10+ Crab Recipes to Delight Your Taste Buds

Crab is one of those seafood favorites that’s hard not to love. You can cook it in all sorts of ways, so it’s perfect for meals with friends or family.

Some crab recipes are super simple, while others feel a bit fancy—it’s really up to you and your mood.

If you want to shake up your usual cooking routine, crab recipes bring a bunch of flavors and styles you can try at home. Whether you’re into lighter dishes or something more filling, crab fits right in.

Let’s check out some easy and tasty ways to cook crab.

1) Baltimore-Style Crab Cakes

Baltimore-style crab cakes really let the crab shine, using just a little filler. Grab some lump or jumbo lump crab meat for cakes that stay tender and full of flavor.

Mix the crab with simple ingredients like mayonnaise, egg, and a few seasonings. Dijon mustard, Worcestershire sauce, and a dash of hot sauce add a gentle kick.

Toss in some celery or Old Bay if you want that classic Maryland vibe. When you cook them, the outsides get golden and crisp, while the inside stays moist.

You can whip these up for a quick lunch or a light dinner—honestly, they’re good any time.

Ingredients

• 1 pound lump crab meat
• 1 large egg, beaten
• 6 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• ½ teaspoon hot sauce
• ½ cup crushed crackers or breadcrumbs
• 2 tablespoons chopped celery (optional)
• Old Bay seasoning to taste

Cooking Instructions

1. Gently mix crab meat, egg, mayonnaise, mustard, Worcestershire, hot sauce, and celery.
2. Carefully fold in crushed crackers and Old Bay, so you don’t break up the crab too much.
3. Shape into cakes, about 3 inches wide.
4. Heat oil in a skillet over medium heat (about 350°F/180°C).
5. Cook crab cakes 4-5 minutes per side, until golden brown.
6. Serve warm with your favorite sauce.

Learn more from Andrew Zimmern’s Baltimore-Style Crab Cakes.

2) Lump Crab Meat Salad with Lemon Vinaigrette

This fresh crab salad is a breeze to put together. Lump crab meat gets tossed with lemon juice, olive oil, and fresh herbs for a zippy, simple dressing.

The lemon vinaigrette really brightens up the crab’s flavor. It’s a great choice for a quick lunch or as a starter at dinner.

You can throw in some fresh basil or watercress if you’re feeling a little extra. Keep it chilled until you’re ready to eat.

It’s nice with crispy bread or just on some greens.

Ingredients:

• 8 ounces lump crab meat
• Juice and zest of 1 large lemon
• ¼ cup olive oil
• 1 teaspoon Dijon mustard
• ½ cup fresh basil leaves (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Whisk together lemon juice, zest, olive oil, and Dijon in a small bowl.
2. Gently fold in the crab meat.
3. Add basil leaves if you want.
4. Season with salt and pepper.
5. Chill at least 20 minutes before serving.

3) Quick Lemon Butter Crab Pasta

This lemon butter crab pasta comes together fast—about 20 minutes, give or take. The sauce is light, with butter, lemon juice, and garlic, which makes the crab’s sweetness pop.

You can use fresh or canned crab meat here. Toss it all with pasta, then finish with parsley and lemon zest.

It’s simple but feels kind of special, honestly. Serve it right away for the best flavor.

Want a little heat? Sprinkle on some chili flakes.

Ingredients

• 8 oz pasta (spaghetti or linguine)
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup crab meat
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions

1. Cook pasta according to package, then drain.
2. Melt butter in a pan over medium heat.
3. Add garlic, cook about 1 minute.
4. Stir in crab meat, lemon juice, and zest. Heat gently.
5. Toss pasta with the sauce.
6. Season with salt and pepper.
7. Garnish with parsley and serve right away.

4) Crab-Stuffed Mushrooms

Crab-stuffed mushrooms are a fun, bite-sized way to get your crab fix. Fill mushroom caps with a mix of crab, cheese, herbs, and maybe some breadcrumbs.

They make a great party appetizer or just a treat for yourself. Use white or cremini mushrooms—whatever you have.

The filling usually has cream cheese or parmesan for creaminess. Garlic and fresh herbs like thyme or oregano give them a nice lift.

Bake until the mushrooms soften and the cheese melts. You’ll get a warm, savory snack that’s hard to resist.

Ingredients:

• 24 large white mushrooms
• 12 ounces flaked crabmeat
• 4 tablespoons finely chopped onions
• 1 cup shredded parmesan cheese
• 1 teaspoon dry mustard
• 2 cloves garlic, minced
• 1/4 cup cream cheese (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Preheat oven to 375°F (190°C).
2. Clean mushrooms, remove stems.
3. Mix crab, onions, garlic, parmesan, cream cheese, mustard, salt, and pepper.
4. Stuff the mushroom caps.
5. Place on a baking sheet.
6. Bake 20 minutes or until mushrooms are tender and filling is hot.

5) Ayesha Curry’s Crab Mac and Cheese

This is mac and cheese, but with a seafood twist. Ayesha Curry’s recipe mixes tender crab with rich cheeses for a dish that’s both comforting and a little fancy.

She uses Asiago and Parmesan for a smooth, savory sauce. Sweet chili sauce and scallions add a bit of zing.

Medium shell pasta holds the sauce and crab just right. It’s a great pick for seafood fans craving something cozy but a bit different.

Ingredients

• 1 lb medium shell pasta
• 1/2 lb fresh crab meat, picked
• 1/2 cup scallions, chopped
• 1/4 cup sweet chili sauce
• Unsalted butter
• All-purpose flour
• Half-and-half, warmed
• Asiago cheese, grated
• Parmesan cheese, grated

Cooking Instructions

1. Cook pasta according to package, then drain.
2. Melt butter, whisk in flour for a roux.
3. Slowly add warmed half-and-half, stirring until thick.
4. Mix in grated Asiago and Parmesan until melted.
5. Stir in crab, chili sauce, and scallions.
6. Combine sauce with pasta and heat through.
7. Serve warm and dig in.

For more details, check out Ayesha Curry’s crab mac and cheese recipe here.

6) Maryland Crab Soup

Maryland Crab Soup is a tomato-based soup packed with fresh veggies and sweet lump crab. It’s got a rich, savory flavor from beef broth and Old Bay.

You’ll find green beans, lima beans, corn, peas, carrots, potatoes, and cabbage in there. The crab brings a delicate seafood note that plays well with the veggies and the little kick from Old Bay.

It’s pretty straightforward to make. Cook the veggies and beef cubes first, then add the crab at the end so it stays tender.

Ingredients

• 3 cups beef broth
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Old Bay seasoning
• 1 cup carrots, sliced
• 1 cup potatoes, diced
• 1 cup green beans
• 1 cup lima beans
• 1 cup corn
• 1 cup peas
• 1 cup cabbage, chopped
• 1 cup diced tomatoes
• 1/2 pound lump crab meat
• 1/2 pound beef cubes
• Salt and pepper to taste

Cooking Instructions

1. Combine beef broth, water, Worcestershire, and Old Bay in a big pot.
2. Add beef cubes and simmer over medium heat until tender, about 45 minutes.
3. Toss in carrots, potatoes, green beans, lima beans, corn, peas, cabbage, and tomatoes. Cook about 20 minutes, until veggies are soft.
4. Gently stir in crab meat. Cook 5 more minutes, but don’t let it boil.
5. Season with salt and pepper. Serve hot.

For a detailed recipe, see Maryland Crab Soup from Hungry Happy Home.

7) Crab and Artichoke Dip

Crab and artichoke dip is creamy, cheesy, and made for sharing. Mix crab meat with artichoke hearts, cream cheese, sour cream, and a couple of cheeses.

A squeeze of lemon and some seasoning round out the flavor. Bake it until warm and bubbly.

It’s perfect with crackers, bread, or fresh veggies. You can have it ready in about half an hour—great for last-minute guests or when you just want something indulgent.

Ingredients

• 1 cup cooked crab meat
• 1 cup chopped artichoke hearts
• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup grated cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix crab, artichoke, mayo, sour cream, cheeses, and lemon juice in a bowl.
3. Season with salt and pepper.
4. Spread in a baking dish.
5. Bake 20 minutes, until bubbly and golden.
6. Serve warm with crackers or bread.

Try this dip for your next snack or party! For more details, visit Hot Crab And Artichoke Dip.

8) Crab and Shrimp Risotto

Crab and shrimp risotto is a fantastic way to bring a fresh seafood vibe to your table. The trick is to take your time with the rice—keep stirring so it turns creamy.

Usually, you’ll spend about 20 to 25 minutes at the stove. Start by sautéing garlic and onion in a mix of butter and olive oil.

Toss in the shrimp and crab meat. If the pieces are too big, just chop them up a bit.

Add the rice and coat it well, then slowly pour in warm broth, one ladle at a time. Stir often and let the rice soak it up until it’s tender but has a little bite.

Some folks like to stir in mascarpone cheese for extra creaminess at the end. A pinch of saffron can add lovely color and a subtle flavor twist.

Ingredients

• 1 cup Arborio rice
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound crab meat
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or seafood broth, warmed
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional: 1/4 cup mascarpone cheese, saffron threads

Cooking Instructions

1. Heat butter and olive oil in a large pan over medium heat.
2. Sauté onion and garlic until soft.
3. Add shrimp and cook until pink, about 3 minutes.
4. Stir in the rice, cooking 1 minute to coat with oil.
5. Gradually add warm broth, one ladle at a time, stirring until liquid is absorbed.
6. Keep adding broth and stirring for 20–25 minutes, until the rice is creamy and tender.
7. Fold in crab meat and heat through.
8. Optional: Stir in mascarpone cheese and saffron before serving.
9. Season with salt and pepper to taste.

9) Deviled Crab Bites

Deviled crab bites are such a fun snack, and honestly, they’re pretty easy to whip up. Just mix fresh crab meat with sautéed onion, celery, and green pepper for a solid flavor base.

Shape the mixture into little bites or croquettes. You can fry them or bake them—whichever you’re in the mood for.

If you want to get fancy, serve them in cleaned crab shells. They’ve got a little spicy kick, true to their “deviled” name.

These are perfect for parties or just because you’re craving something a bit different.

Ingredients

• 1 pound fresh crab meat
• 1/4 cup diced onion
• 1/4 cup diced celery
• 1/4 cup diced green pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 cup breadcrumbs
• 1 egg
• Salt and pepper to taste
• Oil for frying or cooking spray for baking

Cooking Instructions

1. Sauté onion, celery, and green pepper until soft.
2. In a bowl, mix crab meat, cooked vegetables, spices, egg, and breadcrumbs.
3. Shape mixture into small bite-sized balls.
4. Fry in hot oil until golden brown or bake at 375°F (190°C) for 15–20 minutes.
5. Drain on paper towels before serving.

10) Garlic Butter Snow Crab Legs

Garlic butter snow crab legs are one of those dishes that look impressive but don’t take much work. You just bake the crab legs, then toss them in a rich, garlicky butter sauce.

The sauce comes together with butter, plenty of minced garlic, and a splash of lemon juice. These crab legs turn out juicy and soak up all that buttery goodness.

I like serving them with some crusty bread or maybe a side of steamed veggies. Honestly, it’s hard to go wrong here.

Ingredients

• 2 lbs snow crab legs
• ½ cup butter
• 4-5 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Set your oven to 375°F (190°C) and let it preheat.

2. Lay the crab legs out on a baking sheet.

3. Melt some butter in a small pan.

4. Stir in garlic and a splash of lemon juice.

5. Brush that buttery mix all over the crab legs.

6. Slide the baking sheet into the oven.

7. Bake for about 15-20 minutes, or until the crab legs are hot and steaming.

8. Pull them out and serve right away.

Curious for more? You can find lots of Garlic Butter Snow Crab Legs recipes online.