31 Easy Crab Meat Recipes That Taste Awesom

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Air Fryer Stuffed Mushrooms

Air Fryer Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 large button mushrooms, stems removed and finely chopped
• 4 oz cream cheese, softened
• 1/3 cup grated Parmesan cheese
• 1/4 cup breadcrumbs or almond flour (for a low-carb version)
• 2 tablespoons chopped fresh parsley
• 2 garlic cloves, minced
• 1 tablespoon olive oil, plus extra for brushing
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese, for topping

Instructions

1. 1. Preheat the air fryer to 370°F (190°C) and lightly oil the basket.
2. 2. Finely chop the mushroom stems and sauté them briefly in a skillet with a drizzle of olive oil until softened; set aside to cool.
3. 3. In a bowl, mix the cream cheese, Parmesan, breadcrumbs or almond flour, parsley, garlic, oregano, salt, and pepper until well combined. Stir in the chopped mushroom stems.
4. 4. Spoon the filling into each mushroom cap, mounding slightly.
5. 5. Place the stuffed caps in a single layer in the air fryer basket and brush them lightly with a bit of oil.
6. 6. Air fry for 8–10 minutes, until filling is hot and the mushroom caps are tender. If desired, sprinkle mozzarella on top and cook an additional 1–2 minutes until melted.
7. 7. Let stand 2 minutes before serving.

2. Seafood Egg Rolls

Seafood Egg Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’18’, ’18 egg rolls’]

These seafood egg rolls are one of the most flavorful appetizers I’ve made! They’re easy to whip up and will definitely make a lasting impression on your friends and family!

Ingredients

• 1 lb shrimp (peeled, deveined and chopped)
• 1/2 cup lump crab meat
• 1 lime
• 1 egg (beaten)
• 2 tsp salt (or to taste)
• 1 tsp ground black pepper (or to taste)
• 1 tsp granulated garlic (or to taste)
• 18 egg roll wraps
• 2 ribs of celery
• 3 scallions (sprigs)
• 2 medium carrots (grated)
• 4 garlic cloves (chopped and minced)
• 2 cups coleslaw mix
• 1/2 cup bean sprouts
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 1 tbsp sesame oil (to saute the shrimp and veggies)
• 2 tsp sriracha
• peanut oil (should be 2 inches deep in the pan)
• 2 tbsp melted butter
• 2 tsp lime juice
• 1/4 cup sriracha
• 1/4 cup honey
• 1 garlic clove (crushed and minced)

Instructions How to Make Seafood Egg Rolls

1. First, begin by pat-drying your shrimp with a paper towel, roughly chopping and seasoning with lime juice from half of a lime, salt, ground black pepper and granulated garlic. Set aside for later.
2. Use the other half of the lime to marinate your crab meat in a separate bowl. Set the crab meat aside.
3. Next, peel and grate your carrots in a bowl. Chop your celery and scallions in small pieces. Chop and mince your garlic cloves and grate the ginger.
4. Beat your egg in a small bowl and set aside for later.
5. Add Sesame oil to a pan over medium high heat. Add in your seasoned shrimp, grated carrots, celery, bean sprouts, grated ginger and scallions. Cook for 4-6 minutes or until the shrimp is pink and opaque in color. Add in your minced garlic cloves for the last 30 seconds and sauté with the rest of the ingredients. Stir throughout the cooking process combining all ingredients well. Once the shrimp is cooked through, remove from the heat and transfer the shrimp and veggie mixture to a bowl.
6. Next, add the crab with lime juice, sriracha, soy sauce and coleslaw mix to the cooked shrimp and veggie mixture. Stir well to combine all ingredients.
7. Begin preparing your egg roll wraps. Use a silicone brush to brush the edges of the egg roll wraps with the beaten egg.
8. Add 2 tbsp of the seafood and veggie mixture to each egg roll wrap. Close the egg roll wraps according to the package instructions.
9. Next, add peanut oil to a medium skillet over medium high heat. The oil temperature should reach 370 degrees F and should not surpass 375 degrees F for best results.
10. Fry 4-5 seafood egg rolls at a time for 2-3 minutes on each side or until golden brown. You do not want to over crowd the pan because that would cause the temperature of the oil to drop too low.
11. Next, transfer the finished egg rolls to a paper towel lined plate to soak up the excess oil.
12. Finally, serve with honey lime sriracha sauce and enjoy!

How to Make Honey Lime Sriracha Sauce

1. First begin by melting the butter and crushing and mincing your garlic clove.
2. Next, in a small bowl, combine the melted butter, sriracha, crushed garlic clove, honey and lime juice.
3. Finally, whisk the ingredients well to combine and enjoy!

3. Low Carb Artichoke Crab Dip

Low Carb Artichoke Crab Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘8’]

This Low Carb Artichoke Crab Dip recipe takes just 10 minutes to put together and then is popped into the oven. The result is a crowd-pleasing cheesy dip that is baked to perfection!

Ingredients

• 1 pound lump crab meat (cleaned)
• 15 ounces marinated artichoke hearts (drained and chopped)
• 8 ounces cream cheese (at room temperature)
• 1 cup shredded mozzarella cheese
• 1/2 cup Fresh grated Parmesan cheese
• 1 cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon fresh flat-leaf parsley (chopped + more for garnish)
• 1 teaspoon Dijon mustard
• 1 tablespoon Old Bay seasoning
• 1/4 teaspoon organic ground cayenne pepper
• pink salt
• cracked black pepper

Instructions

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine softened cream cheese, sour cream, lemon juice, parsley, mustard, and Old Bay. Stir in the Parmesan cheese, 1/2 cup of the mozzarella cheese, and chopped artichoke hearts. Mix well.
3. Carefully fold in crab meat so as not to break the lumps up too much (can use your hands if needed). Pour mixture into lightly greased baking dish. Sprinkle with remaining mozzarella cheese.
4. Bake 20-25 minutes or until the top is golden brown and bubbling.
5. Sprinkle remaining parsley over the dip and serve with pork rinds, chicken rinds, Fat Snax keto crackers, Proudly Pure Keto Parmesan Cheese Crisps, bell pepper wedges, or celery.

4. Keto Crab Cakes

Keto Crab Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound lump crab meat, picked over for shells
• 1/3 cup almond flour
• 2 tablespoons mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil or butter for cooking

Instructions

1. 1. Pat the crab meat dry and pick through to remove any remaining shell fragments.
2. 2. In a bowl, combine crab meat, almond flour, mayonnaise, egg, Dijon mustard, Old Bay, garlic powder, paprika, and salt and pepper; mix gently until just combined.
3. 3. Form the mixture into four equal patties.
4. 4. Heat olive oil or butter in a skillet over medium heat and cook patties 3–4 minutes per side, until golden and heated through.
5. 5. Transfer to a plate and let rest 1–2 minutes.
6. 6. Serve with lemon wedges or a simple herb salad.

5. Crab and Cream Cheese Filled Wontons

Crab Rangoon (Crab & Cream Cheese filled Wontons) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT2M · Total: PT23M · Yield: [’18’, ’18 rangoon’]

Crispy wonton wrappers filled with a creamy crab center.

Ingredients

• 5 ounces crab meat (drained, 1 can, can be substituted with fresh or packaged crab)
• 4 ounces cream cheese (softened)
• 1 green onion (finely sliced)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce (optional)
• ½ teaspoon garlic powder
• 18 wonton wrappers
• oil (for frying)

Instructions

1. Preheat 1 inch of oil to 325°F over medium heat.
2. In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.
3. Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

To Deep Fry

1. Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.

6. Crab Salad Rolls

Crab Salad Rolls Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’]

Easy to make Crab Salad Rolls are made with tender jumbo lump crab meat, mayo, mustard and seasonings for a flavor packed sandwich that’s simple to whip up in minutes.

Ingredients

• 2 1/2 tablespoons good quality mayonnaise
• 1 tablespoon lemon juice
• 1/2 tablespoon lemon zest
• 1 teaspoon dijon mustard
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1 lb jumbo lump crab meat (picked over for shells)
• 4 new england style hot dog rolls
• 1 tablespoon butter
• Smoked paprika (optional)

Instructions

1. In a medium bowl, stir together the mayonnaise, lemon juice, zest, dijon, chives, salt and pepper until combined.
2. Fold in the crabmeat, being careful not to break it up too much, until evenly coated.
3. Cover and chill for 15 minutes.
4. Heat a medium skillet over medium high heat and melt the butter.
5. Toast the outside of the rolls in the skillet until golden. Flip and toast the reverse side. Repeat with the remaining rolls.
6. Open each roll and fill with 1/4 of the lobster salad.
7. Sprinkle with smoked paprika and chopped fresh chives, if desired.
8. Serve immediately.

7. Crispy Crab Cakes

Gluten-Free Crab Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT11M · Total: PT86M · Yield: [‘7’]

It’s easy to make restaurant-quality, Gluten-Free Crab Cakes! Lump crab meat is the star of these Maryland-style crab cakes. You’ll love their crispy outside texture and buttery, savory flavor inside!

Ingredients

• 1 pound canned lump crab meat ((from refrigerated seafood area))
• 1/2 cup oats (quick or rolled) ((Use gluten free if needed.))
• 1 medium shallot ((Peel it and use both cloves inside.))
• 3 tablespoons salted butter
• 1 egg
• 2 tablespoons mayonnaise
• 1 1/4 teaspoons Old Bay seasoning
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 3 tablespoons canola oil
• lemon wedges for serving

Instructions

1. Place the crab in a medium mixing bowl. If there are large lumps of crab, flake them with a fork a bit, so the crab cakes will hold together better.
2. If using rolled oats instead of quick oats, measure out 1/2 cup and pulse them in a food processor or blender to make them more fine. Add the oats to the bowl of crab.
3. Peel a medium shallot and finely chop it. (It should equal about 1/3 cup of chopped shallot.) Melt the butter in a 12-inch skillet over medium heat and cook the shallots in it until they are soft. Add the buttery shallots to the crab bowl.
4. Beat an egg in a small bowl or measuring cup and whisk in the mayonnaise. Add the egg mixture to the bowl with the crab. Add the Old Bay, pepper and salt and gently fold the crab cake mixture with a silicone spatula to combine. Cover the bowl and refrigerate the mixture for at least an hour (or up to one day) so the crab cakes you make will hold together better.
5. To shape the crab cakes, use a 1/2-cup measuring cup to scoop each one. Place the mound of batter between your hands and gently squeeze it into a patty. You should end up with seven crab patties.
6. Wipe out any bits of shallot left in your skillet with a paper towel, so they don’t burn during frying. Add three tablespoons of oil to the skillet. Heat it on medium high until hot. Use a narrow metal spatula to carefully add the crab cakes to the pan in a single layer, without any of them touching.
7. Cook the crab cakes on the first side until a brown crust develops on the bottom, and the crab cakes are easy to nudge. It could take 5-6 minutes. (If you try flipping them too soon, they’ll break.) If the oil splashes, lower the heat slightly, so it’s just higher than medium. If you have a frying shield, it helps to place it over the pan to prevent oil splashing out.
8. When you can easily nudge the crab cakes and they slide, flip them over carefully using a narrow spatula. Cook the second side for about five minutes, until the bottom is browned and crispy. Transfer the cooked crab cakes to a plate lined with paper towels to absorb the oil. Let them rest for five minutes.
9. To serve, squeeze on some lemon juice and serve with lemon wedges. You also could serve the crab cakes with mayo, if desired.
10. Store leftovers covered in the refrigerator for up to four days.

8. Deviled Crab-Stuffed Artichoke Bottoms

Deviled Crab-Stuffed Artichoke Bottoms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’18’]

Deviled Crab Stuffed Artichoke Bottoms are a divine twist on a classic dish made into an easy elegant appetizer!

Ingredients

• Cooking spray
• 3 scallions (white and light green part only, minced)
• 2 cloves garlic (minced)
• 1 jalapeno or serrano chile (seeded if desired, minced)
• 3 tablespoons chopped fresh parsley (plus more for garnish)
• 1/2 large lemon (juiced)
• 1/3 cup mayonnaise
• 4 ounces cream cheese ((1/2 block), softened)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay Seasoning (or to taste)
• 1/2 teaspoon dry mustard
• 10 Saltine crackers (divided)
• 8 ounces lump or jumbo lump crabmeat (looked over for shells)
• Salt and freshly ground black pepper (to taste)
• 3 cans (14-ounce each) artichoke bottoms ((approximately 18), drained and patted dry)

Instructions

1. Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.
2. Combine the scallion along with the next 9 ingredients in a bowl and stir to combine.
3. Crush 6 of the Saltine crackers until you have coarse crumbs. Add to bowl.
4. Fold in crabmeat and season to taste with salt and black pepper.
5. Cut a thin slice from the bottom of the artichokes to level and remove any remaining tough outer leaves.
6. Fill the artichoke bottoms with equal amounts of the crab filling.
7. Crush the other 4 crackers and sprinkle the coarse crumbs over the top.
8. Bake for 20 minutes or until thoroughly heated through. Serve immediately.

9. Crab Deviled Eggs

Crab Deviled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Yield: [‘4’, ‘4 servings’]

This is a simple, versatile recipe you can tinker with depending on your own tastes. I use Dungeness crab here, but any crabmeat will do.

Ingredients

• 8 hard-boiled eggs, (peeled and sliced in half lengthwise)
• 1 teaspoon Old Bay seasoning, (plus more for garnish)
• 1/4 cup mayonnaise
• 1 tablespoon mustard, (brown or Dijon)
• 2 tablespoons minced parsley
• 1 shallot, (minced)
• 1/2 teaspoon hot sauce of your choice
• Zest and juice of a lemon
• 5 ounces crabmeat

Instructions

1. Mix the egg yolks with all the ingredients except the crabmeat, then fold in the crabmeat. Pack the mixture into the indentations of the egg whites, dust with more Old Bay and maybe some more parsley, and serve.

10. Gluten-Free Crab Rangoon

Delicious Gluten-Free Crab Rangoon (Two Ways) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’16’, ’16 rangoons’]

A light and fresh appetizer that you can make two different ways. Perfect for any Asian meal and they only take 30 minutes from start to finish.

Ingredients

• 8 oz cooked white crab meat
• 4 oz organic cream cheese
• 3 spring onions (finely sliced)
• 1 ½ tsp garlic powder
• 1 tsp Worcestershire sauce
• Sea salt
• White pepper
• Vietnamese rice paper squares
• Oil (for deep frying)
• Coconut Aminos (soy free soy sauce, for dipping)

Instructions Directions:

1. Combine the crab meat with cream cheese, spring onions, garlic powder, and Worcestershire sauce in a mixing bowl. Season well with salt and white pepper.
2. Trim the rice paper squares into suitable squares (ours were 8.5 x 8.5 in, so we cut each one into 4 smaller squares, approx. 4 x 4 in each) and dip into a bowl of warm water – one at a time – as per the packet instructions.
3. Scoop a small amount of the crab mixture onto the lower half of the softened rice paper and tuck in the two sides. Roll the rice paper as you would when making a wrap or a spring roll and set aside. Repeat with the remaining mixture until you have made 16. If you can, choose to make a variety of shapes, but the ‘spring roll’ shape is foolproof.
4. The crab summer rolls can be eaten fresh (not fried), but if you choose to fry them, heat a deep-based pan with oil. Deep fry the crab parcels until golden, then remove with a slotted spoon and place on a tray lined with kitchen paper to absorb excess grease. WARNING: The pockets tend to puff up when heating in the oil. Be very careful of this as hot oil could spatter. Keep the rolls moving with a metal spatula and do not attempt this with kiddies nearby!
5. Garnish Gluten-Free Crab Rangoon with a handful of sliced spring onions if you have any left over. Both the fresh rolls and the fried ones are great dipped in delicious coconut aminos sauce.

11. Crispy Crab Balls

Crispy Crab Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT60M · Yield: [’36’, ’36 balls’]

My crispy crab balls are crunchy on the outside, velvety smooth and packed with crab inside. A classic cocktail party appetizer that’s great for date nights in, and game day nibbling, too.

Ingredients

• 1 lb crabmeat
• 1/2 cup mayonnaise, I used Duke’s
• 1 large egg
• 1 Tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp Lousiana hot sauce, or more to taste
• 1 tsp Old Bay seasoning
• pinch salt, to taste
• 2/3 cup bread crumbs or cracker crumbs Note: I used Ritz crackers that I blitzed into crumbs in my food processor.
• 1 cup bread crumbs or cracker crumbs Note: use what you love, or get creative: I used Corn Flakes crumbs, but panko crumbs work well too.
• 4 Tbsp melted butter, for brushing
• 1/2 cup mayonnaise, I used Duke’s
• 2 Tbsp hot sauce, or more to taste
• pinch salt
• squeeze of lemon juice

Instructions

1. If necessary, drain your crabmeat well. If it is very lumpy, break the larger pieces down gently with a fork, or your fingers. Note: while you would never do this for crab cakes, we need to break up any lumps of crab for these small balls.
2. In a large mixing bowl, put the mayonnaise, egg, lemon juice, Worcestershire sauce, mustard, hot sauce, Old Bay, and salt and whisk together until well combined.
3. Add the crab and breadcrumbs to the bowl and gently fold until everything is evenly incorporated. It will be quite wet and loose.
4. Cover with plastic wrap and refrigerate for at least 30 minutes, but you can leave it longer if you like.
5. Preheat oven to 450F and line 2 baking sheets with parchment paper. Put the coating crumbs in a bowl and melt the butter.
6. Use a small scoop to portion out rounded tablespoons of the crab mixture and set them on the baking sheets. If your mixture is so wet that you cannot form it into little mounds, then go back and add a bit more crumbs to firm it up. You want a very moist mixture but it should be able to hold together loosely. When you are finished scooping all the crab, go back and roll each little mound into a round ball.
7. Roll each ball in the crumbs to coat thoroughly. I like to use my left hand to move the wet crab balls and keep my right hand dry for coating them with the crumbs. You can re-roll the balls round as you coat them.
8. Place back on the baking sheets. Use a pastry brush to dab some melted butter over the top of each ball.
9. Bake for 15 minutes in the center of the oven. You may need to bake them in batches for best results. If your oven runs hot you may want to turn down the temperature by 25F or so.
10. Serve the crab balls hot, with sauce and lemon wedges. They will be soft and delicate, so move them carefully.

12. Crab Ceviche

Crab Avocado Ceviche With Imitation Krab is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This Easy Imitation Crab Ceviche recipe is made with avocado and other fresh ingredients making it the perfect appetizer for those warmer summer months. Use real or imitation crab meat.

Ingredients

• 8 oz. real crab meat or imitation crab meat
• 2 tbsp red onion, minced
• ⅓ cup bell peppers, minced ((I used red, yellow and orange for color))
• 1 avocado, small dice
• 1 jalapeno, minced (less if you don’t like heat)
• 3 tbsp freshly squeeze lemon (or lime) juice
• ¾ tbsp freshly chopped cilantro
• salt to taste*

Instructions

1. If using imitation crab meat, shred or dice your crab first.
2. Add all ingredients besides your crab to a medium sized bowl and mix.
3. Fold in your crab meat being careful not to break up the lumps. Salt to taste.
4. Let chill in the fridge for a minimum of 20 minutes or up to 2 hours before serving. Toss a few more times throughout.
5. Serve cold with corn tortilla chips or grilled pita triangles.

13. Crab Dip

Crab Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

This party dip recipe is made with lump crab meat, cheddar cheese, cream cheese, sour cream, garlic, and flavored with Old Bay seasoning with a bit of lemon juice to level all the flavors out.

Ingredients

• 8 oz lump crab meat
• 8 oz cream cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cloves garlic (minced)
• 1 Tbsp lemon juice
• 1 tsp Old Bay Seasoning
• 1 cup cheddar cheese (shredded)
• green onion (optional, chopped, as garnish)

Instructions

1. Preheat the oven to 350F.
2. With a hand mixer, whip the cream cheese in a large bowl.
3. Add the remaining ingredients and mix again.
4. Pour into a cast iron skillet and bake for 25 minutes. Cheese will be bubbly and the top will start to brown.

14. Cold Crab Dip

Easy Cold Crab Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’10’, ’10 servings’]

This easy-to-make dip is always a hit!

Ingredients

• 4 oz cream cheese, (softened)
• ¼ cup heavy cream
• 2 tablespoons lime juice
• 1 teaspoon worcestershire sauce
• ¼ teaspoon sea salt
• 1 cup (8 oz) crabmeat
• 2 tablespoons chopped fresh chives
• Hot sauce to taste
• To serve: saltine crackers, julienned radishes, chopped chives

Instructions

1. Place the softened cream cheese, heavy cream, lime juice, worcestershire sauce, and sea salt in a large bowl. Using a hand mixer, mix until combined.
2. Fold in the crab meat and chopped chives.
3. To serve, dollop a spoonful of crab dip on top of a cracker, then top with chives and julienned radishes. Serve immediately.

15. Dungeness Crab Cakes with Lemon Scallion Sauce

Dungeness Crab Cakes with Lemon Scallion Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT10M · Total: PT70M · Yield: [‘4’]

Fresh dungeness crab with seasonings and fresh herbs, served with lemon scallion sauce.

Ingredients

• ½ cup (65 grams) good mayonnaise
• 1 large egg (whisked)
• 2 teaspoons Dijon mustard
• ½ teaspoon celery seed
• ½ teaspoon paprika
• 2 teaspoons fresh dill (chopped)
• 1 teaspoon salt
• 1 teaspoon fresh lemon juice ((½ lemon) )
• 1 ⅓ cups 100 grams Panko or regular breadcrumbs
• 1 pound Dungeness or lump crab meat (pick through for any shells)
• For the sauce:
• 1 cup (258 grams) good mayonnaise
• 4 scallions/spring onions (chopped)
• Zest and juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to your taste
• ½ cup (118 ml )olive oil
• 1 ½ teaspoons honey

Instructions

1. Add the mayonnaise, egg, mustard, celery seed, paprika, dill and salt and lemon juice and half of the breadcrumbs to a large bowl, whisk to mix well. Add the crab meat and the rest of the breadcrumbs. Use a fork or hands to carefully mix well, being careful not to break up the meat. Refrigerate for 1 hour.
2. Divide the mix into 4 equal parts. Take ¼ of the mix and press together firmly with your hands so they hold together then shape into round, flat patties. If they stick to your hands or fall apart, they are too wet. You can sprinkle in a little (start with ½ teaspoon) flour. Place on a plate and refrigerate, this will also help them stay together. While they chill, make the sauce.
3. To a blender add the mayonnaise, scallions/spring onions, lemon zest and juice, mustard, salt, pepper, olive oil and honey. Blend until smooth, set aside.
4. To a large, heavy skillet add the oil over medium heat. Carefully place the crab cakes in the pan, do not crowd. Cook for 5 minutes until browned on the first side. Don’t turn or move until there is a good crust on the bottom (this helps keep them together) and turn. Cook until golden brown and the internal temperature reaches 145°F/63°C using a meat thermometer.

16. Spicy Crab Kani Salad

Spicy Crab Kani Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz imitation crab (kani), shredded
• 2 cups shredded green cabbage
• 1 cup diced cucumber
• 1/2 cup shredded carrot
• 1/4 cup mayonnaise
• 2 teaspoons sriracha (adjust to taste)
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 2 green onions, sliced
• Salt to taste

Instructions

1. 1. Prep the vegetables and crab; set aside.
2. 2. In a large bowl, combine crab, cabbage, cucumber, and carrot.
3. 3. Whisk mayo, sriracha, rice vinegar, lime juice, and sesame oil in a small bowl.
4. 4. Toss the dressing with the crab mixture until evenly coated.
5. 5. Season with salt and adjust heat if desired.
6. 6. Garnish with green onions and chill for 10–15 minutes before serving.

17. Crab Pasta with Pesto, Mushrooms, and Tomatoes

Crab Pasta Recipe with Pesto, Mushrooms & Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 6

This seafood pasta recipe is a family favorite. This crab pasta recipe is gluten free and can be made with canned or imitation crab.

Ingredients

• 2 12-ounce boxes gluten free spaghetti, cooked in salted water
• 1 cup water
• 1/2 cup olive oil
• 2 packets pesto sauce mix
• 1 pound white mushrooms, sliced
• 1 pound cherry tomatoes, sliced in half
• 3 6-ounce cans crabmeat
• Pecorino Romano cheese, shredded for serving
• Lemon wedges, for serving

Instructions

1. Cook pasta in salted water according to package directions while preparing sauce. Rinse and set aside.
2. In a large pan, whisk together water, oil and pesto mix. Bring to a boil over medium high heat.
3. Lower to medium and add mushrooms and tomatoes. Cook until tomatoes are tender.
4. Add crabmeat and cook for another 10 minutes. Sauce should be simmering. If not, turn up heat.
5. Lower heat and add pasta. Toss to combine pasta and sauce.
6. Serve with shredded Pecorino Romano cheese and a spritz of fresh lemon juice.

18. Cajun Crab Cakes

Cajun Crab Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound lump crab meat
• 1/3 cup breadcrumbs
• 2 tablespoons mayonnaise
• 1 large egg
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon cooking oil (vegetable or canola)

Instructions

1. 1. Pat the crab meat dry and remove any shells or cartilage.
2. 2. In a bowl, mix breadcrumbs with Cajun seasoning, paprika, salt, and pepper.
3. 3. In another bowl, combine crab meat, mayonnaise, egg, Dijon mustard, and minced garlic; fold in the crumb mixture until just combined.
4. 4. Form four patties of equal size.
5. 5. Heat oil in a skillet over medium heat and cook patties 3–4 minutes per side, until golden and the center is opaque.
6. 6. Serve with lemon wedges and a sprinkle of chopped parsley.

19. Air Fryer Crab Cakes

Air Fryer Crab Cakes with Spicy Tartar Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

These air fryer crab cakes are made in under 30 minutes with a spicy tartar sauce. Make this easy recipe the healthy way with red bell pepper, bread crumbs, Old Bay seasoning and mayo.

Ingredients

• 1 lb fresh crabmeat (or canned)
• ¾ cup panko breadcrumbs
• 2 tsp Old Bay Seasoning (or cajun seasoning)
• 2 eggs (beaten)
• ⅓ cup mayonnaise
• ½ cup red bell pepper (finely diced)
• ¼ cup celery (finely diced)
• 2 tsp dijon mustard
• 1 tsp lemon zest (grated)
• 2 tbsp lemon juice
• 1 cup mayonnaise
• 2 tbsp pickled jalapenos (diced)
• 2 tbsp sweet pickle relish
• 1 tbsp lemon juice
• 2 tsp dijon mustard

Instructions

1. Line the air fryer basket with aluminum foil and spray with cooking spray.
2. Combine the crab meat, breadcrumbs, seafood seasoning, eggs, mayonnaise, bell pepper, celery, Dijon mustard, lemon zest and lemon juice and stir until well mixed.
3. Shape a large tablespoon size of the crab mixture into a small patty and place in the air fryer basket. Do not over crowd. Make in batches.
4. Air fry at 375° for 10 minutes.
5. Carefully flip the crab cakes and cook for an additional 5 minutes.
6. While the crab cakes are cooking, mix the ingredients for the tartar sauce and stir well.
7. Serve with tartar sauce.

20. Creamy Crab Pasta with Chili and Basil

Creamy Crab Pasta with Chilli and Basil is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT20M · Yield: [‘4’]

Creamy Crab Pasta – a fresh combination of tomato, basil, chilli, garlic & lemon added to sweet crab meat, all together in a creamy sauce served with angel hair pasta.

Ingredients

• 420 g blue swimmer crab meat (drained & picked for shell)
• 250 g dry angel hair pasta
• 1 tbsp. olive oil
• 250 g cherry tomatoes (cut into quarters or eighths if large)
• 2 large garlic cloves (crushed/minced)
• 1 long red chilli ( very finely chopped (see notes))
• 1/3 cup dry white wine
• 300 ml pure cream
• 1 cup firmly packed fresh basil leaves
• juice of 1 lemon
• salt & pepper to taste
• grated fresh parmesan to serve

Instructions

1. Heat oil in a large frying pan over medium heat.
2. Add tomatoes and cook, stirring for 1-2 mins or until tomatoes have started to break down.
3. Add garlic and chilli and cook, stirring for 30 seconds.
4. Add white wine to pan to deglaze (it might sizzle a bit) and bring to boil. Allow wine to simmer for 1-2 minutes or until it has reduced by about half.
5. Add cream, crab & basil to pan and leave on medium heat until cream starts to bubble and thicken just slightly.
6. Meanwhile cook pasta according to packet directions and drain.
7. Add lemon juice and drained pasta to cream & crab mixture, stirring to combine.
8. Top with parmesan if desired & serve immediately.

21. Spicy Crab Salad

Spicy Crab Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz lump crab meat (or canned crab, well drained)
• 4 cups mixed greens (arugula, spinach, and lettuce)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup spicy dressing (mayo whisked with hot sauce and lemon juice)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

1. 1. Wash greens and arrange on four plates.
2. 2. Evenly distribute crab meat, tomatoes, red onion, and avocado over the greens.
3. 3. Drizzle the salad with spicy dressing and toss gently to coat.
4. 4. Season to taste with salt and pepper; garnish with herbs.
5. 5. Serve immediately with crusty bread if desired.

22. Crabmeat Casserole

Crabmeat Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup cooked long-grain rice
• 2 cups crab meat
• 1 cup milk
• 1/2 cup sour cream or mayonnaise
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional for topping)

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a saucepan, melt butter and whisk in flour to form a light roux; cook 1–2 minutes.
3. 3. Gradually whisk in milk until smooth and slightly thickened.
4. 4. Stir in sour cream or mayonnaise, cheddar, Parmesan, paprika, onion powder, salt, and pepper.
5. 5. Fold in crab meat and cooked rice until evenly coated with the sauce.
6. 6. Transfer to a greased baking dish; sprinkle with breadcrumbs if using, and bake 25–30 minutes until bubbly and golden on top.

23. Hot Crab Artichoke Dip

Artichoke Crab Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 people’]

This baked Artichoke Crab Dip is made with artichoke hearts and Philadelphia cream cheese resulting in a chunky, creamy, cheesy, flavorful dip. You can use fresh jumbo lump crab meat or imitation crab. I also added a secret ingredient that pairs incredibly well with crab!

Ingredients

• 8 oz. lump pasteurized crab meat (See notes*)
• 8 oz. cream cheese
• 1¼ cup sour cream
• 8 oz. marinated artichokes, jarred (See notes*)
• 1½ tbsp horseradish
• 1 tsp Dijon mustard
• 1 tbsp freshly squeeze lemon juice
• ¼ tsp paprika
• 1 tsp worcestershire sauce
• 1 tbsp scallion, chopped (or chives)

Instructions

1. Preheat the oven to 350°F.
2. Drain your artichokes well and chop them up. Not too small. Do not rinse.
3. Add all ingredients EXCEPT for the crab in a large bowl or mixer and blend everything together.
4. Drain your crab meat and add it to the bowl. Fold (mix gently) the crab using a rubber spatula being careful not to break up the crab.
5. Spread your dip in an even layer on the bottom of a small casserole dish. (I used a 9″ by 6″ rectangular dish.) You can use a round one if you wish but not too big. You want your dip to be at least 1″ deep. Sprinkle with paprika.
6. Bake for approximately 25 minutes or until warmed through and bubbly around the edges. If the top is not golden brown, you can brown it a bit by turning your broiler on for 5 minutes or so.
7. Garnish with chopped scallions or chives.

24. Hot Crab Dip

Hot Crab Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’12’, ’12 servings’]

Hot Crab Dip is a delicious hot cheesy appetizer, perfect for holidays and game days, but easy enough for everyday ~ it always disappears fast!

Ingredients

• 8 ounces cream cheese
• 8 ounces sour cream
• 1/2 cup mayonnaise
• 1 tsp smoked paprika
• 1 Tbsp Worcestershire sauce
• 1/2 cup shredded Parmesan cheese plus a little more for sprinkling on top of the dip
• 1/2 tsp salt Note: I recommend adding this to taste, you may not need it at all.
• 6-8 ounces lump crab meat Note: if your crab is from a can drain any excess liquid, but do not rinse.
• lemon wedges
• fresh thyme, green onion, or chives

Instructions

1. Preheat oven to 350F
2. Blend the cream cheese, sour cream, mayo, paprika, and Worcestershire sauce in a food processor. You can also use electric beaters, or do it by hand, but this will take some elbow grease to get it smooth. Note: when you use a food processor you can start with cold cream cheese, but if you are doing this by hand, softened cream cheese will be easier to work with.
3. Fold in the Parmesan, then taste the mixture to add salt and adjust the seasonings. Gently fold in the crab and spread it into your baking dish. Sprinkle with a bit more Parmesan over the top.
4. Bake for about 25-30 minutes, until hot and bubbly. Finish under the broiler if you want more browning, but be very careful not to burn the dip.
5. Serve hot with bread, crackers, or chips.

25. Crab Pasta

Crab Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This is a fast, easy recipe you can whip up on a moment’s notice… if you have crabmeat. If not, you will have to shell some crabs, first. As I mention above, it’s really best eaten straight away and will not keep well.

Ingredients

• 1 pound pasta
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon capers ((optional))
• 8 ounces crabmeat
• 2 tablespoons minced parsley
• 2 tablespoons minced chives
• Zest of a lemon, grated or chopped fine
• Juice of a lemon
• Salt and black pepper

Instructions

1. Bring a large pot of water to a boil. When it’s hot, add enough salt to make it taste like seawater. Start boiling your pasta.
2. When the pasta is almost ready, heat the olive oil over medium-high heat in a large pan. When it’s hot, add the garlic and sauté for 30 seconds. Add the remaining ingredients and mix well. Cook for another minute or so.
3. Using tongs or somesuch, move the pasta to the pan. You want a little of the pasta water to come with it, so you don’t need to drain it too much. Toss well and serve.

26. Maryland Crab Dip Pretzel

Maryland Crab Dip Pretzel is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 Servings’]

Serve this delicious crab dip pretzel as an appetizer for your next gathering. Made with real Maryland lump crabmeat, cream cheese and seasoned with Old bay. A crowd favorite that’s easy to make.

Ingredients

• 8 oz lump crab meat
• 8 oz cream cheese
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 1/4 tsp Worcestershire sauce
• 1/2 tsp mustard powder
• 1 tbsp milk
• 1/4 cup cheddar cheese
• 1 pinch garlic salt
• Old Bay seasoning (to taste)
• 2 jumbo soft pretzels

Instructions

1. Place jumbo soft pretzels on a baking sheet. (I prefer not to salt the pretzel but feel free to apply it per the directions if desired)
2. In a large bowl, beat cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard powder, and garlic salt until smooth then add milk, cheddar cheese and Old Bay.
3. Fold in crab meat then spoon dip onto pretzels. Sprinkle with a little extra cheddar cheese if you want then bake at 350˚ for 15-20 minutes or until crab dip is hot all the way through.
4. Serve hot with a serrated knife or let people break off pieces by hand.

27. Quick Crab Roll

Crab Roll Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 Servings’]

Bring the flavors of the coast to your kitchen with our quick crab roll recipe. A mouthwatering crab salad made with celery, onions, and our favorite seafood seasonings!

Ingredients

• 8 ounces jumbo lump crab meat
• ¼ cup purple onion (diced)
• ¼ cup celery (finely chopped)
• 1 teaspoon seafood seasoning (We used Old Bay.)
• ⅓ cup mayonnaise
• 1 teaspoon freshly squeezed lemon juice
• 4 sandwich rolls (lobster roll buns or hot dog buns)

Instructions

1. Add the crab meat, onion, celery, seafood seasoning, mayo, and lemon juice to a large mixing bowl.
2. Next, use a rubber spatula or spoon, to gently combine all the ingredients.
3. Last, equally divide the crab roll filling between the 4 buns and serve.

28. Linguine with Pickled Peppers and Crab

Linguine with Pickled Peppers and Crab is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

This Linguine with Pickled Peppers and Crab is easy to make and packed with delicious flavor!

Ingredients

• 3 Tablespoons olive oil
• 2 Cloves garlic (minced)
• 8 Ounces lump crab
• 1 Cup pickled peppers (such as cherry peppers, sliced)
• 2 Cups cherry or grape tomatoes
• 1 Teaspoon Lemon juice (plus wedges for serving)
• 1/2 Cup fresh parsley (chopped)
• 1/2 Cup water
• Kosher salt
• 1/2 Cup panko breadcrumbs
• 1 Clove garlic (minced)
• 2 Tablespoons olive oil
• Kosher salt (to taste)

Instructions

1. Bring a large pot of salted water to a boil.
2. Make the breadcrumbs. In a small non stick pan, heat the oil over medium heat. Add the garlic and cook until just fragrant, about 30 seconds. Add the breadcrumbs and a pinch of salt and cook, stirring constantly, until golden brown; about 3 minutes. When the breadcrumbs are cooked, transfer them to a bowl and set aside. Do not leave them in the pan or they will burn.
3. In a large sauté pan, heat the olive oil over medium heat. Add garlic and cook until just starting to turn golden; about 1 minute. Add the peppers and the tomatoes and season with salt and pepper. Cook until the tomatoes start to break down; about 5 minutes. Add the water and cook an additional 5 minutes or until the sauce becomes “saucy.”
4. Meanwhile, cook the pasta for 2 minutes less than the package instructions.
5. Drain the pasta, reserving a 1/2 cup of the pasta water. Add the pasta, lemon juice and half of the parsley to the pan, and toss until coated with the sauce. Add the crab and stir into the pasta trying not to break up the lumps. Finish cooking the pasta in the sauce, adding pasta water as needed to loosen the sauce.
6. Garnish with lots of parsley and breadcrumbs and serve with lemon wedges.
7. Enjoy!

29. Crab Cake Sandwiches with Spicy Remoulade

Crab Cake Sandwich Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’]

You don’t have to take a trip to the coast for the most beach worthy sandwich. This easy Crab Cake Sandwich is ready in just 30 minutes and is topped with the most amazing Remoulade sauce ever.

Ingredients

• 1 pound jumbo lump crab meat (picked over for shells)
• 1/2 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon hot sauce (I use Tabasco)
• 1 large egg (lightly beaten)
• 1 tsp fresh lemon zest
• 1/8 teaspoon fresh ground pepper
• 2 tablespoons fresh chopped parsley
• 1/4 cup panko bread crumbs
• 1 tablespoon olive oil
• 1 cup mayonnaise
• 3 tbsp creole mustard (or other spicy brown mustard)
• 1 tbsp lemon juice
• 1 tbsp hot sauce
• 2 garlic cloves (minced)
• 1 tbsp capers (minced)
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/2 tsp cayenne pepper
• Lettuce
• Sliced Tomatoes
• Bean sprouts (optional)
• 4 sandwich rolls

Instructions For the Crab Cakes:

1. In a medium bowl, carefully pick over the crab and remove any shells.
2. In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, hot sauce, egg, pepper, lemon zest and parsley.
3. Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much. Gently fold in the breadcrumbs.
4. Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the crab cakes and cook over medium heat until golden, approximately 3-4 minutes. Turn the crab cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.

For the Remoulade:

1. Whisk together the mayonnaise, mustard, lemon juice, hot sauce, garlic, capers, Worcestershire sauce, paprika, salt and cayenne to combine. Cover and chill until ready to use.

To assemble:

1. Place the bottom half of the roll on a plate and top with lettuce.
2. Arrange the crab cake on top of the lettuce and spread 1 tablespoon remoulade sauce over the crab cake.
3. Top with the tomato and sprouts, if desired.
4. Place the top of the roll on the sandwich and serve immediately.

30. Slow Cooker Key West Crab and Lobster Bisque

Slow Cooker Seafood Bisque is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT330M · Total: PT345M · Yield: [’12’]

This slow cooker seafood bisque combines lobster and crab with tomatoes, Old Bay and cream for a rich, silky soup packed with seafood flavor.

Ingredients

• 1 lobster (whole, cooked)
• ½ Pound crabmeat (Alaskan king, chopped)
• 2 Tablespoons olive oil
• 1 Teaspoon sea salt
• 1 Teaspoon black pepper (coarse )
• 1 Cup celery (chopped )
• 1 red onion (diced )
• 32 Ounces vegetable stock
• 4 Tablespoons butter
• 1 Tablespoon rice wine vinegar
• 1 shallot (minced )
• 3 Cloves garlic (minced )
• 2 Cans diced tomatoes (Italian style, 14-Ounce cans)
• 1 Cup cherry tomatoes (halved )
• 2 lobster tails (small )
• ½ Tablespoon Old Bay Seasoning
• 1 Teaspoon red pepper flakes
• 1 Teaspoon garlic powder
• ½ Teaspoon onion powder
• 1 Pint heavy cream
• 1 Tablespoon chives (freshly chopped )

Instructions

1. Use a meat mallet or a rolling pin to crush the shell of the cooked lobster and set shell aside. Remove lobster meat and place in the fridge with the crab meat for later.
2. Heat a deep skillet over medium high heat and add olive oil. Once hot add the lobster shell, salt, and pepper. Cook for 2 minutes, then add diced celery and diced red onion.
3. Cook for 2 minutes, then lower heat to a simmer and add vegetable broth. Cook for 10 minutes. Pour broth into a bowl with a pour spout and discard the shells
4. In the same skillet, add butter and rice wine vinegar. Once melted, add minced garlic and shallot and cook for 1 minute. Add to the broth.
5. Cut the lobster tail right where the tail starts to fan out (about 2 inches from the end) and add that small section of the tail to the broth. Refrigerate the rest of the lobster tails for later use.
6. Pour broth into the slow cooker. Add canned tomatoes, cherry tomatoes, Old Bay seasoning, red pepper flakes, garlic powder, and onion powder. Cover and cook on low for 5 hours.
7. During the final 30 minutes of cooking time, add the lobster tails to the slow cooker and cook until the lobster meat is opaque and cooked through.
8. Take the meat from the whole lobster and crab out of the fridge and chop. Remove all of the shelled lobster tails from the soup. Take the meat out of the shells and chop. Discard the shells.
9. Combine lobster and crab meat in a medium mixing bowl and season with Old Bay seasoning.
10. Use an immersion blender to blend the soup mixture in the slow cooker. Stir in the heavy cream, chives, lobster, and crabmeat.
11. Serve hot, garnished with fresh chopped parsley, shaved parmesan and croutons.

31. Baked Crab Cakes

Baked Crab Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’12’, ’12 crab cakes’]

Made from crab meat, herbs and spices, these restaurant-quality crab cakes will be the star of your next family dinner.

Ingredients

• 6 ounces canned crab meat (drained)
• 3 ounces crab sticks (shredded)
• 1 egg
• 1/4 cup red onion (diced)
• 1/4 cup flour (or more as needed)
• 1 teaspoon paprika
• 1 teaspoon Old Bay Seasoning
• 1/4 teaspoon salt
• 1 lemon
• 1/2 cup Greek yogurt
• 1 lime (freshly squeezed)
• salt (to taste)
• fresh mint leaves (to garnish (optional))

Instructions

1. Preheat oven to 400ºF. Line a baking sheet with foil and lightly grease it.
2. In a bowl, mix the crab with the egg, onion, flour, paprika, Old Bay seasoning and salt. Add a squeeze of fresh lemon juice.
3. Form about 12 small patties with a spoon (if the mixture is too wet, add a little more flour until you can form the patties).
4. Drop them on the foil-lined baking sheet. Bake for 20 minutes, or until golden brown.
5. For the sauce, add freshly squeezed lime juice and salt, to taste, to the Greek yogurt.
6. Serve the crab cakes with the yogurt sauce and fresh mint leaves.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.