Kick your leftover crab game up a notch with these 20 deliciously creative recipes! Whether you’re whipping up a quick dinner, craving some comfort food, or just looking to impress, we’ve got you covered. From savory crab cakes to creamy pasta dishes, there’s something here for every home cook in North America. Dive in and discover how to turn those leftovers into culinary masterpieces!
Crab and Avocado Salad
Back when I first stumbled upon the combination of crab and avocado, it was like a match made in heaven. The creamy texture of the avocado perfectly complements the sweet, delicate flavor of the crab, making this salad a refreshing choice for any season. I love serving it on a warm summer day or as a light appetizer during the holidays.
Ingredients
- For the salad:
- 1 lb fresh crab meat, picked over for shells
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
- In a large bowl, gently mix the crab meat, diced avocados, red onion, and cilantro until just combined. Be careful not to mash the avocados.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until the dressing is smooth and emulsified.
- Pour the dressing over the crab and avocado mixture, then gently toss to coat all the ingredients evenly. Tip: For the best flavor, let the salad sit in the refrigerator for about 15 minutes before serving.
- Serve the salad chilled, garnished with extra cilantro if desired. Tip: For a creative presentation, serve the salad in avocado halves or on a bed of mixed greens.
Velvety and vibrant, this Crab and Avocado Salad is a testament to how simple ingredients can create a dish that’s both elegant and bursting with flavor. The contrast between the creamy avocado and the tender crab is truly irresistible, making it a hit at any gathering.
Crab Stuffed Mushrooms
Absolutely nothing beats the combination of succulent crab and earthy mushrooms, especially when they come together in these irresistible Crab Stuffed Mushrooms. I remember the first time I made these for a dinner party; they disappeared before I could even get one! It’s a recipe that’s as fun to make as it is to eat, and today, I’m sharing my foolproof method with you.
Ingredients
- For the mushrooms:
- 24 large white mushrooms, stems removed and reserved
- For the filling:
- 1 cup crab meat, drained and flaked
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- For topping:
- 1/4 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
- Finely chop the reserved mushroom stems and mix them with crab meat, cream cheese, Parmesan cheese, lemon juice, garlic powder, salt, and pepper in a bowl until well combined.
- Spoon the filling into each mushroom cap, pressing lightly to fill completely.
- In a small bowl, mix breadcrumbs with melted butter and sprinkle over the stuffed mushrooms.
- Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Let them cool for a few minutes before serving to allow the flavors to meld together beautifully.
Fresh out of the oven, these Crab Stuffed Mushrooms are a delightful mix of creamy, tangy, and umami flavors, with a satisfying crunch from the breadcrumb topping. Serve them on a platter with a sprinkle of fresh parsley for a pop of color, or alongside a crisp white wine for an elegant appetizer that’s sure to impress.
Crab Fried Rice
Unbelievably easy yet impressively flavorful, Crab Fried Rice has become my go-to dish for those nights when I crave something luxurious without spending hours in the kitchen. It’s a dish that reminds me of a cozy dinner by the beach, where the simplicity of ingredients lets the crab’s sweetness shine.
Ingredients
- For the rice: 2 cups cooked jasmine rice (cooled), 1 tbsp vegetable oil
- For the crab mixture: 1 cup lump crabmeat, 2 cloves garlic (minced), 1 tbsp ginger (minced), 2 tbsp soy sauce, 1 tsp sesame oil
- For the vegetables: 1/2 cup peas, 1/2 cup carrots (diced), 2 green onions (sliced)
- For the eggs: 2 eggs, lightly beaten
Instructions
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add minced garlic and ginger, stirring for about 30 seconds until fragrant—be careful not to burn them.
- Toss in the peas and carrots, cooking for 2 minutes until they start to soften.
- Push the vegetables to one side of the skillet, pour the beaten eggs into the other side, and scramble until just set.
- Mix the eggs with the vegetables, then add the cooled jasmine rice, breaking up any clumps with the back of your spoon.
- Drizzle soy sauce and sesame oil over the rice, stirring well to combine all the ingredients evenly.
- Gently fold in the lump crabmeat, being careful not to break it up too much, and cook for another 2 minutes until everything is heated through.
- Sprinkle sliced green onions over the top before serving.
Light and fluffy with bursts of sweetness from the crab, this fried rice is a delightful contrast of textures and flavors. Serve it with a wedge of lime for an extra zing, or top with a fried egg for a richer meal.
Crab and Corn Chowder
Remember those chilly evenings when all you crave is something warm, hearty, and slightly indulgent? That’s exactly how I felt last winter, leading me to perfect this Crab and Corn Chowder recipe. It’s a comforting bowl that combines the sweetness of corn with the luxurious taste of crab, making it a hit in my household.
Ingredients
- For the base:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- For the chowder:
- 2 cups fresh corn kernels (about 3 ears)
- 1 cup heavy cream
- 1 pound lump crabmeat, picked over for shells
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- For garnish:
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon smoked paprika
Instructions
- Melt the butter in a large pot over medium heat. Tip: Ensure the pot is heavy-bottomed to prevent burning.
- Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Sprinkle the flour over the onions and garlic, stirring constantly to form a roux, about 2 minutes. Tip: A golden roux adds depth to the chowder’s flavor.
- Gradually whisk in the chicken stock until the mixture is smooth. Bring to a simmer.
- Add the corn kernels and heavy cream, simmering for 10 minutes until the corn is tender.
- Gently fold in the crabmeat and Old Bay seasoning, heating through for about 3 minutes. Tip: Avoid stirring too much to keep the crabmeat intact.
- Season with salt and pepper to taste.
- Ladle the chowder into bowls, garnishing with chopped parsley and a sprinkle of smoked paprika.
Best enjoyed with a side of crusty bread, this chowder boasts a creamy texture with bursts of sweet corn and tender crab in every spoonful. For an extra touch of luxury, top with a small pat of butter just before serving.
Crab Cakes with Remoulade Sauce
Growing up by the coast, crab cakes were a staple in our household, especially during summer gatherings. I remember my grandma meticulously picking the crab meat, ensuring no shells were left, a habit I’ve proudly inherited. Today, I’m sharing my take on this classic, paired with a tangy remoulade sauce that’s sure to impress.
Ingredients
- For the crab cakes:
- 1 lb fresh crab meat, carefully picked
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, beaten
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil for frying
- For the remoulade sauce:
- 1/2 cup mayonnaise
- 2 tbsp capers, chopped
- 1 tbsp pickle relish
- 1 tsp lemon juice
- 1/2 tsp smoked paprika
Instructions
- In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper. Mix gently to avoid breaking up the crab meat too much.
- Form the mixture into 8 equal-sized patties. Chill in the refrigerator for 30 minutes to help them hold their shape during cooking.
- Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, cooking for about 4 minutes on each side or until golden brown and crispy.
- While the crab cakes are cooking, prepare the remoulade sauce by mixing all sauce ingredients in a small bowl until well combined.
- Serve the crab cakes hot with the remoulade sauce on the side.
These crab cakes are perfectly crispy on the outside with a tender, flavorful center. The remoulade sauce adds a creamy, tangy contrast that elevates the dish. Try serving them on a bed of mixed greens for a light, summery meal.
Crab and Cheese Quesadillas
Back when I first moved to the coast, I discovered the joy of fresh crab meat, and it quickly became a staple in my kitchen. These Crab and Cheese Quesadillas are my go-to when I want something quick, delicious, and a little bit fancy. The combination of creamy cheese and sweet crab is simply irresistible.
Ingredients
- For the filling:
- 1 cup fresh crab meat, shredded
- 1 cup shredded Monterey Jack cheese
- 1/4 cup cream cheese, softened
- 2 tbsp chopped green onions
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- For assembling:
- 4 large flour tortillas
- 2 tbsp unsalted butter, melted
Instructions
- In a medium bowl, combine the crab meat, Monterey Jack cheese, cream cheese, green onions, lime juice, and garlic powder. Mix until well blended.
- Heat a large skillet over medium heat. Brush one side of a tortilla with melted butter and place it butter-side down in the skillet.
- Spread half of the crab and cheese mixture evenly over the tortilla, then top with another tortilla. Brush the top tortilla with melted butter.
- Cook for 3-4 minutes, or until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook for another 3-4 minutes on the other side.
- Remove from the skillet and let it cool for a minute before cutting into wedges. Repeat with the remaining tortillas and filling.
- Tip: For extra crispiness, press down lightly on the quesadilla with a spatula while cooking.
- Tip: If the cheese isn’t melting as quickly as you’d like, cover the skillet with a lid for the last minute of cooking.
- Tip: Serve with a side of salsa or sour cream for dipping, but honestly, these quesadillas are flavorful enough to stand on their own.
Crispy on the outside with a gooey, flavorful center, these quesadillas are a hit every time I make them. Try serving them with a crisp white wine or a cold beer for a perfect pairing.
Crab Bisque
Diving into the world of creamy soups, there’s nothing quite like a homemade crab bisque to warm your soul. I remember the first time I tried making it; the kitchen was a mess, but the result was absolutely worth it. Here’s how you can make this luxurious dish at home, with a few tricks I’ve picked up along the way.
Ingredients
- For the base:
- 1/4 cup unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- For the crab and seasoning:
- 1 pound crabmeat, picked over for shells
- 1/2 teaspoon paprika
- Salt to taste
- 1/4 cup sherry
Instructions
- Melt the butter in a large pot over medium heat until foamy.
- Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Sprinkle the flour over the onions and stir to combine, cooking for 2 minutes to remove the raw flour taste.
- Gradually whisk in the seafood stock, ensuring no lumps remain, and bring to a simmer.
- Reduce heat to low and stir in the heavy cream, then add the crabmeat, paprika, and salt.
- Simmer gently for 10 minutes, stirring occasionally to prevent sticking.
- Stir in the sherry and cook for an additional 2 minutes to blend the flavors.
- Remove from heat and let stand for 5 minutes before serving.
Always serve this bisque piping hot, with a sprinkle of fresh parsley on top for a pop of color. The texture should be velvety smooth, with chunks of sweet crabmeat in every spoonful. For an extra touch of elegance, serve in hollowed-out bread bowls.
Crab and Spinach Stuffed Shells
Craving something cheesy and comforting? I recently whipped up these Crab and Spinach Stuffed Shells for a cozy dinner party, and let me tell you, they were a hit. The combination of tender crab meat, creamy spinach, and gooey cheese stuffed into pasta shells is nothing short of heavenly.
Ingredients
- For the filling:
- 1 cup lump crab meat
- 1 cup chopped spinach, thawed and drained
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the shells:
- 12 jumbo pasta shells, cooked al dente
- For the sauce:
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the crab meat, spinach, ricotta cheese, Parmesan cheese, beaten egg, garlic powder, salt, and black pepper until well combined.
- Carefully stuff each cooked pasta shell with the crab and spinach mixture, filling them generously.
- Spread 1 cup of marinara sauce evenly on the bottom of a baking dish.
- Arrange the stuffed shells in the baking dish over the sauce.
- Pour the remaining 1 cup of marinara sauce over the stuffed shells.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
- Let the stuffed shells cool for 5 minutes before serving to allow the filling to set.
Best served hot, these Crab and Spinach Stuffed Shells offer a delightful contrast of textures, from the creamy filling to the al dente pasta. For an extra touch of elegance, garnish with fresh basil leaves or a sprinkle of red pepper flakes before serving.
Crab Dip with Artichokes
Craving something creamy, cheesy, and packed with flavor? I stumbled upon this Crab Dip with Artichokes recipe during a lazy Sunday brunch with friends, and it’s been a hit ever since. The combination of tender crab meat and tangy artichokes creates a dip that’s irresistibly delicious, perfect for any gathering or a cozy night in.
Ingredients
- For the dip:
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup crab meat, drained and flaked
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the dip.
- In a large mixing bowl, combine 1 cup mayonnaise, 1 cup sour cream, and 1 cup grated Parmesan cheese until smooth. Tip: Room temperature ingredients blend more easily.
- Add 1 can of chopped artichoke hearts, 1 cup flaked crab meat, 2 minced garlic cloves, 1 tsp Worcestershire sauce, 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Mix well to incorporate all the ingredients evenly.
- Transfer the mixture to a baking dish, spreading it out evenly with a spatula. Tip: A shallow dish ensures the dip heats through evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it after 20 minutes to prevent over-browning.
- Let the dip cool for 5 minutes before serving to allow it to set slightly.
Zesty and creamy, this Crab Dip with Artichokes is a crowd-pleaser with its rich flavors and smooth texture. Serve it with crispy baguette slices or fresh veggies for a delightful contrast in textures.
Crab and Shrimp Etouffee
Remember the first time I tried Crab and Shrimp Etouffee? It was at a tiny, no-frills spot in New Orleans, and the rich, spicy flavors had me hooked from the first bite. Now, it’s a dish I love to make at home, especially when I’m craving something that’s both comforting and a little luxurious.
Ingredients
- For the roux:
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- For the etouffee base:
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- Salt to taste
- For the seafood:
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 2 tbsp chopped parsley
- 2 green onions, sliced
Instructions
- Melt the butter in a large, heavy-bottomed pot over medium heat. Gradually whisk in the flour until smooth. Cook, stirring constantly, for about 20 minutes or until the roux turns a deep brown color. Tip: Don’t rush the roux; its color is key to the dish’s flavor.
- Add the onion, bell pepper, celery, and garlic to the pot. Cook, stirring occasionally, for about 5 minutes or until the vegetables soften.
- Slowly pour in the chicken stock, stirring constantly to avoid lumps. Add the tomato paste, Worcestershire sauce, cayenne pepper, smoked paprika, and salt. Bring to a simmer and cook for 15 minutes. Tip: Taste and adjust the seasoning as needed, but remember the seafood will add its own saltiness.
- Gently fold in the shrimp and crab meat. Cook for another 5 minutes or until the shrimp are pink and opaque. Tip: Be careful not to overcook the seafood to keep it tender.
- Stir in the parsley and green onions just before serving.
You’ll love how the etouffee’s creamy texture contrasts with the tender chunks of seafood. Serve it over a bed of fluffy white rice, or for a real treat, try it with a side of crusty French bread to soak up every last bit of sauce.
Crab Louie Salad
Back in the day, my grandma used to whip up the most incredible Crab Louie Salad for our family gatherings, and it’s a tradition I’ve proudly carried on. There’s something about the creamy dressing paired with the crisp lettuce and succulent crab that just screams summer to me.
Ingredients
- For the dressing:
- 1 cup mayonnaise
- 1/4 cup ketchup
- 2 tbsp sweet pickle relish
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp paprika
- For the salad:
- 1 lb cooked crabmeat, shredded
- 1 head iceberg lettuce, chopped
- 2 hard-boiled eggs, sliced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
Instructions
- In a medium bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, lemon juice, Worcestershire sauce, and paprika until smooth. Tip: For a smoother dressing, you can blend the ingredients in a food processor.
- In a large salad bowl, layer the chopped iceberg lettuce as the base.
- Arrange the shredded crabmeat, sliced hard-boiled eggs, avocado slices, and halved cherry tomatoes on top of the lettuce. Tip: To prevent the avocado from browning, drizzle it with a little lemon juice before adding it to the salad.
- Drizzle the prepared dressing over the salad just before serving. Tip: Serve the dressing on the side if you prefer to control how much each person gets.
Kicking back with a plate of this Crab Louie Salad, the creamy dressing clings to every bite, while the crabmeat adds a luxurious texture. It’s perfect served with a slice of crusty bread to scoop up every last bit of dressing.
Crab and Asparagus Quiche
Every time I think of a dish that perfectly balances elegance and comfort, my mind goes straight to a Crab and Asparagus Quiche. It’s a dish that reminds me of lazy Sunday brunches with friends, where the conversation flows as freely as the coffee. I love how the creamy filling contrasts with the crisp asparagus and tender crab, making every bite a delightful surprise.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tbsp ice water
- For the filling:
- 1 cup heavy cream
- 3 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup lump crab meat
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup shredded Gruyère cheese
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, mix the flour and salt for the crust. Add the butter and blend until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Blind bake for 10 minutes to prevent a soggy bottom.
- In a medium bowl, whisk together the heavy cream, eggs, salt, and pepper until smooth. This is your quiche base.
- Spread the crab meat, asparagus pieces, and Gruyère cheese evenly over the pre-baked crust. Pour the egg mixture over the top. Tip: Arrange the asparagus pieces in a decorative pattern for a beautiful presentation.
- Bake for 35-40 minutes, or until the filling is set and the top is lightly golden. Let it cool for 5 minutes before slicing. Tip: A knife inserted in the center should come out clean when it’s done.
Coming out of the oven, this quiche boasts a creamy interior with chunks of sweet crab and crisp asparagus, all encased in a buttery, flaky crust. Serve it warm with a side of mixed greens for a complete meal that’s sure to impress.
Crab Meat Pasta Alfredo
Unbelievable as it may seem, I stumbled upon the most decadent Crab Meat Pasta Alfredo recipe during a lazy summer afternoon, and it’s been a game-changer for my dinner rotations ever since. The creamy Alfredo sauce paired with succulent crab meat is a match made in heaven, and I’m here to share how you can whip this up in no time.
Ingredients
- For the pasta:
- 8 oz fettuccine pasta
- For the Alfredo sauce:
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups grated Parmesan cheese
- Salt to taste
- For the crab meat:
- 1 lb crab meat, picked over for shells
- 1 tbsp olive oil
- 1/2 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream, stirring constantly, and bring to a simmer. Let it cook for 2 minutes to slightly thicken.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt to taste.
- In another skillet, heat the olive oil over medium heat. Add the crab meat and black pepper, sautéing gently for 2-3 minutes just to warm through.
- Combine the cooked pasta with the Alfredo sauce, tossing to coat evenly. Gently fold in the crab meat.
- Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper if desired.
Out of this world creamy and rich, this Crab Meat Pasta Alfredo is a luxurious treat that feels like a restaurant-quality dish right at home. The tender crab meat adds a sweet, delicate flavor that perfectly complements the velvety sauce. Try serving it with a crisp white wine and a side of garlic bread for an unforgettable meal.
Crab and Cream Cheese Wontons
Nothing brings back memories of my first visit to a dim sum restaurant quite like the sight of golden, crispy Crab and Cream Cheese Wontons. I remember being utterly fascinated by how something so simple could pack such a punch of flavor. Now, I make them at home whenever I crave that perfect blend of creamy and crunchy, and trust me, they’re just as good as I remember.
Ingredients
- For the filling:
- 8 oz cream cheese, softened
- 1 cup crab meat, finely chopped
- 2 green onions, thinly sliced
- 1 tsp garlic powder
- 1/2 tsp salt
- For assembly:
- 24 wonton wrappers
- 1 egg, beaten (for egg wash)
- Water, as needed (for sealing wontons)
- For frying:
- 2 cups vegetable oil
Instructions
- In a medium bowl, combine the cream cheese, crab meat, green onions, garlic powder, and salt until well mixed.
- Lay a wonton wrapper on a clean surface. Place 1 teaspoon of the filling in the center of the wrapper.
- Using your finger, lightly wet the edges of the wrapper with water.
- Fold the wrapper diagonally over the filling to form a triangle, pressing the edges firmly to seal. For extra crispiness, twist the edges slightly.
- Repeat the process with the remaining wrappers and filling.
- Heat the vegetable oil in a deep fryer or large pot to 350°F.
- Fry the wontons in batches, about 4-5 at a time, until golden brown, approximately 2-3 minutes per side. Avoid overcrowding to ensure even cooking.
- Remove the wontons with a slotted spoon and drain on paper towels.
Out of the fryer, these wontons are irresistibly crispy on the outside with a warm, creamy center that oozes with every bite. Serve them with a side of sweet chili sauce for dipping, or get creative by adding a sprinkle of sesame seeds on top for an extra nutty flavor.
Crab and Mango Salad
Zesty and refreshing, this Crab and Mango Salad is my go-to summer dish that never fails to impress. I remember the first time I made it for a backyard BBQ, and it was the star of the show, blending the sweetness of mango with the savory crab in a way that had everyone asking for the recipe.
Ingredients
- For the salad:
- 1 lb lump crab meat, carefully picked over for shells
- 2 ripe mangoes, diced into 1/2-inch pieces
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- For the dressing:
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large mixing bowl, gently combine the crab meat, diced mangoes, red bell pepper, red onion, and cilantro. Be careful not to break up the crab meat too much.
- In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well blended. Tip: Adjust the honey based on the sweetness of your mangoes.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
- Serve chilled. Tip: For an elegant presentation, serve the salad in hollowed-out mango halves or on a bed of butter lettuce.
Outstanding in both flavor and presentation, this salad offers a delightful contrast between the creamy crab and the juicy mango. The hint of lime and cilantro adds a fresh zing that makes it perfect for a light lunch or as a sophisticated starter at your next dinner party.
Crab Stuffed Chicken Breast
Crab stuffed chicken breast is one of those dishes that feels fancy enough for a dinner party but is surprisingly simple to whip up on a weeknight. I first stumbled upon this recipe during a desperate attempt to impress my in-laws, and guess what? It worked like a charm. Now, it’s my go-to when I want to bring a little elegance to the table without spending hours in the kitchen.
Ingredients
- For the stuffing:
- 1 cup crab meat, drained and flaked
- 1/4 cup cream cheese, softened
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- Salt and pepper to taste
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly cooked chicken with a golden exterior.
- In a medium bowl, mix together the crab meat, cream cheese, mayonnaise, lemon juice, garlic powder, salt, and pepper until well combined. Tip: For an extra kick, add a pinch of cayenne pepper to the stuffing.
- Carefully slice a pocket into each chicken breast, being careful not to cut all the way through. This creates a space for the stuffing.
- Divide the crab mixture evenly among the chicken breasts, stuffing each pocket. Tip: Use a spoon or your hands to press the stuffing firmly into the pocket to prevent it from falling out during cooking.
- Heat olive oil in an oven-safe skillet over medium-high heat. Season the outside of the chicken breasts with salt and pepper.
- Sear the chicken breasts for 3-4 minutes on each side, or until golden brown. This step adds flavor and texture to the dish.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Always use a meat thermometer to ensure your chicken is safely cooked.
Golden and juicy on the outside with a creamy, flavorful crab filling, this dish is a surefire way to elevate your dinner game. Serve it alongside a crisp green salad or roasted vegetables for a complete meal that’s as beautiful as it is delicious.
Crab and Potato Hash
Nothing beats the comfort of a hearty breakfast, especially when it’s as flavorful and satisfying as this Crab and Potato Hash. I remember the first time I whipped this up on a lazy Sunday morning; the aroma alone was enough to get everyone out of bed. It’s become a staple in my kitchen, perfect for using up leftover potatoes and that can of crab meat you’ve been meaning to open.
Ingredients
- For the hash:
- 2 cups diced potatoes
- 1 cup lump crab meat
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For serving:
- 2 eggs
- 1 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat (350°F).
- Add diced potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a crispy bottom.
- Stir in the diced onion and bell pepper, cooking for another 3 minutes until they start to soften.
- Gently fold in the crab meat, salt, and black pepper, being careful not to break up the crab too much.
- Continue cooking for another 5 minutes, stirring occasionally, until everything is heated through and the potatoes are golden and crispy.
- In a separate pan, fry the eggs to your liking (I recommend over-easy for a runny yolk).
- Divide the hash between two plates, top each with a fried egg, and sprinkle with fresh parsley.
Rich in flavor and texture, this Crab and Potato Hash is a delightful mix of crispy potatoes and tender crab, all brought together with the creamy yolk of a perfectly cooked egg. Try serving it with a side of avocado or a dollop of sour cream for an extra touch of indulgence.
Crab Meat Omelette
Zesty mornings call for something special, and that’s exactly what this Crab Meat Omelette brings to the table. I remember the first time I whipped this up; it was a lazy Sunday, and the craving for something luxurious yet simple hit me. This omelette is my go-to when I want to treat myself without spending hours in the kitchen.
Ingredients
- For the omelette:
- 3 large eggs
- 1/4 cup crab meat, shredded
- 1 tbsp unsalted butter
- 1/4 cup shredded cheddar cheese
- 1 tbsp fresh chives, chopped
- Salt and pepper to taste
Instructions
- In a bowl, whisk the eggs until fully blended. Season with salt and pepper.
- Heat a non-stick skillet over medium heat and add the butter, letting it melt completely.
- Pour the whisked eggs into the skillet, tilting to spread evenly. Let cook for 1 minute.
- Sprinkle the crab meat and cheddar cheese evenly over one half of the omelette.
- Using a spatula, fold the other half over the filling. Cook for another 2 minutes or until the cheese melts.
- Garnish with fresh chives before serving.
Yielded from the skillet is a fluffy, golden omelette with pockets of sweet crab meat and gooey cheese. The chives add a fresh kick, making each bite a delightful contrast of textures and flavors. Try serving it with a side of avocado slices for an extra creamy touch.
Crab and Gruyere Tart
Nothing beats the comfort of a warm, cheesy tart, especially when it’s packed with the luxurious flavors of crab and Gruyere. I remember the first time I made this dish for a cozy dinner party; the compliments didn’t stop, and neither did the requests for the recipe. It’s become a staple in my home, perfect for those days when you want to impress without the stress.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- For the filling:
- 1 cup heavy cream
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Gruyere cheese, grated
- 1/2 pound crab meat, drained and picked over for shells
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt for the crust. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep the crust flaky.
- Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges. Chill for 15 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
- In a bowl, whisk together the heavy cream, eggs, salt, and pepper for the filling. Stir in the Gruyere cheese and crab meat.
- Pour the filling into the pre-baked crust. Tip: To prevent spills, place the tart pan on a baking sheet before filling.
- Bake for 25-30 minutes, until the filling is set and the top is golden brown. Tip: Let the tart cool for 10 minutes before slicing to ensure clean cuts.
Just out of the oven, this tart is a masterpiece of textures—crispy crust giving way to a creamy, savory filling with chunks of sweet crab. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, making every bite a perfect balance.
Crab and Wild Rice Soup
Remember those chilly evenings when all you crave is something warm and comforting? That’s exactly how I felt last winter, which led me to create this Crab and Wild Rice Soup. It’s a hearty, flavorful dish that combines the richness of crab with the earthy tones of wild rice, perfect for those days when you need a little extra warmth.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup wild rice, rinsed
- For the crab mixture:
- 1 lb crab meat, picked over for shells
- 1 cup heavy cream
- 1 tsp Old Bay seasoning
- Salt to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Pour in the chicken broth and bring to a boil. Tip: Using homemade broth can significantly enhance the flavor.
- Add the wild rice to the pot, reduce the heat to low, and simmer covered for 45 minutes, or until the rice is tender.
- Once the rice is cooked, stir in the crab meat, heavy cream, and Old Bay seasoning. Tip: Be gentle when stirring to keep the crab meat intact.
- Simmer the soup for an additional 10 minutes on low heat. Tip: Avoid boiling after adding the cream to prevent curdling.
- Season with salt to taste and serve hot.
This soup boasts a creamy texture with chunks of sweet crab and chewy wild rice, making every spoonful a delight. Try garnishing with a sprinkle of fresh parsley or a dash of paprika for an extra pop of color and flavor.
Conclusion
Leftover crab never looked so good! This roundup of 20 delicious recipes proves that creativity in the kitchen can turn last night’s dinner into today’s culinary masterpiece. We invite you to dive into these dishes, find your favorites, and share your experiences in the comments below. Don’t forget to pin this article on Pinterest to inspire fellow home cooks across North America. Happy cooking!