517 grab recipes

Open-faced crab sandwiches on English muffins piled with sauteed peppers, lump crab, Dijon mustard, and chopped egg, topped with Parmesan and broiled golden. Ready in 20 minutes.

This Sri Lankan kakuluwo simmers blanched crab in a spiced coconut gravy thickened with grated coconut and ground rice. Fenugreek, curry leaves, and lime make it unmistakably island-style.

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

Hot crab and cream cheese dip spiked with horseradish, baked under a blanket of slivered almonds until golden. A 20-minute appetizer that vanishes fast at any gathering.

Stir-fried crabs with ginger and green onions in a classic Cantonese wok preparation. Fresh crab cooked fast over high heat with garlic, rice wine, and soy sauce.

Baked crab and mushroom casserole in a tarragon white wine cream sauce with dry mustard and hot sauce, topped with buttered breadcrumbs. A versatile classic you can also make with shrimp.

Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.

Warm baked crab and cream cheese dip with a bite of horseradish, topped with toasted slivered almonds. Scoop onto crackers for an easy, crowd-pleasing appetizer in 40 minutes.

Crab and cream cheese stuffed mushrooms with horseradish, Worcestershire, and a buttery breadcrumb top. A retro cocktail-party appetizer that bakes hot and bubbly in just 10 minutes.

Pan-fried crab cakes with dry mustard and egg yolks, served with a creamy tomato dill sauce. Golden-crusted on the outside, tender flaked crab on the inside.

Rock lobster or lump crab in a buttery cream sauce spiked with mustard, sherry, and hot sauce, finished with Parmesan and served in flaky pastry shells.

Louisiana-style shrimp and crab spaghetti with hard-shell crabs simmered in a chili-spiked tomato sauce. Pasta cooks straight in the sauce, soaking up every drop of seafood flavor.

Hot crab dip with cream cheese, half-and-half, lemon, and Worcestershire warmed together in 15 minutes. Old-school chafing dish appetizer that pairs perfectly with buttery Ritz crackers.

Charcoal-grilled hard-shell crabs brushed with Thai chili paste, tomato, and garlic olive oil, served with corn grilled in the husk. A summer cookout feast with an East-meets-West kick.

Chinese clay pot crab stir-fried with fermented black beans, garlic, ginger, and scallions in rice wine and chicken stock. A dramatic, fragrant shellfish dish ready in 25 minutes.

Layered baked frittata with Dungeness crab, charred red peppers, blanched spinach, and Asiago cheese, cooked in a water bath for a silky, custard-like texture. Elegant brunch or light dinner.