491 crab recipes

Two-ingredient crab roll with backfin crab meat and cream cheese, shaped into a log and served with crackers. A no-cook elegant appetizer for parties.

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.

Zucchini crab cakes: grated zucchini, egg, and seasoned crumbs fried into crisp, golden patties that taste convincingly like crab cakes. A clever vegetarian way to use up summer zucchini.

Ginger dipping sauce for steamed crab with fresh ginger, light soy sauce, vinegar, and sugar. A classic Chinese-style condiment that comes together while the crab steams.

Low cal crab dip blended from reduced-fat cream cheese, light sour cream, sharp cheddar, fresh crab meat, and a kick of horseradish. The lighter take on a party staple, no oven required.

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.

Crab meat is mixed with blue, mozzarella cheese and egg, milk mixture, then baked in a prepared pie crust. It's cheesy and delicious.

Mock crab roe is a clever Chinese dish of steamed white fish mixed with egg yolks and scallions, then fried into golden nuggets. Served with soy-vinegar dip.

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.

Golden, crispy beer batter softshell crabs fried to perfection. The batter rests to thicken before frying, giving each crab a crunchy shell with tender, sweet meat inside.

Restaurant-style crab cakes with red and green bell peppers, seared golden then oven-finished, served on a velvety cilantro butter sauce. A stunning plated seafood main course.

Pasta with crab sauce: sweet crab meat folded into a light tomato and white wine sauce with shallot and celery, tossed over hot pasta. An elegant seafood pasta that comes together in about half an hour.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Low-fat crab pasta with fresh tomatoes, steamed mushrooms, and peas in a creamy evaporated milk sauce finished with Parmesan. A lighter seafood dinner ready in 25 minutes.

Liz and Tom's crab boil: hard-shell crabs steamed over a citrus-and-spice broth with potatoes, corn on the cob, bay, and galangal. A summer seafood feast built for a crowd.

Blue crab cakes bound with ground water crackers and sauteed golden in butter, served with a homemade cayenne mayonnaise made with roasted red pepper, anchovies, and capers.