95 crab appetizer recipes

Crab phyllo triangles: shatteringly crisp pastry packets stuffed with creamy garlic crab and fresh chives. The cocktail-party appetizer that disappears off the tray first.

Wonton appetizers stuffed with crab, cream cheese and a touch of soy sauce.

Warm crab meat salad that's fit for Imperial guests.

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.

Bob's crab stuffed mushrooms marinate whole caps in Italian dressing before filling with lump crab, fresh breadcrumbs, beaten eggs, mayo, and lemon. Easy seafood appetizer ready in an hour.

A special recipe from Sur la table. You can form and chill the crab cakes up to 8 hours before cooking and serving. The aioli can be made one day ahead. Bring to room temp and whisk before using.

Crab and cucumber rolls are a no-cook appetizer with seasoned crab salad stuffed inside hollowed-out cucumber and sliced into elegant bite-sized rounds. Cool, crisp, and ready in minutes.

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

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!

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.

Devilled crabs with fresh-picked crab meat in a creamy mace-seasoned sauce with hard-boiled eggs, stuffed back into the shells and baked or deep-fried golden.

Cold crabmeat mousse with cream cheese, celery, and Worcestershire set in a gelatin mold. A creamy retro appetizer spread that pairs beautifully with club crackers.

Rich cream of crab soup with a full pound of crabmeat in a buttery roux-thickened milk base with celery salt. A Chesapeake Bay classic that's on the table in 30 minutes.

Cold crab dip with flaked imitation crab, crunchy celery, green onions, fresh dill, and a creamy mayo-sour cream base. Make-ahead party dip best after an overnight chill, served with crackers.

Mexican-style crab and avocado cocktail with jalapeno, cilantro, tomato, garlic, and fresh lime juice. A no-cook seafood appetizer that's bright, creamy, and spicy.

Rollitos de jaiba (Mexican crab rolls) with crab meat, chili powder, mustard, and tomato juice, shaped into fingers and broiled. A light, no-fry seafood appetizer.