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Crab Recipes

Here is a collection of crab recipes from Quick Easy Recipes. Please enjoy these recipes and if you have any favorite crab recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.

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Classic Crab Louis

  • 1 cup mayonnaise
  • 1/4 cup tomato-based chili sauce
  • 1/4 cup green pepper (finely chopped)
  • 1/4 cup green onion (finely chopped)
  • 1/4 cup whipping cream (whipped)
  • salt
  • lemon juice
  • 2 small heads of lettuce
  • 2 large Dungeness crabs, cooked, cracked, and shelled, or 3/4 to 1 pound cooked or canned crab
  • 4 large tomatoes, cut into wedges
  • 4 hard-boiled eggs, cut in wedges
  • parsley sprigs
  • lemon wedges

Mix together the mayonnaise, chili sauce, green pepper, and onion. Fold into whipped cream. Season with salt and lemon juice to taste. Arrange the outer leaves of the lettuce on 4 large plates. Shred the remaining lettuce and divide it evenly among the 4 plates. Place the crab meat (reserving the legs) on the shredded lettuce. Arrange the tomatoes and eggs around the crab meat. Pour the dressing over all and garnish with crab legs, parsley, and lemon wedges.
This crab recipe serves 4.

Crab Rangoon

  • 1/4 pound crab meat (chopped)
  • 1/4 pound cream cheese
  • 1/4 teaspoon A-1 sauce
  • 1/8 teaspoon garlic powder
  • won ton squares
  • 1 egg yolk (beaten)
  • oil for deep frying

Blend chopped crab meat with cream cheese, A-1 sauce, and garlic powder. Place 1/2 teaspoon of the crab mixture in the center of each won-ton square. Fold the square over corner to corner, moisten edges with beaten egg yolk and pinch together. Place in the deep fryer and fry in hot oil until lightly browned. Drain, and serve hot.
This crab recipe makes about 95 filled won ton squares.

Hot Crab Appetizer

  • 8 ounces of cream cheese
  • 6 1/2 ounces of flaked crabmeat
  • 2 tablespoons onion (finely chopped)
  • 1 tablespoon milk
  • 1/2 teaspoon creamed horseradish
  • 1/4 teaspoon salt
  • pepper
  • 1/3 cup toasted, slivered almonds

Combine the cream cheese, crabmeat, onion, milk, horseradish, salt, and pepper. Mix well. Place the mixture into an 8-inch pie plate or casserole dish. Sprinkle with almonds. Bake in a preheated 350-degree F. oven for 15 minutes. Serve immediately with raw vegetables and pumpernickel rounds.
This crab recipe will serve 4

Crab Stuffed Mushroom Caps

  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 30-35 large fresh mushrooms (stems removed)
  • 2 cups cooked crab meat
  • 1 package (4 ounces) of cream cheese
  • 2 green onions (finely chopped)
  • seasoning

Melt the butter in a skillet and add the garlic. Briefly fry the mushroom caps until lightly browned. Remove from pan and allow to cool. Combine the crabmeat, cream cheese, and green onion. Add seasoning. Mix well. Stuff a spoonful of the crab mixture in each mushroom cap. Bake at 350 degrees F. for 10-15 minutes or until lightly browned.
This crab recipe will serve 4-6.

Vietnamese Asparagus and Crabmeat Soup

  • 4 cups chicken stock
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon bottled Chinese fish sauce
  • salt
  • 1 1/2 cups canned white asparagus, chopped into 2-inch chunks
  • 1 egg, lightly beaten
  • 1 6-ounce package of frozen Alaskan King crabmeat, flaked

Heat the stock over medium heat. Dissolve the cornstarch in 2 tablespoons of water and add to the stock, stirring until it thickens and comes to a boil. Add fish sauce and salt to taste. Add asparagus and bring to a boil, then add egg, letting it drip slowly into the broth. Add crabmeat, stir, reheat and serve.
This crab recipe will serve 6.

Here are some more crab recipes.

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