13 crab bread recipes

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

Soft shell crabs stuffed with cheese, breaded, and baked in tomato sauce until crispy on top and melty inside. A Chesapeake Bay classic that's easier than frying.

Fresh no-cook crab salad sandwich with crunchy cucumber, celery, and chopped olives tossed in lemon mayo. Five minutes to a cool, satisfying lunch.

Chilled pappa al pomodoro with crab meat crostini, a Tuscan bread-and-tomato soup served cold with a lemony crab-topped baguette float. An elegant no-cook summer appetizer that turns stale bread into something special.

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Oysters Thomas bakes fresh oysters on the half shell topped with lump crab meat, bearnaise sauce, and cream sauce under golden bread crumbs. An elegant appetizer.

Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.

Cajun-spiced crab stuffed mushroom caps with Parmesan, parsley, and hot sauce, baked low and slow until tender. A savory two-bite appetizer that's easy to love.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

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.

Moroccan fava bean puree (bessara): dried favas simmered with garlic and cumin, blended with olive oil, served with Arab bread and a cumin-cayenne spice dip.