Best 18 Best Crab Recipes

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When it comes to seafood delicacies, crabs reign supreme. Their succulent meat, sweet flavor, and versatility in cooking methods have made them a culinary delight enjoyed by people of all ages. Whether you prefer the classic boiled crab, succulent crab cakes, or a creamy crab bisque, there's a recipe out there to satisfy your craving. In this article, we'll explore the world of crab cookery and present a collection of the best crab recipes that will tantalize your taste buds and leave you wanting more.

Let's cook with our recipes!

THE BEST CRAB CAKES



The Best Crab Cakes image

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 8 crab cakes

Number Of Ingredients 15

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
  • Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  • Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
  • Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
  • Serve the crab cakes with the tartar sauce and lemon wedges.

BEST EVER CRAB CAKES



Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
  • Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

BEST HOT CRAB DIP



Best Hot Crab Dip image

Very easy to make and absolutely wonderful! I am from Maryland and this is truly the best crab dip around. I have been making it for years.

Provided by JOELLEFLYNN

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 40m

Yield 18

Number Of Ingredients 15

2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
½ cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
½ teaspoon ground black pepper, or to taste
½ teaspoon dried dill, or to taste
¼ cup grated Parmesan cheese
½ teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
  • In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
  • Bake in preheated oven until top is crusty, about 15 to 20 minutes.
  • Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 12.4 g, Cholesterol 51 mg, Fat 21.6 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 640.5 mg, Sugar 1.2 g

BEST OF THE BAY RECIPES...SHE CRAB SOUP



Best of the Bay Recipes...she Crab Soup image

The Chesapeake Bay area is famous for its wealth of seafood: Crab Cakes, Oyster Stew, Steamed Crabs and much more. These culinary favorites are steeped in tradition and prepared with intense pride. The locals are perhaps best known for their culinary love affair with the famous Blue Crab -- and this traditional and delicious She Crab Soup is made from the sweet, delicate meat of the She Crab. A bit of roe adds richness and flavor. Its elegant bisque-like creaminess will delight your senses.

Provided by laura.marchiori

Categories     Crab

Time 50m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 14

12 female crabs, all the meat picked plus
orange crab roe
8 tablespoons butter
1 small onion, finely diced
2 tablespoons minced shallots
3 tablespoons flour
12 cups fish stock (a flavorful vegetable or chicken stock may be substituted for the fish stock if necessary)
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons Worcestershire sauce
1 dash Tabasco sauce (optional)
1/2 cup dry sherry
1 lemon, juice of, freshly squeezed

Steps:

  • Purchase one dozen female crabs already steamed or buy them live and steam them yourself. Pick the crabs for all their meat and reserve the orange roe. In a sauté pan, melt 4 tablespoons butter and sauté the onion and shallots until just tender.
  • Whisk in the flour and cook over medium heat for 2 minutes while stirring, taking care not to brown the flour mixture. Slowly whisk in the heavy cream and stock. Add in the salt, pepper, Worcestershire Sauce and Tabasco (if using). Cook on medium until the soup thickens, about 15 - 20 minutes, stirring frequently.
  • While you are thickening the soup, melt 4 tablespoons of butter in a sauté pan and toss the crabmeat and roe until heated through, 3-4 minutes. Once the soup has thickened add the crabmeat mixture and stir. Add the sherry and lemon juice and simmer for several minutes until heated through.
  • Serve with a light salad of mixed greens and French bread and enjoy!
  • You can send a gift of She Crab Soup to a loved one too far away to get Blue Crabs with our popular Chesapeake Bay Tradition Gift Basket. (link: http://www.chesapeakebaygiftbaskets.com/product_info.php?cPath=24&products_id=156).

Nutrition Facts : Calories 633.3, Fat 49, SaturatedFat 29.1, Cholesterol 186.8, Sodium 1401.2, Carbohydrate 10.8, Fiber 0.3, Sugar 1.8, Protein 20.6

THE VERY BEST SHE-CRAB SOUP EVER!



The Very Best She-Crab Soup Ever! image

I am from the South Carolina lowcountry, and I have spent years experimenting and trying to re-create the fabulous creamy crab soup native to Charleston. I have played with numerous recipes, and I am finally satisfied that I have stumbled upon the perfect concoction of she-crab bisque. More than likely, you will end up with a "he-crab" soup, as the crab roe is what makes it "she-crab" and it is almost impossible to get your hands on. If you ever find crab roe, savor every precious spoonful! Still a bowl of heaven without it though!

Provided by anthdr

Categories     < 30 Mins

Time 30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 18

1 lb lump crabmeat, divided
1 large onion, finely diced
1 bay leaf
2 teaspoons minced garlic
2 tablespoons butter
2 tablespoons flour
2 cups crab stock (i've also successfully used fish stock and chicken stock before)
2 cups milk
1 1/2 cups heavy cream
2 teaspoons paprika
1/4-3/4 cup dry sherry
1/2 cup crab roe, divided (good luck!)
salt & pepper, to taste
2 tablespoons chopped chives
1 teaspoon Worcestershire sauce
splash dry white wine (optional)
squeeze lemon juice
1 dash hot sauce

Steps:

  • Melt 2 TBSP butter in large heavy-bottomed saucepan over medium heat. Add the garlic, onion and bay leaf, cover, sweat 2 minutes.
  • OPTIONAL STEP: Pour 1/4 C sherry in pan and ignite. Stir until flames subside. I've made this without doing this step (hence the range in the amount of sherry on the ingredient list) and it is still delicious, but I think this just gives it a little extra oomph.
  • Sprinkle the flour in and stir to coat.
  • Whisk in the crab stock until there are no lumps.
  • Gradually add: milk; cream; paprika; another 2 TBSP dry sherry; worcestershire sauce; hot sauce; white wine; and lemon, stirring consistently.
  • Blend with a puree wand, or in batches in a blender.
  • Add half of the crab meat and roe (if you are lucky!) Season with salt and pepper.
  • Simmer 10-15 minutes, stirring often so it doesn't burn, until it is thick and heated.
  • Divide 1/4 C sherry and remaining crab meat and roe amongst 4 bowls. (1 TBSP each sherry and roe and 2 oz. each crab meat).
  • Ladle soup over sherry and crab meat.
  • Garnish with chopped chives. Serve with crusty french bread.

SIMPLY THE BEST CRAB STUFFED MUSHROOMS



Simply the Best Crab Stuffed Mushrooms image

I've been playing around with stuffed mushrooms for quite awhile and finally I've made one that everyone loves.

Provided by Norelllaura1

Categories     Crab

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1/4 cup finely diced onion
1/4 cup finely diced celery
1 ounce white wine
1/4 teaspoon white pepper
1/2 teaspoon thyme
1 teaspoon lemon juice
4 ounces lump crabmeat or 4 ounces king crab meat
1 ounce heavy cream or 1 ounce half-and-half cream
1/4 cup shredded swiss cheese or 1/4 cheddar cheese
1/2 cup breadcrumbs
16 stuffing mushrooms, stems removed
16 slices swiss cheese (small thin slices) or 16 slices cheddar cheese (small thin slices)

Steps:

  • Preheat oven to 375°F.
  • Melt butter in a medium skillet over medium heat and sauté onion and celery until soft. Add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes.
  • Add cream and shredded cheese; cook until cheese melts. Add breadcrumbs and stir well.
  • Spoon mixture into mushroom caps and top with slices of cheese.
  • Bake 12-15 minutes or until cheese is lightly browned.

THE BEST SHRIMP AND BLUE CRAB CHOWDER



The Best Shrimp and Blue Crab Chowder image

This is a rich, creamy, extremely flavorful, chowder house-quality seafood chowder! Once your guests have tasted it, they won't be able to stop eating. It's even great re-heated for leftovers. Best results if the chowder is allowed to sit in the fridge overnight and then heated in a slow cooker the next day! Absolutely delicious!

Provided by Basil

Categories     Soups, Stews and Chili Recipes     Chowders

Time 55m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, chopped
2 celery ribs, chopped
3 cloves garlic, minced
¼ cup all-purpose flour
2 ½ cups chicken broth
3 red potatoes, peeled and diced, or more to taste
1 (8 ounce) bottle clam juice
1 cup dry white wine
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon hot sauce
2 (13 ounce) cans shrimp bisque
3 ¼ cups half-and-half
1 pound uncooked medium shrimp, peeled and deveined
½ pound fresh blue crabmeat

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Saute onion, celery, and garlic until tender, about 8 minutes. Add flour and cook, stirring constantly, for 1 minute. Stir in broth. Add potatoes, clam juice, wine, seafood seasoning, and hot sauce. Bring to a boil, cover, and reduce heat. Simmer, stirring chowder occasionally, until potatoes are tender, 15 to 20 minutes.
  • Mix shrimp bisque with an equal amount of half-and-half and pour into the chowder. Cook until heated through, about 5 minutes. Stir in shrimp and crabmeat. Simmer until shrimp just turns pink, about 5 minutes.

Nutrition Facts : Calories 491 calories, Carbohydrate 23.6 g, Cholesterol 214.2 mg, Fat 25.3 g, Fiber 1.3 g, Protein 34 g, SaturatedFat 12 g, Sodium 1590.6 mg, Sugar 2.6 g

BEST CRAB-CAKES SANDWICHES



Best Crab-Cakes Sandwiches image

This recipe calls for just the right seasonings, with scrumptious crab you'll LOVE to sink your teeth into. Prep time includes chilling the patty.

Provided by Barefoot Beachcomber

Categories     Lunch/Snacks

Time 2h45m

Yield 8 sandwiches

Number Of Ingredients 21

1 lb crabmeat, picked over
1/2 cup minced red bell pepper
1/2 cup mayonnaise
1/2 cup fresh breadcrumb
1/3 cup minced celery
1/2 cup minced red onion
1 tablespoon chopped fresh parsley
1 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Tabasco sauce
2 cups fresh breadcrumbs
1/2 red bell pepper
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon minced garlic
8 hamburger buns
2 cups shredded lettuce, for topping
8 slices tomatoes, for topping
sliced red onion, for topping
cooking oil

Steps:

  • Combine first 11 ingredients.
  • Spread 2 cups fresh breadcrumbs on wax paper.
  • Divide crab mixture into 8 patties, coat with breadcrumbs and refrigerate for 2 hours.
  • Heat oven to 400 degrees.
  • Roast red pepper for 30 minutes until charred.
  • Wrap in foil and cool.
  • Remove skin and seeds and chop fine.
  • Combine with mayonnaise, lemon juice and garlic.
  • Spread on cut sides of hamburger buns.
  • Heat ¼ inch oil in skillet.
  • Cook crab cakes until golden, turning once about 8 minutes.
  • Place crab cakes in rolls.
  • Top each with 2 tbsp shredded lettuce, 1 slice tomato and sliced red onion.

BALTIMORE'S BEST HOT CRAB DIP RECIPE - (4.4/5)



Baltimore's Best Hot Crab Dip Recipe - (4.4/5) image

Provided by á-47880

Number Of Ingredients 8

1 white bread round loaf
1 lb backfin crabmeat
2 8oz cream cheese
3/4 tsp Worcestershire sauce
1 tbs Old Bay seasoning
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
3/4 cup sour cream

Steps:

  • With electric mixer mix the cream cheese,Worcestershire,Old Bay, sour cream and mayonnaise until creamy. By hand fold in cheddar cheese and gently fold in crabmeat. Put mixture in oven safe dish and bake at 350 for 45 minutes. While dip is baking hollow out bread round. Cube bread removed from center. When finished baking spoon dip into bread round. Sprinkle with extra cheddar cheese or Old Bay. Serve warm.

BEST BACKFIN CRAB CAKES



Best Backfin Crab Cakes image

Make and share this Best Backfin Crab Cakes recipe from Food.com.

Provided by Crabbycakes

Categories     Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

2 large eggs, beaten
2 tablespoons parsley flakes
2 teaspoons Old Bay Seasoning
2 teaspoons French mustard
2 teaspoons dry mustard
2 tablespoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon pepper
2 lbs lump crabmeat
4 tablespoons Miracle Whip
saltine crumbs, very finely ground

Steps:

  • Beat eggs.
  • Add parsley flakes, Old Bay Seasoning, mustards, Worcestershire sauce, lemon juice,Miracle Whip and, salt and pepper.
  • Carefully add crab meat without breaking up lumps too much.
  • Roll mixture into 12 balls and roll in cracker crumbs.
  • Flatten balls into cakes.
  • Heat saute' pan with a little oil on stove top.
  • Saute' cakes until golden brown, turning once.
  • OR broil in oven til golden brown.

BEST CRAB IMPERIAL



Best Crab Imperial image

Got this from my mom's Crab Cookbook that looked like it was written in the 60's. There are many Crab imperial recipes but this one doesn't include mayo. Very delicious atop fish or shrimp or on sliced and toasted baguette.

Provided by Sarah L.

Categories     Crab

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb crabmeat
5 tablespoons butter
2 tablespoons flour
salt and pepper
1 teaspoon dry mustard
1 cup half-and-half
1/4 cup green pepper, minced
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 450 degrees.
  • Melt butter and add flour, salt, pepper and mustard over medium heat.
  • Heat and stir until smooth and bubbly.
  • Slowly add half and half and bring to boil.
  • Reduce heat and add green pepper and worchestershire.
  • Fold in crabmeat and pour into 8" x 8" baking dish.
  • Bake for 15-20 minutes or until lightly browned.

Nutrition Facts : Calories 320.8, Fat 22.3, SaturatedFat 13.6, Cholesterol 108.2, Sodium 1113.3, Carbohydrate 6.4, Fiber 0.3, Sugar 0.5, Protein 23.3

THE BEST KEY LIME PIE EVER (ADAPTED FROM JOE’S STONE CRAB)



THE BEST KEY LIME PIE EVER (ADAPTED FROM JOE’S STONE CRAB) image

Categories     Fruit

Number Of Ingredients 13

Crust:
1/3 lb graham cracker crusts (or 1/3 of a 1lb box of graham crackers)
5 tbsp melted butter
1/3 cup sugar
Filling:
3 egg yolks
2 tsp grated lime zest
1 14 oz can of sweetened condensed milk
2/3 cups of fresh lime juice
Vanilla Whipped Cream Topping:
1 1/2 cups heavy cream
1 tsp vanilla extract
1/4 cup granulated sugar

Steps:

  • Preheat your oven to 350 degrees and then grease the bottom and sides of a 9-inch pie dish with butter. Set aside. Now you're ready to begin prepping your pie crust. Using a food processor, pulse the graham crackers into fine crumbs. Next add in the butter and sugar and pulse again until the ingredients combine. (If you don't have a food processor you can place the graham crackers in a plastic bag and crush with a rolling pin and then combine the remaining ingredients by hand.) Take the crust mixture and firmly press down onto the bottom and sides of your pie dish. (Tip: Use the bottom of your measuring cup like I did to help you press the mixture down smoothly and evenly). Bake in the oven for approximately 8 minutes or until just golden and set. Set aside on a wire rack and be sure to leave the oven on. Next combine the egg yolk and lemon zest and beat on high speed using the wire whisk attachment on your electric mixer until the mixture is fluffy, approximately 5 minutes. Gradually add in the condensed milk and continue to beat for another 3-4 minutes until the mixture is thick. Lower the speed and gradually add in the lime juice until just combined. Next pour the mixture into the crust and bake for about 10 minutes until the filling sets. Cool on a wire rack and then refrigerate until the pie is completely cold, then set in the freezer for about 5-10 minutes before you're ready to serve the pie. While the pie is freezing, combine all of the ingredients for the topping and whip together until the cream is stiff. Spread the whipped cream evenly across the entire pie. Feel free to garnish with sliced lime if you wish then cut into wedges and serve. Be prepared to be blown away by the deliciousness of this pie It's that good.

JASON'S BEST CRAB CAKES EVER



Jason's Best Crab Cakes Ever image

Provided by Julia Reed

Categories     dinner, main course

Time 2h30m

Yield 10 to 12 large crab cakes

Number Of Ingredients 10

1 1/2 sticks unsalted butter, plus 1 to 2 tablespoons for sautéeing
1 cup finely chopped scallions (including some green stem)
1/2 cup finely chopped jalapeño pepper
3/4 cup heavy cream
2 teaspoons dry mustard
Pinch cayenne pepper
2 pounds jumbo lump crabmeat, drained well, patted dry, picked over for shells
2 eggs, beaten
2 cups fresh white-bread crumbs, spread out in a baking dish
1 to 2 tablespoons vegetable oil

Steps:

  • Melt 1 1/2 sticks butter in a large skillet over medium-high heat and sauté scallions and jalapeño about 2 minutes, until bright green. Add the heavy cream and heat to boiling. Stir over medium heat 3 to 4 minutes, until the mixture thickens. Remove from the heat and stir in the mustard and pepper. Cool 5 minutes.
  • Place the crabmeat in a large bowl. Gently stir in the scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet. Immediately place in refrigerator to harden, about 2 hours.
  • When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat. Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs. Sauté until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up). Drain on paper towels and serve immediately.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 479 milligrams, Sugar 1 gram, TransFat 1 gram

THE VERY BEST CRAB DIP MOLD



The Very Best Crab Dip Mold image

This is a great as a dip, we actually made it the focus of our main meal. I served this with multi-grain gluten-free crackers, onion crackers, toasted French baguettes and celery sticks. It is hard to stop eating it once you start! This is not your regular boring dip. Fresh, satisfying, light and creamy, I think it would be...

Provided by Maggie M

Categories     Other Snacks

Number Of Ingredients 8

8 oz brick cream philadelphia cheese - not the spreadable kind
1 can(s) cream of mushroom soup - do not dilute
1 c hellman's or best foods real mayonnaise - no substitutions
1 .25 oz envelope unflavored gelatin
1 c finely chopped celery
3/4 c finely chopped red onion yellow or white will work but red has better flavor
8 - 12 oz cooked crab fresh is best - dungeness for best flavor, snow or king work well. thawed frozen is ok as is canned - be sure to dry the crab
cracker of your choice

Steps:

  • 1. Cut cream cheese into about 16 pieces and set aside.
  • 2. Put soup into small saucepan and warm. Do not boil.
  • 3. When soup is warm add the cream cheese and stir until melted.
  • 4. Turn off the heat. Add the mayonnaise to the cream cheese mixture and blend well.
  • 5. Sprinkle gelatin evenly over top of the soup mixture and stir to blend. When gelatin has dissolved remove allow mixture to set and cool to room temperature.
  • 6. When mixture has cooled to room temperature, add remaining ingredients except for crackers and stir to mix well.
  • 7. Pour all into a bowl and chill for at least 8 hours.
  • 8. If you want to have it molded, pour into a pretty shaped bowl like a bundt pan lined with plastic wrap. Place in refrigerator for at least 8 hours before serving. When you are ready to serve flip the bowl upside down onto serving plate and carefully remove plastic wrap.
  • 9. Serve cold with crackers.
  • 10. NOTES: I have made this so many times I can't even tell you! I have used many different brands of soup and I can tell you that Campbell's condensed Cream of Mushroom is the only way to go for best flavor results. I have also made this with other than real mayonnaise and it does not taste right. Using real mayonnaise is a critical choice with this dip and Hellman's or Best Foods are the best choices. The amount of onion and crab are up to you. We prefer a nice strong onion flavor, but if you don't please feel free to reduce the amount of onion. I prefer the flavor of red onion in this recipe, but I have used scallions and they weren't too bad. Now for the crab. I only use real fresh crab and I use a lot of it because it is so danged good. If you don't have access to fresh crab you can use frozen snow or king crab. Be sure to thaw completely and drain well. You can also use canned lump crab .. again .. drain well. and it won't hurt to dab the crab with paper towel to absorb excess moisture. The amount of crab you use is - once again - up to you and your taste. If you like a lot of crab flavor use the higher amount. And one more note ... this is also extremely yummy if you add some shrimp to it! I hope you enjoy this timeless dish.

CRAB CAKES - JASON'S BEST EVER



CRAB CAKES - JASON'S BEST EVER image

Yield 10 large cakes

Number Of Ingredients 10

1 1/2 sticks unsalted butter, plus 2 T. for sauteeng
1 cup scallions, finely chopped, white and some green
1/2 cup jalapeno chile peppers, finely chopped
3/4 cup heavy cream
2 teaspoons dry mustard
pinch cayenne pepper
2 pounds lump crabmeat, well drained, and picked over, patted dry
2 eggs, beaten
2 cups white bread crumbs, spread out in a flat plate
2 tablespoons vegetable oil

Steps:

  • Melt 1 1/2 sticks of butter in a large skillet over medium-high heat. Saute scallions and jalapenos for about two minutes, until bright green. Add heavy cream and bring to a boil, stirring for 3-4 minutes until thickened. Remove from heat, add mustard and pepper. Cool five minutes. Place crabmeat in a large bowl. Gently stir in scallion mixture. Form uniform cakes and place on waxed paper lined sheets. Refrigerate until firm, two hours. When ready to serve, place eggs in shallow bowl. Melt additional butter and oil in skillet over medium heat. Dip each cake into the beaten egg and then the crumbs. Saute until browned, 2-3 minutes on each side. Turn cakes only once - they will break easily. Drain on paper towels and serve immediately. I sometimes grill these with no egg or crumbs. Also, these can be sauteed earlier in the day and re-heated in a very hot oven.

THE BEST CRAB CAKES LOW CARB



The Best Crab Cakes Low Carb image

We took a few recipes combined and them. Ee tested these out on friends and were a big hit--and it's low carb.

Provided by brandycliff

Categories     Tilapia

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 9

1 lb tilapia fillets or 1 lb white fish fillet
1 lb imitation crabmeat
1 bunch green onion
salt and pepper
lots Old Bay Seasoning
3 tablespoons Dijon mustard
4 tablespoons mayonnaise
3 eggs
1 (5 ounce) bag pork rinds (we use spicy bbq)

Steps:

  • Microwave or bake the fish until it flakes and flake up the imitation crab.
  • Vhop up the green onions and add to mix with the eggs, mustard, mayo, Old Bay along with salt and pepper (you want this kind of moist to hold the breading).
  • Crush the pork rinds fine, (we like our chopper for this) with some more Old Bay if you'd like.
  • Heat your oil on the stove to about 350°.
  • Make small patties and dip them in your dry mix (if you would like larger patties, I suggest you bake these).
  • Then place them in the hot oil, just enough to cover up the patty half way.
  • Brown each side, splash with lemon and serve.

Nutrition Facts : Calories 547.3, Fat 23.6, SaturatedFat 6.9, Cholesterol 275.6, Sodium 1952.7, Carbohydrate 18.5, Fiber 1.1, Sugar 2.2, Protein 64

BEST CRAB DIP EVER



Best crab dip ever image

I had tried some crab dip from our local deli grocery and I decided to make it from scratch, everyone who trys it loves it and wants the recipe.

Provided by Barb Margotta Johnston

Categories     Seafood Appetizers

Time 15m

Number Of Ingredients 7

1 1/2 c sour cream
1 1/2 c mayonnaise
1 tsp dijon mustard
2 c shreaded cheddar cheese
2 small green onions - chopped
1 tsp garlic powder
2 pkg crab delights - chop in chunks

Steps:

  • 1. Mix all together in a large bowl & enjoy with crakers or cocktail breads.. Super easy & YUMMY!

BEST CRAB CAKES



BEST CRAB CAKES image

Categories     Shellfish

Yield 8

Number Of Ingredients 13

Panko 1 ½ c; ¾ c crushed
Toast crumbs until brown and crisp
¼ t salt and pepper to Panko
2 ribs of celery; 1 clove garlic; ½ c onion
Heat 1 T butter - add vegetables and ½ t salt and pepper - 4-6 minutes; cool to room temp.
1# lump crab meat; soak with 1 c. milk in refrig for 20 minutes
4 oz shrimp - pureed. Add ¼ c heavy cream.
Add shrimp mixture to vegetables; then add, 2 t dijon; ½ t old bay; 1 t hot sauce (maybe ½ t)
8 crab cakes
Refrigerate ~ 30 minutes
Heat 1 T oil and heat to shimmering.
Bread with Panko
Pan fry 3-4 minutes/side. Add 1 T oil after flipping to pan fry second side.

Steps:

  • Panko 1 ½ c; ¾ c crushed Toast crumbs until brown and crisp ¼ t salt and pepper to Panko 2 ribs of celery; 1 clove garlic; ½ c onion Heat 1 T butter - add vegetables and ½ t salt and pepper - 4-6 minutes; cool to room temp. 1# lump crab meat; soak with 1 c. milk in refrig for 20 minutes 4 oz shrimp - pureed. Add ¼ c heavy cream. Add shrimp mixture to vegetables; then add, 2 t dijon; ½ t old bay; 1 t hot sauce (maybe ½ t) 8 crab cakes Refrigerate ~ 30 minutes Heat 1 T oil and heat to shimmering. Bread with Panko Pan fry 3-4 minutes/side. Add 1 T oil after flipping to pan fry second side.

Tips:

  • Choose the right crab. Fresh crab is always best, but if you're using frozen crab, make sure it's been thawed properly.
  • Cook the crab properly. Crabs can be boiled, steamed, or baked. The cooking time will vary depending on the size of the crab and the cooking method.
  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment. There are many different ways to cook crab, so feel free to try new recipes and find what you like best.

Conclusion:

Crab is a delicious and versatile seafood that can be enjoyed in many different ways. Whether you're looking for a simple crab boil or a more elaborate crab feast, there's a recipe out there for you. With a little planning and effort, you can easily create a delicious crab dish that your friends and family will love.

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