23 Crab Recipes to Add to Your Repertoire
Cook up crab dip, crab pasta, crab cakes and more.
Whether you're a fan of lump crab cakes, crispy soft shell crab, or creamy, crabby pasta (join the club), these crab recipes are here to help you make the crustacean-packed meal of your dreams. There are soups, a rich gratin, and a seafood boil, too, which not only features king crab legs but littleneck clams, jumbo shrimp, and andouille sausage. Read on for even more ways we love to cook with crab.
Crab and Shrimp étouffée
This étouffée is inspired by 2019 F&W Best New Chef Kwame Onwuachi's memories of his grandmother Cassie Phillips' definitive version of the dish. No flavor goes to waste in it — even shrimp shells are used to make the seafood stock. If using shelled shrimp, ask for six ounces of shells from the fish counter, or choose a high-quality fresh stock.
Seafood Boil with Cajun Seasoning
The secret to a seafood boil packed with perfectly cooked shrimp, king crab legs, and clams? Taking it one step at a time. A warm bowl of butter sauce spiked with more Cajun seasoning makes the perfect dipping partner for every delicious bite.
Garlic Crab Pasta
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Garlic crab pasta is a Vietnamese dish that’s beloved in California’s Bay Area. In her version, chef and cookbook author Diep Tran adds fish sauce to amp up the umami factor in the garlicky, buttery sauce for bucatini.
Cioppino with Fennel and Saffron
An abundance of seafood and three types of fennel (bulb, seed, and pollen) infuse chef Brandon Boudet's version of this San Francisco fish stew with remarkable flavor, while Calabrian chile paste and crushed red pepper add a subtle layer of heat. Because the West Coast is famous for its Dungeness crab — a large orange crab with meaty claws — it makes a dramatic showing in this seafood-packed dish.
Blue Crab Beignets
The beignet batter thinly coats a creamy, warm crab filling with a crispy, light crust. The batter is loose and can be tricky to shape at first; keep frying and practicing, and they'll improve with each batch. These are ideally eaten while still very hot, so make them while enjoying aperitifs in the kitchen.
Crab Salad Sandwich
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
The crab salad in this sandwich from Thomas La Torre is light on the mayonnaise and seasoned simply with salt, pepper, and fresh parsley, allowing the sweet crab flavors to shine, while the chopped celery adds a hint of crunch.
Crispy Crab Cakes with Tomato Butter
The late chef Patrick Clark's crab cakes at Tavern on the Green are legendary, taking on a pop of flavor from chopped fresh jalape?o and a crispy exterior from panko. Chopped whitefish provides the structure in these crab cakes, offering more flavor and a richer texture than traditional binders like breadcrumbs. Look for plastic tubs of jumbo lump crabmeat; it's fresh and unpasteurized with the cleanest taste and best texture.
Cold Crab Spaghetti
Late summer in Louisiana is boggy hot, but this refreshing dish from chef Isaac Toups comes to the rescue with sweet-tart segments of juicy tangerine and just a teaspoon of Dijon to create a creamy, balanced sauce. Thai chile brings a touch of heat, while a flurry of mint, basil, and parsley highlights the natural sweetness of the fresh crab.
Mini Deviled Crab Cornbread Muffins
At his dinner parties in Harlem, chef and cookbook author Alexander Smalls pairs creamy, slightly spicy, fresh deviled crab with tender corn muffins, barely sweetened with brown sugar and studded with corn kernels, for a quick one-bite appetizer. Choose fresh crab over pasteurized for the best flavor.
Crab Salad with Serrano and Kewpie Mayonnaise
Jennifer Causey / Food Styling by Victoria Granof / Prop Styling by Karin Olsen
Serve this quick crab salad with toast points, crackers, or red and green endive spears for a bright and succulent appetizer.
Louisiana Lump Crab Cakes
"My aunt Christine taught me how to make crab cakes over the phone," chef Melissa Martin writes. "And what I learned is that you can use leftover boiled shrimp as a binder instead of breadcrumbs. When you grind shrimp in a food processor, it becomes sticky, and just a small amount will hold crabmeat and smothered vegetables together well enough to form into patties."
Hot Crab Dish
This version of hot dish channels the flavor and fun of a crab boil, with Old Bay seasoning, dashes of Worcestershire and hot sauce, and a hint of lemon, adding layers of flavor to sweet fresh lump crabmeat. Frozen potato tots add crunch to this creamy casserole, making it a hearty and filling dinner.
Summer Crab Carbonara with Lemons and Capers
2020 F&W Best New Chef Douglass Williams' method for carbonara allows you to hold the cooked pasta before adding it to the garlic oil and pasta cooking liquid emulsion. It makes for a simple, creamy carbonara without the stress.
Crab Pithivier with Scallop Frangipane
Perfect for a dinner party or any sort of special occasion, this stunning dish from 2017 F&W Best New Chef Angie Mar is a project that's well worth your time. The crab and scallops lend a delicate sweetness, and the sherry sauce brings nuttiness and brightness. Almond flour is essential, as it holds the filling together and provides texture.
Baltimore-Style Crab Cakes
"This is the best crab cake recipe you will ever find," says chef Andrew Zimmern. "If you don't overmix, and don't pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven."
Shrimp and Crab Gumbo
? Tina Rupp
This gumbo from chef Donald Link owes its flavor to the roux, a mix of flour and oil that's cooked until it's coffee-colored.
Crab Macaroni Gratin
"A glorious amount of crabmeat baked with shell-shaped pasta in a three-cheese cream sauce — tangy white cheddar, nutty Gruyère, and sharp Parmigiano-Reggiano — is no-joke delicious, and trés riche," recipe developer Andrea Slonecker writes. "That's where the Champagne comes in. The tingly bubbles give your palate an ultrasonic scrub between each creamy, cheesy, blissful bite."
"Espaghetti" with Poblano Cream and Crab
2018 F&W Best New Chef Diana Dávila's "Espaghetti" with Poblano Cream and Crab sums up the essence of her cooking. It's based on a dish her mom used to make, with broken and fried noodles. Dávila turns it up to 11 with sweet crabmeat, crunchy shaved cauliflower, and an oozy egg. The poblano cream sauce stays super-green thanks to the addition of fresh spinach and cilantro.
Open-Faced Crab Empanadas
Chef José Andrés says: "I love America! Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think." This recipe is his twist on the traditional Basque txangurro (crab simmered with tomato), crossed with a savory Galician empanada. "Part of my efforts to build a bridge between America and Spain," he explains.
Crab Balls with Grapefruit Salad
The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Chef Jean-Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko and sesame seeds.
Spicy Crab Bisque
? John Kernick
Chef Tanya Holland's luscious crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco, the soup has a sneaky heat.
Brioche Crab Melts
Chef Vitaly Paley created this deliciously indulgent version of the classic tuna melt while competing in a cook-off sponsored by the Oregon Dungeness Crab Commission. Pairing moist chunks of crab with brioche, truffle butter, and nutty Gruyère cheese easily snagged him a first-place prize.
Warm Piquillo and Crab Dip
For this classic tapa, chef Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot. Make it more easily by spreading the crab mixture in a baking dish, topping it with slices of the peppers, then cooking until warm and melty.
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