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Our best healthy crab recipes - 3 recipes

If you like this, you'll definitely like: crab meat easy, crab pasta, crab Filipino style, cooking lobster

Chef Tips and Tricks

Zesty Lemon Pavlova

Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.

INGREDIENTS

  • Eggs
  • Confectioner's sugar
  • Fresh lemon juice
  • Sugar
  • Flour
  • Butter
  • Lemon zest

METHOD

  1. Separate egg yolks and whites
  2. In a bowl, whisk egg whites
  3. Add confectioner's sugar
  4. Distribute on baking pan and flatten center lightly with a spoon
  5. Bake for 30 minutes at 250 degrees
  6. While that's baking, squeeze fresh lemon juice into a bowl
  7. Add egg yolks, sugar, and flour then whisk together
  8. Add butter and whisk again
  9. Take the merigues out of the oven once they're ready
  10. Spoon the filling into the center of the meringues
  11. Grate lemon rind and sprinkle the zest over the top of the pavlovas
  12. Serve!

Top rated Healthy crab recipes

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Drain the crab then add to a large mixing bowl

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  • 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)

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Never made a verrine before? Now's your chance!

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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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Skip the takeout diet, and make your favorite chicken and shrimp egg rolls in your kitchen.

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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)

Any burning questions? Our chefs answer!

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