5 Mouth-Watering Crab Dishes to Try at Home: Recipes for Every Occasion

October 10, 2024

5 Crab Dishes to Make at Home: Maryland Crab Cakes, Stuffed Mushrooms, Crab Linguine, Bisque, and Cioppino

These five recipes cover the full range of crab preparations -- from a one-ingredient-forward minimal-filler crab cake to a complex multi-seafood stew -- and are organized from simplest to most involved. Each recipe includes the specific crab species best suited to it, the correct quantities (including the corrected Maryland crab cake filler ratio), and the key technique notes that determine whether the dish succeeds or fails.

Dungeness Crab Meat | Snow Crab | Golden King Crab | Dungeness Crab Clusters

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Recipe 1: Maryland Crab Cakes

Best crab: Dungeness Crab Meat or Dungeness Merus Crab Meat (West Coast style) | Blue crab lump meat (traditional Maryland style) | Active time: 15 minutes | Chill time: 30 minutes | Cook time: 10 minutes | Makes: 4 entrée crab cakes

Ingredients

• 1 lb (450g) lump crab meat, picked through for shell fragments -- do not break up the lumps
• 2 tbsp mayonnaise (full-fat) -- the Maryland standard; more than 3 tbsp produces a wet mixture that is difficult to form and pan-fry
• 1 large egg, lightly beaten
• 1 tbsp breadcrumbs (plain or panko) -- the Maryland minimal-filler standard; use up to 2 tbsp maximum if the mixture seems too loose
• 1 tsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh lemon juice
• 2 tbsp butter or neutral oil for pan-frying

Instructions

1. Combine the mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, parsley, and lemon juice in a bowl; mix well
2. Gently fold in the crab meat and breadcrumbs -- fold, do not stir; stirring breaks up the lumps; the finished mixture should have visible large pieces of crab meat
3. Refrigerate for at least 30 minutes -- this allows the binder to set and makes the cakes significantly easier to handle; skipping this step is the most common reason crab cakes fall apart during cooking
4. Form into 4 patties approximately 3 inches in diameter and 3/4 inch thick
5. Heat butter or oil in a heavy skillet over medium heat (not medium-high); add the crab cakes; cook for 4-5 minutes per side until deep golden brown; do not move the cakes during cooking -- they need to develop a crust before they can be flipped without breaking; flip once only
6. Serve with lemon wedges and tartar sauce or remoulade

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Recipe 2: Crab-Stuffed Mushrooms

Best crab: Snow Crab (mild flavor complements the cream cheese and Parmesan without overpowering them) | Active time: 20 minutes | Cook time: 18 minutes | Makes: approximately 20 stuffed mushrooms (appetizer for 6-8)

Ingredients

• 20 large cremini or white button mushrooms (approximately 1.5-2 inches in diameter), stems removed and reserved
• 6 oz (170g) snow crab meat, thawed and drained -- pat dry with paper towels to remove excess moisture; wet crab meat will make the filling loose and prevent browning
• 4 oz (115g) cream cheese, at room temperature
• 2 tbsp Parmesan cheese, finely grated
• 1 garlic clove, very finely minced
• 2 tbsp fresh parsley, finely chopped
• 3 tbsp panko breadcrumbs (divided: 2 tbsp in the filling, 1 tbsp on top)
• 1 tsp lemon zest
• Salt and white pepper to taste
• 1 tbsp melted butter (for drizzling)

Instructions

1. Preheat oven to 375°F (190°C); line a baking sheet with parchment paper
2. Finely chop the reserved mushroom stems; sauté in 1 tsp of butter over medium heat for 3-4 minutes until the moisture has evaporated; let cool -- adding raw mushroom stems to the filling introduces excess moisture that makes the filling loose
3. Combine the cream cheese, Parmesan, garlic, parsley, lemon zest, 2 tbsp of the panko, and the sautéed mushroom stems; mix until smooth; gently fold in the crab meat
4. Season with salt and white pepper; taste before adding salt -- the crab meat and Parmesan may provide sufficient salt
5. Fill each mushroom cap generously with the crab mixture (mound it slightly above the rim); sprinkle the remaining 1 tbsp of panko over the tops; drizzle with melted butter
6. Bake for 15-18 minutes until the mushrooms are tender and the topping is golden brown; serve immediately

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Recipe 3: Crab Linguine with Garlic and Lemon

Best crab: Dungeness Crab Meat (its sweet, complex flavor is the centerpiece of this simple preparation) | Active time: 20 minutes | Makes: 2-3 servings

Ingredients

• 8 oz (225g) linguine
• 6 oz (170g) Dungeness crab meat, thawed and drained
• 3 garlic cloves, very thinly sliced (not minced -- sliced garlic infuses the oil more gently and does not burn as quickly)
• Zest of 1 lemon + 2 tbsp fresh lemon juice
• 3 tbsp good-quality extra-virgin olive oil
• 2 tbsp unsalted butter
• 1/4 cup pasta cooking water (reserved before draining)
• 2 tbsp fresh parsley, roughly chopped
• Salt and white pepper to taste
• Optional: 1/4 tsp red pepper flakes; 2 tbsp dry white wine

Instructions

1. Cook the linguine in heavily salted water until al dente (1-2 minutes less than the package time); reserve 1/4 cup of the pasta cooking water before draining; drain
2. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat; add the sliced garlic and cook gently for 2-3 minutes until softened and just beginning to turn golden -- do not let the garlic brown; browned garlic becomes bitter and will dominate the dish
3. Add the white wine (if using) and let it reduce for 30 seconds; add the lemon juice and butter; swirl to combine
4. Add the drained pasta and the reserved pasta water; toss over medium heat for 1-2 minutes until the sauce coats the pasta; the pasta water's starch helps emulsify the oil and butter into a cohesive sauce
5. Remove from heat; add the crab meat and lemon zest; toss gently -- add the crab off the heat to avoid overcooking it; pre-cooked crab meat only needs to be warmed through, not cooked
6. Season with salt, white pepper, and red pepper flakes (if using); garnish with parsley; serve immediately

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Recipe 4: Crab Bisque

Best crab: Golden King Crab or Dungeness Crab Meat (the richer flavor of golden king crab stands up well to the cream and sherry) | Active time: 30 minutes | Makes: 4 servings

Ingredients

• 8 oz (225g) crab meat, thawed and drained
• 1/2 cup (1 small) onion, finely diced
• 1/2 cup (2 stalks) celery, finely diced
• 1/2 cup (1 small) carrot, finely diced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups seafood stock (preferred) or chicken stock
• 1/2 cup dry sherry (not cooking sherry -- use a real dry sherry like Fino or Manzanilla)
• 1 cup heavy cream
• 1 tsp tomato paste
• Salt and white pepper to taste
• Fresh chives or parsley for garnish

Instructions

1. Melt the butter in a heavy pot over medium heat; add the onion, celery, and carrot; cook for 6-8 minutes until softened and the onion is translucent
2. Add the tomato paste; stir and cook for 1 minute; add the flour; stir to coat the vegetables and cook for 2 minutes (this cooks out the raw flour taste)
3. Slowly whisk in the stock, adding it in a thin stream while whisking constantly to prevent lumps; bring to a simmer
4. Add the sherry; simmer for 10 minutes; use an immersion blender to blend the soup until smooth (or transfer to a blender in batches); strain through a fine-mesh strainer for the smoothest texture
5. Return to the pot; add the heavy cream; bring to a gentle simmer; season with salt and white pepper
6. Add the crab meat; cook for 3-4 minutes until heated through -- do not boil after adding the cream or the bisque may break; do not overcook the crab
7. Serve in warm bowls; garnish with chives or parsley and a small drizzle of cream

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Recipe 5: Dungeness Crab Cioppino

Best crab: Dungeness Crab Clusters (the classic San Francisco preparation; the crab's juices enrich the broth significantly) | Active time: 30 minutes | Simmer time: 25 minutes | Makes: 4 servings

Ingredients

• 1.5 lbs (680g) cooked Dungeness crab clusters, cracked (the crab is already cooked -- it only needs to be heated through in the broth)
• 1/2 lb (225g) large shrimp, peeled and deveined
• 1/2 lb (225g) mussels or clams, scrubbed
• 1 medium onion, diced
• 1 fennel bulb, thinly sliced (optional but traditional in San Francisco cioppino)
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup dry white wine
• 3 cups seafood stock
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Fresh basil and parsley for garnish
• Grilled sourdough bread for serving

Instructions

1. Heat olive oil in a large heavy pot over medium heat; add the onion and fennel (if using); cook for 6-8 minutes until softened; add the garlic and red pepper flakes; cook for 1 minute
2. Add the white wine; bring to a boil and cook for 2 minutes; add the crushed tomatoes, seafood stock, and oregano; bring to a simmer; cook for 20 minutes to develop the broth's flavor
3. Add the mussels or clams; cover and cook for 3-4 minutes until they open (discard any that do not open)
4. Add the shrimp; cook for 2-3 minutes until pink and just cooked through
5. Add the cracked Dungeness crab clusters; cook for 5-7 minutes until heated through -- the crab is already cooked; it only needs to be warmed in the broth; cooking longer than 7-8 minutes will make the meat rubbery
6. Season with salt and pepper; garnish with fresh basil and parsley; serve immediately in large bowls with grilled sourdough bread for dipping

Dungeness Crab Meat | Snow Crab | Golden King Crab | Dungeness Crab Clusters

Also see: Crab Cakes vs. Crab Balls: The Complete Guide | How to Make Crab Butter at Home | Crab Dipping Sauce Recipes

Watch seafood preparation videos on the Global Seafoods YouTube Channel

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Frequently Asked Questions About Cooking with Crab

Why do my crab cakes fall apart during cooking?

Three most common causes: (1) insufficient chilling -- the mixture must be refrigerated for at least 30 minutes before forming and cooking; the chilling allows the binder (egg and mayonnaise) to set and the breadcrumbs to absorb moisture; skipping this step is the most common reason crab cakes fall apart; (2) too much moisture -- if using frozen crab meat, drain thoroughly and pat dry before mixing; excess moisture prevents the binder from working; (3) moving the cakes too soon -- crab cakes need to develop a crust before they can be flipped without breaking; cook for the full 4-5 minutes on the first side without moving them; flip once only.

Can I use canned crab meat for these recipes?

Yes for the bisque, stuffed mushrooms, and linguine -- these preparations have enough other flavors that the quality difference between canned and fresh crab meat is less apparent. Not recommended for crab cakes -- the Maryland minimal-filler crab cake is designed to showcase the crab meat's flavor and texture; canned crab meat (which is softer, more uniform in texture, and less flavorful than fresh or thawed frozen crab meat) will produce a noticeably inferior result. For the best results in all five recipes, use fresh or thawed frozen crab meat from a reputable source.

How do I prevent the crab from becoming rubbery in the cioppino?

The Dungeness crab in cioppino is already cooked (pre-cooked frozen crab clusters or freshly cooked crab) -- it only needs to be heated through in the broth, not cooked. Add the crab in the last 5-7 minutes of cooking; do not simmer longer than 7-8 minutes after adding the crab. The same principle applies to the shrimp (2-3 minutes) and the crab meat in the linguine (add off the heat -- the residual heat of the pasta is sufficient to warm it through).

What is the best stock to use for crab bisque and cioppino?

Seafood stock (made from fish bones, shrimp shells, or crab shells) is the best choice for both -- it adds a depth of seafood flavor that chicken stock cannot replicate. If you have crab shells from cleaning whole Dungeness crab, roast them at 400°F for 15 minutes and simmer with aromatics for 45-60 minutes to make a crab shell stock -- this is the most flavorful base for both the bisque and the cioppino. See How to Clean and Prepare Fresh Crab for the crab shell stock method.

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