Our Absolute Best Recipes Using Crab Meat

By MyRecipes
Updated June 11, 2018
Credit: Jennifer Davick; Styling: Buffy Hargett

Lump crab meat from your favorite market's seafood counter is the perfect ingredient to provide a touch of elegance and coastal flavor, all the while, keeping things simple. The flaky, supple meat adds a delicately sweet richness to everything from soups and salads to dips and crostini. Of course, crab meat is arguably showcased at its best when formed into a classic crab cake. 

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The Best-Ever Crab Cakes

Credit: Iain Bagwell; Styling: Rachael Burrow

The Best-Ever Crab Cakes Recipe

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.

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Crab Cakes with Spicy Rémoulade

Credit: Caitlin Bensel

Crab Cakes with Spicy Rémoulade Recipe

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.

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Greek Crab Dip

Credit: Time Inc., Video Studio

Greek Crab Dip Recipe

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.  

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Spicy Crab-and-Caviar Pinchers

Credit: Stephen Devries; Styling: Lindsey Ellis Beatty

Spicy Crab-and-Caviar Pinchers Recipe

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Chesapeake Crab Cakes

Credit: Greg Dupree; Styling: Caroline Cunningham

Chesapeake Crab Cakes Recipe

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

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Baked Crab Rangoon

Credit: Alison Miksch; Food Styling: Cat Steele; Prop Styling: Lindsey Lower

Baked Crab Rangoon Recipe

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Cheesy Crab Artichoke Toasts

Credit: Jennifer Causey

Cheesy Crab Artichoke Toasts Recipe

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.

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Crab C'est Si Bon

Credit: Peter Frank Edwards; Styling: Elizabeth Demos

Crab C'est Si Bon Recipe

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). 

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Crostini with Avocado, Crab, and Flake Salt

Credit: Iain Bagwell; Styling: Rachael Burrow

Crostini with Avocado, Crab, and Flake Salt Recipe

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

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Crab Bisque

Credit: Iain Bagwell; Styling: Nissa Quanstrom

Crab Bisque Recipe

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.

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Corn Gazpacho with Crab

Credit: Jennifer Davick; Styling: Linda Hirst

Corn Gazpacho with Crab Recipe

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

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Perfect Crab Cakes

Credit: Time Inc. Video Studios

Perfect Crab Cakes Recipe

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. 

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Crab-Stuffed Grilled Bell Peppers

Credit: Erin Kunkel Styling: Chelsea Zimmer

Crab-Stuffed Grilled Bell Peppers Recipe

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

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Louisiana Hot Crab Dip

Credit: Ryan Moriarty; Styling: Emma Crist

Louisiana Hot Crab Dip Recipe

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

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Cucumber Gazpacho with Blue Crab

Credit: Photographer: Jennifer Causey

Cucumber Gazpacho with Blue Crab Recipe

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Crab Cakes with Creamy Fennel-and-Radish Slaw

Credit: LInda Pugliese

Crab Cakes with Creamy Fennel-and-Radish Slaw Recipe

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Dungeness Crab Gratin

Credit: Thomas J. Story

Dungeness Crab Gratin Recipe

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Mini Crab Melts

Credit: Brian Woodcock; Styling: Rachael Burrow

Mini Crab Melts Recipe

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Crab Rangoon Cheese Ball

Credit: Photography: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Margaret Monroe Dickey

Crab Rangoon Cheese Ball Recipe

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Tarragon Crab Salad in Tomato Cups

Credit: Iain Bagwell

Tarragon Crab Salad in Tomato Cups Recipe

Notes: Serve this salad with sourdough bread.

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Crab Mac 'n' Cheese

Credit: Jennifer Davick; Styling: Linda Hirst

Crab Mac 'n' Cheese Recipe

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

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Brown-Butter Crab Benedict with Old Bay Hollandaise

Credit: Photography: Jennifer Causey; Prop Styling: Heather Chadduck Hillegas; Food Styling: Chelsea Zimmer.

Brown-Butter Crab Benedict with Old Bay Hollandaise Recipe

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Crab-and-Bacon Linguine

Credit: Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox

Crab-and-Bacon Linguine Recipe

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.

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Deviled Crab Melts

Credit: Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox

Deviled Crab Melts Recipe

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.

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Corn and Crab Pita Nachos

Credit: Greg DuPree

Corn and Crab Pita Nachos Recipe

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.

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Creamy Crab Dip

Credit: Hector Manuel Sanchez, Prop Styling: Mary Clayton Carl; Food Styling: Katelyn Hardwick

Creamy Crab Dip Recipe

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Crab Pot Pie

Credit: Jennifer Davick; Styling: Jan Gautro

Crab Pot Pie Recipe

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Cornbread Crab Cakes

Credit: Jennifer Davick; Styling: Buffy Hargett

Cornbread Crab Cakes Recipe

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