63 crab recipes

Toasted crab rolls with a mayo-bound crab salad, melted cheese, and crispy bacon on split dinner rolls. A quick open-faced seafood sandwich baked until bubbly.

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.

Tender crepes filled with crab, mushrooms, and scallions in a white wine cream sauce, baked until heated through and broiled golden. French-inspired elegance in 45 minutes.

A good spring dinner selection, light and healthy.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Broiled crab melts on Melba toast rounds with lime, green onion, and hot mustard, topped with bubbling Swiss cheese. A two-bite appetizer for parties, ready in 20 minutes.

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.

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.

Thai devilled crab salad stuffed into Roma tomato halves with lemongrass, fish sauce, lime juice, mint, and chili. A no-cook, elegant appetizer with bold Southeast Asian flavor.

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.

Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.

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.

Crab and corn cakes pulse half the corn with garlic, mustard, and egg as a binder, then mix with whole corn kernels, lump crab, and scallions for pan-fried savory cakes. A summer-easy seafood appetizer.

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.

Homemade sushi rolls stuffed with cream cheese, imitation crab, and crisp cucumber wrapped in seasoned rice and nori. A beginner-friendly roll you can nail on the first try.

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.