491 crab recipes

Crunchy crab nuggets: hollow bread cubes brushed with butter, baked crisp, then filled with sharp cheddar and crab and baked again until hot and bubbly. A vintage party appetizer worth bringing back.

Crispy fried crab balls from Louisiana's Bayou Lacombe, made with just crab meat, eggs, and Italian bread crumbs. Golden, crunchy, and loaded with sweet crab flavor. Ready in 20 minutes flat.

Caribbean-style baked crab in shells with curry powder, scallions, chili peppers, coriander, and breadcrumbs. A spicy, fragrant seafood appetizer for eight.

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.

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.

Crab and portabella melt: grilled mushroom caps topped with tomato, Old Bay crab salad, and melted cheddar. A bread-free open-face that eats like a proper sandwich.

These scrumptious crab cakes made with dry mustard and hot pepper sauce are sure to be a conversation-starter at your next dinner party!

Add something new to your Christmas platters with these scrumptious crab cakes that are sure to be a hit!

Try this tasty dish made with imitation crab, potatoes and green bell peppers.

A delicious cheesy crab corn chowder. If you want to make it even better, use roasted fresh corn.

Kakuluwo (Sri Lankan crab curry) simmered in two stages of coconut milk with shallots, ginger, garlic, fenugreek, turmeric, curry leaves, and a finishing splash of lime. Bold, fragrant, deeply spiced.

Old-fashioned crab-apple butter made with just two ingredients: fresh crabapples and sugar, simmered down into a thick, rosy spread. A Fall preserving classic ready in 30 minutes.

Old-school fried crab cakes bound with just enough breadcrumbs and a single egg yolk so the sweet lump meat actually shines. Worcestershire and dry mustard sharpen the edges, served with lemon wedges and golden crisp.

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.

Tender pork and crab meatballs braised with crisp Chinese cabbage in savory broth. This classic Lion's Head recipe brings restaurant-style elegance to your table in 30 minutes.

Butter-sauteed crab meat with tarragon vinegar, parsley, and garlic served with cocktail sauce and lemon. A simple Long Island-style crab dish ready in 15 minutes.