Crab sauce recipes

Crab cakes cooked in a sandwich press with shredded crab, French mustard, Worcestershire, Old Bay, and bread cubes. The Maryland classic in 16 minutes flat.

Maryland crab cakes pan-fried golden with a pound of crab meat, Italian breadcrumbs, dry mustard, and Worcestershire. Simple seasoning that lets the crab shine.

Fisherman's pie with cod, catfish, shrimp, and crab in a creamy Tabasco-spiked sauce, topped with piped mashed potatoes and cheddar cheese in a potato shell crust.

Crispy hollowed-out French bread cubes stuffed with a bubbly crab and cheese filling. These bite-sized appetizers bake up golden and crunchy in under an hour.

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

Devilled crabs with fresh-picked crab meat in a creamy mace-seasoned sauce with hard-boiled eggs, stuffed back into the shells and baked or deep-fried golden.

Thai tapioca soup with ground pork, crab meat, garlic, and fish sauce in a savory pork broth. Silky tapioca pearls thicken this fragrant bowl, served over lettuce with fresh cilantro.

Hot, creamy crabmeat dip with melted cream cheese, butter, garlic, and a dash of hot sauce. Just 5 ingredients and 25 minutes for the ultimate warm party dip.

Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.

Bob's creamy hot crab dip: a baked party dip with cream cheese, real crab meat, minced onion, and a hit of hot sauce. Six ingredients, one dish, ready for crackers in under an hour.

Rolled chicken breasts stuffed with crab meat and herb stuffing, baked golden and drizzled with a Swiss cheese hollandaise wine sauce. A showpiece dinner that's worth every minute.

Whole red snapper stuffed with a Gulf Coast seafood dressing of crab, shrimp, celery and white wine. A showstopping coastal main course for dinner parties.

Seafood quiche squares are a party favorite: a flaky crescent-roll crust topped with shrimp, crab and two cheeses, baked in a custard and cut into bite-size squares. Easy, crowd-feeding finger food, served warm.

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.

Millionaire stuffed shrimp: butterflied jumbo shrimp topped with a lump crabmeat stuffing, then baked and broiled until golden. Southern coastal restaurant classic worth its name.

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.