5 Red Crab Dishes You Must Try at Least Once: A Seafood Lover’s Guide

September 26, 2024

5 Red Crab Dishes You Must Try: Complete Recipes with Techniques

Red crabs -- Dungeness, king, and snow -- are among the most flavorful and versatile seafood available. Each species has a distinct flavor profile and texture that suits different cooking methods: Dungeness crab has sweet, delicate meat that shines in boils, stews, and crab cakes; king crab has large, firm, naturally buttery legs that are best prepared simply (steamed or grilled) to let the flavor speak for itself; snow crab has long, slender legs with sweet, slightly briny meat that works well in pasta and bisque. This guide covers five complete recipes -- with ingredient quantities, step-by-step instructions, and technique notes -- for the dishes that best showcase each species.

Dungeness Crab | Golden King Crab | Snow Crab Legs

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1. Classic Dungeness Crab Boil

Best species: Dungeness crab (whole, live or fresh-cooked)
Serves: 4
Total time: 45 minutes

Ingredients

• 2 whole Dungeness crabs (approximately 2 lbs each), live or fresh-cooked
• 4 quarts water
• 1/2 cup Old Bay seasoning (or 1/4 cup kosher salt + 2 tbsp black pepper + 1 tbsp celery salt + 1 tsp cayenne)
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 4 ears corn, halved
• 1.5 lbs small red potatoes
• 1 lb smoked sausage (andouille or kielbasa), sliced into 1-inch pieces (optional)
• 1/2 cup (1 stick) unsalted butter, melted, for serving
• Additional lemon wedges for serving

Instructions

1. Fill a large stockpot (at least 12 quarts) with 4 quarts of water; add the Old Bay, lemon halves (squeeze before adding), and garlic; bring to a rolling boil over high heat
2. Add the potatoes; cook for 10 minutes
3. Add the corn and sausage (if using); cook for 5 minutes
4. Add the crabs; if live, add them headfirst; cook for 12-15 minutes until the shells are bright red and the meat is opaque (internal temperature 145F / 63C)
5. Drain the pot; spread the contents on a newspaper-covered table or large serving platter
6. Serve immediately with melted butter and lemon wedges

Technique note: do not overcook the crab -- overcooked Dungeness crab becomes rubbery and loses its sweetness; 12-15 minutes from the time the water returns to a boil after adding the crab is sufficient for a 2 lb crab; add 2-3 minutes for each additional pound. If using pre-cooked crab: add the crab in the last 5 minutes just to heat through -- it is already cooked and only needs to be warmed.

Dungeness Crab at Global Seafoods

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2. King Crab Legs with Garlic Butter

Best species: golden king crab or red king crab legs
Serves: 2-4
Total time: 20 minutes

Ingredients

• 2 lbs king crab legs (thawed if frozen)
• 1/2 cup (1 stick) unsalted butter
• 4 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tbsp fresh parsley, finely chopped
• 1/4 tsp red pepper flakes (optional)
• Kosher salt and black pepper to taste
• Lemon wedges for serving

Instructions (Steaming Method -- Recommended)

1. Fill a large pot with 2 inches of water; bring to a boil; place a steamer basket or rack above the water level
2. Place the crab legs in the steamer basket (cut them into sections with kitchen shears if needed to fit); cover and steam for 5-7 minutes until heated through (the shells will be bright red and the meat will be opaque and hot throughout)
3. While the crab steams, melt the butter in a small saucepan over medium-low heat; add the garlic and cook for 1-2 minutes until fragrant but not browned; add the lemon juice, parsley, and red pepper flakes; season with salt and pepper; keep warm
4. Serve the crab legs immediately with the garlic butter for dipping and lemon wedges on the side

Instructions (Grilling Method -- For Char and Smokiness)

1. Preheat grill to medium-high (400F / 200C)
2. Split the crab legs lengthwise with kitchen shears; brush the cut side with half the garlic butter
3. Place cut-side down on the grill; cook for 4-5 minutes until lightly charred; flip and cook for 2-3 minutes more
4. Serve with the remaining garlic butter and lemon wedges

Technique note: king crab legs sold in the US are almost always pre-cooked (cooked and flash-frozen on the boat immediately after harvest); they only need to be heated through, not cooked; overcooking makes the meat tough and dry; 5-7 minutes of steaming is sufficient for most leg sections; the meat is done when it is hot throughout and pulls away from the shell easily.

Golden King Crab at Global Seafoods

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3. San Francisco Cioppino

Best species: Dungeness crab (clusters or whole, cracked)
Serves: 6
Total time: 1 hour 15 minutes

History: cioppino is an Italian-American seafood stew that originated in the fishing communities of San Francisco's North Beach neighborhood in the late 19th century; Italian immigrant fishermen made it from the day's catch -- whatever was left over after selling -- in a tomato-based broth; Dungeness crab was the centerpiece because it was the dominant species in San Francisco Bay; the dish is now considered the signature seafood dish of San Francisco.

Ingredients

• 2 lbs Dungeness crab clusters, cracked (or 1 whole Dungeness crab, cleaned and cracked into sections)
• 1 lb large shrimp, shell-on
• 1 lb littleneck clams, scrubbed
• 1 lb mussels, scrubbed and debearded
• 1/4 cup olive oil
• 1 large onion, diced
• 1 fennel bulb, diced (reserve fronds for garnish)
• 6 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 1 can (28 oz) crushed San Marzano tomatoes
• 2 cups fish stock or clam juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley and fennel fronds for garnish
• Crusty sourdough bread for serving

Instructions

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat; add the onion and fennel; cook for 8-10 minutes until softened; add the garlic and red pepper flakes; cook for 1 minute
2. Add the white wine; increase heat to medium-high; cook for 3-4 minutes until reduced by half
3. Add the crushed tomatoes, fish stock, oregano, and thyme; bring to a simmer; cook for 20 minutes, stirring occasionally; season with salt and pepper
4. Add the clams; cover and cook for 3-4 minutes; add the mussels; cover and cook for 3-4 minutes until the clams and mussels have opened (discard any that do not open)
5. Add the crab clusters and shrimp; cover and cook for 4-5 minutes until the shrimp are pink and cooked through and the crab is heated through
6. Ladle into large bowls; garnish with parsley and fennel fronds; serve immediately with crusty sourdough bread

Dungeness Crab Clusters at Global Seafoods

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4. Crab Bisque

Best species: snow crab or Dungeness crab meat
Serves: 4-6
Total time: 50 minutes

Ingredients

• 1 lb snow crab meat (or Dungeness crab meat), picked over for shells
• 4 tbsp unsalted butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/4 cup dry sherry (or dry white wine)
• 3 cups seafood stock or clam juice
• 1 cup heavy cream
• 1 tsp Old Bay seasoning
• 1/4 tsp cayenne pepper
• Salt and white pepper to taste
• Fresh chives or parsley for garnish

Instructions

1. Melt the butter in a large saucepan over medium heat; add the onion and celery; cook for 6-8 minutes until softened; add the garlic and cook for 1 minute; add the tomato paste and cook for 2 minutes, stirring constantly
2. Add the sherry; cook for 2 minutes until reduced; add the seafood stock; bring to a simmer and cook for 15 minutes
3. Use an immersion blender to blend the soup until smooth (or transfer in batches to a blender; be careful with hot liquid); return to the pot
4. Add the heavy cream, Old Bay, and cayenne; simmer for 5 minutes; season with salt and white pepper
5. Add the crab meat; cook for 2-3 minutes until heated through; do not boil after adding the crab (boiling toughens the meat)
6. Ladle into bowls; garnish with chives or parsley; serve with oyster crackers or crusty bread

Technique note: the sherry is essential -- it adds a nutty, slightly sweet depth that is the defining flavor of a classic bisque; do not substitute with more white wine; if you do not have sherry, use Madeira or dry Marsala.

Snow Crab Legs at Global Seafoods

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5. Crab Cakes with Lemon Aioli

Best species: Dungeness crab meat or king crab meat
Serves: 4 (makes 8 crab cakes)
Total time: 45 minutes (plus 30 minutes chilling)

History: crab cakes originated in the Chesapeake Bay area of Maryland, where blue crabs are plentiful; the Maryland crab cake tradition emphasizes maximum crab meat with minimal filler -- the crab should be the star, not the breadcrumbs; the recipe below follows this tradition.

Ingredients: Crab Cakes

• 1 lb fresh or thawed crab meat (Dungeness or king crab), picked over for shells; do not use imitation crab
• 1/4 cup mayonnaise (Kewpie preferred; see note)
• 1 large egg, beaten
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 2 tbsp fresh parsley, finely chopped
• 1/2 cup panko breadcrumbs (plus more for coating)
• Salt and black pepper to taste
• 2 tbsp neutral oil (canola or avocado) for pan-frying

Ingredients: Lemon Aioli

• 1/2 cup mayonnaise
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced or grated
• 1 tsp lemon zest
• Salt and white pepper to taste

Instructions

1. Make the aioli: whisk together all aioli ingredients; refrigerate until serving
2. Make the crab cake mixture: in a large bowl, combine the mayonnaise, egg, Dijon, Worcestershire, Old Bay, and parsley; whisk until smooth; gently fold in the crab meat and panko; do not overmix -- the crab meat should remain in large chunks; season with salt and pepper
3. Form and chill: divide the mixture into 8 equal portions; form each into a patty approximately 3/4 inch thick; place on a parchment-lined baking sheet; refrigerate for at least 30 minutes (this is essential -- chilling firms the cakes and prevents them from falling apart during cooking)
4. Cook: heat the oil in a large non-stick or cast-iron skillet over medium-high heat; when the oil shimmers, add the crab cakes (do not crowd the pan; cook in batches if necessary); cook for 3-4 minutes per side until golden brown and heated through; do not move the cakes during the first 3 minutes or they will break
5. Serve: serve immediately with the lemon aioli and lemon wedges

Technique note: the most common mistake in crab cakes is too much filler (breadcrumbs) and too little crab; the mixture should be barely held together -- if it holds its shape when pressed, it has enough binder; if it falls apart, add 1 tbsp more panko and 1 tsp more mayonnaise; the chilling step is non-negotiable -- unchilled crab cakes fall apart in the pan.

Dungeness Crab Meat at Global Seafoods | Whole Dungeness Crab | Golden King Crab | Snow Crab Legs

Watch seafood preparation videos on the Global Seafoods YouTube Channel

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Frequently Asked Questions About Red Crab Dishes

What is the best way to cook red crab?

It depends on the species and the dish: Dungeness crab is best boiled (for a crab boil) or used as picked meat (for cioppino, crab cakes, or bisque); the sweet, delicate meat shines in preparations where it can absorb other flavors. King crab legs are best steamed (5-7 minutes) or grilled (4-5 minutes per side) and served simply with garlic butter; the naturally rich, buttery flavor of king crab needs minimal preparation. Snow crab legs are best steamed (4-5 minutes) and served with butter, or used as picked meat in bisque or pasta; the sweet, slightly briny meat works well in cream-based preparations.

Which red crab is best for cooking?

Dungeness crab is the most versatile -- its sweet, delicate meat works in boils, stews (cioppino), crab cakes, bisque, and pasta; it is the best choice for recipes where the crab meat is incorporated into a dish rather than served whole. King crab legs are best for standalone preparations (steamed or grilled with garlic butter) where the large, impressive legs are the centerpiece; the meat is too expensive and too flavorful to use as an ingredient in a mixed dish. Snow crab is the best value for picked meat applications (bisque, pasta, casserole) -- the meat is sweet and flavorful, and snow crab legs are easier to crack than king crab legs.

Can I use frozen crab for these recipes?

Yes -- high-quality frozen crab from Global Seafoods is flash-frozen at peak freshness and works well in all five recipes. Thaw overnight in the refrigerator before cooking. For the crab boil and king crab legs, thawed crab only needs to be heated through (not cooked from raw) -- reduce cooking times accordingly. For crab cakes and bisque, thaw the crab meat completely and pat dry before using; excess moisture from thawing can make crab cakes fall apart and bisque watery.

What sides go well with red crab dishes?

Dungeness crab boil: corn on the cob, small red potatoes, coleslaw, crusty bread, drawn butter. King crab legs with garlic butter: light green salad, roasted asparagus, or roasted vegetables; avoid heavy starches that compete with the richness of the crab. Cioppino: crusty sourdough bread (essential for soaking up the broth); a simple green salad; dry white wine. Crab bisque: oyster crackers or crusty bread; a light green salad. Crab cakes: lemon aioli, green salad, grilled asparagus, or roasted corn.

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