If crab meat has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 404 recipes to try it in.
Crab meat is not a protein. It is flavor: it is texture. It is luxury.
Real crab meat comes from the body and claws of true crabs: blue crab, Dungeness, king crab. It is not imitation. Imitation is surimi. It’s fish paste. It has no crab flavor.
Buy fresh or frozen. Never buy canned unless it’s packed in water. Look for moist, bright white meat. Avoid gray or dry flakes.
The best crab meat is lump. It’s large, tender, and sweet. Backfin is smaller. It’s cheaper. It’s still good. Don’t buy shredded crab unless you’re making soup. It’s mostly filler.
Handle it gently. It breaks. Mix it with minimal ingredients: lemon, dill, mayonnaise. That’s all.
Use it in crab cakes. Don’t overmix. Don’t overcook. Use it in salads. Toss it with avocado and citrus. Use it in pasta. Toss it with garlic, olive oil, and parsley. Don’t boil it. Don’t microwave it. It turns rubbery.
A cup of crab meat weighs 140g. Most recipes call for ounces.
One pound of crab meat yields about 3 cups.
If a recipe says "crab meat," it means fresh or frozen lump. Use that. Don’t guess.
Store in the coldest part of the fridge. In its original container. Use within 3 days. Freeze if you won’t use it. Freeze in a sealed bag. Thaw overnight in the fridge. Never refreeze.
There is no true substitute for crab meat. But if you need to replace it:
Do not use canned tuna. It’s not the same.
Crab meat is not filler. It is the centerpiece. It adds sweetness. It adds brine. It adds elegance.
The difference between a bland crab cake and a great one is the crab. The difference between a dull salad and a memorable one is the crab.
Buy real crab meat. It’s worth the cost. It’s worth the effort. When a recipe says "crab meat," it means real. Use that. Don’t guess. Crab meat is not magic. It is terroir. Understand it. Respect it. And your cooking will improve.
Crab meat is usually found in the meats section or aisle of the grocery store or supermarket.
Crab meat is a member of the Finfish and Shellfish Products US Department of Agriculture nutritional food group.
| Amount | Weight |
|---|---|
| 1 cup | 135 grams |
| 1 ounce | 28 grams |
| 1 can (6.5 oz), drained | 125 grams |
| 3 ounce | 85 grams |
There are 404 recipes that contain this ingredient.
Quick, easy and classically delicious. Tender crab with cruchy celery and a bit of onions enveloped in creamy mayonnaise on a sandwich roll.
Mud Crab seasoned Alpine Pepper and served with smoked sweet potato gnocchi
These are great for snacks or as appetizers! Fill with veggies as well.
Sweet crab, tangy grapefruit on tender crisp on a bed of Boston lettuce drizzled with a perfectly balanced vinaigrette.
Tasty and good for you too. The mint, cilantro, crab and corn go very well together.
Crab, bacon and cheese melts. A match made in heaven.
Crab and Swiss cheese melt together on a crispy grilled sandwich creating a wonderful combination of warm filling, melted cheese and crispy grilled bread. Best of all it comes together in about 10 minutes!
Lucious crab with a hint of spice piled high on a croissant topped with melted swiss cheese.
Avocado crab salad served in avocado halfs. Makes an awesome presentation.
Crockpot seafood cheese dip loaded with shrimp, crab, and lobster melted into a base of cream cheese, sour cream, and processed cheese. Warm, scoopable, and built for a crowd.
This is a perfect appetizer for holiday entertaining. It's delicious, easy and your guests will just love it!
Tender chicken breasts pounded thin and rolled around a savory crab, water chestnut, and Dijon filling. Baked or microwaved in 40 minutes for an impressive low-calorie dinner.
Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g
Wonton appetizers stuffed with crab, cream cheese and a touch of soy sauce.
Delicately flavored crab stuffed between fillets of buttery and flaky Dover sole. It's a match made in heaven and the ingredients perfectly compliment each other. Best of all it's quite quick and fairly easy to make!
Warm crab meat salad that's fit for Imperial guests.
Sole stuffed with crab, shrimp and mushrooms baked in a mushroom sauce topped with cheese.
Crab and broccoli casserole layered with cheddar cheese, topped with a curry-tinged creamy crab sauce and a buttery breadcrumb crown. A retro one-dish casserole with hundreds of loyal fans.
Very nice, just finished making (and eating this recipe). Worth the trouble to make your own hollandaise sauce. The presentation is very nice and not too hard.
Crab stuffed chicken breast that is out of this world with a French style white wine cream sauce. This single skillet chicken breast dinner with sauce makes for easy cleanup and is guaranteed to wow your family.
Savory crab shortcakes with tender crab meat and sliced hard-boiled eggs in a creamy sauce, spooned over warm split biscuits. Comfort food in 30 minutes.
Patout's Cajun hot crab dip with sweated trinity vegetables, fresh crab meat, heavy cream, three peppers, and Tabasco. Bayou-style appetizer for parties and game day.
Creole-style crabmeat patties baked in ramekins with mushrooms, pimiento, cream, and buttered breadcrumbs. Rich, old-world elegance with a cayenne kick in every spoonful.
Louisiana seafood gumbo with shrimp, crab, and okra in a deep brown roux, simmered with the Cajun holy trinity, tomato, and a hit of Tabasco. Served over rice for a true Gulf Coast supper.
Crispy Asian-style crab cakes with lemongrass and cilantro, served with tropical fruit chutney for elegant seafood appetizers with Thai-inspired flavors.