18 Delicious Crab Recipes for Seafood Lovers

Calling all seafood enthusiasts! If you’re craving the sweet, succulent taste of crab, you’re in for a treat. Our roundup of 18 Delicious Crab Recipes is packed with everything from quick weeknight dinners to luxurious weekend feasts. Whether you’re a seasoned chef or just starting out, these dishes promise to bring a touch of the ocean’s bounty to your table. Dive in and discover your next favorite meal!

Creamy Crab Dip

Warm, creamy, and packed with succulent crab meat, this dip is a surefire hit at any gathering, blending luxurious flavors with effortless preparation.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 lb lump crab meat, drained and picked over for shells
• 1/2 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a small baking dish.
2. In a large bowl, mix together the softened cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, garlic powder, salt, and black pepper until smooth.
3. Gently fold in the lump crab meat and shredded mozzarella cheese until just combined.
4. Transfer the mixture to the prepared baking dish and bake for 20-25 minutes, until bubbly and lightly golden on top.
5. Sprinkle with chopped fresh parsley before serving.

The magic of this dip lies in the contrast between the creamy base and the tender chunks of crab, offering a decadent texture that’s hard to resist.

Tip: For an extra touch of elegance, serve this dip in a hollowed-out bread bowl alongside slices of crusty baguette.

Spicy Crab Cakes

These Spicy Crab Cakes are a fiery twist on the classic, packed with bold flavors and a crispy golden crust that’ll have everyone reaching for seconds.

Ingredients

• 1 lb fresh crab meat, drained and picked clean of shells
• 1/2 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped red bell pepper
• 1 tsp Old Bay seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil, for frying

Instructions

1. In a large bowl, mix together mayonnaise, egg, Dijon mustard, Worcestershire sauce, and hot sauce until well combined.
2. Gently fold in crab meat, breadcrumbs, green onions, red bell pepper, Old Bay seasoning, salt, and black pepper until just mixed. Be careful not to overwork the mixture to keep the crab cakes tender.
3. Form the mixture into 8 equal-sized patties, about 1/2 inch thick.
4. Heat vegetable oil in a large skillet over medium heat. Cook crab cakes for 4-5 minutes on each side, or until golden brown and crispy.
5. Serve hot with a side of remoulade or extra hot sauce for dipping.

The secret to these crab cakes’ irresistible texture? A gentle mix ensures they’re packed with chunks of crab, not breadcrumbs, for a seafood-forward bite.

Tip: For an extra crispy exterior, chill the formed patties in the fridge for 30 minutes before frying.

Garlic Butter Crab Legs

Nothing says indulgence like succulent crab legs bathed in rich garlic butter, ready in under 30 minutes for a luxurious weeknight treat.

Ingredients

• 2 pounds snow crab legs, thawed if frozen
• 1/2 cup unsalted butter
• 4 garlic cloves, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. Arrange the crab legs in a single layer on a large baking sheet.
2. In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook for 1 minute until fragrant, then stir in the lemon juice, salt, and black pepper.
3. Pour the garlic butter mixture evenly over the crab legs. Bake for 10 minutes, then broil for an additional 2-3 minutes until the edges are slightly crispy.
4. Sprinkle with chopped fresh parsley before serving. The magic here is in the broiling step, which adds a delightful crispness to the tender crab meat, making every bite a perfect balance of textures.

Tip: Serve with crusty bread to soak up every last drop of that garlic butter goodness.

Crab Stuffed Mushrooms

These Crab Stuffed Mushrooms are a luxurious appetizer that’s surprisingly simple to make, blending the earthy flavors of mushrooms with the sweet, delicate taste of crab.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 8 ounces crabmeat, drained and flaked
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons chopped fresh parsley
• 2 tablespoons melted butter

Instructions

1. Preheat oven to 375°F. Lightly grease a baking sheet.
2. Finely chop the reserved mushroom stems. Heat olive oil in a skillet over medium heat. Add onion, garlic, and chopped mushroom stems; cook until softened, about 5 minutes.
3. In a bowl, combine the cooked vegetable mixture, crabmeat, breadcrumbs, Parmesan cheese, salt, pepper, paprika, and parsley. Mix well.
4. Spoon the crab mixture into the mushroom caps. Drizzle with melted butter.
5. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

The combination of crispy breadcrumbs and tender crab inside juicy mushrooms creates a delightful contrast in every bite.

Tip: For an extra touch of elegance, garnish with a sprinkle of fresh parsley before serving.

Maryland Crab Soup

Nothing says Maryland like a hearty bowl of crab soup, packed with vegetables and the sweet taste of crab meat. It’s a comforting dish that brings the flavors of the Chesapeake Bay right to your table.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Old Bay seasoning
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn kernels
• 1 cup green beans, cut into 1-inch pieces
• 1 pound lump crab meat
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and green bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Old Bay seasoning. Stir to combine.
3. Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the corn and green beans. Continue to simmer for another 10 minutes, until all vegetables are tender.
5. Gently stir in the lump crab meat and cook for 5 minutes, just until heated through.
6. Remove from heat and stir in the fresh parsley.

The secret to this soup’s depth of flavor lies in the Old Bay seasoning, which perfectly complements the sweetness of the crab. It’s a bowlful of Maryland tradition that’s surprisingly simple to make at home.

Tip: For an extra touch of authenticity, serve with a sprinkle of additional Old Bay seasoning on top and a side of oyster crackers.

Crab and Avocado Salad

This Crab and Avocado Salad is a refreshing blend of creamy and crisp textures, perfect for a light lunch or elegant starter.

Ingredients

• 1 lb lump crabmeat, picked over for shells
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, gently combine the crabmeat, avocados, red onion, and cilantro.
2. Drizzle with lime juice and olive oil, then sprinkle with salt and black pepper. Toss lightly to coat.
3. Chill for 15 minutes before serving to let the flavors meld.

The contrast between the rich avocado and the sweet crabmeat makes this salad a standout dish that’s as beautiful as it is tasty.

Tip: For an extra crunch, serve with a side of toasted baguette slices or tortilla chips.

Easy Crab Linguine

Dive into the flavors of the sea with this Easy Crab Linguine, a dish that brings restaurant-quality elegance to your weeknight dinner table in under 30 minutes.

Ingredients

• 8 oz linguine pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 lb lump crab meat
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Pour in the white wine, simmering for 2 minutes to reduce slightly.
4. Gently fold in the crab meat, cooking for 2-3 minutes until heated through.
5. Add the cooked linguine to the skillet, tossing to combine with the crab mixture. Stir in parsley, lemon juice, and season with salt and pepper to taste.
6. Serve immediately, garnished with additional parsley if desired.

The magic of this dish lies in the delicate balance of spicy, tangy, and sweet flavors, all hugged by perfectly cooked pasta.

Tip: For an extra touch of luxury, top with a sprinkle of grated Parmesan cheese just before serving.

Crab and Corn Chowder

Warm up your kitchen with this creamy Crab and Corn Chowder, a comforting bowl that’s bursting with sweet corn and tender crab meat.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 pound potatoes, peeled and diced into 1/2-inch cubes
• 2 cups fresh or frozen corn kernels
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 pound lump crab meat, picked over for shells
• 1/4 cup chopped fresh parsley

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to make a roux.
3. Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring to a simmer.
4. Add the potatoes, corn, salt, pepper, and smoked paprika. Simmer uncovered for 15 minutes, or until the potatoes are tender.
5. Gently stir in the crab meat and parsley, heating through for about 2 minutes. Adjust seasoning if necessary.

The smoked paprika adds a subtle depth to the chowder, while the lump crab meat ensures every spoonful is luxurious.

Tip: For an extra touch of richness, swirl in a splash of heavy cream before serving.

Thai Crab Fried Rice

Thai Crab Fried Rice is a delightful twist on the classic fried rice, bursting with the sweet flavor of crab and the aromatic touch of Thai spices. It’s a quick, flavorful dish that brings a taste of Thailand to your kitchen.

Ingredients

• 2 cups cooked jasmine rice, cooled
• 1 cup fresh crab meat
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 eggs, lightly beaten
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 green onions, sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium-high heat. Add 3 cloves minced garlic and 1 small diced onion, sautéing until fragrant and translucent, about 2 minutes.
2. Push the garlic and onion to one side of the pan. Pour 2 lightly beaten eggs into the other side, scrambling until just set, about 1 minute.
3. Add 2 cups cooled jasmine rice and 1 cup fresh crab meat to the pan, stirring to combine with the garlic, onion, and eggs.
4. Season the mixture with 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp white pepper, stirring well to evenly distribute the flavors.
5. Cook for another 3-4 minutes, until the rice is heated through and slightly crispy. Stir in 2 sliced green onions and 1/4 cup chopped cilantro.
6. Serve hot with lime wedges on the side for squeezing over the top.

The magic of this dish lies in the balance of flavors—sweet crab, savory sauces, and a hint of lime—all coming together in one harmonious bite.

Tip: For the best texture, use day-old rice that’s been refrigerated; it fries up much better than freshly cooked rice.

Crab Stuffed Flounder

Dive into the flavors of the sea with this elegant yet easy-to-make Crab Stuffed Flounder, a dish that promises to impress with its delicate balance of textures and tastes.

Ingredients

• 4 flounder fillets (about 6 ounces each)
• 1 cup lump crabmeat, drained and picked over for shells
• 1/4 cup mayonnaise
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped red bell pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs
• 2 tablespoons melted butter
• Lemon wedges and fresh parsley, for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a medium bowl, mix together the crabmeat, mayonnaise, celery, red bell pepper, lemon juice, Old Bay seasoning, salt, and black pepper until well combined.
3. Lay the flounder fillets flat and divide the crab mixture evenly among them, placing a portion on one end of each fillet. Roll the fillets around the filling and place seam-side down in the prepared baking dish.
4. Sprinkle the breadcrumbs over the top of each rolled fillet and drizzle with melted butter.
5. Bake for 20-25 minutes, or until the fish flakes easily with a fork and the topping is golden brown.
6. Garnish with lemon wedges and fresh parsley before serving.

The magic of this dish lies in the contrast between the tender flounder and the rich, savory crab stuffing, making every bite a delightful surprise.

Tip: For an extra crispy topping, broil the stuffed flounder for the last 2-3 minutes of baking.

Cheesy Crab Quesadillas

These Cheesy Crab Quesadillas are a delightful twist on the classic, combining succulent crab with gooey cheese for a quick and satisfying meal.

Ingredients

• 1 cup lump crab meat, drained and picked over for shells
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup finely chopped red bell pepper
• 2 tbsp chopped green onions
• 1 tbsp mayonnaise
• 1 tsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 4 large flour tortillas
• 2 tbsp unsalted butter, melted

Instructions

1. In a medium bowl, combine the crab meat, Monterey Jack cheese, red bell pepper, green onions, mayonnaise, lime juice, garlic powder, and cayenne pepper. Mix gently until well combined.
2. Heat a large skillet over medium heat. Brush one side of each tortilla with melted butter.
3. Place one tortilla, buttered side down, in the skillet. Spread half of the crab mixture evenly over the tortilla, then top with another tortilla, buttered side up.
4. Cook for 3-4 minutes until the bottom is golden brown, then carefully flip and cook for another 3-4 minutes until the other side is golden and the cheese is melted.
5. Repeat with the remaining tortillas and crab mixture.
6. Cut each quesadilla into wedges and serve warm. The combination of sweet crab and spicy cayenne creates a flavor that’s irresistibly bold yet balanced.

Tip: For an extra crispy exterior, press down lightly on the quesadilla with a spatula while cooking.

Crab and Shrimp Etouffee

Dive into the heart of Cajun cuisine with this Crab and Shrimp Etouffee, a rich and flavorful dish that’s sure to warm your soul and spice up your dinner routine.

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups seafood stock
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 pound shrimp, peeled and deveined
• 1 pound crab meat
• 2 tablespoons chopped fresh parsley
• Cooked white rice, for serving

Instructions

1. Melt the butter in a large pot over medium heat. Stir in the flour to make a roux, cooking and stirring constantly for about 10 minutes until it turns a deep golden brown.
2. Add the onion, green bell pepper, celery, and garlic to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables are softened.
3. Gradually whisk in the seafood stock and diced tomatoes. Stir in the Cajun seasoning, salt, black pepper, and cayenne pepper. Bring to a simmer and cook for 10 minutes.
4. Add the shrimp and crab meat to the pot. Cook for another 5 minutes, or until the shrimp are pink and cooked through.
5. Stir in the chopped parsley and remove from heat. Serve the etouffee hot over cooked white rice.

The magic of this dish lies in the roux, which not only thickens the etouffee but also adds a nutty depth that perfectly complements the sweetness of the seafood.

Tip: For an extra kick, serve with hot sauce on the side and let everyone adjust the heat to their liking.

Steamed Crab with Old Bay Seasoning

There’s nothing quite like the sweet, succulent taste of steamed crab, especially when it’s seasoned with the iconic Old Bay. This recipe is a breeze to whip up, making it perfect for a weeknight treat or a festive gathering.

Ingredients

• 4 live blue crabs
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tbsp Old Bay seasoning
• 1 tbsp salt
• 1 lemon, cut into wedges

Instructions

1. In a large pot, combine the apple cider vinegar and water, then bring to a boil over high heat.
2. Once boiling, carefully add the crabs to the pot, ensuring they’re submerged as much as possible.
3. Sprinkle the Old Bay seasoning and salt evenly over the crabs.
4. Cover the pot and steam the crabs for 20 minutes, or until they turn bright orange and the meat is tender.
5. Remove the crabs from the pot and serve immediately with lemon wedges on the side for squeezing over the top.

The magic of this dish lies in the vinegar-steaming method, which tenderizes the crab while infusing it with the bold flavors of Old Bay. It’s a simple yet unforgettable way to enjoy seafood.

Tip: For an extra kick, mix a little extra Old Bay with melted butter for dipping.

Crab and Artichoke Dip

This creamy Crab and Artichoke Dip is a crowd-pleaser, blending rich flavors with a touch of elegance for your next gathering.

Ingredients

• 1 cup lump crabmeat, drained and picked over for shells
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large bowl, combine the mayonnaise, Parmesan cheese, sour cream, minced garlic, lemon juice, salt, black pepper, and cayenne pepper. Mix until well blended.
3. Gently fold in the crabmeat and chopped artichoke hearts until evenly distributed.
4. Transfer the mixture to the prepared baking dish and spread it evenly.
5. Bake for 20-25 minutes, or until the top is golden and bubbly.

The magic of this dip lies in the perfect balance between the sweet crab and tangy artichokes, all brought together with a creamy, cheesy base that’s irresistible.

Tip: Serve this dip warm with slices of baguette or crackers for a delightful texture contrast.

Singapore Chili Crab

Dive into the vibrant flavors of Singapore with this Chili Crab recipe, a dish that’s as fun to eat as it is to make, bringing a taste of Southeast Asia right to your kitchen.

Ingredients

• 2 live Dungeness crabs (about 2 lbs each), cleaned and cut into pieces
• 1/4 cup vegetable oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tbsp chili paste
• 1/4 cup ketchup
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 cup chicken broth
• 2 eggs, lightly beaten
• 2 green onions, sliced
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Heat the vegetable oil in a large wok or deep skillet over medium-high heat. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
2. Stir in the chili paste, ketchup, soy sauce, and sugar, cooking for another minute to blend the flavors.
3. Add the crab pieces to the wok, tossing to coat them evenly with the sauce. Pour in the chicken broth, bring to a boil, then reduce heat to simmer. Cover and cook for 10 minutes.
4. Remove the lid and stir in the beaten eggs, allowing them to set for about 30 seconds before gently mixing them into the sauce.
5. Add the cornstarch mixture, stirring continuously until the sauce thickens, about 2 minutes. Garnish with sliced green onions.

What sets this dish apart is the perfect balance of sweet, spicy, and savory flavors, all clinging to succulent crab meat, making every bite a delight.

Tip: Serve with crusty bread or steamed rice to soak up every last drop of the delicious sauce.

Crab Meat Omelette

Start your morning with a luxurious twist by whipping up this Crab Meat Omelette, a dish that combines the delicate sweetness of crab with fluffy eggs for a breakfast that feels special any day of the week.

Ingredients

• 3 large eggs
• 1/2 cup lump crab meat, drained and picked over for shells
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh chives
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp grated Parmesan cheese

Instructions

1. In a medium bowl, whisk the eggs with salt and pepper until well combined.
2. Heat butter in a non-stick skillet over medium heat until melted and bubbly.
3. Pour the eggs into the skillet, tilting to spread evenly. Let cook undisturbed for 1 minute.
4. Sprinkle crab meat and chives over one half of the omelette. Cook for another 2 minutes, or until the edges start to set.
5. Using a spatula, fold the omelette in half over the filling. Cook for 1 more minute, then slide onto a plate.
6. Sprinkle with Parmesan cheese and serve immediately.

The magic of this omelette lies in the contrast between the creamy eggs and the sweet, tender crab, making it a standout dish that’s as easy to make as it is impressive.

Tip: For an extra touch of elegance, serve with a dollop of crème fraîche and a sprinkle of additional chives on top.

Japanese Crab Sunomono

Light, refreshing, and with a delightful crunch, this Japanese Crab Sunomono is a perfect starter to awaken your palate before the main course.

Ingredients

• 8 oz imitation crab meat, shredded
• 1 English cucumber, thinly sliced
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tsp sesame seeds
• 1/2 tsp red pepper flakes (optional)

Instructions

1. In a small bowl, whisk together 1/4 cup rice vinegar, 2 tbsp sugar, and 1/2 tsp salt until the sugar and salt are completely dissolved.
2. Place the thinly sliced cucumber and shredded imitation crab meat in a large mixing bowl.
3. Pour the vinegar mixture over the cucumber and crab, tossing gently to ensure everything is evenly coated.
4. Sprinkle with 1 tsp sesame seeds and 1/2 tsp red pepper flakes (if using), then toss once more.
5. Let the salad marinate in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The contrast between the sweet crab, tangy vinegar, and crisp cucumber makes this dish a standout. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra crunch, sprinkle with additional sesame seeds just before serving.

Crab and Spinach Stuffed Shells

Dive into the luxurious flavors of the sea with these Crab and Spinach Stuffed Shells, a dish that marries the sweetness of crab with the earthy tones of spinach in a creamy, cheesy filling.

Ingredients

• 12 jumbo pasta shells
• 1 cup lump crab meat, drained and picked over for shells
• 1 cup ricotta cheese
• 1 cup chopped fresh spinach
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
3. In a mixing bowl, combine the crab meat, ricotta cheese, spinach, Parmesan cheese, egg, garlic powder, salt, and black pepper.
4. Spread the marinara sauce evenly over the bottom of the prepared baking dish.
5. Fill each pasta shell with the crab and spinach mixture and place them seam-side up in the dish.
6. Sprinkle the stuffed shells with mozzarella cheese and bake for 20-25 minutes, until the cheese is bubbly and golden.

The contrast between the tender pasta, creamy filling, and crisp cheese topping makes every bite a delightful experience. Perfect for impressing guests or treating yourself to a special dinner.

Tip: For an extra touch of elegance, garnish with fresh parsley or a sprinkle of Old Bay seasoning before serving.

Conclusion

We hope this roundup of 18 delicious crab recipes inspires your next seafood feast! From classic crab cakes to innovative dishes, there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest boards for easy access. Happy cooking, seafood lovers!

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