Craving something truly special? Dive into these 19 delicious crab recipes that elevate everyday meals into gourmet experiences. Whether you’re whipping up a quick dinner or hosting a fancy gathering, these dishes promise to impress with their rich flavors and elegant simplicity. Get ready to transform your kitchen into a seafood haven—let’s explore these irresistible creations!
Spicy Crab Cakes with Lemon Aioli
Finally, after years of perfecting my crab cake recipe, I’ve landed on this spicy version that never fails to impress at summer gatherings—it’s become my go-to appetizer when I want something that feels fancy but comes together surprisingly quickly.
Ingredients
– 1 lb fresh lump crabmeat, picked over for shells (don’t skip this step!)
– 1/4 cup mayonnaise
– 1 large egg, lightly beaten
– 2 tbsp Dijon mustard
– 1 tbsp Worcestershire sauce
– 1 tsp hot sauce, like Tabasco (adjust to your heat preference)
– 1/2 cup panko breadcrumbs, plus extra for coating
– 2 tbsp finely chopped fresh parsley
– 1 tsp Old Bay seasoning
– 1/4 tsp black pepper
– 2 tbsp vegetable oil, or any neutral high-heat oil
– 1/2 cup mayonnaise for aioli
– 2 tbsp fresh lemon juice
– 1 garlic clove, minced
– 1 tsp lemon zest
Instructions
1. In a large bowl, gently combine the crabmeat, 1/4 cup mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, 1/2 cup panko, parsley, Old Bay, and black pepper, being careful not to break up the crab lumps too much.
2. Divide the mixture into 8 equal portions and shape each into a 1-inch thick patty.
3. Place additional panko breadcrumbs on a plate and lightly coat both sides of each patty, pressing gently to adhere.
4. Refrigerate the coated patties for 15 minutes to help them hold their shape during cooking.
5. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
6. Carefully place the crab cakes in the skillet without overcrowding, working in batches if necessary.
7. Cook for 3-4 minutes per side until golden brown and crispy, flipping only once to avoid breaking.
8. While the crab cakes cook, whisk together 1/2 cup mayonnaise, lemon juice, garlic, and lemon zest in a small bowl for the aioli.
9. Transfer cooked crab cakes to a paper towel-lined plate to drain any excess oil.
10. Serve immediately with lemon aioli on the side.
But the real magic happens when you bite into these—the crispy exterior gives way to tender, flaky crab with just the right kick of heat, balanced perfectly by the cool, tangy aioli. I love serving them on a bed of mixed greens with extra lemon wedges for squeezing, or even as sliders on mini brioche buns for a fun twist.
Chesapeake Bay Crab Soup
Pulling up a steaming bowl of Chesapeake Bay crab soup always takes me back to my first visit to Maryland’s Eastern Shore—there’s nothing quite like that briny, comforting aroma filling the kitchen. I love making this soup on chilly evenings when I crave something hearty yet elegant, and it’s become my go-to for impressing guests without spending hours at the stove. Trust me, once you taste the sweet crabmeat mingling with those savory vegetables, you’ll understand why it’s a Mid-Atlantic classic.
Ingredients
– 2 tablespoons unsalted butter (or olive oil for dairy-free)
– 1 cup diced yellow onion, about 1 medium onion
– 1/2 cup diced celery, 2-3 stalks
– 1/2 cup diced carrot, 1-2 medium carrots
– 2 cloves garlic, minced
– 4 cups seafood or chicken broth
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 teaspoon Old Bay seasoning (add more for extra spice)
– 1/2 teaspoon dried thyme
– 1 bay leaf
– 1 pound lump crabmeat, picked over for shells
– 1/4 cup chopped fresh parsley
– Salt and black pepper to taste
Instructions
1. Melt 2 tablespoons of unsalted butter in a large pot over medium heat, about 350°F.
2. Add 1 cup diced yellow onion, 1/2 cup diced celery, and 1/2 cup diced carrot to the pot, stirring to coat in butter.
3. Sauté the vegetables for 5-7 minutes, until they soften and the onion turns translucent, stirring occasionally to prevent burning.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Pour in 4 cups seafood or chicken broth and 1 can undrained diced tomatoes, scraping the bottom of the pot to incorporate any browned bits for added flavor.
6. Add 1 teaspoon Old Bay seasoning, 1/2 teaspoon dried thyme, and 1 bay leaf to the pot, stirring to combine.
7. Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 20 minutes to allow the flavors to meld.
8. Gently fold in 1 pound lump crabmeat, being careful not to break up the large pieces too much.
9. Simmer the soup for an additional 5 minutes, just until the crabmeat is heated through.
10. Remove the pot from the heat and discard the bay leaf.
11. Stir in 1/4 cup chopped fresh parsley and season with salt and black pepper to taste.
Creamy yet brothy, this soup boasts tender crab chunks that melt in your mouth alongside the subtle sweetness of carrots and tomatoes. For a fun twist, serve it in hollowed-out bread bowls or top with a sprinkle of extra Old Bay and a squeeze of lemon to brighten those deep, savory notes.
Crab Rangoon with Sweet Chili Sauce
Kind of like finding money in an old coat pocket, discovering this recipe for Crab Rangoon with Sweet Chili Sauce brought back memories of my first attempt at Asian fusion cooking during college. My roommate and I would experiment with cheap ingredients, and this became our go-to party appetizer that always disappeared faster than we could make it.
Ingredients
– 8 oz cream cheese, softened to room temperature for easier mixing
– 6 oz canned crab meat, drained well to prevent soggy filling
– 2 green onions, finely chopped (white and green parts)
– 1 tsp Worcestershire sauce
– 1/2 tsp garlic powder
– 24 wonton wrappers, kept covered with damp towel to prevent drying
– 1/4 cup water for sealing edges
– Vegetable oil for frying, enough for 2-inch depth in pot
– 1/2 cup sweet chili sauce for dipping, store-bought or homemade
Instructions
1. In medium bowl, combine 8 oz softened cream cheese, 6 oz drained crab meat, 2 chopped green onions, 1 tsp Worcestershire sauce, and 1/2 tsp garlic powder until fully incorporated.
2. Place 1 wonton wrapper on clean surface and spoon 1 teaspoon filling into center, keeping edges dry.
3. Dip finger in 1/4 cup water and moisten all four edges of wrapper.
4. Fold wrapper diagonally to form triangle, pressing edges firmly to seal while pushing out air pockets.
5. Fold two bottom corners of triangle toward center and pinch together, creating classic rangoon shape.
6. Repeat steps 2-5 with remaining wrappers and filling, covering completed rangoons with damp paper towel.
7. Heat 2 inches vegetable oil in heavy pot to 350°F using deep-fry thermometer for accuracy.
8. Carefully add 4-5 rangoons to hot oil using slotted spoon, frying for 2-3 minutes until golden brown and crispy.
9. Remove rangoons with slotted spoon and drain on paper towel-lined plate.
10. Repeat frying process with remaining rangoons, maintaining oil temperature at 350°F throughout.
11. Serve immediately with 1/2 cup sweet chili sauce for dipping.
My favorite thing about these rangoons is the textural contrast between the shatteringly crisp wrapper and the creamy, savory filling. The sweet chili sauce provides the perfect tangy counterpoint to the rich crab mixture, making these irresistible straight from the fryer. For a fun twist, try serving them alongside a crisp Asian slaw to cut through the richness.
Stuffed Mushrooms with Crab and Cream Cheese
My family always requests these stuffed mushrooms for holiday gatherings—they disappear faster than I can make them! There’s something magical about the combination of creamy filling and earthy mushrooms that feels both elegant and comforting. I love how versatile they are; perfect as an appetizer or even a light main course with a simple salad.
Ingredients
– 16 large white mushrooms (about 1.5 inches wide, stems removed and reserved)
– 8 oz cream cheese, softened (leave at room temperature for 30 minutes for easier mixing)
– 6 oz lump crabmeat, drained and picked over for shells
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter, melted (or olive oil for dairy-free)
– 1 tbsp fresh parsley, finely chopped (dried works in a pinch, use 1 tsp)
– 1/2 tsp garlic powder
– 1/4 tsp paprika
– Salt and black pepper to taste (start with 1/4 tsp each)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently wipe the mushroom caps with a damp paper towel to clean them—avoid rinsing, as they absorb water and won’t brown as well.
3. Finely chop the reserved mushroom stems and set aside.
4. In a medium bowl, combine the softened cream cheese, crabmeat, Parmesan, chopped parsley, garlic powder, paprika, salt, and pepper.
5. Mix until well blended, but be careful not to overwork the crab to keep nice chunks.
6. Brush the outside of each mushroom cap with melted butter to help them crisp up during baking.
7. Spoon the filling mixture evenly into each mushroom cap, mounding it slightly.
8. Arrange the stuffed mushrooms on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 18-20 minutes, or until the mushrooms are tender and the filling is golden brown on top.
10. Let them cool for 5 minutes before serving—they’re piping hot right out of the oven!
When you bite into one, the creamy, savory filling contrasts beautifully with the tender mushroom base. I love serving these with a squeeze of lemon juice or alongside a crisp white wine—they’re always a hit at parties!
Herb Butter Grilled Crab Legs
Years of coastal vacations have taught me that nothing beats fresh seafood cooked over an open flame, especially when it’s as simple and delicious as these herb butter grilled crab legs. I love making these for summer gatherings—they always disappear fast and leave everyone licking their fingers!
Ingredients
– 2 lbs frozen king crab legs, thawed (thaw in fridge overnight for best texture)
– 1/2 cup unsalted butter, melted (salted works too, but reduce added salt)
– 2 tbsp fresh parsley, finely chopped (dried can sub in a pinch, use 2 tsp)
– 1 tbsp fresh lemon juice (about half a lemon)
– 2 cloves garlic, minced (or 1/2 tsp garlic powder for convenience)
– 1/4 tsp smoked paprika (adds a subtle smoky depth)
– 1/4 tsp black pepper (freshly cracked preferred)
– 1/4 tsp salt (adjust based on butter type)
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking.
2. In a small bowl, combine the melted butter, parsley, lemon juice, garlic, smoked paprika, black pepper, and salt, whisking until fully blended.
3. Using kitchen shears, carefully cut along the shell of each crab leg to expose the meat, which helps the butter penetrate and makes eating easier.
4. Brush the herb butter mixture generously over both sides of the crab legs, reserving some for basting later.
5. Place the crab legs on the preheated grill, meat-side up, and close the lid.
6. Grill for 4-5 minutes until the shells turn bright red and you see light char marks.
7. Flip the crab legs carefully with tongs, baste with remaining butter, and grill for another 3-4 minutes until heated through and slightly crispy.
8. Remove from the grill and let rest for 2 minutes before serving to allow flavors to meld.
Fresh off the grill, these crab legs are succulent and tender with a smoky, buttery aroma that’s irresistible. I love serving them with extra lemon wedges and crusty bread to soak up every last drop of that herb-infused butter—it’s a messy, joyful feast that always brings smiles!
Garlic Butter Crab Pasta
Tuesdays always call for something special, and this garlic butter crab pasta has become my go-to comfort dish after a long day—it’s rich, indulgent, and surprisingly simple to whip up. I love how the sweet crab meat melds with the garlicky butter sauce, making it feel like a restaurant-quality meal right at home.
Ingredients
– 8 oz dried spaghetti pasta
– 1/2 cup unsalted butter (or salted, but adjust salt later)
– 4 cloves garlic, minced (fresh is best for flavor)
– 8 oz lump crab meat, drained (canned or fresh works)
– 1/4 cup heavy cream (for richness, or substitute with half-and-half)
– 1/4 cup grated Parmesan cheese (plus extra for serving)
– 2 tbsp fresh parsley, chopped (dried can be used in a pinch)
– 1/2 tsp red pepper flakes (adjust for spice preference)
– Salt and black pepper to taste (start with 1/4 tsp each)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz dried spaghetti pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/4 cup of pasta water for later use.
4. In a large skillet, melt 1/2 cup unsalted butter over medium heat until foamy.
5. Add 4 cloves minced garlic and sauté for 1-2 minutes until fragrant but not browned.
6. Stir in 8 oz lump crab meat and cook for 2-3 minutes until heated through.
7. Pour in 1/4 cup heavy cream and bring to a gentle simmer for 1 minute.
8. Add the drained pasta to the skillet, tossing to coat evenly with the sauce.
9. Sprinkle in 1/4 cup grated Parmesan cheese, 2 tbsp chopped parsley, 1/2 tsp red pepper flakes, salt, and black pepper, stirring until combined.
10. If the sauce is too thick, gradually add reserved pasta water, 1 tbsp at a time, until desired consistency is reached.
The pasta emerges creamy with a delightful chew from the al dente spaghetti, while the crab adds a sweet, briny contrast that’s elevated by the kick of red pepper. Serve it immediately with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit of that garlic butter sauce—it’s a dish that always leaves everyone asking for seconds.
Crab and Avocado Salad
Last week, I found myself craving something light yet satisfying after a busy day, and this crab and avocado salad came to mind—it’s become my go-to for quick, elegant meals that don’t skimp on flavor. I love how the creamy avocado pairs with the delicate crab, making it perfect for a summer lunch or a fancy appetizer. Plus, it’s a breeze to whip up, which is ideal for those evenings when I want something delicious without spending hours in the kitchen.
Ingredients
– 1 lb lump crabmeat, picked over for shells (fresh or pasteurized works great)
– 2 ripe avocados, diced (choose ones that yield slightly to pressure)
– 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
– 2 tbsp fresh lime juice (about 1 lime, adjust for tanginess)
– 1/4 cup finely diced red onion (soak in cold water for 5 minutes to mellow the bite)
– 2 tbsp chopped fresh cilantro (substitute with parsley if preferred)
– 1/2 tsp salt (adjust based on your taste)
– 1/4 tsp black pepper (freshly ground adds more flavor)
Instructions
1. In a medium bowl, gently combine the lump crabmeat, diced avocados, mayonnaise, lime juice, diced red onion, chopped cilantro, salt, and black pepper using a spatula to avoid breaking up the crab too much.
2. Fold the mixture until all ingredients are evenly distributed, taking care not to overmix to maintain the avocado’s texture.
3. Taste the salad and adjust seasoning with additional salt, pepper, or lime juice if needed, aiming for a balanced flavor profile.
4. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes at 40°F to allow the flavors to meld together.
5. After chilling, give the salad a final gentle stir before serving to ensure it’s well combined. Creative serving idea: Spoon it into hollowed-out avocado halves or over crisp lettuce cups for an elegant presentation. Chilling it briefly really enhances the creaminess and lets the lime brighten everything up—it’s a refreshing dish that’s both light and indulgent.
Baked Crab Dip with Cheddar Cheese
Warm, cheesy, and utterly irresistible—this baked crab dip has been my go-to party appetizer for years, ever since my cousin brought it to our family reunion and it disappeared within minutes. I love how the rich cheddar complements the sweet crab meat, making it a crowd-pleaser every time. Trust me, once you try it, you’ll be making it for every gathering too!
Ingredients
– 8 ounces lump crab meat, picked over for shells (fresh or canned works great)
– 8 ounces cream cheese, softened to room temperature for easy mixing
– 1 cup shredded sharp cheddar cheese (pre-shredded saves time, but block cheese melts better)
– 1/2 cup mayonnaise (full-fat for creaminess, or light if preferred)
– 1/4 cup sour cream (adds tang; Greek yogurt can substitute)
– 2 tablespoons lemon juice (freshly squeezed for the brightest flavor)
– 1 teaspoon Worcestershire sauce (adds depth; adjust if you like it milder)
– 1/2 teaspoon garlic powder (or minced fresh garlic for more punch)
– 1/4 teaspoon paprika (smoked paprika adds a nice twist)
– Salt and black pepper to taste (start with 1/4 tsp salt and adjust as needed)
– Optional: 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, lemon juice, Worcestershire sauce, garlic powder, paprika, salt, and black pepper.
3. Use a hand mixer or whisk to blend the mixture until smooth and well-combined, which should take about 1-2 minutes.
4. Gently fold in the lump crab meat and shredded cheddar cheese with a spatula to avoid breaking up the crab too much.
5. Transfer the mixture to an oven-safe baking dish, spreading it evenly with the spatula.
6. Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly around the edges and lightly golden on top.
7. Remove from the oven and let it cool for 5 minutes to set slightly before serving.
8. Garnish with optional chopped fresh parsley for a pop of color and freshness.
Tip: For a crispier top, broil for the last 1-2 minutes, but watch closely to prevent burning. Tip: Serve immediately for the best texture, as it firms up as it cools. Tip: Double the recipe for larger crowds—it reheats well covered in foil.
This dip emerges creamy and luxurious with a hint of briny sweetness from the crab, all enveloped in that melted cheddar goodness. Try scooping it up with crispy baguette slices or veggie sticks for a delightful contrast, or spoon it over baked potatoes for a hearty twist—it’s always a hit at my table!
Crab-Stuffed Pork Chops
Kicking off this week’s comfort food cravings, I’m sharing my take on crab-stuffed pork chops—a dish that always reminds me of cozy Sunday dinners with my family. Honestly, there’s something magical about that savory crab and juicy pork combo that just hits the spot every time.
Ingredients
– 4 boneless pork chops, about 1 inch thick (pound them evenly for best results)
– 1 cup lump crabmeat, drained (fresh or high-quality canned works great)
– 1/4 cup breadcrumbs (panko adds a nice crunch)
– 2 tbsp mayonnaise (helps bind the stuffing)
– 1 tbsp lemon juice (freshly squeezed for brightness)
– 1 tsp Old Bay seasoning (or your favorite seafood blend)
– 2 tbsp olive oil (or any neutral oil for searing)
– Salt and black pepper to taste (I like a generous pinch of each)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, combine the crabmeat, breadcrumbs, mayonnaise, lemon juice, and Old Bay seasoning, mixing gently to avoid breaking up the crab too much.
3. Using a sharp knife, carefully cut a pocket into the side of each pork chop, being sure not to cut all the way through.
4. Season the inside of each pocket lightly with salt and pepper.
5. Stuff each pork chop pocket evenly with the crab mixture, pressing gently to secure it.
6. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
7. Sear the stuffed pork chops for 3-4 minutes per side, until golden brown—this locks in juices and adds flavor.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
9. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
Out of the oven, these chops boast a tender, juicy interior with a crispy sear, while the crab stuffing adds a delightful briny sweetness. Serve them alongside roasted vegetables or a simple salad for a complete meal that feels both elegant and comforting.
Thai Coconut Crab Curry
Oh, the aroma of Thai Coconut Crab Curry always takes me back to that tiny beachside shack in Phuket where I first tried it—creamy, spicy, and utterly unforgettable. As a home cook, I love how this dish comes together quickly but feels like a special treat, perfect for impressing guests or just treating yourself on a busy weeknight. Let’s dive into making this cozy, flavor-packed curry that’s become a staple in my kitchen.
Ingredients
– 1 lb fresh crab meat, picked over for shells (or high-quality canned, drained)
– 1 can (13.5 oz) coconut milk, full-fat for creaminess
– 2 tbsp red curry paste, store-bought or homemade
– 1 tbsp vegetable oil (or any neutral oil like canola)
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tbsp fish sauce, or to taste for saltiness
– 1 tsp brown sugar, to balance acidity
– 1 red bell pepper, sliced into strips
– 1/4 cup fresh basil leaves, for garnish
– Cooked jasmine rice, for serving
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 small sliced onion and sauté for 3-4 minutes until softened and translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add 2 tbsp red curry paste and cook for 2 minutes, stirring constantly to toast and deepen the flavors.
5. Pour in 1 can coconut milk, stirring to combine with the curry paste until smooth.
6. Bring the mixture to a gentle simmer over medium-low heat, then reduce heat to low.
7. Add 1 tbsp fish sauce and 1 tsp brown sugar, stirring to incorporate evenly.
8. Gently fold in 1 lb crab meat and 1 sliced red bell pepper, being careful not to break up the crab too much.
9. Simmer uncovered for 5-7 minutes, until the peppers are tender-crisp and the crab is heated through.
10. Remove from heat and stir in 1/4 cup fresh basil leaves just before serving.
11. Serve immediately over cooked jasmine rice.
Creamy and rich, this curry has a luxurious texture from the coconut milk that pairs beautifully with the sweet, delicate crab. The hint of spice from the curry paste and the fresh basil add layers of flavor that make each bite exciting. For a fun twist, try serving it in hollowed-out coconut shells or with a side of crispy wonton strips for added crunch.
Roasted Red Pepper and Crab Bisque
Whenever autumn rolls around, I find myself craving something warm and luxurious—like this roasted red pepper and crab bisque that’s become a staple in my kitchen. It’s the perfect blend of sweet, smoky, and savory, and I love how it fills the house with the most comforting aroma.
Ingredients
– 2 large red bell peppers, cored and seeded (or use jarred for convenience)
– 1 tablespoon olive oil (or any neutral oil)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 4 cups seafood or vegetable broth
– 8 ounces lump crabmeat, picked over for shells
– 1 teaspoon smoked paprika
– Salt, to taste (start with 1/2 teaspoon)
– Fresh parsley, chopped, for garnish
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the red bell peppers on the baking sheet and roast for 25–30 minutes, turning halfway, until the skins are charred and blistered.
3. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins—this makes peeling easier.
4. Peel the skins off the peppers, discard them, and roughly chop the peppers.
5. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
6. Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until translucent and soft.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Add the chopped roasted peppers, smoked paprika, and broth to the pot, bring to a boil, then reduce heat and simmer for 15 minutes.
9. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
10. Stir in the heavy cream and crabmeat, and simmer for another 5 minutes to heat through without boiling.
11. Season with salt, starting with 1/2 teaspoon and adding more if needed.
12. Ladle the bisque into bowls and garnish with fresh parsley.
Even after countless batches, I’m still amazed by how velvety this bisque turns out, with the sweetness of the peppers balancing the delicate crab. For a fun twist, try serving it in bread bowls or with a dollop of crème fraîche and a sprinkle of extra paprika on top.
Crab-Filled Tamales with Salsa Verde
Pulling these tamales apart and seeing that gorgeous crab filling spill out always takes me right back to my first taste at a little coastal spot in California—I knew I had to recreate that magic at home. They’re surprisingly approachable once you get the hang of wrapping, and the fresh salsa verde brightens everything up perfectly.
Ingredients
– 2 cups masa harina
– 1 ½ cups warm chicken broth (or vegetable broth for a lighter option)
– ½ cup lard, softened (or unsalted butter for richness)
– 1 tsp baking powder
– 1 tsp salt
– 1 lb fresh crabmeat, picked over for shells
– 2 tbsp lime juice
– 1 jalapeño, finely diced (seeds removed for less heat)
– ¼ cup chopped cilantro
– 12 dried corn husks, soaked in warm water for 30 minutes until pliable
– 2 cups salsa verde (store-bought or homemade, for serving)
Instructions
1. In a large bowl, combine masa harina, warm chicken broth, softened lard, baking powder, and salt, mixing until a smooth dough forms—let it rest for 10 minutes to hydrate fully.
2. Gently fold crabmeat, lime juice, diced jalapeño, and chopped cilantro into the masa dough until evenly distributed, being careful not to overmix to keep the crab tender.
3. Drain soaked corn husks and pat dry with a towel, then spread about ¼ cup of the masa-crab mixture onto the center of each husk, leaving a 1-inch border at the top and bottom.
4. Fold the sides of the husk inward over the filling, then fold the bottom up and the top down to encase the tamale, tying with a strip of husk if needed to secure.
5. Arrange tamales upright in a steamer basket over boiling water, cover tightly, and steam for 60 minutes over medium heat, adding more water if necessary to prevent burning.
6. Check doneness by unwrapping one tamale—the masa should pull away cleanly from the husk and feel firm to the touch.
7. Serve hot with salsa verde drizzled over the top.
Vibrant and tender, these tamales boast a fluffy masa exterior that gives way to a succulent, briny crab center, with the zesty salsa verde cutting through the richness. I love pairing them with a crisp salad or serving them as a show-stopping appetizer for gatherings—they always disappear fast!
Lemon Herb Crab Quiche
Vividly recalling my first taste of this quiche at a coastal café, I knew I had to recreate it at home—the perfect blend of briny crab and zesty lemon makes it ideal for brunch or a light dinner. Over the years, I’ve tweaked it to be foolproof, and now it’s a staple in my kitchen for impressing guests without fuss. Trust me, once you try it, you’ll be hooked!
Ingredients
– 1 pre-made pie crust (or homemade if you’re ambitious)
– 8 oz lump crab meat, drained and picked for shells
– 4 large eggs
– 1 cup heavy cream (or half-and-half for a lighter version)
– 1/2 cup grated Parmesan cheese
– 2 tbsp fresh lemon juice
– 1 tbsp fresh parsley, chopped
– 1 tsp dried thyme (or 1 tbsp fresh)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (or any neutral oil)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Place the pre-made pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
3. In a medium bowl, whisk together the eggs and heavy cream until fully combined and slightly frothy.
4. Stir in the grated Parmesan cheese, fresh lemon juice, chopped parsley, dried thyme, salt, and black pepper until the mixture is uniform.
5. Gently fold in the lump crab meat with a spatula to avoid breaking it up too much.
6. Drizzle the olive oil into the pie crust and use a brush to coat the bottom and sides evenly.
7. Pour the egg and crab mixture into the prepared pie crust, spreading it out evenly with the spatula.
8. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
9. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
Heavenly and satisfying, this quiche boasts a creamy, tender filling with bursts of sweet crab and bright lemon notes. Serve it warm with a simple arugula salad for a balanced meal, or enjoy a slice cold the next day—it’s just as delicious!
Conclusion
Ready to elevate your meals? These 19 crab recipes offer gourmet flavors perfect for any occasion. We hope you try them, share your favorites in the comments, and pin this article on Pinterest for future inspiration. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
