19 Crab Recipes Worth Taking a Crack At

Why don’t we think of crab more often? Okay, okay, it’s not like live crabs are piled high at every supermarket, and it’s not like those tubs of fresh crabmeat don’t come with an eye-raising price tag. But admit it, we don’t think about that too much when we’re making crab cakes for a special occasion, so why not venture out and try other crab dishes, too? We promise, these recipes are worth your while, and worth the price of that little tub. For all the reputation that lobster carries with it, lots of crustacean-lovers maintain that crab is the real prize, sweeter and brinier and worth the extra work that comes with picking it apart. But again, if the meat’s been picked for you, then all you have to do is whip together a pared-down dish that showcases its virtues. You might not think of it, but you should.

If you can get your hands on live crabs but don’t know what to do with them, look no further than the mid-Atlantic coastal states for inspiration. In Maryland, Virginia and the Carolinas, they take their crab-eating seriously, and this is the way to do it. Spread some newspapers on a table and put out mallets and seafood crackers and picks. (Ideally, do this outdoors on a warm day, so you don’t find little pieces of crab shell on your walls later… spoken from experience.) Melted butter and horseradishy cocktail sauce is truly all you need. This is an absolutely memorable meal that is likely to become a ritual once you’ve done it.

One more crab pasta for the road. This one’s simple and bright with lots of lemon and fresh herbs, with a creaminess that comes from egg yolk, a la carbonara. A crisp toasted breadcrumb and sesame seed topping really makes it a showstopper.

When you can’t decide between hot crab dip and nachos, look to Ina to combine them in one irresistible snack tray! You get the hot, cheesy deliciousness that comes with crab dip and nachos, but also that satisfying freshness that comes with chips and salsa from a fresh pico de gallo scattered over the top once it’s out of the oven. Leave it to Ina to upgrade nachos to a luxury item.

This preparation, particularly Gullah, as Kardea notes, makes a stunning presentation if you have crab shells to serve them in, but even little ramekins or ovenproof dishes will work. The flavor is similar to crabcakes, but those buttery cracker crumbs really let the crab shine. These are outstanding at brunch, lunch or dinner.

Crab and avocado make such heavenly partners, we would eat it every day if not for the specialness of the ingredients. But when you have the perfectly-ripe avocados and the crabmeat on hand, you’d better believe this is what you should do with them. You might be surprised at how complete a meal this feels like, utterly satisfying.

If you want the most low-maintenance seafood dinner possible, this might be it. King crab legs are fully cooked in the freezer section of your seafood store, so all you have to do is steam and get the lemon and butter ready. A baked potato on the side is customary, but we won’t tell if you opt for just a store-bought slaw and a baguette.

What, exactly, is a she-crab? Well, she-crab soup is a popular, creamy, velvety crab soup from South Carolina. While we can’t prove that all the crabmeat came from a lady crab, the inclusion of crab roe is what turns crab soup into she-crab soup. Kardea keeps it simple, traditional and delicious.

For some of us, no takeout order at our favorite Chinese restaurant is complete without the crab rangoon. And we absolutely adore it. But at least once in your life you should taste it homemade, fresh out of the fryer. Jet Tila walks you through all the steps, and you’re working with store-bought wonton skins, so don’t be intimidated. One warning: If you serve these to company, be prepared for them to anoint this as your signature dish and make demands that you bring it to all the potlucks.

Don’t plan on a big entrée when you’re serving this hot crab dip, because everyone will fill up on it in spite of themselves. Kardea stuffs this one with all the essential elements: the cheeses, the seafood seasoning (Old Bay is key), and of course, the claw crabmeat. This goes with so many dippers: chips, bread, crackers, celery sticks. And it goes with them right down to the last swipe.

Again, we start with the ease of frozen king crab legs, but here, we give them the scampi treatment. That combination of garlic, parsley, lemon and butter might even make a load of laundry taste delicious, but married with that briny sweet-and-savory crabmeat, it’s a real winner. Crusty bread is a must, as it is with any scampi.

This is the ideal brunch food: It feels uber-fancy, because crab! And yet it’s not a lot of ingredients and not a lot of work. The par-bake of the crust is a pro move so you don’t end up with a soggy bottom that would overshadow, otherwise, how incredibly perfect this combination of flavors is.

We can’t say enough good things about this pasta, which really nails the combination of stripped-down flavors and freshness that comes with our favorite pasta dishes from Italy. And in spite of its utter luxury—the crabmeat and all those fresh herbs—it is quick enough to be a weeknight dinner. If you’re planning on packing the leftovers for lunch tomorrow, make another plan—there will be nothing left.

These little bites will fly off the hors d’oeuvres tray fast, so make sure you pop one in your mouth before sending them off! They look impressive, but you can make everything ahead. Baking the wonton cups in muffin tins crisps them up as if they were fried, and they will hold that ideal vessel shape. Toss together the crab salad and refrigerate. Then assemble right before serving.

You’ll never believe how a potato salad that’s thrown together this quickly can become the star of the barbecue. Just boil the potatoes, then toss them with the crab, celery and very pared-down dressing. You don’t need a lot, since these ingredients sing with simplicity.

Okay, we’ll admit it out of the gate: We’re cheating with this one! It’s not real crabmeat, but surimi, or crab stick, the imitation crabmeat that we adore in things like California rolls. Still, we had to include it because making dippers out of the crab stick itself felt like a mic-drop moment that seafood and salty snack-lovers alike will swoon over.

In spite of all the hot crab dishes that we love, we can’t forget that perhaps crabmeat’s most glorious form is when it’s served cold, with little more than some chives and lemon juice to dress it. This salad is said to be named for the chef that invented it, though food historians only agree that it emerged from the Pacific Northwest around the turn of the 20th century. The dressing, or sauce, is part of the signature elements, a sort of sweet and lemony twist on Thousand Island dressing.

This is heaven on a plate. Ina marries several combinations of ingredients with affinities to one another to excellent effect. Saffron and seafood? Check. Saffron and risotto? Check. Risotto and peas? Check. Crème fraiche and chives, which make everything better? Check. This is rich enough to be a main-course dish, yet it is so simple and so impressive. It’s bound to become a new favorite to serve to company.

This is like lobster roll, but crab! As with lobster roll, if you’re starting from ready-made meat, it’s actually quicker to whip together than grilling a bunch of hot dogs, and makes for an unbelievably luxurious lunch or dinner. Eaten outside in the sun, there is no better meal.