28 Great Crab Recipes

Table of Contents

Nori Crab Rolls

Technically not a sushi, these rolls are made without any rice. Rather, tender crabmeat is mixed with seasoned cream cheese to make a rich, luscious filling for nori seaweed sheets. A slightly sweet, slightly extravagant roll to serve alongside a traditional sushi.

Ingredients:

  • 4 nori seaweed sheets
  • 8 ounces cooked crabmeat
  • 8 ounces softened cream cheese
  • ¾ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic salt

Directions:

  1. Place the nori sheets on 4 serving plates.
  2. In a large bowl, mix together the crabmeat, cream cheese, Worcestershire sauce and garlic salt.
  3. Place a small amount of the crab mixture on each nori sheet seaweed; roll the sushi into a log jelly-roll style.
  4. Slice into ¾-inch pieces and serve immediately.

Asparagus and Crab Quiche

Forget the cost of going out for a fine dining brunch experience. This asparagus and crab quiche meets the expectations of any Sunday afternoon culinary connoisseur. Best when served warm, but also makes for great next-day leftovers.

Ingredients:

  • 3 eggs
  • 1 ¾ cups milk
  • 1 cup cooked crabmeat, chopped
  • 10 asparagus spears, cut into ½-inch pieces
  • ¼ cup Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg

Directions:

  1. Preheat oven to 350°F. Lightly grease a 8-by-8-inch baking dish.
  2. In a large bowl, whisk together eggs and milk. Add remaining ingredients and mix until combined.
  3. Pour into prepared baking dish and bake, uncovered, 45 to 55 minutes, until eggs are set.

Remove from oven and let sit 15 minutes before serving.

Apple Crab Coleslaw

Coleslaw need not be a side salad reserved for summer picnics. Sweet, buttery crab and tart, crisp apples make for a creamy, luxurious coleslaw worthy of your finest dining excursions.

Ingredients:

  • 2/3 cup mayonnaise
  • 1 lemon, juiced
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ pound cooked crabmeat, divided
  • 1 green apple, peeled, diced
  • 1 cup grated green cabbage
  • 1/3 cup thinly sliced red bell pepper
  • 1/3 cup grated carrot

Directions:

  1. In a large bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, salt, and pepper.
  2. Add half the crabmeat and the remaining ingredients; toss to mix.
  3. Spoon slaw onto serving plates and top with the remaining crab.

Avocado and Crab Meat Soup

Ingredients:

  • 8 oz (one can) of crab meat.
  • 4 avocados, peeled and seeded.
  • 1 medium onion, finely chopped.
  • 4 cups of chicken stock.
  • 2 cups of heavy cream.
  • 4 tablespoons of butter.
  • 1 tablespoon of all-purpose flour.
  • ½ teaspoon of garlic powder.
  • Salt and pepper, to taste.

Directions:

  1. Mash together the avocados and crab meat.
  2. Sauté the chopped onion in the butter.
  3. Add the all-purpose flour, garlic powder and chicken stock, then whip until smooth.
  4. Add the avocado/ crab mixture to the liquid and simmer for twenty minutes.
  5. Add the cream and salt and pepper.

Serve as desired.

Lemon Crab Risotto

This risotto is almost like crab bisque in the form of a creamy rice pilaf — only perked up with cheese and lemon! If clam juice is unavailable, feel free to substitute any broth instead.

Makes 4 servings.

Ingredients:

  • 2 cups chicken broth
  • 2 cups clam juice
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • ½ cup finely chopped shallots
  • 1 ½ cups short grain rice (such as Arborio)
  • ½ cup brandy, warmed
  • 1 cup freshly grated Parmesan cheese
  • 1 pound lump crab meat
  • 1 teaspoon freshly grated lemon zest
  • ¼ cup cream
  • ¼ teaspoon sea salt, or to taste
  • ¼ teaspoon black pepper, or to taste

Directions:

  1. In a medium saucepan, bring chicken broth, clam juice, and wine to a boil. Keep over a gentle simmer until needed.
  2. Heat butter in a large stockpot over medium-high heat. Add shallots and cook until lightly softened, about 3 minutes. Add rice and cook 3 minutes, stirring well to coat with butter.
  3. Add brandy to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 3 minutes.
  4. Add reserved simmering broth mixture to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes.
  5. Remove from heat and add cheese; whisk vigorously until thoroughly mixed and creamy. Stir in crab meat, lemon zest, and cream; season to taste with salt and pepper and serve.

Crab Salad

Ingredients:

  • 16 oz of crab meat.
  • 1 medium cantaloupe.
  • ¾ cup of celery, finely sliced.
  • ¾ cup of mayonnaise.
  • 1 tablespoon of chopped parsley.
  • 2 teaspoons of lemon juice.
  • ½ teaspoon of Old Bay seasoning.

Directions:

  1. Combine the mayonnaise, parsley, lemon juice, and seasoning in a suitably sized mixing bowl.
  2. Add the celery and crab meat and mix throughly.
  3. Refrigerate until time for serving.
  4. Slice the cantaloupe in half and remove and discard the seeds.
  5. Cut a small flat slice on the bottom of the cantaloupe to make it stand up.
  6. Fill the cantaloupe with the crab salad and serve.

Dungeness Crab Chowder

Ingredients:

  • 4 cups of chicken stock, hot.
  • 4 cups of fresh corn kernels.
  • 2 cups of cooked dungeness crab meat.
  • 1 cup of scallions, diced.
  • 1 cup of red bell pepper, diced.
  • 1 cup of green bell pepper, diced.
  • ¼ cup of cornstarch mixed with 3 tablespoons of cold water.
  • 2 tablespoons of vegetable oil.
  • 1 tablespoon of ground cumin.
  • 1 teaspoon of garlic, chopped finely.
  • 1 teaspoon of fresh thyme.
  • Tabasco sauce, to taste.
  • Salt and pepper, to taste.

Directions:

  1. Heat up the vegetable oil in a suitably sized pot over medium heat.
  2. Add the red and green bell peppers and corn, then saute for 2 minutes over high heat.
  3. Add cumin, garlic and thyme; then saute for another 2 minutes.
  4. Add the diced scallions and saute for 1 minute.
  5. Add the chicken stock and cornstarch/water.
  6. Reduce heat to medium and allow to simmer for 2 minutes.
  7. Season with Tabasco sauce.
  8. Add the cooked crabmeat.
  9. Season with salt and pepper.

Serve.

Dungeness Crab Risotto

Ingredients:

  • ¾ lb of shelled cooked Dungeness crab.
  • 3 cups of chicken broth.
  • 2 cups of medium-grain white rice.
  • 2 cups of water.
  • 1 cup of onions, chopped finely.
  • ½ cup of dry white wine.
  • ½ cup of parmesan cheese, shredded finely.
  • 2 minced garlic cloves.
  • 1 tablespoon of butter.
  • 1 tablespoon of minced fresh sage leaves.
  • Salt, to taste.

Directions:

  1. In a pressure cooker over high heat, stir the chopped onions, garlic and butter for 3 minutes or until the onion is limp.
  2. Add the rice and stir frequently until it has turned opaque.
  3. Add the chicken broth, dry white wine, and 2 cups of water.
  4. Stir until the mixture boils.
  5. Seal the cooker and bring to maximum pressure. Cook for 5 minutes, then release pressure quickly, running cold water over pan.
  6. Open the pan and stir in the Dungeness crab, parmesan, and minced sage leaves.
  7. Add salt to taste and serve.

Crab Salad with Radishes and Oranges

Served alongside a heartier entrée, this seasonal salad helps to cleanse the palate and make room for seconds.

Ingredients:

  • 1 pound fresh crabmeat
  • 1 cup thinly sliced radishes
  • 2 oranges, peeled, cut into segments
  • ¼ cup fresh lemon juice
  • 6 tablespoons olive oil, divided
  • 2 tablespoons minced fresh mint
  • 6 cups baby salad greens
  • Sea salt and black pepper, to taste

Directions:

  1. Combine crabmeat, radishes, orange juice, 3 tablespoons olive oil, and mint in a large bowl; toss gently to coat. Toss baby greens, remaining 3 tablespoons olive oil, and seasoning in a separate large bowl.
  2. Arrange salad green on serving plates; top with crabmeat mixture and serve.

Cheddar and Crab Casserole

Ingredients:

  • 3 tablespoons of plain flour.
  • ¾ cups of skimmed milk powder.
  • ¼ teaspoon of mustard powder.
  • ¼ teaspoons of salt.
  • ¼ teaspoons of pepper.
  • 1 cup of water.
  • 3 oz strong cheddar cheese, grated.
  • 12 oz Crab meat.

Directions:

  1. In a small saucepan, combine the flour, mustard powder, milk powder, salt and pepper.
  2. Gradually add water, constantly stirring until the mixture become thick.
  3. Remove from heat.
  4. Stir the cheese into the mixture until it has completey melted.
  5. Stir in the crab meat.
  6. Place in a casserole dish and bake until all indredients are thoroughly cooked.

Quick Crab Cakes

Ingredients:

  • 12 crushed Soda Crackers.
  • 2 Eggs.
  • 1 teaspoon of Worcestershire sauce.
  • 2 tablesppons of Mayonnaise.
  • 2 teaspoons of celery salt and paprika mixture.
  • ¼ teaspoon of Red Pepper, crushed.
  • 1 lb Crabmeat.

Directions:

  1. In a large bowl, combine the crushed crackers with the eggs, worcestershire sauce, mayonnaise, spices and red pepper.
  2. Go through the crabmeat to ensure all sheel has been removed.
  3. Add the crabmeat to the cracker mixture and gently fold the mixture together.
  4. Divide mixture into 4 and make each section into a ball.
  5. Using the palm of your han flatten the balls into cakes.
  6. Put the cakes into a large frying pan over heat over medium heat.
  7. Cook for 12-15 minutes or until browned, turning occasionally until browned.
  8. Great served with Coleslaw.

Crab with Avocado

Ingredients:

  • 6 oz of crab meat.
  • 1 medium avocado.
  • 1 clove garlic, crushed.
  • 1 tablespoon of lemon juice.
  • Pinch of sea salt and freshly ground black pepper, to taste.
  • Pinch of paprika.
  • Spring onions, for garnishing.

Directions:

  1. Mix together the lemon juice, crushed garlic, paprika, salt and pepper.
  2. Peel the avocado and remove the stone.
  3. Mash the avocado flesh together with the mixture.
  4. Gradually mix in the crab meat.
  5. Chop the spring onions and add as a garnish.
  6. Serve as desired.

Asian Crab Salad

Ingredients:

  • 1 oz of frozen tiny peas, lightly steamed.
  • 1 cup of crab meat.
  • ½ cup of chopped celery.
  • ½ cup of mayonnaise.
  • ½ cup of cashew nuts.
  • 1 tablespoon of lemon juice.
  • ½ teaspoon of curry powder.
  • 6 oz of chow mein noodles.

Directions:

Mix all ingredients and serve with chow mein noodles.

Microwave Crabmeat and Bell Peppers

Ingredients:

  • 6 medium bell peppers.
  • 1 cup of light cream.
  • 4 tablespoons of butter.
  • ½ teaspoon of ground nutmeg.
  • 2 tablespoons of cornstarch.
  • 1 teaspoon of lemon juice.
  • ¼ cup of dry white wine.
  • 1 teaspoon of salt.
  • 2 cups of crabmeat.
  • 1 cup of cooked rice.
  • Paprika, to taste.

Directions:

  1. Cut off the tops of the bell peppers; deseed, wash, then set aside.
  2. Microwave the cream, in a 4-cup glass measure, on HIGH for about 50 seconds or until hot.
  3. Mix in the butter and ground nutmeg.
  4. In a small bowl, combine the cornstarch, lemon juice, dry white wine and salt. Mix thoroughly.
  5. Add the cream to the mixture, then microwave on HIGH for 1 minute.
  6. Stir and microwave on HIGH for about 1-2 minutes or until thickened.
  7. Combine with the crabmeat and cooked rice.
  8. Stuff the bell peppers with the crabmeat mixture.
  9. Sprinkle tops with paprika.
  10. Arrange the stuffed bell peppers in a circle on a microwave safe serving platter.
  11. Cover with plastic wrap, then microwave on MEDIUM for about 14 minutes or until the crabmeat is done.

Allow to stand for 5 minutes before serving.

Crab and Arugula Pasta

A cream-based pasta salad filled to the brim with shellfish, vegetables, and fresh herbs. Easily suitable as a lunch, but also substantial enough for a light dinner.

Ingredients:

  • ½ farfalle pasta
  • ½ cup fresh lemon juice
  • ¼ cup mayonnaise
  • ¼ cup olive oil
  • ¼ cup sliced scallions
  • 3 tablespoons chopped fresh tarragon
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cups Dungeness crabmeat
  • 1 cup cooked shrimp
  • 1 cup chopped celery
  • 1 cup chopped arugula (may substitute baby spinach leaves)
  • 1 lemon, cut into wedges, for serving

Directions:

  1. Bring a large pot of water to a boil. Add pasta and cook until just soft, 8 to 10 minutes. Drain and set aside.
  2. In a large bowl, combine lemon juice, mayonnaise, oil, scallions, tarragon, and basil; whisk until smooth. Season with salt and pepper. Add crabmeat, shrimp, celery, and reserved pasta; toss to coat and refrigerate 1 hour for flavors to combine.
  3. Add arugula to pasta, toss gently, and serve with lemon wedges.

Crab Salad with Citrus Vinaigrette

This delicate salad proves that you can enjoy seasonal seafood year-round. Soft, tender crab meat gets the special treatment with this citrus-herb vinaigrette.

Ingredients:

  • 2 pounds lump crab meat
  • ½ cup diced red onions
  • ¼ cup diced red bell pepper
  • ¼ cup diced green bell pepper
  • ½ cup mayonnaise
  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons champagne vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Directions:

  1. Combine crab meat, onion, and peppers in a large bowl. Set aside.
  2. Combine remaining ingredients in a blender or food processor; puree until smooth. Pour over salad; toss well.
  3. Place a ring mold in the center of the serving plate; add salad and press lightly. Chill at least 1 hour; remove mold and serve.

Spiced Crab Dip

No one can resist a baked cream dip fresh out of the oven. Add a bit of sweet crabmeat and lemon zest, and you’ve got a recipe for sheer appetizer madness.

Ingredients:

  • 1 cup cream cheese, softened
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon hot pepper sauce
  • 1 pound crabmeat, chopped
  • Crackers, for serving

Directions:

  1. Preheat oven to 350°F. Combine cream cheese, mayonnaise, sour cream, juice, garlic, and hot sauce in a large bowl or food processor; mix until smooth. Fold in crabmeat until well mixed.
  2. Transfer mixture to a casserole dish; bake uncovered until bubbly, about 30 minutes. Serve warm with crackers.

Baked Crab Cakes

These crabcakes have all the flavor, spice, and seafood of the restaurant standby, but because they’re baked and not fried, they’re a whole lot leaner—and cleaner in the kitchen!

Ingredients:

  • 1 pound canned crabmeat, drained, flaked
  • 1 cup plain breadcrumbs
  • ¼ cup cornmeal
  • ½ cup finely minced carrot
  • ½ cup finely minced celery
  • 2 eggs, lightly beaten
  • 2 tablespoons mayonnaise
  • 2 tablespoons butter, melted
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce
  • ½ teaspoon salt
  • Tartar sauce, for serving

Directions:

  1. Preheat oven to 350°F. Lightly grease a large baking sheet.
  2. Combine all ingredients, except tartar sauce, in a large bowl; mix well. For mixture into about 15 patties; flatten slightly and place on prepared baking sheet. Chill 15 minutes.
  3. Place baking sheet in oven. Bake until patties are golden and slightly crisp, about 30 minutes, tuning halfway.

Butter Poached Crab

This is the best way to indulge in crab. It is best made when crab is in season and the freshest. Serve with mashed potatoes or rice. Serves 2.

Ingredients:

  • 2 whole blue or snow crabs
  • salt, as needed
  • 1 pound butter
  • 2 cloves garlic, minced
  • 2 tablespoons chopped parsley
  • Directions:
  • Bring a large pot of water a boil. Add the crab and cook until just done, about 7 minutes. Or purchase a cooked crab.

Directions:

  1. Remove the meat from the crab and set aside.
  2. In a small saucepan over low heat melt the butter with the garlic until completely melted. Add the crab meat, just to warm it.
  3. Remove the crab and toss with the parsley and serve immediately.

Homemade Spicy Crab Boil

The packages of crab boil they sell at the store leave no room for imagination. Try this recipe and then make changes to make the recipe all your own. It also makes a great gift. This recipe makes 2 gallons of boil.

Ingredients:

  • 1/2 cup salt
  • 1/2 sugar
  • 1/4 cup peppercorns
  • 1/4 cup onion powder
  • 1/4 cup garlic powder
  • 2 tablespoons coriander
  • 2 tablespoons thyme
  • 2 tablespoon dried mustard seeds
  • 2 tablespoons dill seed
  • 2 tablespoons celery seed
  • 1 tablespoon cayenne
  • 4 bay leaves
  • 5 whole cloves
  • Directions:
  • Add all of these spices together in a bowl and save for your crab boil.

Directions:

  1. When ready to boil the crab bring 2 gallons of water to a boil and add the spices.
  2. Cook up to 12 whole crabs, or as many will fit, in the mixture.

Crab Salad Stuffed Avocados

This is a great item for bridal luncheons, brunches, and baby showers. It is easy, you can make it ahead, and it is still very elegant. Serves 4.

Ingredients:

  • 1 pound crab
  • 1/4 cup mayonnaise
  • 1/4 cup red onion
  • 1 stalk celery, chopped
  • 1/2 cup frozen corn kernels, thawed
  • 1 teaspoon cumin
  • 2 tablespoons chopped cilantro
  • juice of one lime
  • pinch of cayenne
  • salt and pepper, to taste, optional
  • 2 whole avocado, peeled, pitted and cut in half
  • Directions:
  • In a large bowl combine everything except the avocados.

Directions

  1. Toss together and taste. Season to taste with salt and pepper.
  2. Season each avocado with salt and pepper and fill the holes created by the pits with crab salad. Serve cold.

Deviled Crab Cakes

These crab cakes are slightly spicy, a little bit smokey, and very devilish. A great way to experience more types of crab cakes. Makes 6 cakes.

Ingredients:

  • 1/2 cup small chopped onion
  • 1/4 cup small chopped bell pepper
  • 1/4 cup small chopped celery
  • 2 tablespoons butter
  • 1 teaspoon smoked paprika
  • 1 small jar roasted red peppers, chopped small
  • 1/2 teaspoon cayenne
  • 1 teaspoon salt
  • 1 pound crab
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1 egg egg
  • 1 1/2 cups breadcrumbs, divided
  • vegetable oil, as needed for frying

Directions:

  1. In a small saute pan over medium heat melt the butter and add the onion, bell pepper, and celery. Cook until softened, about 4 minutes. Let cool.
  2. In a large bowl toss together the roasted peppers, paprika, cayenne, salt, crab, Worcestershire sauce, mustard, egg, 1/2 cup of the breadcrumbs, and the sauteed vegetables.
  3. Form the crab mixture into cakes and coat with the remaining breadcrumbs.
  4. In a large saute pan heat 1/4 inch oil over medium-high heat. Place the cakes into the oil and cook until they are browned and crisp, about 4 minutes on each side.
  5. Move the cakes to a paper towel lined plate and serve hot.

Artichoke and Crab Dip

What a great way to dress to artichoke dip! Crab adds another great layer of flavor to this classic dip. Your friends are guaranteed to love it. Serves 4.

Ingredients:

  • 1 can artichoke hearts, drained and chopped
  • 1 pound crab meat
  • 2 cups shredded Gouda cheese
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
  • 1 tablespoon smoked paprika, or more as needed
  • 1 french baguette, sliced
  • Directions:
  • In a medium sauce pan over medium heat bring the wine and cream to a simmer.

Directions:

  1. Whisk in the cheese about 1/4 cup at a time, making sure it melts between each addition, do not add it too fast.
  2. Whisk in the garlic powder and onion powder.
  3. Fold in the artichoke and crab meat.
  4. Season with salt and pepper.
  5. To serve: Preheat oven to broil.
  6. Pour the dip into a baking safe dish and sprinkle with smoked paprika. Broil until browned on top.
  7. Serve with crispy french baguette.

Crab Roll Sandwich

This sandwich is a play on the lobster roll. It has smooth crab with sweet corn kernels all enveloped in a buttery split top roll. Makes 4 sandwiches.

Ingredients:

  • 4 split top hot dog buns
  • 2 tablespoons butter
  • 2 pounds crab meat
  • 1 stalk celery, diced
  • 1/4 cup diced red onion
  • 1 cup frozen corn kernels, thawed
  • 1/4 cup chopped parsley
  • 1/2 cup mayonnaise
  • salt and pepper, to taste
  • juice of one lemon

Directions:

  1. In a medium bowl toss together the crab, celery, onion, corn, parsley, and mayonnaise. Season with salt, pepper, and lemon juice.
  2. In a small saute pan over medium heat melt the butter and toast both sides of the buns.
  3. Fill the buns with crab salad and enjoy warm or chilled.

Cioppini (Hearty Seafood Soup)

This is a San Francisco tradition. They say that the fishermen used to gather around the fire and each “chip in” whatever extras they had leftover from the day to make the soup. So really the seafood is very interchangeable. Serves 10.

Ingredients:

  • 1/4 cup olive oil
  • 1 large onion, chopped small
  • 1 clove garlic, minced
  • 2 cups chopped fennel
  • 2 cans diced tomatoes
  • 4 quarts vegetable stock
  • 2 cup white wine
  • 2 jars clam juice
  • 2 bay leaves
  • 1 tablespoon dry oregano
  • 1/2 pound shrimp, peeled, deveined, and cut in half
  • 1/2 pound crab meat
  • 1/2 pound bass, or other hearty fish, cut into 1-inch pieces
  • 1 dozen clams, scrubbed clean
  • 1 dozen mussels, scrubbed clean
  • 1 cup chopped parsley
  • salt and pepper, to taste
  • crusty baguette

Directions:

  1. Place the olive oil over medium heat in a very large soup pot and saute the onion and fennel until translucent, about 5 minutes. Add the garlic and cook 3 minutes more.
  2. Pour in the tomatoes, stock, wine, and clam juice. Add the bay leaves and oregano. Simmer for 10 minutes.
  3. Bring the soup to a boil and add all the seafood and the parsley. Cover and keep at a simmer. Cook for 15 to 20 minutes or until the shrimp and fish are opaque, and the clams and mussels are opened.
  4. Taste and season with salt and pepper.
  5. Do not eat any clams or mussels that don’t open. Serve with crusty baguette.

Crab Salad and Cucumber Hors d’Oeurves

These cute little bite size items are perfect for a New Years party or bridal luncheon. They have cool cucumber, sweet crab, and creamy mayonnaise. And they aren’t too hard to make either! Makes 30 bites.

Ingredients:

  • 2 cucumbers sliced 1/4 inch thick, about 30 slices
  • 2 pounds lump crab meat
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoon chopped chives
  • 1 small jar pimentos
  • salt and pepper, to taste
  • paprika, to garnish
  • chive sprigs, to garnish
  • Directions:
  • Arrange the cumbers on a serving platter.

Directions:

  1. Combine all the other ingredients except for the garnishes in a medium bowl. Toss until combined.
  2. Place about 1 tablespoon of crab salad on each cucumber slice and sprinkle with paprika. Place a small sprig of chive on top to garnish.

Cheesy Crab and Mushroom Gratin

Dip a crusty baguette into this warm, slightly spicy, and creamy crab dip. You won’t regret it! Serves 8 to 10 as an appetizer.

Ingredients:

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 small onion, chopped small
  • 1/4 cup chopped parsley
  • 1 clove garlic, minced
  • 1 cup white wine
  • 2 cups heavy cream
  • 1 cup shredded Parmesan cheese
  • salt and pepper, to taste
  • 2 pounds crab meat
  • 1 tablespoon lemon juice
  • 1 cup sliced mushrooms
  • 3 cup shredded fontina
  • 1 french baguette, sliced, or more as needed

Directions:

  1. In a medium saucepan over medium heat melt the butter and flour together. Cook until slightly golden and nutty smelling, about 4 minutes.
  2. Add the onion, parsley, and garlic. Cook until onion is translucent, about 8 minutes.
  3. Add the wine and bring to a boil, cook until it thickens. Turn the heat to low and add the heavy cream.
  4. Fold in the cheese. Taste and season with salt and pepper.
  5. Preheat oven to 400F.
  6. Layer the crab meat into the bottom of the pan. Layer 1 cup of shredded fontina on top.
  7. Pour the cream mixture on top, add another layer of cheese.
  8. Sprinkle the mushrooms on top and add the last layer of fontina.
  9. Bake until cheese is browned, mushrooms are cooked, and the casserole it hot all the way through, about 25 minutes.
  10. Serve with baguette.

Crab and Cream Cheese Rangoons

These aren’t the typical Chinese buffet rangoons. The slightly sweet crab is balanced by a creamy filling with the slight tang of rice vinegar. Crisp, creamy, delicious. Serve with teriyaki dipping sauce. Makes 30 Rangoons.

Ingredients:

  • Canola oil, as needed for frying
  • 1 tablepoon sugar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 3 pounds crab meat*
  • 3/4 pound cream cheese, softened
  • 1/2 cup chopped green onions
  • 1 package square wonton wrappers, defrosted (at least 60-count)
  • 2 eggs mixed with 1/4 cup water
  • teriyaki dipping sauce, as needed, optional

Directions:

  1. In a small bowl whisk together the sugar, soy sauce, sesame oil, and vinegar until sugar is dissolved.
  2. Pour into a blender or food processor add half of the crab and all the other ingredients except the canola oil, wonton wrappers, and egg mixture.
  3. Blend until well combined and smooth, about 3 minutes. Fold in the remaining crab.
  4. Lay out 4 to 6 wonton wrappers and brush the edges with the egg mixture. Place a small mound of filling, about 1 tablespoon or less in the middle.
  5. Top with another skin and seal firmly with your fingers. It is important that they are sealed or they will explode or leak into the frying oil.
  6. Fill a large saute pan with about 1 inch of oil and place over medium-high heat.
  7. When hot add as many rangoons as will fit in one layer.
  8. Fry until brown and crisp, about 3 minutes on each side.
  9. Transfer to a plate lined with paper towels and continue until all of them are cooked.
  10. Transfer to a serving plate and serve immediately with teriyaki dipping sauce.

*If you cannot find real crab or it is too expensive you can use the imitation crab for this recipe. You can find it in the freezer section or the seafood section of your local grocery store.

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