5 Delicious Red Crab Recipes That Will Make Your Mouth Water

by Oleg Nikitenko September 26, 2024

5 Red Crab Recipes: Lemon Garlic Linguine, Crab Cakes, King Crab with Spicy Garlic Butter, Crab-Stuffed Mushrooms, and Snow Crab Salad

Key technique note for all recipes: king crab legs and snow crab legs are sold pre-cooked and frozen. They do not need to be boiled until cooked through — they only need to be reheated. Steam over boiling water for 4–6 minutes until heated through, then remove the meat from the shells. Boiling for longer makes the meat tough and rubbery. This applies to Recipes 1 and 3 below.

🔗 Snow Crab Legs | Golden King Crab | Dungeness Crab | Dungeness Crab Meat

Recipe 1: Snow Crab Linguine with Lemon Garlic Butter Sauce

Serves: 4 | Time: 25 minutes | Best crab: snow crab (the delicate, sweet flavor is ideal for this light preparation); Dungeness crab meat is an excellent substitute

Ingredients

1.5 lbs (680g) snow crab leg clusters (yields approximately 8–10 oz of picked meat)
400g (14 oz) dried linguine
4 tbsp unsalted butter, divided
3 tbsp extra-virgin olive oil
5 cloves garlic, thinly sliced
¼ cup fresh lemon juice (approximately 2 lemons)
1 tsp lemon zest
½ cup reserved pasta cooking water
¼ cup freshly grated Parmigiano-Reggiano
3 tbsp fresh flat-leaf parsley, roughly chopped
Salt, black pepper, and a pinch of red pepper flakes

Instructions

Reheat and pick the crab: steam the snow crab leg clusters over boiling water for 4–5 minutes until heated through (pre-cooked; do not boil longer); remove the meat from the shells; set aside
Bring a large pot of heavily salted water to a boil; cook linguine 2 minutes less than package directions; reserve ½ cup pasta water before draining
Heat 2 tbsp butter and the olive oil in a large skillet over medium heat; add garlic and red pepper flakes; cook 1–2 minutes until the garlic is golden (not brown); add lemon juice; cook 1 minute
Add the undercooked pasta to the skillet with ¼ cup pasta water; toss over medium heat 2–3 minutes until al dente and the sauce coats the pasta; add more pasta water if needed to maintain a saucy consistency
Remove from heat; add remaining 2 tbsp butter and lemon zest; toss until the butter melts and emulsifies into the sauce; fold in the crab meat and parsley; top with Parmigiano-Reggiano; serve immediately

Why butter and olive oil: olive oil alone produces a greasy, thin sauce; butter emulsifies with the pasta water and lemon juice to create a cohesive, silky sauce that coats every strand; the combination of both gives the sauce richness (butter) and freshness (olive oil).

Recipe 2: Dungeness Crab Cakes (Featured Recipe)

Serves: 4 (8 crab cakes) | Time: 45 minutes (plus 30 minutes chilling) | Best crab: Dungeness crab meat; the slightly sweet, nutty flavor and firm texture of Dungeness crab is ideal for crab cakes; snow crab is too delicate and wet; king crab is too expensive and the large pieces do not bind as well

The most important rule in crab cake making: use as little binder (breadcrumbs, egg) as possible; the goal is a crab cake that is mostly crab, held together just enough to form a patty; a crab cake with too much binder tastes like a breadcrumb patty with a hint of crab.

Ingredients

1 lb (450g) Dungeness crab meat, picked over carefully for shells (squeeze gently in a clean kitchen towel to remove excess moisture — wet crab meat makes crab cakes that fall apart)
3 tbsp mayonnaise (Duke’s or Hellmann’s; not Miracle Whip)
1 large egg, beaten
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning (or ½ tsp paprika + ¼ tsp celery salt + ¼ tsp black pepper)
1 tbsp fresh lemon juice
2 tbsp fresh chives or flat-leaf parsley, finely chopped
¼ cup panko breadcrumbs (panko produces a lighter, crispier crust than regular breadcrumbs; use the minimum amount needed to bind)
Salt and black pepper
3 tbsp neutral oil (vegetable or grapeseed) for pan-frying

For serving: lemon wedges; remoulade or tartar sauce; mixed greens

Instructions

Prepare the crab: pick through the crab meat carefully for any remaining shell fragments; place in a clean kitchen towel and squeeze gently to remove excess moisture; the crab should be damp but not wet
Make the binder: in a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, and lemon juice; add chives; season with salt and pepper
Combine: add the crab meat and panko to the binder; fold gently with a rubber spatula — do not overmix; you want visible chunks of crab in the mixture; the mixture should hold together when pressed but still be slightly loose
Form and chill: divide the mixture into 8 equal portions (approximately 2.5 oz each); form into patties approximately 3 inches in diameter and ¾ inch thick; place on a parchment-lined baking sheet; refrigerate for at least 30 minutes (up to 4 hours); chilling is essential — it allows the binder to set and prevents the cakes from falling apart during cooking
Pan-fry: heat oil in a large, heavy skillet (cast iron or stainless steel) over medium-high heat until shimmering; add the crab cakes (do not crowd — cook in batches if necessary); cook 3–4 minutes per side until deep golden brown and crispy; do not move the cakes during cooking — let them develop a crust before flipping
Serve immediately with lemon wedges and remoulade

Simple remoulade: ½ cup mayonnaise + 1 tbsp Dijon mustard + 1 tbsp capers (chopped) + 1 tbsp cornichons (chopped) + 1 tsp lemon juice + 1 tsp hot sauce + 1 tbsp fresh parsley; mix and refrigerate until needed.

Recipe 3: King Crab Legs with Spicy Garlic Butter

Serves: 4 | Time: 20 minutes | Best crab: golden king crab or red king crab; the large, meaty legs are ideal for grilling; the charred shell adds a smoky flavor that complements the garlic butter

Ingredients

2 lbs (900g) golden king crab leg clusters
½ cup (1 stick / 115g) unsalted butter
5 cloves garlic, minced
1 tsp red pepper flakes (adjust to taste)
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh flat-leaf parsley, finely chopped
Salt and black pepper

Instructions

Make the garlic butter: melt butter in a small saucepan over medium-low heat; add garlic and red pepper flakes; cook 2–3 minutes until the garlic is fragrant and just beginning to turn golden (do not let it brown — browned garlic in butter becomes bitter); remove from heat; add lemon juice, lemon zest, and parsley; season with salt and pepper; keep warm
Prepare the crab legs: if the legs are frozen, thaw overnight in the refrigerator; use kitchen shears to cut along the top of each leg section to expose the meat (this allows the garlic butter to penetrate the meat during grilling and makes eating easier)
Grill: preheat grill to medium-high (approximately 400°F / 200°C); brush the cut side of the crab legs generously with garlic butter; place cut-side down on the grill; grill 3–4 minutes until the shells are lightly charred and the meat is heated through; flip; brush the shell side with garlic butter; grill 2–3 minutes more
Transfer to a platter; brush generously with remaining garlic butter; serve immediately with extra garlic butter for dipping and lemon wedges

Alternative — oven broiler: place the prepared crab legs cut-side up on a baking sheet; brush with garlic butter; broil 4–5 inches from the element for 4–5 minutes until the meat is heated through and the edges are lightly caramelized; brush with additional garlic butter and serve.

Recipe 4: Crab-Stuffed Mushrooms

Serves: 6–8 as an appetizer (approximately 20 mushrooms) | Time: 35 minutes | Best crab: Dungeness crab meat or snow crab meat; the delicate flavor works well with the cream cheese and Parmesan; king crab is too expensive and the large pieces do not distribute evenly in the filling

Ingredients

10 oz (280g) Dungeness or snow crab meat, picked over for shells
20 large cremini or button mushrooms (approximately 2 inches in diameter), stems removed and reserved
4 oz (115g) cream cheese, softened to room temperature (cold cream cheese does not mix smoothly)
¼ cup (25g) freshly grated Parmigiano-Reggiano, plus more for topping
2 cloves garlic, minced
2 tbsp fresh chives, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
1 tsp lemon zest
Salt and black pepper
2 tbsp olive oil
2 tbsp panko breadcrumbs (for topping; adds crunch)

Instructions

Preheat oven to 375°F (190°C); line a baking sheet with parchment paper
Prepare the mushrooms: wipe the mushroom caps clean with a damp paper towel (do not rinse under water — mushrooms absorb water and become soggy); finely chop the reserved stems; sauté the chopped stems in 1 tbsp olive oil over medium heat for 3–4 minutes until softened and any moisture has evaporated; set aside to cool
Make the filling: in a bowl, beat the softened cream cheese until smooth; add Parmigiano-Reggiano, garlic, chives, parsley, and lemon zest; fold in the crab meat and sautéed mushroom stems; season with salt and pepper; the filling should be thick enough to hold its shape when spooned into the mushroom caps
Fill the mushrooms: brush the outside of each mushroom cap with the remaining 1 tbsp olive oil; place on the prepared baking sheet; fill each cap generously with the crab mixture (mound it slightly above the rim); top each with a pinch of panko and a small amount of additional Parmigiano-Reggiano
Bake 18–22 minutes until the mushrooms are tender (a knife should pierce the cap easily), the filling is hot throughout, and the tops are golden brown; serve immediately

Make-ahead: the filling can be made up to 24 hours in advance and refrigerated; fill the mushroom caps just before baking; do not fill and refrigerate overnight — the mushrooms release moisture and the filling becomes watery.

Recipe 5: Snow Crab Salad with Avocado and Citrus Vinaigrette

Serves: 4 as a starter or 2 as a main | Time: 20 minutes | Best crab: snow crab (the sweet, delicate flavor is ideal for a cold salad); Dungeness crab meat also works well

Ingredients

1 lb (450g) snow crab leg clusters (yields approximately 5–6 oz of picked meat) — or 6 oz pre-picked snow crab meat
2 ripe avocados, halved, pitted, and sliced (slice just before serving to prevent browning)
4 oz (115g) mixed greens (arugula, baby spinach, or a combination; arugula’s peppery bite complements the sweet crab)
1 small fennel bulb, very thinly sliced on a mandoline (optional but excellent; the anise note complements both crab and citrus)
2 tbsp fresh chives, finely chopped

Citrus vinaigrette:

3 tbsp extra-virgin olive oil
1.5 tbsp fresh lemon juice
1 tbsp fresh orange juice
1 tsp lemon zest
1 tsp Dijon mustard (acts as an emulsifier; prevents the vinaigrette from separating)
1 tsp honey (balances the acidity)
Salt and black pepper

Instructions

Pick the crab: steam the snow crab leg clusters over boiling water for 4–5 minutes until heated through; remove the meat from the shells; refrigerate until cold (at least 15 minutes); cold crab meat holds its texture better in a salad than warm crab meat
Make the vinaigrette: whisk together Dijon mustard, lemon juice, orange juice, lemon zest, and honey; slowly drizzle in the olive oil while whisking constantly to emulsify; season with salt and pepper; taste and adjust — the vinaigrette should be bright and acidic with a slight sweetness
Dress the greens: place the mixed greens in a large bowl; add just enough vinaigrette to lightly coat (approximately 2–3 tbsp); toss gently; do not overdress — the greens should be lightly coated, not wet
Assemble: arrange the dressed greens on plates; top with sliced avocado and fennel (if using); place the cold crab meat on top; drizzle a small amount of additional vinaigrette over the crab and avocado; garnish with chives; serve immediately

Why dress the greens separately from the crab: if you toss everything together, the vinaigrette’s acidity begins to “cook” the crab meat (similar to ceviche) and the avocado browns; dressing the greens separately and adding the crab and avocado on top keeps each component at its best.

🔗 Snow Crab Legs | Golden King Crab | Dungeness Crab Meat

🔗 Also see: Red Crab Recipes: Fra Diavolo, Cioppino, and Crab-Stuffed Ravioli in Vodka Sauce | Sustainable Crab Choices: The Consumer Action Guide

🎥 Watch crab preparation videos on the Global Seafoods YouTube Channel

FAQs: Red Crab Recipes

What is the most important rule for making crab cakes that don’t fall apart?

The most important rules for crab cakes that hold together: (1) Remove excess moisture from the crab meat: wet crab meat is the most common cause of crab cakes that fall apart; place the picked crab meat in a clean kitchen towel and squeeze gently to remove excess moisture; the crab should be damp but not wet; (2) Use the minimum amount of binder: the goal is a crab cake that is mostly crab; use just enough mayonnaise, egg, and breadcrumbs to hold the mixture together; if you can squeeze a small amount of the mixture and it holds its shape, you have enough binder; (3) Chill before cooking: refrigerate the formed crab cakes for at least 30 minutes before cooking; chilling allows the binder to set and the cakes to firm up; skipping this step is the second most common cause of crab cakes that fall apart; (4) Do not move during cooking: place the crab cakes in the hot pan and do not touch them for 3–4 minutes; moving them before a crust has formed causes them to break; (5) Use a hot pan: the oil should be shimmering before you add the crab cakes; a hot pan creates an immediate crust that holds the cake together; a cold pan allows the cakes to absorb oil and become greasy before a crust forms; (6) Use panko, not regular breadcrumbs: panko absorbs less moisture than regular breadcrumbs and produces a lighter, crispier crust; use the minimum amount needed (typically ¼ cup per pound of crab meat).

How do I pick crab meat from snow crab legs efficiently, and how much meat does 1 lb of snow crab legs yield?

Picking snow crab legs: (1) Yield: 1 lb of snow crab leg clusters yields approximately 5–6 oz (140–170g) of picked meat; this is approximately 35–40% of the total weight; the rest is shell; plan accordingly when buying for recipes; (2) Tools: kitchen shears are the most efficient tool for snow crab; a crab cracker works but is slower; a small fork or seafood pick for extracting meat from the joints; (3) Technique: use kitchen shears to cut along the top of each leg section; the shell splits open and the meat can be removed in one piece; for the knuckle sections (the joints between the legs), use the shears to cut around the joint and extract the meat with a pick; (4) The claw meat: snow crab claws have a thin, flat piece of shell running through the center of the meat; pull the movable part of the claw off — the shell often comes with it, leaving the meat intact; (5) Temperature: cold crab legs are easier to pick than warm ones; the meat contracts slightly when cold and releases from the shell more cleanly; (6) Saving the shells: save the shells for crab stock; 1–2 lbs of shells produces approximately 1.5–2 quarts of rich shellfish stock.

How do I keep avocado from browning in a crab salad, and how far in advance can I prepare this dish?

Avocado browning prevention and make-ahead guidance: (1) Why avocado browns: avocado flesh contains an enzyme (polyphenol oxidase) that reacts with oxygen to produce brown pigments; this is the same process as apple browning; (2) Prevention methods: lemon or lime juice (the citric acid slows the enzymatic reaction; the vinaigrette in this recipe provides this protection); keeping the avocado covered (limiting oxygen exposure); leaving the pit in the unused half (the pit limits the surface area exposed to air); (3) The most effective method: slice the avocado just before serving; no amount of lemon juice will prevent browning indefinitely; the best approach is to slice at the last moment; (4) Make-ahead guidance: the vinaigrette can be made up to 3 days in advance and refrigerated; the crab meat can be picked and refrigerated up to 24 hours in advance; the greens can be washed and dried up to 24 hours in advance; the avocado should be sliced just before serving; assemble the salad just before serving — do not dress and refrigerate; (5) If you must prepare in advance: toss the sliced avocado in lemon juice immediately after slicing; cover tightly with plastic wrap pressed directly against the surface of the avocado (eliminating air contact); refrigerate for up to 2 hours; the avocado will still begin to brown but more slowly.