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Our best crab recipes - 35 recipes

If you like this, you'll definitely like: crab meat easy, crab pasta, healthy crab, crab Filipino style, prawns, seafood chutney

Chef Tips and Tricks

VIDEO: Chocolate Mousse

Looking for something that's melt-in-your-mouth-good? Look no further.

Ingredients:

1 cup of dark chocolate

3 cups of semi-skim milk

3/5 cup of heavy cream

1 cup of egg whites

1/4 cup of brown sugar

Top rated Crab recipes

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Rinse rice in cold water. Boil water (2 times the volume of rice) in a saucepan and add the rice

  • 8 oz sushi rice
  • 1/4 cup of vinegar for sushi
  • 1 egg yolk
  • 2/3 cup of sunflower oil
  • 2 tsp mustard
  • 1 can flaked crab
  • 1 carrot
  • 2 thin green asparagus
  • 4 large leaves of lemon balm
  • 2 sheets of nori
  • 2 sheets of colored soy (eg roses)
  • salt
3/5 (207 Votes)

Time to step out of your culinary comfort zone with these 15 unconventional ways to cook with linguine. Delicious times are ahead of you!

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Shred imitation crab meat

  • 1 Package Imitation Crab
  • 8 oz. Cream Cheese
  • 1 "Blop" of Mayonnaise
  • 1-2 Splashes of Worcestershire Sauce
  • Chopped Green Onions
  • Wonton/Mandu wrappers
4.1/5 (31 Votes)

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Freezing is an excellent preservation technique for many foods. But it doesn't make them imperishable forever. Check our guide for tips on how long certain foods can reasonably be frozen to retain their quality.

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These are to die for. My husband loves them to no end

  • 1 pkg imitation crab
  • 2 8 oz pkg of cream cheese
  • 2 to 6 tsp soy sauce
  • pinch of minced fresh ginger root
  • pinch of minced fresh garlic
  • 1/4 cup minced sweet onion
  • 1/2 bunch green onion chopped
  • black pepper
  • Vegetable oil
  • 1 pkg of wonton wrappers
4.3/5 (12 Votes)

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Drain the crab then add to a large mixing bowl

  • 12 oz crab meat (you can use wild crab from a tin and just add water)
  • 2 eggs
  • ¼ cup red onion
  • diced
  • ½ cup gluten free bread crumbs
  • 1 tablespoon of jalapeno
  • finely diced
  • with seeds
  • ¼ cup fresh parsley
  • diced
  • 1.5 tablespoon fresh lemon juice
  • 1 tablespoon dijon
  • 1.5 tablespoon Herbamare seasoning
  • or seasoning of your choice
  • Salt and pepper to taste
  • 1 tablespoon coconut oil
4.2/5 (10 Votes)

With a creamy paprika sauce, this is one show-stopping dish!

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You need these delicious stuffed mushrooms in your life! Wonderfully simple recipe with white wine and crab

  • 23 pints mushrooms
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 1 can crabmeat (can use minced clams also)
  • 1 cup parmesan cheese
  • 3/4 stick butter
  • 1/2 cup white wine
  • 1 cup shredded mozzarella
  • 3/4 cup breadcrumbs
  • salt & pepper
3/5 (107 Votes)

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Preheat oven to 420

  • 1 clove of garlic. (Minced)
  • 1 (8oz) pkg cream cheese
  • 1 (6oz) pkg imitation crab meat
  • 2 green scallions thinly sliced
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp light soy sauce
  • wonton wrappers
3.9/5 (32 Votes)

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Dip the peppers in a pan of boiling water and cook about 15 minutes

  • 6 mini-peppers
  • 3-4 ounces of cooked crabmeat
  • 1 hard boiled egg
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • 2 tbsp chopped herbs (chives
  • parsley
  • ...)
4.3/5 (19 Votes)

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To make the rice: combine rice vinegar, sugar, salt and dashi with rice then cover with cloth until ready to assemb...

  • 1 cup cooked rice
  • 2.5 tbsp of rice vinegar
  • 1 tbsp sugar
  • 0.5 tsp salt
  • 1 tbsp dashi
  • 1 nori sheet cut in half
  • 1 avocado
  • 0.25 cucumber sliced lengthwise and thinly
  • 1 tbsp Japanese mayo
  • 60 grams crab meat
3.5/5 (56 Votes)

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Blend ingredients and place in heat proof container

  • 250 ml cream cheese
  • 1 tin crab meat
  • 1 tbsp lemon juice
  • 1 tbsp milk
  • Pepper to taste
4.1/5 (8 Votes)

By

Lightly crisp on the outside moist and meaty in the inside

  • 1 lb special crab meat
  • 1 lb claw crab meat
  • 2 eggs
  • 2 tbl Dijon Mustard
  • 1 tbl Old Bay Seasoning
  • 3 tbl Mayonaise
  • Fresh saltine crackers
  • Salt and pepper to taste
  • Butter and oil for frying
4.5/5 (14 Votes)

More Crab recipes

Any burning questions? Our chefs answer!

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