40 Crab Recipes Packed With Sweet, Briny Flavor There's no shortage of ways to cook with crabmeat. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on July 6, 2026 SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Whether you're a fan of lump crab cakes, crispy soft-shell crab, or creamy, crabby pasta (join the club!), these crab recipes are here to help you make the crustacean-packed meal of your dreams. There are soups, appetizers, a rich gratin, and a seafood boil that features not only king crab legs but also littleneck clams, jumbo shrimp, and andouille sausage. Read on for even more ways we love to cook with crab. Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place. 01 of 40 Warm Crab Dip with Fresh Herbs Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke If you've lucked into some fresh crab, we think this dip is one of the most delicious things you can do with it. Cream cheese, a hint of mustard, and a golden breadcrumb topping are perfect complements to delicate crabmeat. Serve with toasted baguette slices and watch it disappear. Get the Recipe Save 02 of 40 Steamed Dungeness Crab Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Dungeness crab season varies year to year in Northern California, Oregon, Washington, and Alaska. When they're fresh, F&W associate food editor Andee Gosnell says steaming and serving them with a silky butter sauce is the prime preparation. Get the Recipe Save 03 of 40 Crab and Shrimp Étouffée Photo by Greg DuPree / Food Styling by Rishon Hanners / Prop Styling by Christina Daley No flavor goes to waste in this étouffée from 2019 F&W Best New Chef Kwame Onwuachi. It's inspired by memories of his grandmother Cassie Phillips' definitive version of the dish. You'll need half a pound of fresh crabmeat to make it. Get the Recipe Save 04 of 40 California Rolls Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman These uramaki-style rolls hinge on properly seasoned sushi rice, which gets pressed onto nori, flipped, and rolled around crab, cucumber, and avocado. Get the Recipe Save 05 of 40 Crab Louie Food & Wine / Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley With sweet Dungeness crab, crisp veggies, and hard-cooked eggs plus a not-as-sweet riff on Thousand Island dressing, it's no wonder this "king of salads" is a West Coast icon. Get the Recipe Save 06 of 40 Crab-Stuffed Mushrooms Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Roasted mushrooms are filled with a white wine–infused mix of jumbo lump crab, Parmesan cheese, and cream cheese, then topped with garlicky, buttery cracker crumbs and more Parmesan before baking to golden perfection. Minced fresh herbs add bright, fresh pops throughout. Get the Recipe Save 07 of 40 Buttery Garlic Crab Noodles Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Los Angeles chef Diep Tran channels the Bay Area with buttery bucatini piled high with sweet Dungeness crab. Toasty garlic, umami-heavy fish sauce, and plenty of black pepper build depth without cream. Get the Recipe Save 08 of 40 Crab Omelet Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Justin Chapple gently warms already cooked jumbo lump crab in butter with chives, parsley, and lemon, then folds the mixture inside a classic French omelet for a speedy yet luxurious dish. Serve with lightly dressed arugula. Get the Recipe Save 09 of 40 Lowcountry Crab Rice Courtesy of Peyton Beckwith Whip up this rich and satisfying Lowcountry classic from chef Rotsoe Betskill, who combines fluffy, nutty Carolina Gold rice with jumbo lump crabmeat and an ample amount of brown butter. Get the Recipe Save 10 of 40 Cajun Seafood Boil Diana Chistruga Enjoy a one-pot family-style Cajun feast complete with shrimp, king crab legs, clams, sausage, corn, and potatoes, all served alongside a warm bowl of seasoned butter sauce for dipping. The key to ensuring everything's cooked to perfection is to take it one step at a time, adding the ingredients to the pot in successive stages. Get the Recipe Save 11 of 40 Crab Salad Sandwich Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Loaded on a toasted sourdough roll, the crab salad in this sandwich is light on the mayonnaise and seasoned simply with salt, pepper, and fresh parsley, allowing the sweet crab flavors to shine. Chopped celery adds a hint of crunch. Get the Recipe Save 12 of 40 Cioppino with Fennel and Saffron Photo by Andrew Bui / Food Styling by Max Rappaport Cioppino, the San Francisco fish stew, is arguably best when Dungeness crabs start appearing in late fall. This recipe from California chef Brandon Boudet also uses seasonal fennel and adds warm, earthy sweetness with a pinch of saffron. Get the Recipe Save 13 of 40 Crispy Crab Cakes with Tomato Butter Jennifer Causey Bound with chopped whitefish rather than breadcrumbs and coated in panko, these crispy crab cakes from the late chef Patrick Clark pack a bit of heat from the combination of fresh jalapeño and cayenne pepper. The fiery factor is amplified by an aromatic tomato sauce with even more jalapeño goodness. Get the Recipe Save 14 of 40 Crab Rangoon Dip Credit: Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Props Styling by Josh Hoggle This indulgent crab rangoon dip turns the beloved appetizer into a creamy, oven-baked party starter: Sweet lump crab meets rich cream cheese and sharp cheddar. It's garnished with scallions and served with crispy wonton chips. Get the Recipe Save 15 of 40 Crab Toasts with Asparagus Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Sourdough slices get a thick smear of earthy mushroom spread, then are topped with sweet crabmeat and quick-pickled asparagus. This springtime dish is an elegant option for finger food at a gathering; it'd also make a wonderful dinner party appetizer. Get the Recipe Save 16 of 40 Celery Root Soup with Lemony Crab Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Celery root, aka celeriac, is roasted with sweet-tart apple, shallot, garlic, and thyme before it's blended with stock or broth and ladled over a mound of bright, briny crab salad. Get the Recipe Save 17 of 40 Crispy Salt and Pepper Soft-Shell Crabs Matt Taylor-Gross / Food Styling by Barrett Washburne We’re always excited when soft-shell crabs come in season in spring, especially with recipes like this one from Andrew Zimmern that plays up the tender crabmeat while frying the shells to a crisp. Get the Recipe Save 18 of 40 Crab Salad with Serrano and Kewpie Mayonnaise Jennifer Causey / Food Styling by Victoria Granof / Prop Styling by Karin Olsen Bright cilantro and aromatic mint combine with acidic lime juice to create the perfect backdrop for the best crab meat you can find. Serve it with toast points, crackers, or red and green endive spears. Get the Recipe Save 19 of 40 Blue Crab Beignets Greg DuPree Beer-battered balls of creamy crab filling fry up golden and crisp in this savory, modern-classic recipe from The New Orleans Kitchen coauthors Jamie Feldmar and Justin Devillier, chef-owner of La Petite Grocery in New Orleans. Get the Recipe Save 20 of 40 Puffy Spoonbread with Corn, Crab, and Roasted Red Peppers Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Good for breakfast, lunch, or dinner, this spoonbread from cookbook author and New York Times columnist Melissa Clark uses a batter of buttermilk and cornmeal that puffs up and sets like a savory custard. Fresh corn, jumbo lump crab, roasted red peppers, scallions, and cilantro give it sweetness and color. Get the Recipe Save 21 of 40 Dungeness Crab Salad Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Ready in just over an hour, this showstopping winter salad from recipe developer Ali Ramee is as delicious as it is opulent, featuring fresh Dungeness crabmeat alongside crisp and slightly bitter greens, thinly sliced pear, and sourdough croutons. Get the Recipe Save 22 of 40 Mini Deviled Crab Cornbread Muffins Kelly Marshall For his quick one-bite appetizer, chef and cookbook author Alexander Smalls pairs creamy, mildly spicy deviled crab with tender corn muffins, barely sweetened with brown sugar and studded with corn kernels. Get the Recipe Save 23 of 40 Hot Crab Dish Photo by Will Dickey / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey Hot dish may be a Midwestern specialty, but this version has Cajun crab boil written all over it. Seasoned with Old Bay, dashes of Worcestershire and hot sauce, and a hint of lemon, sweet lump fresh crabmeat is tucked into a rich, silky base of cream cheese, mayonnaise, and sour cream. A tater tot topping bakes up golden and crunchy. Get the Recipe Save 24 of 40 Thai Crab Fried Rice Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Chef Intu-on Kornnawong poaches crab with fragrant makrut lime leaves and lemongrass, then stir-fries the meat with egg, caramelized jasmine rice, soy sauce, fish sauce, and scallions. Get the Recipe Save 25 of 40 Creamy Crab Canapés with Lemon and Caviar Food & Wine / Photo by Fred Hardy Jr. / Prop Styling by Josh Hoggle / Food Styling by Julian Hensarling These creamy crab canapés from chef Grant Achatz combine delicate lump crab, whipped cream, bright lemon zest, and luxurious caviar atop crisp brioche rounds for an effortlessly elegant 30-minute appetizer. Get the Recipe Save 26 of 40 Summer Crab Carbonara with Lemons and Capers Michael Piazza 2020 F&W Best New Chef Douglass Williams folds lump crab into a no-stress bucatini carbonara bound by garlic-oil emulsion rather than pancetta fat. Zippy lemon zest, briny capers, and a shower of herbs brighten the sauce. Get the Recipe Save 27 of 40 Corn and Crabmeat Soup Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Addelyn Evans This simple recipe is a great showcase for summer corn, packing in a full eight ears' worth. The coarsely pureed kernels are joined by white wine, broth, milk, and cooked onions; stir in the lump crabmeat and chives just before serving. Use more crab if you'd like, up to double the amount. Get the Recipe Save 28 of 40 Seafood Lasagna Food & Wine / Photo by Robby Lozano / Styling by Josh Hoggle / Food Styling by Emily Nabors Hall Bottled clam juice imparts béchamel with a bit of briny flavor to complement the crab and shrimp in this white lasagna. Alternate seafood layers with a cheesy, lemon-kissed mix of ricotta, mascarpone, and spinach for a rich baked pasta that bears repeating. Get the Recipe Save 29 of 40 Cold Crab Spaghetti Eric Wolfinger Tossed with juicy tangerine, fresh crab, plenty of herbs, and a mustardy vinaigrette, this refreshing pasta is chef Isaac Toups' solution to sweltering New Orleans summers. Spoonfuls of trout roe provide a luxurious finishing touch. Get the Recipe Save 30 of 40 Seafood Gumbo Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Top Chef alum Tiffany Derry's excellent gumbo has it all: succulent blue crabs, chicken breasts and thighs, andouille sausage, shrimp, and a heaping helping of okra. Derry suggests serving it with cornbread and rice; it's also tasty with hush puppies. Get the Recipe Save 31 of 40 Sweet and Sour Crab Claws Matt Taylor-Gross / Food Styling by Amelia Rampe New Orleans chef Kristen York marinates prepared cocktail crab claws in a sauce made of umami-rich gochujang, lightly sweet rice wine vinegar, and ketchup for a messy but delicious party appetizer. Get the Recipe Save 32 of 40 Spicy Crab Bisque © John Kernick Ready in just 45 minutes, this luscious crab bisque from chef Tanya Holland has plenty of flavor thanks to roasted garlic, sherry, tomato paste, Tabasco, and warm spices. Two pounds of jumbo lump or Dungeness crabmeat are stirred in at the end and simmered until hot. Get the Recipe Save 33 of 40 Louisiana Lump Crab Cakes Denny Culbert The key to New Orleans chef Melissa Martin's fantastic crab cakes is using leftover boiled shrimp as a binder instead of breadcrumbs. This recipe makes eight cakes — you can freeze them for later if needed. Get the Recipe Save 34 of 40 Crab Pithivier with Scallop Frangipane Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Chef Angie Mar's pretty pithiviers marry French technique with bold flavor. Rich crab en croûte is bound with tender scallop frangipane and surrounded by a pool of bright sherry sauce. Get the Recipe Save 35 of 40 Brioche Crab Melts © Rob Howard Basically a hybrid of a patty melt and a lobster roll, this crab-forward sandwich is indulgent (hello, truffle butter) without being too heavy. The brioche has just the right amount of density to hold chunks of crab sprinkled with Gruyère cheese. Get the Recipe Save 36 of 40 Crab Balls with Grapefruit Salad © Tina Rupp Legendary chef Jean-Georges Vongerichten adds a kick to his grapefruit salad with Thai chile. It's paired with crab balls rolled in panko and sesame seeds. Get the Recipe Save 37 of 40 Open-Faced Crab Empanadas © Akiko Ida & Pierre Javelle "Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy!" says José Andrés, proving his D.C.-area credentials. Here, Andrés fuses Basque txangurro (crab simmered with tomato) and Galician empanada traditions into a savory crab-tomato tart. Get the Recipe Save 38 of 40 Warm Piquillo and Crab Dip © Tina Rupp Instead of laboriously stuffing piquillo peppers, spread the crab mixture in a baking dish, top it with pepper slices, then broil it until it's warm and melty. Get the Recipe Save 39 of 40 Baltimore-Style Crab Cakes © Greg DuPree "This is the best crab cake recipe you will ever find," says chef Andrew Zimmern. "If you don't overmix, and don't pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven." Get the Recipe Save 40 of 40 Crab Macaroni Gratin Sarah Crowder "A glorious amount of crabmeat baked with shell-shaped pasta in a three-cheese cream sauce — tangy white cheddar, nutty Gruyère, and sharp Parmigiano-Reggiano — is no-joke delicious and trés riche," writes cookbook author Andrea Slonecker. She uses Dungeness crab here, but you can swap in whatever type is available. Get the Recipe Save Explore more: Ingredients Seafood Shellfish Crab Was this page helpful? 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