Recipes with crab meat

A southern living take on stuffed peppers. Crab, crawfish and smoked sausage stuffing.

Deep-fried jalapeno halves packed with seasoned crab meat, garlic, and cayenne, double-breaded in cracker meal for an extra-crunchy shell. Spicy, crispy, and wildly addictive.

Mini crab tarts in flaky pastry shells with Swiss cheese, cream cheese, nutmeg, and shredded carrots. Baked until set and golden for an elegant, bite-sized seafood treat.

Sharp cheddar and crab English muffin bites you can freeze and bake straight from the freezer in 10 minutes. The ultimate make-ahead appetizer for effortless hosting.

Hot crab and cream cheese dip spiked with horseradish, baked under a blanket of slivered almonds until golden. A 20-minute appetizer that vanishes fast at any gathering.

Cheesy crab-topped English muffin bites with sharp Old English cheese and garlic. Make ahead, freeze, then broil straight from the freezer for instant hot appetizers.

Asian-style crab cakes with water chestnuts, dark sesame oil, and light mayo, pan-fried until golden brown. A lighter take on crab cakes with crunch from water chestnuts in every bite.

A velvety spinach and crab soup thickened with a butter-flour roux, enriched with half-and-half, and finished with dill relish and a pinch of nutmeg. Ready in 25 minutes and freezer-friendly.

Hot Crab Fondue is a warm, creamy dip with sharp cheddar, cream cheese, crab, dry white wine, and cayenne - ready in 20 minutes and served with chunks of French bread.

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.

A hearty Baja-style seafood stew loaded with clams, shrimp, fish, and crab simmered in a citrusy tomato broth with green chiles and white wine.

Crispy fried crab wontons with spinach and cream cheese, served with a sweet-spicy blackberry Szechuan dipping sauce. A stunning fusion appetizer that bridges East and West.

Silky, chilled crab mousse with Neufchatel cheese, yogurt, and a horseradish zing. A lighter take on the classic seafood spread that's elegant enough for any gathering.

Buttery crab-stuffed mushrooms loaded with dill and sour cream, baked until golden. A crowd-pleasing appetizer ready in 30 minutes. Make them a day ahead!

Penne in tomato sauce with crabmeat is a simple Italian pasta where plum tomatoes, white wine, and soft onion cook down into a light sauce, then get tossed with flaked crab for sweet briny richness.

Broiled lobster stuffed with a creamy crabmeat filling in a butter-roux sauce with Worcestershire and pimentos. A classic New England surf-and-surf showpiece.