Our Absolute Best Recipes Using Crab Meat

You probably have most of the ingredients on hand for these simple, elegant crab cakes; just make a quick run to the seafood market for fresh lump crabmeat. Toss together a bright, seasonal salad while the crab cakes chill.

Bring restaurant-worthy crab cakes to the table in just 40 minutes tonight! We love the spice in our homemade rémoulade, but if you prefer a milder sauce, omit the red pepper.

With the salty richness of feta cheese and brightness from fresh lemon juice and herbs, this is an incredible twist on a classic creamy crab dip. Lump crab meat gives the dip an added touch of decadence, but it could also be made with less-expensive claw meat. Served with warm, crusty baguette slices this savory crab dip is the perfect "something different" to bring to your next potluck or party.  

Chesapeake Crab Cakes steal the show when simply served at the center of the plate surrounded by a few summer vegetables.

Save time the day of the party by preparing the crab mixture one day ahead. Cut and store the sliced bread in an airtight container until ready to assemble, and then broil as the recipe instructs shortly before party time.

Most docks along the Boston Canal have crab traps tethered to them, so the sweet meat is plentiful and served many ways. This dish was born out of a plentiful amount of artichokes and leftover boiled crab. As the name implies (Crab—It's So Good!), the luxurious sauté of lump crab and artichokes is delicious. Serve it on baguette slices or even tossed with cooked pasta (spaghetti or linguine would be a good match here). 

Top baked bread slices with mashed avocado and crab to make this tasty appetizer.  

If you have shells and just a little leftover crab from a cracked-crab feast, this delicious bisque is a natural. Chef Jordan Davis of Herringbone Restaurants in Southern California gave us the recipe. "Slow and low is the only trick to cooking it," he says.

Top corn gazpacho with crab, green onions, corn kernels, and tomato for a refreshing summer soup. 

These unbeatable crab cakes are Nicole's go-to recipe. The sweet and flaky crab meat isn't overpowered with fillers, and the cake's texture is crunchy on the outside with a rich, tender center. 

This fast appetizer combines stuffed mini bell peppers and creamy crab dip into one pretty, portable bite. Use multicolored peppers for extra pop.

Fresh crab meat is the star of this classic New Orleans appetizer.

Trying serving this salad with sourdough bread.

Crab Mac 'n' Cheese gets a grown-up spin with Brie and Gruyère cheese, prosciutto, aparagus and baby peas, and of course, fresh crab.

White wine, heavy cream, and bacon combine to make an elegant pan sauce that pairs wonderfully with buttery jumbo lump crab. Serve with plenty of crusty bread on the side, along with the rest of the wine to make a weeknight dinner feel like a special occasion.

Kick off a summer party with crunchy crostinis topped with lightly spiced crab, fresh tomatoes, and gooey cheese. Keep a close eye on the crab melts when they are under the broiler and pull the pan out of the oven just as the cheese is starting to brown.

This dish is inspired by the crab melts that New England che Ana Sortun's mother made her when she was growing up in the Pacific Northwest.

Make this vibrant, peppery soup and easy crab salad up to a day ahead, and then stash them in the fridge to chill.