Recipes with crab meat

These crispy pan-fried crabcakes get their crunch from a golden cornmeal crust while minced cornichons and jalapeño add bright, briny heat. Fresh lump crab stays the star with minimal filler.

Crab and avocado salad: sweet crab meat tossed in a zesty picante-mayo dressing with green olives, piled into ripe avocado halves. A no-cook, 20-minute Tex-Mex lunch or appetizer that looks far fancier than it is.

Crab cakes bound with a silky béchamel and sharpened with dijon, horseradish, and capers, then pan-fried in a crisp breadcrumb crust until deep golden brown.

Blue crab cakes bound with ground water crackers and sauteed golden in butter, served with a homemade cayenne mayonnaise made with roasted red pepper, anchovies, and capers.

Sole fillets stuffed with crab meat, sauteed mushrooms, capers, and dill, poached in white wine and topped with a rich egg-cream sauce. An elegant rolled fish dish with a French-inspired finish.

Broiled crab melt on English muffins with crabmeat, tomato sauce, pimento olives, and melted cheddar. Mix, chill an hour to blend flavors, then broil until bubbly and golden.

Cajun seafood gumbo with shrimp, lump crab, ham, and okra built on a dark cocoa-colored roux. Finished with file powder for authentic Louisiana flavor and body.

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.

Crab marinara with a pound of crab meat simmered in a from-scratch tomato sauce with fresh tomatoes, oregano, basil, and a kick of cayenne. Served over spaghetti or rice.

Thai-style seafood soup with shrimp, crab claws, mussels, and fish in a galangal-lemongrass-lime leaf broth built on a slow-cooked garlic-chili paste. Bold, sour, and aromatic.

Deviled crab croquettes with Old Bay seasoning, mashed potatoes, hard-boiled egg, and green pepper, rolled in cracker meal and fried golden.

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.

San Francisco cioppino with white fish, shrimp, scallops, and Dungeness crab in a tomato, white wine, and clam juice broth. A classic Fisherman's Wharf seafood stew.

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.

Jumbo lump crab cakes bound with a house-made lime-Dijon hollandaise, coated in panko, then pan-seared golden and finished in the oven. Restaurant-grade cakes with zero filler overpowering the crab.

Crispy flour-dredged soft-shell crabs served on a pool of creamy tomato sauce with creme fraiche, cumin seeds, celery seeds, garlic, and shallots. A restaurant-worthy crab dish with a make-ahead sauce.

Zesty cioppino with shrimp, Dungeness crab, and scallops simmered in a tomato-white wine broth with herbs. A San Francisco-style seafood stew in one hour.

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

Crabs are nutritious, low in fat, and high in protein. Three and one half ounces of crabmeat contains twenty grams of protein, one gram of fat, (some of which is the desirable omega-3 fatty acids), Vitamins B1, B2, and B6, selenium, iron, potassium, and zinc.

Crabmeat supreme casserole with two pounds of crab in a buttery sherry cream sauce with mushrooms, pimentos, and a cracker crumb topping. An elegant make-ahead dish.

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.

Crab meat quiche with sherry-marinated crab, a rich egg custard of milk and cream, and a touch of nutmeg. The crab soaks in sherry for an hour before baking for deeper, more complex flavor.

Low-fat crab pasta with fresh tomatoes, steamed mushrooms, and peas in a creamy evaporated milk sauce finished with Parmesan. A lighter seafood dinner ready in 25 minutes.

Cheddar crab supreme: a velvety sauce of sharp cheddar and sherry folded with flaked crab and mushrooms, spooned over rice. A creamy, elegant retro seafood dish that holds warm for entertaining.

Mexican-style crab and avocado cocktail with jalapeno, cilantro, tomato, garlic, and fresh lime juice. A no-cook seafood appetizer that's bright, creamy, and spicy.

Mini crab cakes baked in muffin tins with a panko-parmesan crust and creamy cream cheese filling. Lemon-orange-scented appetizer bites for cocktail parties, showers, and holiday gatherings.

Crabmeat custard baked in the microwave with snow crab, sharp cheddar, and a silky egg-milk custard over crustless white bread. A quick savory custard with a touch of cayenne heat.

Maryland-style crab cakes pan-seared then finished in a hot oven, served with a Dijon mustard cream sauce. Loaded with lump crab, colorful bell peppers, and just enough breadcrumbs to hold them together.

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.

Classic crab cakes with lump crab, Dijon, mayo, and fresh scallions, pan-fried in butter until golden. Minimal filler, maximum crab, the Chesapeake-style version everyone wants.

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.

Cold crab dip with cream cheese, mayonnaise, sharp aged cheddar, hard-boiled eggs and minced onion. Mixed in 10 minutes and refrigerated. Serve with crackers, toast points or crudites for parties.

Soft shell crabs simmered in a white wine tomato sauce with scallions, fresh mint, garlic, and red pepper flakes. An Italian-style seafood dish for two, ready in an hour.

Molded crab dip with cream cheese, cream of mushroom soup, mayonnaise, and Worcestershire sauce. A retro gelatin-set appetizer served cold with crackers.

Noodle seafood soup, a quick 20-minute one-pot meal using ramen noodle packets, shredded cabbage, carrots, imitation crab, and toasted sesame oil for an Asian-inspired bowl.

Hot crabmeat dip baked with cream cheese, Worcestershire sauce, and lemon juice until bubbly and gooey. Just 4 ingredients and 30 minutes for an easy party appetizer.

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

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

Crab puff casserole with crabmeat, American cheese, and cubed bread baked in an egg custard with dry mustard. A savory brunch or dinner strata-style dish.

Chilled pasta and crab salad tossed with creamy mayo, garlic, and diced onion. Add broccoli, peas, or cauliflower for a loaded cold pasta dish that's perfect for potlucks.

This Curried Crab Quiche combines the sweet, delicate taste of crab meat with the warm, aromatic notes of curry powder and nutty Swiss cheese, all nestled in a buttery pie crust. The creamy egg custard ties the flavors together, creating a sophisticated yet approachable dish ideal for brunch, lunch, or a light dinner. The recipe is straightforward, with marinating the crab meat enhancing its flavor, and the quiche bakes to a golden, set perfection.

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.

Light crab salad with asparagus, water chestnuts, and green onions tossed in a tangy yogurt-horseradish dressing. A crisp, refreshing seafood salad that's low in fat.

Fried eggplant rounds with Parmesan crust topped with a creamy crab and shrimp sauce flavored with liquid crab boil, cream cheese, and Tabasco. A Cajun-style showstopper.

Buttery crab filling with scallions and dry vermouth, ready to stuff into crepes, pastry shells, mushroom caps, or anything that needs a luxurious seafood center.

Whole hard-shell crabs simmered in a garlicky tomato sauce with red pepper flakes, cracked and tossed over spaghetti. Messy, hands-on, and worth every napkin.

Black-eyed peas simmered in ham hock broth, tossed with sweet crabmeat, crispy bacon, tri-color bell peppers, and fresh herbs, then ringed with juicy ruby grapefruit sections. Southern elegance on a platter.

Open-faced crab avocado melt on pumpernickel with creamy crab salad, sliced avocado, and melted Colby cheese. A 15-minute lunch that feels way fancier than the effort involved.