Recipes with crab meat

Asparagus and Crab Meat Soup - Mang Tay Nau Cua recipe

A great quick spread with a little bite for a summer get together

Crispy bacon-wrapped crab rolls broiled to golden, smoky goodness in just 10 minutes. A quick, crowd-pleasing appetizer with bright lemon and Worcestershire kick.

Molded crab dip with cream cheese, cream of celery soup, scallions, and gelatin for a sliceable appetizer. Vintage party fare made for crackers.

Rich and creamy seafood au gratin with shrimp, crab, artichoke hearts, Swiss cheese, and white wine. Ready in 30 minutes, this elegant dish serves 8 over rice or toast points.

Rich, velvety crab soup with a splash of scotch whiskey, swimming in buttery cream sauce. Ready in 40 minutes, this elegant seafood bisque is pure comfort in a cup.

Quick Maryland cream of crab soup with tender lump crab meat in a velvety milk-based broth, ready in 20 minutes.

Hot crab meat canapes on crackers with lemon-cayenne mayo, warmed in the microwave until bubbly. A quick, elegant appetizer ready in 15 minutes.

Stuffed chile rellenos layered casserole with whole green chiles, crab and shrimp, Monterey Jack, and aged cheddar, bound by a simple egg custard. A Tex-Mex seafood bake.

Seafood quiche squares are a party favorite: a flaky crescent-roll crust topped with shrimp, crab and two cheeses, baked in a custard and cut into bite-size squares. Easy, crowd-feeding finger food, served warm.

One-skillet crab rice with toasted long grain rice, tomatoes, green peas, and a splash of dry sherry. A quick seafood rice dish with Spanish-style flavor.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Three mini cream puff fillings: smoked salmon mousse, curried caramelized onions, and a crab-cream cheese spread with red peppers. Ready to pipe into pate a choux for elegant hors d'oeuvres.

Southwestern crab meat soufflé with Monterey Jack, green chiles, corn, cottage cheese, and a hint of curry. A savory egg bake that serves 12 for brunch or dinner.

Alaskan-inspired bouillabaisse loaded with halibut, clams in the shell, shrimp, and crab in a garlicky tomato-wine broth seasoned with thyme, marjoram, and hot sauce.

Lighter crab stroganoff with mushrooms, sherry, and nonfat sour cream over spinach noodles. All the creamy, savory comfort of classic stroganoff with less guilt.