Fresh crabmeat is like a precious gem in the culinary world. Get both classic and cultural inspiration for this uniquely flavored protein with these 17 recipes.
These recipes use fresh crabmeat. Preferably, this crabmeat comes from a freshly cooked crab, but store bought fresh crabmeat can be found in the refrigerated seafood section.
There is a also a difference between Dungeness crab meat, stone crab meat, and Maryland blue crabmeat. For the purposes of simplicity, any kind of crab meat you can find will be absolutely fabulous.
Lump crabmeat also comes in cans that can be found in the refrigerated section and the pantry section, next to canned tuna. There is also imitation crab sticks made from fish and starch.
While fresh lump crabmeat is ideal, the cost can be prohibitively expensive (I've seen it for $60 per pound!) Use the crabmeat available to you and within your budget.
Crab Pasta with White Wine Garlic Sauce
One of the simplest ways to stretch out a precious protein is to mix it with dried pasta. This recipe, however, keeps the delicate crabmeat flavor intact with a simple white wine garlic sauce.
Chickpea pasta is also used instead of regular pasta, which adds fiber and a teeny, little extra bite.
Classic Crab Roll (w/o mayo)
There's nothing like enjoying unadulterated crabmeat, seasoned with a little bit of lemon juice, and stuffed in a soft roll.
Check out this recipe inspired from a popular San Francisco Bay Area restaurant.
Roasted Garlic Crab
This copycat recipe from a very old, very famous San Francisco restaurant has been beloved by locals since the 1970s.
This recipe works with freshly boiled crab or a cold, precooked crab. The key is the butter sauce which uses a couple unusual ingredients to make an out of this world dipping bath that pairs spectacularly with sweet crabmeat.
Maryland Crab Cakes
These Maryland crabcakes are seasoned with Old Bay and mixed with mayonnaise and egg.
Instead of breadcrumbs, this recipe uses Saltine crackers, which is the secret ingredient to these crabcakes.
According to the author, "Saltines are light and airy and melt into the crab cakes, becoming nearly undetectable once they're cooked. They provide a very light, delicate texture with very little discernible breading or filler so you taste the luscious flavor of crab."
Crab Benedict
If you love brunch or love breakfast for dinner, you might try a crab benedict. While eggs benedict is traditionally made with ham and poached eggs atop a toasted English muffin, this version substitutes crab for the ham.
Another twist of on the classic benedict dish is that this version uses a yogurt sauce instead of hollandaise sauce. Hollandaise is a French mother sauce and is notorious for being tricky to make, since the egg yolks must be cooked without becoming scrambled and the butter must be whisked in to create a creamy suspension of fat molecules. This recipe mimics that creaminess by using yogurt and whisking in Dijon mustard and lemon juice for seasoning.
Deviled Crab
Instead of shaping a mixture of crabmeat and breadcrumbs in a patty for crab cakes, this recipe takes that crab mix and stuffs it into a crab shell.
But unlike crab cakes, this is deviled crab, which means they they have a whole lot more seasoning. This recipe 'devils' the recipe by adding worcestershire sauce and way more Creole seasoning than a typical New England crab cake.
Crab Louie
Maybe Shrimp Louis is much more common but works just as well with crabmeat. However this is a lightened version of the classic sallad.
Instead of using a mayonnaise based dressing with ketchup, this recipe uses yogurt and tomato paste along with capers, horseradish, and smoked paprika.
Crab Stuffed Shrimp
As if jumbo shrimp couldn't get any butter, try stuffing them with crab! The crab mixture is very similar to a crab cake mixture, but this recipe uses good old American Ritz crackers.
Crab Risotto
Another tried and true way to stretch out a protein is to mix it with rice. Risotto is the classic Italian dish made with Arborio rice.
The magic trick of Arborio rice is that. you can add a lot of liquid to it, but it will retain a slight bite and not get mushy. It takes a bit of time to stir in the hot stock gradually to the rice, the results may just be worth the wait.
Crustless Crab Quiche
Crab and eggs make a nice partnership, and a quiche is one way to make that union happen.
This recipe is a lighter version of a butter laden quiche because it's crustless, also making much easier to make.
Lowfat buttermilk and fat free half and half are used making this recipe a little bit more guilt free with fewer calories.
Crabcakes with Lemon Tarragon Sauce
This crab cake recipe is adapted from the one and only and canceled Paula Deen. Ritz crackers are mixed into the crab, and then the shaped crabcakes are coated with panko breadcrumbs for extra crispiness.
These crabcakes are also served with a lemon tarragon sauce for extra herbiness and lusciousness.
Cold Pea Soup with Crab
What's astonishing and amusing about this recipe is that no cooking is required.
Just puree thawed, frozen peas with vegetable stock, lemon juice, and salt. Fold the lump crabmeat with a little bit of chili paste and fresh mint.
You're left with an lovely little appetizer with some spicy heat to start a meal.
Crab Stew with Coconut Grit Cakes
Salmorejo de Jueyes (Stewed Crab Meat) is a Puerto Rican dish with strong African influences. "The result is an entree that makes you think of ancestry, privilege, and where we have yet to go culturally, economically, and socially."
Air Fryer Crab Cakes
This crab cake recipe has just enough filler to keep it from falling apart. They're also cooked in the air fryer, so you don't have to worry about babysitting them in a griddle.
Hot Crab Dip with Gouda Cheese
If you like your crabmeat thick and creamy, this hot crab dip is thickened with mayo and gouda cheese and seasoned with pickled jalapenos. dijon mustard, and hot sauce.
Coconut Seafood Stew
Caldo Santo is a Puerto Rican stew served during the Catholic Lent holiday. In addition to crabmeat, it features plantain dumplings known as 'bolitas.' You don't have to add them, but they make for a very unique take on a a mixed seafood stew.
Cioppino
This recipe for this classic San Francisco tomato based, seafood stew uses fresh crab legs, but you can substitute the crab legs with fresh crabmeat.
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