Easy Recipes That Use Crab for Delicious Meals
Tuna and salmon are two of the most popular low-fuss fish options, but crab is something (a crustacean) that is easy to enjoy, too. Crab is just as delicious and versatile as tuna and salmon, and it stars in a number of dishes you can relish for breakfast, lunch, or dinner. Not only does crab taste flavorful and feel fancy, it’s also packed with protein and healthy fats and is low in calories. Here are six recipes in which you can enlist crab, and feel good about what you’re eating. Next time you’re tempted to boycott fish to avoid the mess, pick up some crab, the right recipes, and make sure you get your omega-3s.
1. Crabmeat Omelet
Crab for breakfast? It might not be your first craving for a morning meal, but after one bit of this crabmeat omelet from Mr. Breakfast, you’ll soon see what you’ve been missing. Instead of stuffing your omelet with sausage and bacon, go a different route and try crab. Crab is much lower in fat and calories, and it’ll give you a punch of protein first thing in the morning. This recipe serves 3.
- 6 eggs beaten
- ½ pound fresh lump crab meat
- salt and pepper, to taste
- 1 medium onion or 6 green onions finely chopped
- 3 cloves garlic finely chopped
- 1 stem celery finely chopped
- ½ small bell pepper finely chopped
- 1 stick butter
See recipe directions at Mr. Breakfast.
2. Baltimore-Style Crab Cakes
One of the most popular ways to enjoy crab is in the form of cake — crab cakes, that is. Follow this recipe from Food & Wine for Baltimore-style crab cakes and make sure your cakes are more full of lump meat than filling. Making your crab cakes at home ensures you get the biggest bang for your buck, and it’s a cheaper way to enjoy the crab, too. This recipe requires only ingredients you already likely have on hand, and it’s easy to follow.
- ½ cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon hot sauce
- 1 pound jumbo lump crab meat, picked over
- 20 saltine crackers, finely crushed
- ¼ cup canola oil
- Lemon wedges, for serving
See recipe directions at Food & Wine.
3. Crab Salad with Cucumber and Tomato
Another crab dish you can enjoy for lunch or dinner is this crab salad from Natasha’s Kitchen. Similar to chicken, tuna, and salmon salad, crab salad can be enjoyed on its own or in a sandwich, and it will satiate you the healthy way, just as long as you go light on the mayo and heavy on the veggies. This recipe does just that, calling for cucumbers, tomatoes, and onions. Mayonnaise is also on the ingredients list, but you can easily swap out the fat for Greek yogurt, too.
- l pound (16 ounce) package of imitation crab meat, chopped/shredded up into small pieces
- 1 English one long cucumber, diced small
- 2 medium tomatoes, diced and drained of any excess juice
- ¼ cup chopped green onions, fresh or frozen
- 3 cloves of garlic, pressed
- ½ cup mayo, or to taste (for a lighter option, use vegenaise or Greek yogurt)
See recipe directions at Natasha’s Kitchen.
4. Crab Toast with Lemon Aioli
Craving a fancy lunch? Make yourself this crab toast with lemon aioli from Bon Appetit. It’s a sophisticated midday meal that will make your coworkers jealous. Instead of smearing peanut butter and jelly on your toast, whip up a mixture of crabmeat, chiles, fennel fronds, and olive oil, and top each of your toast pieces with the good stuff. A drizzle of lemon aioli will take your lunch over the top, and the aioli can even be made and stored ahead of time.
- 1 large egg yolk
- 1 garlic clove, finely grated
- 1 teaspoon. finely grated lemon zest
- 2 tablespoons (or more) fresh lemon juice
- 1 teaspoon Dijon mustard
- Kosher salt
- 1 cup vegetable oil
- 8 ounces lump crabmeat, picked over
- 2 tablespoons chopped fennel fronds
- 1 to 2 serrano chiles, seeded, finely chopped
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 4¾-inch-thick slices country-style sourdough bread
- Lemon wedges (for serving)
See recipe directions at Bon Appétit.
5. Hot Crab Dip
You can’t go wrong with hot crab dip. Even those who don’t like seafood will find themselves diving their chips in the dip. This recipe from Martha Stewart teaches you how to make the best version of the dip that is heavy on the seasonings, along with the crab and cheese. Pair it with pieces of toast and you have yourself an appetizer that you’ll want to turn into a meal. Serve the dip at a party, or for you and your family when you’re craving a fun kind of dinner.
- 3 tablespoons unsalted butter
- 2 medium shallots, minced
- ¼ teaspoon cayenne pepper
- ¾ teaspoon Old Bay seasoning
- 1 ½ teaspoon dry mustard
- ¾ cup half-and-half
- 8 ounces cream cheese, cut into small pieces
- 4 ounces sharp white cheddar cheese, grated on the large holes of a box grater
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons Worcestershire sauce
- 10 ounces lump crabmeat, picked over for cartilage
- ½ cup chopped fresh flat-leaf parsley
- 2 slices white bread, crusts removed, torn into ¼-inch pieces
- ½ teaspoon paprika
- Toast points, for serving
See recipe directions at Martha Stewart.
6. Linguine with Crab, Lemon, Chili and Mint
Last but not least: more carbs. This time, in the form of linguine. This linguine with crab, lemon, chili, and mint is what we like to call luxury comfort food, but thanks to the light ingredients involved, you’ll leave the dinner table feeling refreshed and satiated, rather than heavy and weighed down. The citrusy linguine is tossed with fresh crab, chiles, and mint, and the dinner will take you fewer than 30 minutes to make.
- 8 ounces linguine
- Kosher salt
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- ¼ cup minced shallots
- 1 teaspoon minced garlic
- 1 to 2 Fresno chiles, red jalapeños, or red Thai chiles, seeded, sliced into thin rounds
- 1½ tablespoons (or more) fresh lemon juice, divided
- 2 teaspoons (packed) finely grated lemon zest, divided
- Freshly ground black pepper
- 8 ounces cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells
- 1/3 cup fresh mint leaves, gently torn, divided
See recipe directions at Epicurious.