Crab sauce recipes

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

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.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

Linguine with crab and mushrooms in a light white wine sauce with chicken broth, turmeric, tomato paste, and fresh tarragon. A quick seafood pasta for two that's ready in 40 minutes.

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.

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.

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.

Crab and spinach rolled in corn tortillas, smothered in creamy soup sauce and melted Monterey Jack. Quick 30-minute microwave casserole.

Delicate sole fillets rolled around a buttery crab, chive, and parsley filling, baked in a creamy wine sauce and topped with melted Swiss cheese. Elegant seafood in 40 minutes.

Stuffed sole fillets with scallops, crab, shrimp and Monterey Jack cheese. Elegant seafood dish with hollandaise-style sauce baked in 25 minutes.

Sole fillets rolled around crab, baked under a classic Mornay sauce with sauteed mushrooms and artichoke hearts. Make-ahead elegant seafood casserole.

Shrimp and crab enchiladas rolled in corn tortillas, smothered in a creamy sour cream-jalapeno sauce with Monterey Jack cheese. Feeds a crowd of 10 in under 45 minutes.

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.

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.

Spicy crab pasta in a quick tomato sauce with red pepper flakes, garlic, fish stock, and lemon zest. Low-fat, ready in 25 minutes, and full of heat.

Cheese and crabmeat casserole layered with Old English cheese, white bread, and crab, baked in a custard. A retro baked strata served with mushroom sauce.