Crab Recipes

Mini Crab Cakes with lime & chilli mayo

  • 200g cooked white crabmeat
  • 3 tbsp mayonnaise
  • 2 spring onions , finely chopped
  • 1 tbsp chopped flat-leaf parsley
  • 1 egg , beaten
  • 2 handfuls fresh breadcrumbs
  • butter
  • coriander leaves to decorate (optional)

  • 4 tbsp mayonnaise
  • 1 lime , juiced and zested
  • 2 tbsp sweet chilli sauce

      Prepare dressing by combining the first eight ingredients.
Arrange the crab meat in a bed of crisp lettuce.
Cover with dressing and garnish with the chopped parsley or chives.
Arrange quartered tomatoes and quartered hard-cooked eggs around symmetrically.
Serves 4.


Devilled Crab - Eggs

Fresh local crab and spinach make this a twist on a classic party dish.

6 large eggs
2 cups packed spinach leaves, well rinsed
4 ounces fresh lump crabmeat, picked over for shell
1⁄4 cup good-quality mayonnaise
1 tablespoon white wine vinegar
1 clove garlic,
minced 1⁄2 teaspoon sugar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground pepper

Put the eggs in a saucepan and add cold water to cover.
Bring to a boil, remove from the heat, cover, and let stand for 15 minutes.
Drain and peel the eggs. Let cool.
Place the wet spinach in a small sauté pan and sauté over medium heat until wilted. Put the spinach in a tea towel and wring out all the water.
Finely chop the spinach.
Cut the eggs in half lengthwise and carefully remove the yolks, reserving the whites.
Mash the yolks in a medium bowl with a fork.
Add all the remaining ingredients and mix well.
Taste and adjust the seasoning.
Spoon 1 heaping teaspoon of egg yolk into each egg white half.
Refrigerate until ready to serve.
Makes 12 deviled eggs!

Stuffed Artichokes with Crab Salad

1/3 cup finely chopped celery
2 to 3 tablespoons finely chopped onion
1/2 cup light mayonnaise
3 tablespoons capers
1/4 teaspoon horseradish or to taste
3 to 4 drops hot sauce or to taste
Coarse salt or Fleur de sel to taste
Juice of 1/2 lemon
1 pound cooked crab meat, lump crab meat, or Dungeness crab meat,
4 large artichokes, cooked, choke removed, and chilled

In a large bowl, stir together celery, onion, mayonnaise, capers, horseradish, hot sauce, salt, and lemon juice.
Gently fold in the crab meat.
Cover and refrigerate until ready to serve.

Crab Arundel

  • 1 cup mayonnaise
  • 1/4 cup heavy cream
  • 1/2 cup chili sauce
  • 2 tablespoons chopped green olives
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 2 green onions, chopped fine
  • 1 tablespoon lemon juice
  • 1 pound fresh backfin crab meat
  • crisp lettuce
  • chopped parsley or chives
  • 1 tomato, quartered
  • 1 egg, quartered

      Prepare dressing by combining the first eight ingredients.
Arrange the crab meat in a bed of crisp lettuce.
Cover with dressing and garnish with the chopped parsley or chives.
Arrange quartered tomatoes and quartered hard-cooked eggs around symmetrically.
Serves 4.

      The perfect dinner is perfect because of the attention given to every detail.

Crab Cakes

  • 2 slices bread, crusts removed
  • milk
  • 1 pound special crab meat
  • 1 egg, beaten
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon chopped parsley
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon mayonnaise
  • oil for frying

      Break bread in small pieces and moisten with milk; combine with remaining ingredients.
Shape into patties.
Fry quickly in 3 or 4 tablespoons hot oil until brown.
Serves 6.

Crab Meat Mousse

  • 2-8 oz. packages of cream cheese
  • 1 can of creamed soup (10 3/4 oz. shrimp, celery, mushroom)

      Mix the above ingredients in a saucepan over low heat until well blended.
Then add:

  • 1 cup finely chopped celery
  • 1 cup finely chopped onion
  • 1 cup mayonnaise
  • 1 pound backfin crab meat
  • 1/2 teaspoon curry
  • 4 tablespoons of unflavored gelatin mixed with 1/2 cup water

      Mix all the ingredients together and put in greased mold. Refrigerate until firm.

Ring of Crab

  • 1 pound backfin crab meat
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 sprigs fresh parsley, snipped
  • 1 tablespoon green onion, sliced thinly
  • 1/2 cup shredded Swiss cheese
  • 1 tablespoon chopped red bell pepper
  • 1 tablespoon coconut
  • 1 teaspoon Lemon
  • 2 8-oz packages of refrigerated crescent rolls

      Preheat oven to 375 degrees.
Mix all ingredients except crab meat, then add crab meat.
Unroll crescent dough and separate into 16 triangles.
Arrange triangles on a cookie sheet or pizza pan forming a circle.
Make sure there is a circle opening in the middle.
Spoon crab mixture into middle of dough, forming a circle.
Fold dough over crab mixture towards middle, pressing down on the dough around circle opening, sealing dough.
Make sure crab mixture is covered by dough ring.
Bake 20-25 minutes or until deep golden brown.
If desired, sprinkle additional cheese on top after ring is removed from oven.
Slice into desired thickness.

Crab Stuffed Potatoes

  • 6 baking potatoes
  • 1 pound crab meat
  • 1 cup sour cream
  • 1/4 cup chopped green pepper
  • 1/4 teaspoon pepper
  • 1/4 cup finely grated cheese (optional for garnish)
  • 1 cup milk
  • 1 1/2 teaspoon seafood seasoning
  • 1/4 cup mayonnaise
  • 1/4 teaspoon salt
  • 4 egg whites

      Preheat oven to 400 degrees.
Bake potatoes 45 minutes or until done.
Cut each potato in half lengthwise and carefully scoop out the potato pulp, leaving about 1/4 inch shell.
Set aside.
Put potato pulp and milk in large mixing bowl and beat until well blended.
Add sour cream, mayonnaise, green pepper, salt and pepper.
Mix well. Mix crab meat and seafood seasoning, add to other ingredients.
Set aside.
In medium bowl. beat egg whites until foamy. Stir into crab mixture.

      Fill each potato shell with an equal amount of the crab mixture.
Sprinkle cheese on each potato half.
Place stuffed potato shells in roasting pan.
Bake at 350 degrees until brown (about 20 minutes).
Garnish as desired.

Maryland Crab Cakes

  • 4 slices white bread
  • 1 cup milk
  • 2 pounds jumbo lump crab meat
  • 2 tablespoons mayonnaise
  • 2 teaspoons prepared mustard
  • 2 teaspoons seafood seasoning
  • 2 teaspoons baking powder
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon Worcestershire sauce
  • juice of 1/2 lemon
  • salt and pepper
  • 2 eggs, beaten
  • 3 to 4 tablespoons shortening (for frying)

      Put bread in bowl, pour milk over it and soak 15 minutes.
Squeeze bread fairly dry in your fist, transfer it to a large bowl and break it into crumbs with two forks.

      Add crab meat, mayonnaise, mustard, seafood seasoning, baking powder and parsley and stir until well mixed.
Sprinkle with Worcestershire sauce, lemon juice, salt and pepper, and stir and taste for seasoning.
Stir in beaten eggs. Crab cake mixture can be prepared up to 4 hours ahead and refrigerated.

      To finish, divide mixture into 16 parts and shape into cakes about 1/2-inch thick. (Work gently so cakes are light.)
In a large frying pan heat half the shortening and fry half the cakes over brisk heat until golden, about 2 minutes.
Turn and brown the other side.
Fry remaining cakes in remaining shortening and serve as soon as possible.
Yields 16 servings.

Crab Cheesecake

1. Make cracker crust to line bottom of a 9" springform pan.

  • 1 cup crushed Ritz crackers
  • 3 tablespoons melted butter

2. Bake 10 minutes at 350 degrees.

3. Set aside to cool. Turn oven to 325 degrees.

4. To make filling, use electric mixer to beat until fluffy:

  • 2-8 ounce packages cream cheese
  • 3 medium eggs
  • 1/4 cup sour cream

5. Add to the mixture:
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons grated onion
  • 1 drop Tabasco
  • 1/8 teaspoon freshly ground black pepper

6. Stir in 1 cup backfin crab meat. Pick it over well, shredding it while removing the shell.

7. Mix well. Pour into cooled crust.

8. Bake 50 minutes at 325 degrees until cake is set.

9. Remove from oven. Run knife around edge of cake, loosening it from side of pan. Cool on wire rack.

10. Remove sides of pan. Spread the cake with 1/2 cup sour cream.

      This cake is a versatile dish. Serve it warm for brunch to six people.
When cold, serve it with crackers as a canape to 12 or more.

Fusty Crab Pizza

  • 1-8" frozen pizza shell
  • 1 cup chopped Romano cheese
  • 1 tablespoon butter or margarine (melted)
  • grated Parmesan cheese
  • 1/2 pound backfin crab meat
  • 1 cup pizza sauce
  • oregano to taste

      Cover crust with chopped cheese.
Lightly mix crab meat with melted butter and put on top of cheese.
Cover with sauce. Sprinkle with Parmesan cheese and oregano.
Bake on a pizza pan or cookie sheet in 450 degree oven for 12-14 minutes.

Chilli Crabs.

  • 3 large fresh crabs
  • 6 fresh red chillies
  • 20 mm piece of ginger

  • 2 cloves garlic
  • 100 ml vegetable oil
  • 2 tbsp sugar
  • salt / pepper to taste
  • 300 ml chicken stock
    • 2 tsp vinegar
    • 2 tsp light soya sauce
    • 2 tbsp tomato puree
    • 1 egg, lightly beaten


  1. Scrub the crabs and rinse well under cold water. Remove the claws and smash lightly. Chop the crab backs into medium size, discarding the grey and pulpy parts.
  2. Chop the chillies, ginger and garlic.
  3. Heat the oil and cook the crabs for 1-2 minutes, stirring frequently. Remove and set aside.
  4. Add the chilli, ginger and garlic and stir fry for 2 minutes. Add the crab, sugar, salt, pepper and stock.
    Stir well, bring to the boil, cover and simmer for 15 minutes.
  5. Add the vinegar, soya sauce, tomato puree and lightly beaten egg. Stir until thickened slightly.
  6. Serve hot with bread.

The Crab Bomb:

This is a wonderful recipe it is rich with butter and most importantly,
jumbo lumps of crab meat.
The serving size is huge, about 1/2 lb per person. Serves 4.


•2 lbs jumbo lump crab meat
•2 sticks of unsalted butter
•2 tsp vinegar
•1 tbs seasoning
•Parsley for garnish

•Mix seasoning with crab meat several hours before serving.
•Melt butter and mix with vinegar.
•In an oven proof dish or individual serving ramekins,
place the crab meat being careful not to break up the lumps.
•Pour the melted butter/vinegar mixture over the crab meat.
•Bake in a preheated 350 degree oven for 15 minutes or until it sizzles.
•Serve hot.