out of the oven, the flounder is tender and moist, with the crab stuffing offering a sweet and savory contrast. Serve it over a bed of sautéed spinach or alongside roasted potatoes for a meal that’s as beautiful as it is delicious.

Crab and Artichoke Dip

This crab and artichoke dip is the ultimate crowd-pleaser, perfect for your next gathering. You’ll love how the creamy, cheesy goodness pairs with the tender artichokes and sweet crab meat.

Ingredients

• 1 cup lump crab meat, carefully picked for shells
• 1 cup marinated artichoke hearts, drained and chopped
• 8 oz cream cheese, softened to room temperature
• 1/2 cup mayonnaise, rich and creamy
• 1/2 cup sour cream, full-fat for the best texture
• 1 cup shredded mozzarella cheese, for that perfect melt
• 1/2 cup grated Parmesan cheese, freshly grated for maximum flavor
• 2 cloves garlic, minced to release their aromatic oils
• 1 tsp Worcestershire sauce, for a depth of flavor
• 1/2 tsp smoked paprika, for a subtle smoky note
• 1/4 tsp cayenne pepper, for a gentle kick
• Salt and freshly ground black pepper, to season
• 1 tbsp fresh parsley, finely chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until smooth and well incorporated.
3. Add the minced garlic, Worcestershire sauce, smoked paprika, cayenne pepper, salt, and black pepper to the bowl. Stir to blend the flavors evenly.
4. Gently fold in the lump crab meat and chopped artichoke hearts, being careful not to break up the crab too much.
5. Mix in 3/4 cup of the shredded mozzarella and all of the grated Parmesan cheese, reserving the remaining mozzarella for the top.
6. Transfer the mixture to a greased baking dish, spreading it out evenly with a spatula.
7. Sprinkle the remaining mozzarella cheese over the top for a golden, bubbly finish.
8. Bake in the preheated oven for 20-25 minutes, or until the dip is hot throughout and the top is lightly browned.
9. Let the dip sit for 5 minutes after baking to set slightly, making it easier to scoop.
10. Garnish with freshly chopped parsley before serving.

Now you’ve got a dip that’s irresistibly creamy with chunks of crab and artichoke in every bite. Serve it warm with crusty bread, crackers, or sliced veggies for dipping, and watch it disappear before your eyes.

She Crab Soup

Ah, there’s nothing quite like a bowl of creamy She Crab Soup to warm you up on a chilly evening. This Southern classic is packed with sweet crab meat and a hint of sherry, making it a luxurious treat you’ll want to make again and again.

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 quart heavy cream
• 1 quart whole milk
• 1 pound fresh lump crab meat, picked over for shells
• 1/4 cup dry sherry
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/2 teaspoon freshly grated nutmeg
• Salt and finely ground white pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Melt the unsalted butter in a large pot over medium heat until it’s bubbly and fragrant.
2. Whisk in the all-purpose flour to create a roux, cooking for about 2 minutes until it’s a light golden color.
3. Gradually add the heavy cream and whole milk, whisking constantly to avoid lumps.
4. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 10 minutes, stirring occasionally.
5. Gently fold in the fresh lump crab meat, being careful not to break up the chunks.
6. Stir in the dry sherry, Worcestershire sauce, hot sauce, and freshly grated nutmeg. Season with salt and finely ground white pepper.
7. Simmer for another 5 minutes to let the flavors meld together.
8. Ladle the soup into bowls and garnish with chopped fresh parsley.

Velvety smooth with chunks of sweet crab in every bite, this She Crab Soup is a delight. Serve it with a side of crusty bread to soak up every last drop of that creamy goodness.

Crab Imperial

Wow, you’re in for a treat with this Crab Imperial recipe—it’s creamy, decadent, and packed with flavor. Perfect for when you want to impress at dinner or just treat yourself to something special.

Ingredients

• 1 pound fresh lump crabmeat, carefully picked for shells
• 1/2 cup rich mayonnaise
• 1 large farm-fresh egg, lightly beaten
• 1 tbsp fresh lemon juice, zesty and bright
• 1 tsp Worcestershire sauce, deeply umami
• 1/2 tsp finely ground black pepper
• 1/4 tsp smoked paprika, for a hint of warmth
• 1/4 cup finely diced red bell pepper, crisp and sweet
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp chopped fresh parsley, for a fresh finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, gently combine the lump crabmeat, mayonnaise, beaten egg, lemon juice, Worcestershire sauce, black pepper, and smoked paprika. Be careful not to break up the crabmeat too much.
3. Fold in the diced red bell pepper and grated Parmesan cheese until just mixed.
4. Divide the mixture evenly among four lightly greased ramekins or a small baking dish for a family-style serving.
5. Bake in the preheated oven for 15-20 minutes, or until the top is golden and the mixture is bubbly around the edges.
6. Sprinkle with chopped fresh parsley right before serving for a pop of color and freshness.

Unbelievably creamy with a slight crunch from the bell pepper, this Crab Imperial is a showstopper. Serve it atop a crisp salad or with crusty bread to soak up every last bit of its luxurious sauce.

Crab and Asparagus Quiche

Got a hankering for something that’s both elegant and easy? This crab and asparagus quiche is your answer. It’s perfect for brunch, lunch, or even a light dinner, and it’s sure to impress with its creamy texture and vibrant flavors.

Ingredients

• 1 pre-made pie crust, thawed if frozen
• 1 cup lump crab meat, carefully picked over for shells
• 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
• 4 large farm-fresh eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup shredded Gruyère cheese
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges for a neat finish.
3. Blind bake the crust for 10 minutes to prevent sogginess. Tip: Use pie weights or dried beans to keep the crust flat.
4. Heat olive oil in a skillet over medium heat. Sauté asparagus until just tender, about 3-4 minutes.
5. Whisk together eggs, cream, milk, salt, and pepper in a large bowl until smooth.
6. Layer crab meat, asparagus, and Gruyère cheese in the pre-baked crust.
7. Pour the egg mixture over the fillings, ensuring it’s evenly distributed.
8. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife near the center; it should come out clean.
9. Let the quiche cool for 10 minutes before slicing. Tip: This rest period helps the quiche set perfectly.

Rich in flavor with a silky texture, this quiche pairs wonderfully with a crisp green salad or a glass of chilled white wine. For a brunch twist, serve it with a dollop of herbed crème fraîche on the side.

Crab Meat Omelette

Very few things beat the comfort of a fluffy omelette, especially when it’s packed with succulent crab meat. You’re in for a treat with this simple yet luxurious dish that’s perfect for any meal of the day.

Ingredients

• 3 large farm-fresh eggs
• 1/2 cup fresh lump crab meat, carefully picked for shells
• 1 tbsp rich unsalted butter
• 1/4 cup sharp cheddar cheese, freshly grated
• 1 tbsp fresh chives, finely chopped
• 1/8 tsp sea salt
• 1/8 tsp finely ground black pepper

Instructions

1. Crack the eggs into a bowl, add salt and pepper, then whisk until fully blended and slightly frothy.
2. Heat a non-stick skillet over medium-low heat and melt the butter, swirling to coat the pan evenly.
3. Pour the egg mixture into the skillet, tilting to spread it out. Let it cook undisturbed for about 30 seconds until the edges start to set.
4. Gently lift the edges with a spatula, tilting the pan to let uncooked eggs flow underneath. Tip: This ensures even cooking without overbrowning.
5. Once the omelette is mostly set but still slightly runny on top, sprinkle the crab meat and cheese over one half.
6. Carefully fold the other half over the filling with the spatula. Tip: A gentle hand keeps the omelette fluffy.
7. Cook for another 30 seconds to melt the cheese, then slide onto a plate. Tip: A quick rest off the heat lets the residual warmth finish setting the eggs perfectly.
8. Garnish with fresh chives before serving.

Unbelievably tender with bursts of sweet crab and gooey cheese, this omelette is a delight. Try it with a side of avocado or a light salad for a complete meal that feels anything but ordinary.

Crab and Spinach Stuffed Shells

Unbelievably delicious and surprisingly easy to make, these crab and spinach stuffed shells are the perfect comfort food for any occasion. You’ll love how the creamy filling pairs with the tender pasta shells.

Ingredients

• 12 jumbo pasta shells
• 1 cup lump crab meat, carefully picked for shells
• 1 cup ricotta cheese, creamy and smooth
• 1 cup fresh spinach, finely chopped
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 egg, farm-fresh and lightly beaten
• 1 clove garlic, minced
• 1 tbsp fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1 cup marinara sauce, rich and tangy
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Boil the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool.
3. In a mixing bowl, combine the lump crab meat, ricotta cheese, chopped spinach, Parmesan cheese, beaten egg, minced garlic, chopped basil, salt, and black pepper. Mix gently until well combined.
4. Spread the marinara sauce evenly at the bottom of the prepared baking dish.
5. Carefully stuff each pasta shell with the crab and spinach mixture and place them seam side up in the baking dish.
6. Sprinkle the stuffed shells with shredded mozzarella cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Let the stuffed shells cool for 5 minutes before serving to allow the filling to set.

Now, these crab and spinach stuffed shells are ready to wow your taste buds with their creamy, cheesy interior and the slight crunch of the baked pasta edges. Serve them with a side of garlic bread for an extra touch of indulgence.

Crab Bisque

Today’s the perfect day to whip up something luxurious yet comforting—crab bisque. This creamy, dreamy soup is a hug in a bowl, blending sweet crab meat with rich, velvety broth for a dish that’s both elegant and utterly satisfying.

Ingredients

• 1 lb fresh lump crab meat, picked over for shells
• 4 tbsp unsalted butter, creamy and rich
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced to aromatic perfection
• 1/4 cup all-purpose flour, for a smooth thickener
• 4 cups seafood stock, deeply flavored
• 1 cup heavy cream, luxuriously thick
• 2 tbsp tomato paste, for a hint of sweetness
• 1 tsp paprika, smoky and warm
• Salt and freshly ground black pepper, to season
• 2 tbsp sherry, for a sophisticated depth
• Fresh chives, finely chopped for garnish

Instructions

1. Melt the butter in a large pot over medium heat until frothy.
2. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Sprinkle in the flour, stirring constantly to create a roux, cook for 2 minutes.
4. Slowly whisk in the seafood stock, ensuring no lumps remain.
5. Stir in the tomato paste and paprika, blending until smooth.
6. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes.
7. Gently fold in the crab meat, being careful not to break it up too much.
8. Pour in the heavy cream and sherry, stirring to combine.
9. Season with salt and pepper, then simmer for another 5 minutes.
10. Ladle into bowls and garnish with fresh chives.

Silky with chunks of tender crab, this bisque is a masterpiece of flavors. Serve it with crusty bread for dipping or a crisp salad to round out the meal.

Crab and Cheese Stuffed Jalapenos

So, you’re looking for a snack that’s got a little kick and a lot of flavor? These crab and cheese stuffed jalapenos are just the ticket, combining creamy, cheesy goodness with a spicy punch that’s sure to wake up your taste buds.

Ingredients

• 12 fresh jalapenos, firm and bright green
• 1 cup lump crab meat, carefully picked for shells
• 8 oz cream cheese, softened to room temperature
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 cup mayonnaise, rich and creamy
• 1 tsp garlic powder, finely ground
• 1/2 tsp smoked paprika, for a hint of warmth
• Salt, just a pinch to enhance flavors

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Slice each jalapeno in half lengthwise and use a small spoon to scoop out the seeds and membranes, leaving the shells intact. Tip: Wearing gloves can prevent skin irritation from the jalapenos’ oils.
3. In a mixing bowl, combine the lump crab meat, softened cream cheese, grated cheddar, mayonnaise, garlic powder, smoked paprika, and a pinch of salt. Mix until well blended. Tip: For extra flavor, let the mixture sit for 10 minutes before stuffing the jalapenos.
4. Generously fill each jalapeno half with the crab and cheese mixture, mounding it slightly on top.
5. Arrange the stuffed jalapenos on the prepared baking sheet and bake for 20-25 minutes, or until the filling is bubbly and the jalapenos are tender. Tip: For a golden top, broil for the last 2 minutes of baking.
6. Let cool for a few minutes before serving to allow the flavors to meld together beautifully.

Now, these crab and cheese stuffed jalapenos come out with a creamy, slightly spicy filling that contrasts perfectly with the crisp-tender jalapeno. Serve them on a platter with a cold beer or as a bold appetizer at your next gathering.

Crab and Mango Salad

This summer, you’re going to love this refreshing Crab and Mango Salad. It’s the perfect blend of sweet and savory, with a crunch that’ll have you coming back for more.

Ingredients

• 1 lb fresh lump crab meat, carefully picked over for shells
• 2 ripe mangoes, peeled and diced into juicy chunks
• 1/2 cup red bell pepper, finely chopped for a crisp texture
• 1/4 cup fresh cilantro, roughly chopped for a burst of flavor
• 2 tbsp fresh lime juice, squeezed right before mixing
• 1 tbsp honey, for a touch of natural sweetness
• 1/4 tsp sea salt, to enhance all the flavors
• 1/4 tsp freshly ground black pepper, for a slight kick

Instructions

1. In a large mixing bowl, gently combine the lump crab meat and diced mangoes, being careful not to break up the crab too much.
2. Add the finely chopped red bell pepper and roughly chopped cilantro to the bowl for color and freshness.
3. In a small bowl, whisk together the fresh lime juice and honey until well blended, then drizzle over the salad.
4. Sprinkle the sea salt and freshly ground black pepper over the salad, then toss everything together lightly to coat evenly.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together beautifully.

With its creamy crab, sweet mango, and crisp bell pepper, this salad is a textural dream. Serve it on a bed of butter lettuce for an elegant presentation or with crispy tortilla chips for a fun twist.

Crab Meat Tacos

Got a hankering for something seafoody and satisfying? These crab meat tacos are your ticket to a delicious, easy meal that feels a bit fancy without any fuss.

Ingredients

• 1 lb fresh lump crab meat, picked over for shells
• 8 small corn tortillas, warmed
• 1 ripe avocado, sliced
• 1/2 cup shredded purple cabbage
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 2 tbsp mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp smoked paprika
• Salt to taste

Instructions

1. In a medium bowl, gently mix the crab meat with mayonnaise, sriracha, and smoked paprika until just combined. Tip: Be careful not to overmix to keep the crab meat chunks intact.
2. Heat a large skillet over medium heat and warm the tortillas for about 30 seconds on each side until they’re soft and pliable. Tip: Keep them wrapped in a clean towel to stay warm.
3. Divide the crab mixture evenly among the tortillas.
4. Top each taco with avocado slices, shredded cabbage, red onion, and cilantro.
5. Squeeze a lime wedge over each taco and add a pinch of salt. Tip: The lime juice brightens up the flavors, so don’t skip it!

Fresh and flavorful, these tacos are all about the contrast between the creamy avocado and the spicy, smoky crab. Try serving them with an extra drizzle of sriracha mayo for an added kick.

Crab and Shrimp Gumbo

Zesty and full of flavor, this Crab and Shrimp Gumbo is the perfect dish to warm you up on a chilly evening. You’ll love the mix of seafood and spices that come together in this hearty meal.

Ingredients

• 1/2 cup rich extra virgin olive oil
• 1 cup all-purpose flour, finely sifted
• 1 large onion, finely chopped
• 1 green bell pepper, diced
• 2 celery stalks, sliced thin
• 3 cloves garlic, minced
• 1 lb fresh shrimp, peeled and deveined
• 1 lb lump crab meat, carefully picked for shells
• 4 cups chicken stock, homemade if possible
• 2 bay leaves
• 1 tbsp Cajun seasoning, freshly ground
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup fresh parsley, finely chopped
• 4 green onions, sliced
• Cooked white rice, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Whisk in the flour to create a roux, stirring constantly until it turns a deep brown, about 15-20 minutes. Tip: Keep the heat medium to avoid burning.
3. Add the onion, bell pepper, and celery to the roux, cooking until softened, about 5 minutes.
4. Stir in the garlic, Cajun seasoning, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
5. Pour in the chicken stock and add the bay leaves, bringing the mixture to a boil.
6. Reduce the heat to low and simmer for 30 minutes, allowing the flavors to meld. Tip: Skim off any foam that rises to the top for a clearer gumbo.
7. Gently fold in the shrimp and crab meat, cooking until the shrimp are pink and opaque, about 5 minutes. Tip: Be careful not to stir too vigorously to keep the crab meat intact.
8. Remove the bay leaves and stir in the parsley and green onions.
9. Serve the gumbo hot over a bed of fluffy white rice.

Creamy and rich, this gumbo boasts a perfect balance of spice and seafood. Try garnishing with extra green onions and a squeeze of lemon for a bright finish.

Conclusion

Great flavors await in our roundup of 24 Delicious Crab Recipes, perfect for seafood lovers looking to spice up their meal plans. Whether you’re a seasoned chef or a curious beginner, there’s something here to delight your palate. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!