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Favorite Crab Recipes

What do CHers think is the best way to showcase crab? I came across a great deal on lump crab, and want to really highlight the meat. I love crabcakes and crab alfredo, but want to try something new. Hot recipes, please.

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  1. What about a simple salad?
    Top a lettuce leaf with the lump crab, some avocado, lime juice, a drizzle of olive oil, salt and pepper? That would really showcase the crabmeat, I think.

    I love crabcakes too. Just made some with fresh crab and they were so good.

    5 Replies
    1. re: QueenB

      My SO would never eat a salad as an entree, unfortunately. I want to make a nice hot dinner for him.

      1. re: mojoeater

        I'm sorry, I didn't see the part about the hot food only.

        Would he like a crab soup? I know they make a Maryland crab soup that's got tomato and is a bit spicy.
        Or something like flounder stuffed with crab?

        Or crab gratin? I found this recipe:
        http://www.epicurious.com/recipes/rec...

        I just can't ever get beyond crab cakes! ;-)

        1. re: QueenB

          I love risotto with lump crab. Simple but oh so good!

          1. re: Suzie

            What kind of rice do you use and what else do you put in it?

            1. re: mojoeater

              Arborio rice is what is usually used for risotto. That is what I use. I have made crab risotto many different ways. It just depends what I have on hand. I usually add an onion element, either something at the start of the recipe or I just finish it off with some nice scallions. I have added cherry tomato to it too which was a big hit. I have also added lemon zest at the very end which also goes great with the crab.

    2. Hard not to make crabmeat a One-Trick Pony. I grew up on the Gulf Coast and now have a house on the Chesapeake so I'm always looking for good ways to use it since I can usually get a great price on it.

      One of the best old Maryland favorites is Crab Imperial. I like it better than today's versions of crabcakes and this version from epicurious is a lot easier to make. http://www.epicurious.com/recipes/rec...
      I've seen traditional recipes made with a bechamel, green peppers and pimentos.
      Old-style watermen's crabcakes used a lot more filler than you see today in white table restaurants, so you could try those with a sauce of some kind. In New Orleans, we always had "stuffed crabs," served in crab shells and "crab chops" which were formed around a large crab claw and looked almost like a pork chop. You rarely see those today and I miss them.
      Crab Norfolk is crabmeat saute├ęd in butter, sometimes topped with breadcrumbs and baked until browned. Sometimes it includes Virginia Ham and a touch of vinegar.

      Sometime try to persuade you SO to try Mobile's West Indies Crab Salad. There may not be a better way to eat plain crabmeat at its very best.

      1. Crab imperial is a good idea for something fancy. You could also do a Chicken Chesapeake, which is basically crabmeat atop a chicken breast and noodles. Here's a recipe from an Annapolis restaurant that I like, although I've never tried this particular dish there:

        http://www.whatsupmag.com/sep04/dish....

        If you're sick of crab alfredo, you might try adding some crab to penne alla vodka. The slight sweetness of the crabmeat pairs well with the kick of the sauce.

        I don't know if crab bisque is a sufficient main course for your non-salad-loving husband, but it's probably rich enough to be filling.

        1 Reply
        1. re: pomme de terre

          I love crabcakes, crab dip, crab soup, crab imperial...as stated above, chicken chesapeake is great, but you could also top veal instead of chicken. Stuffed shrimp is wonderful if you get large nice shrimp. A fresh crab club is a great sandwich (like added to a BLT). or you could do a homemade seafood pizza (white garlic sauce not red sauce)...lots of options!

        2. I was served Norfolk-style crab that had sherry in place of vinegar. Nice and simple flavors and so delicious. The wonderful crabmeat was the star. I actually stop and think about that dish sometimes...so good.

          1. I love this recipe for glass noodles with crab - very easy and tasty.

            http://www.e-cookbooks.net/recipes1/v...

            1. two of my favorites:
              warm piquillo and crab dip from F&W magazine:
              http://www.foodandwine.com/recipes/wa...
              and along the same lines crab potato gratin from The Basque Kitchen by Gerald Hirigoyen (pictured below with skate but you get the idea):

              http://www.foodandmotorcycle.com/my_w...

              1. Is it jumbo lump, or "special white" lump (just as good, but much smaller chunks)? If it is jumbo lump, I'd make a from-scratch hollandaise or bearnaise, toss the crabmeat in it, then broil in a gratin dish until bubbly/glazed. Divine, but quite decadant. I'm also a big fan of crab Iouie, but that's usually cold, not hot. How about shallots, sauteed in brown butter & tossed with the crabmeat, over paneed veal?