13 Appetizing Crab Recipes That'll Help You Feel Less Crabby

Molten dips, crispy cakes, luxurious stews, wonderfully messy chili crab, and more.

In my neck of the woods (the coniferous wonderland that is the Pacific Northwest), when you find freshly steamed Dungeness crabs, the best way to savor their sweet, ocean-kissed flesh is quite simple: armed with a cracker and a pick and a healthy supply of drawn butter, lemon wedges, and maybe a ramekin of cocktail sauce, or a bottle of fermented hot sauce. They're a pricey splurge on par with live lobsters and dry-aged steaks, and the preciousness of Dungeness practically demands a spartan approach. Picking a crab to make cakes—delicious though they may be—seems like a time-consuming absurdity.

Of course, finding live Dungeness changes the game entirely. Dishes like chili crab and cioppino are perfect ways to celebrate this rare occurrence, as cutting up and simmering the crustacean in a flavorful broth or sauce results in a dish that feels worthy of the expenditure. The crab's shell and juices flavor the cooking liquid, and the cooking liquid seasons the crabmeat.

Sweet, savory blue crabs are a completely different—but no less special—ingredient, which Serious Eats editorial director Daniel Gritzer has exhaustively covered in his recipes (his mom was a Maryland native, and he's an honorary Marylander—at least as far as crabs are concerned). Whether you're planning on a big, messy crab feast or preparing an elegant dinner of sautéed soft-shell crab for two, we've got you covered.

Finally, for those of you starting with picked crabmeat, we have plenty of delicious ideas for how to make the most of it, from crab cakes and puffs to molten, breadcrumb-topped dips, and spicy vodka-spiked pasta.

Crab Rangoon (Crab Puffs) With Sweet and Sour Sauce

J. Kenji López-Alt's homemade crab puffs turn out crisp and bubbly, with a molten center of oozy, tangy cream cheese, scallions, and crab. Serve with your favorite cocktail and other apps like coconut shrimp.

Related: Crab Rangoon (Crab Puffs) With Sweet and Sour Sauce

Stone Crab Claws With Mustard Dipping Sauce

We're conflicted about this Florida specialty. Stone crab claws were once considered to be a sustainable, low-impact option for crab lovers. After revisiting the subject in 2022, Daniel found studies that paint a dire picture of the fishery's harvesting practices and its ecological health. If you do manage to source sustainably harvested stone crab claws, we recommend serving them with a zesty mayo-based sauce seasoned with horseradish, Dijon mustard, hot sauce, and lemon juice. The sauce is also delicious with other types of crab, as well as boiled shrimp, so you can check for sustainable options on Seafood Watch and make a match.

Related: Stone Crab Claws With Mustard Dipping Sauce

Singaporean Chili Crab

Chili crab is messy and delicious in nearly equal measure. With Yvonne Ruperti's recipe, deliciousness wins the day: Dungeness crabs are cut up and cooked in a sweet, salty, and spicy tomato-chile sauce. The biggest hurdle here is getting your hands on live Dungeness crabs. If Dungeness is unavailable (or prohibitively expensive), Yvonne notes that any live crab can be substituted here, including soft-shell. For a similar take that's heavier on the spices, consider Denise D'silva Sankhé's recipe for crab masala fry.

Related: Singaporean Chili Crab

Crispy Herbed Crab Cakes

Kenji's take on crab cakes keeps the focus squarely on the flavor of fresh, in-season crab: no starchy binders, minimal seasoning, and only one side of crisp, golden panko crust. If you spent a lot of money on fresh, high-grade crabmeat, this is the purest way to serve it in cake form.

Related: Crispy Herbed Crab Cakes

Maryland Crab Cakes

When it comes to crab cakes, Daniel has strong opinions:

Daniel's mother is from Maryland, and he faithfully upholds his family's culinary heritage with this deeply researched, no-nonsense recipe. The crab mixture has a carefully calibrated amount of mayo, bread crumbs, and classic seasonings, and the cakes are pan-fried without any breading.

Related: Maryland Crab Cakes Recipe

Maryland Crab Imperial With Buttery Golden Bread Crumbs

Think of this molten, bread crumb–topped crab dip as a lazy (or smart) cook's crab cake. Skip the patties and the pan-frying. Just mix together the crab, mayo, and seasonings, make buttered bread crumbs, assemble in a baking dish, and wait around for 20 minutes. Weekend readers take note: crab imperial eggs en cocotte is the perfect way to level up your brunch game with sweet jumbo crabmeat.

Related: Maryland Crab Imperial With Buttery Golden Bread Crumbs

Thai-Style Crab Fried Rice

Fragrant jasmine rice is seasoned with garlic and chiles, then tossed with scrambled egg, picked crabmeat, and scallions. To ensure the crab flavor dominates the dish, Kenji keeps seasonings to a minimum: a dash of white pepper, a splash of fish sauce, and some minced cilantro.

Related: Thai-Style Crab Fried Rice

Seafood-Stuffed Shells

If you're hankering for a baked pasta dish that eschews the usual mozzarella-ricotta–red sauce triumvirate, these stuffed shells are just the ticket. Packed with a creamy herbed filling made with lots of crab and a smattering of shrimp and scallops, these shells are baked to a perfect al dente in béchamel and topped with panko for extra crunch.

Related: Seafood-Stuffed Shells

Maryland Crab Feast

Daniel again draws on his Maryland culinary heritage to provide guidance for the uninitiated crab-eater. If you're looking to invest in a half-bushel of blue crabs to share with friends and family over a newspaper-covered table, this recipe and crab-picking primer is for you. For a more minimalist approach, see Fiona Reilly's Shanghainese recipe, which pairs steamed crabs with a dipping sauce made with Chiankiang vinegar, brown sugar, and thin matchsticks of ginger.

Related: Maryland Crab Feast

Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce

These fried soft-shell crabs are topped with a quick lemon–brown butter pan sauce with capers and parsley. A light dredge in seasoned flour gives the crabs a crunchy crust without making them stodgy.

Related: Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce

Classic Fried Soft-Shell Crab Sandwiches With Lettuce and Tomato

Ruminating on what makes a seafood sandwich truly memorable, Daniel concludes that "the greatest versions are almost always the simplest: little more than soft bread, lettuce, tomato, and a mayo-based condiment to accompany the main ingredient." The result of taking a light hand with the batter and components is a satisfying sandwich that does not overpower the crab's delicate texture and flavor. If you prefer your crab sandwich in a more zhuzhed-up form, check out this butter-sautéed version, served on rustic sliced bread with a basil-flecked tomato salsa, or this báhn mì–inspired sandwich.

Related: Classic Fried Soft-Shell Crab Sandwiches With Lettuce and Tomato Recipe

Pasta With Crab, Tomato, and Chiles

In this quick recipe, fresh pasta and a pound of fresh crabmeat are tossed in a creamy, spicy vodka sauce and topped with crunchy herbed bread crumbs. A thinly sliced fresh red chile is added along with the crab, which gives the dish a pleasant kick.

Related: Pasta with Crab, Tomato, and Chiles

Cioppino (San Francisco Seafood Stew)

If you're in the mood for a seafood extravaganza, this is the show-stopping stew for you. Daniel's rendition of this classic San Franciscan fisherman's stew combines Pacific delicacies like halibut and Dungeness crab with mussels, shrimp, and crab in a full-flavored broth rich with homemade seafood stock as well as fennel, tomato, Calabrian chiles, and white wine.

Related: Cioppino (San Francisco Seafood Stew)

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