Top Rated Crab Recipes
An addicting dip that will be a hit at your next get-together. Try serving it with homemade pita chips, baby carrots, celery, or tortilla chips.
This easy fondue recipe, which has been adapted from my family's cookbook, uses just a few ingredients and makes a satisfying, cheesy dish, perfect for an appetizer or an entire dinner.
These crab cakes are the perfect way to make dinner for two extra special. Top the dish with homemade Sriracha ginger mayo. Recipe courtesy of Eggland's Best
This mouthwatering Dungeness Crab Sandwich was created by Centerplate Executive Chef Taylor Park for T-Mobile Park, home of the Seattle Mariners.Recipe courtesy of Centerplate
This crab dip couldn't be any easier — or delicious! It's made with canned crab meat, but you can always substitute for fresh lump crab. The lemon juice and fresh green onions add a touch of brightness to this dish. Serve with some crusty bread or some crackers for a creamy dip appetizer.
This is the perfect summer dish for seafood lovers (like me) who also enjoy that extra kick of spice. It's also quite versatile — suitable for a large backyard barbecue, a simple dinner for two, or even a snack on the beach. Sliders have already established themsevles as the ultimate "mini" treat, and this interpretation keeps things fresh and flavorsome.
Scroggins is an accomplished fisherman, but he’s also known as a great cook. “Grilling grouper filets and topping them with crab is one of my absolute favorite seafood dishes to make,” says Scroggins. “It will impress your dinner guests and it’s so easy to do.”This recipe is courtesy of Pro Angler and Team Toyota athlete Terry Scroggins
Nothing says Maryland like fresh, sweet crabs, but add a dash of the state’s favorite Old Bay seasoning and you have one creamy, rich seafood soup that is more than a local favorite, it’s a time-honored tradition. Our recipe uses the classic spicy Old Bay seasoning and a splash of dry sherry.
A great bowl of minestrone is hard not to love, but is even better with some fresh crabs thrown in and served alongside crabmeat stuffed shells. The crabmeat makes it a more substantial meal, and the minestrone is a great sauce for the shells.
Love crab cakes? This is a simple recipe that uses imitation crab. If you’re on a budget or looking for a quick recipe, using imitation crabmeat instead of the real deal can be a tremendous help. In 2017 this recipe was one of The Daily Meal's most popular recipes. Click here to see the full list of the most popular recipes of 2017.
Add imitation crab meat to your next egg salad recipe. It makes a terrific lunch option.
Try this imitation crab salad with spinach and red onions.
Crab Melt Recipes
The iconic deli or classic diner spread-the melt, open-faced or smushed in between two slices of buttery griddled bread. You often see patty melts and tuna melts doting these dive menus but what about a crab melt? Missed opportunity if you ask me, so today we’re substituting the hamburger or boring canned tuna salad for delicious Maryland crab meat-in not one but TWO melty applications.
The first crab melt sandwich that we’re making will be a twist on the tuna melt. Jumbo Lump Crab Meat will be the star of this ooey-gooey masterpiece. The second crab melt recipe will be an open-faced culinary construction using our award-winning jumbo lump crab cakes.
Key Ingredients of a Classic Melt…
Besides our main attraction, crab meat and crab cakes, there are a couple of ingredient staples needed to build the most delicious crab melt sandwich recipe
21 Best Crab Meat Recipes( 1 Votes)
You must be logged in to add a private note. Login | Register
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
You must be logged in to add a recipe. Login | Register
Crab meat is such an easy way to make any recipe--appetizer, lunch, or dinner--seem that much fancier! Our collection of 21 Best Crab Meat Recipes covers a wide range of seafood favorites, from crab cakes and dinners to crab appetizers, salads, and more. Our delicious and classic crab meat recipes ensure that you'll have a blast with these under-the-sea favorites that are sure to impress company and earn you plenty of raves.
What even is crab bisque? It's an old-school creamy soup that's perfect for a special occasion. It's also easy as hell. Here's everything you need to know.
Where do I find seafood stock?
While you can make your own, it's not a fun task. We much prefer to pick some instead. It should be at your local fish market. We usually buy ours at Whole Foods.
Do I need to use seafood stock?
Nope. Fish stock is definitely preferable (it tastes best with the crab), but in a pinch, you can use vegetable broth.
Why is there flour?
After sautéing the veggies, you'll want to stir in some flour. It'll help thicken the soup to make it smooth and creamy.
Do I need an immersion blender?
No. But it's one of our favorite kitchen tools because you can blend soups directly in the pot. If you don't have one, a regular blender will work too. Just puree the soup in batches.
Does the crab get blended?
NO. That just sounds wrong, right?! It gets stirred right before serving.
Can I make the crab ahead of time?
You can make the base of the soup up to 3 days ahead. But hold off on adding the crab until you're planning on serving it.
6 Dungeness Crab Recipes From Bay Area Restaurants
Supplies are limited, so grab your fresh Dungeness crab while you can. You'll find it on takeout menus at several Bay Area restaurants but, if you feel so inclined, there's also reward in getting them cracked and cleaned at your local market and roasting them up yourself. Here you'll find both classic and modern recipes from restaurants including Scoma's, Nick's Cove, Slanted Door, and Mezcalito.
Enjoy! And PS: You won't regret stashing some extra crab in the freezer for later.
Secret Recipe: Dungeness Crab Mac 'n’ Cheese from Nick's Cove
Ladies and gentleman, it's Dungeness crab season!
Nick's Cove, the picturesque Point Reyes restaurant, benefits from its seaside location by sourcing fresh seafood from Tomales Bay. The chefs toss hunks of crab into gooey mac n' cheese for a decadent take on a homey classic—now it's yours, road trip not required.
Nick's Cove Dungeness Crab Mac n' Cheese
1 pound Dungeness crab meat
2 pounds dried elbow macaroni pasta
2 leeks, white part only, sliced
1 cup Point Reyes Toma, shredded
1 cup Spring Hill Cheddar, shredded
1/2 cup Parmigiano-Reggiano, shredded
Fresh lemon juice (from 1/4 lemon)
Parsley, chopped (for garnish)
Toasted breadcrumbs (for garnish)
1. In a large pot, bring three gallons of water to a rolling boil.
2. Add pasta and boil, stirring occasionally, 6-8 minutes. Drain and transfer to a large mixing bowl and set aside.
3. In another large pot, begin melting the butter.
4. Add the leeks and sweat 5-10 minutes, until soft.
5. Add the flour. Stir constantly cook until the mixtures bubbles for 2-3 minutes and smells like shortbread.
6. Add the milk and bring to a boil reduce to simmer. Allow the mixture to reduce while simmering, approximately 5 minutes.
7. Add the cream and again allow to simmer for 5 minutes.
8. Add all the cheese and whisk until incorporated.
9. Add salt to taste add 3-5 drops of Tabasco sauce and the juice of a quarter lemon.
10. Pour over pasta and add crab meat, stirring to incorporate.
11. Serve with toasted breadcrumbs and parsley.
// Nick's Cove remains temporarily closed during Covid-19 23240 Hwy. 1 (Marshall), nickscove.com
Secret Recipe: Slanted Door's Dungeness Crab With Cellophane Noodles
Try your hand at the famous Dungeness crab with cellophane noodles from Charles Phan's The Slanted Door.
The dish is mash-up of translucent green bean noodles (aka glass noodles) and fat chunks of crab that provide a sweet mouthful between umami-laden slurps.
Dungeness crab with cellophane noodles
3½ ounces cellophane noodles
3½ ounces Dungeness (or blue) crabmeat
¼ cup thinly sliced green onions, white and light green parts only
4 tablespoons chicken stock (see below)
¼ teaspoon ground
1. Soak the noodles in warm water for 10 minutes. Drain and let sit for about an hour, or until the noodles feel dry to the touch but are still flexible.
2. Place a wok over high heat until a drop of water evaporates on contact. Add the oil and continue heating until the oil is shimmering.
3. Add the crab and green onions, and briefly sauté, about 1 minute.
4. Add the cellophane noodles and stir.
5. Add the chicken stock, fish sauce, and oyster sauce, and continue stirring for another few minutes until the liquid is absorbed.
6. Add the black pepper and stir until well combined.
7. Garnish with cilantro and serve immediately.
1 large yellow onion, unpeeled
7 pounds bony chicken parts such as back, wings, and necks
1 ½ tablespoons kosher salt
1 ½ ounces light brown palm sugar or light brown sugar
1. Preheat the oven to 350°F.
2. Place the onion and ginger on a rimmed baking sheet and roast for about 1 hour, until the onion is soft and beginning to ooze.
3. Remove from the oven and let the onion and ginger cool until they can be handled.
4. Peel the onion and cut in half. Slice the unpeeled ginger into ¼-inch-thick coins.
5. While the onion and ginger are roasting, blanch the chicken bones.
6. To ensure the pot is large enough to blanch the bones without boiling over, put the bones in the pot and add water to cover by 1 inch. Remove the bones and bring the water to a boil.
7. When it is at a rolling boil, add the bones, return the water to a boil and boil for 3 minutes.
8. Drain the chicken into a colander and rinse under cold running water.
9. Rinse the pot and return the rinsed chicken to the pot.
10. Add the onion halves, ginger slices, salt, sugar, and 8 quarts fresh water to the pot and bring to a boil over high heat, skimming off any scum that forms on the surface.
11. Lower the heat so the liquid is at a gentle simmer and simmer for 4 hours, skimming as needed to remove any scum that forms on the surface.
12. Remove from the heat and, using a spider or a slotted spoon, remove and discard the large solids.
13. Strain the stock through a fine-mesh sieve into a large container, let sit for a few minutes, then skim most of the fat from the surface (optional).
14. Use immediately, or let cool completely.
15. The stock can keep refrigerated for up to 3 days or freeze for up to 3 months.
// Slanted Door remains temporarily closed during Covid-19 but is offering meal kits at Bi-Rite in SF and for nationwide shipping 1 Ferry Building (Embarcadero), slanteddoor.com.
Secret Recipe: Woodhouse Fish Co.'s Garlic White Wine Dungeness Crab
Who better to provide a quick and easy way to serve up some Dungeness? Woodhouse Fish Co. delivers.
Garlic White Wine Dungeness Crab
Serves 1 as an entrée, 4 as an appetizer
1 tablespoon chopped garlic
1 tablespoon grapeseed oil
8 ounces dry white wine (preferably Sauvignon blanc)
1 2-pound crab steamed, cleaned, and cracked (cut each leg with the body meat attached)
2 tablespoons whole butter
1 lemon, sliced into 1/8-inch rounds
2-3 basil leaves with stems attached
1. Sautée the garlic in the oil in medium pan on medium high heat until fragrant.
2. Deglaze with white wine.
3. Add vegetable stock when the alcohol has cooked off.
4. Add salt and pepper to taste.
5. Place the crab legs in pan and rest lemon slices and basil on top of them.
6. Place butter in the broth and cover with a lid.
7. Cook at a simmer for 4 minutes. The crab should be hot and the butter should be incorporated in to the sauce.
8. Remove the crab legs and place them in a bowl.
9. Stir the basil and lemon into the broth.
10. Check for seasoning and pour the broth over the legs.
11. Enjoy as is, or with sourdough to dip in the broth.
// Woodhouse Fish Co. is currently open for takeout 2073 Market St. (Castro) and 1914 Fillmore St. (Pac Heights), woodhousefish.com
Secret Recipe: Bellota's Dungeness Crab Paella
A big dish of paella always makes a grand entrance on the dinner table and, at Bellota, that classic Spanish meal really does show off.
The SoMa restaurant serves a few different versions, but it's the sweet Dungeness crab rendition, roasted with chili and garlic and piled atop bacon- and corn- speckled bomba rice, that's really got our attention. Go ahead, try making it at home.
Roasted Chili and Garlic Dungeness Crab Paella
½ cup Mediterranean chili paste
1 cup extra virgin olive oil, Spanish Arbequina olive preferred
½ cup flat leaf parsley, sliced finely
1 tablespoon pimenton, mild
1. Heat the oil on medium heat in a small sauce pot until warm but not smoking.
2. Add the garlic and cook until lightly golden.
3. Remove from heat and add the lemon juice to stop the cooking of the garlic.
4. Place the pot back on the heat for approximately 5 minutes.
5. Add the other ingredients and cook for a few more minutes to bring the ingredients together. Remove from heat and set aside.
1.5 to 2 pounds of fresh cooked crab, partially cracked and top shell removed.
1/2 cup cooked garbanzo beans, canned is a good substitute
1 cup cleaned corn kernels, fresh or frozen
1 cup bacon, cooked and roughly chopped
1/2 cup roasted red peppers strips
1 each yellow onion, small dice
2 tablespoon tomato puree
1 quart premade stock (fish, chicken, or vegetable will all work)
Note: You should use a paella pan for this recipe. A pan that is 11 or 12 inches will work best. If you do not have a paella pan, then a cast iron skillet, or other thick bottomed pan, is a good substitute.
1. Preheat the oven to 350 degrees. Place the crab in an oven-safe baking dish with cavity of the crab facing up. Pour the chili-garlic sauce over the crab, evenly coating the exposed meat and cracks in the shell.
2. Place in the oven and bake for 8 to 10 minutes, basting the crab every few minutes with a spoon. Set aside.
3. Meanwhile, placing the paella pan on the largest burner, heat the olive oil on medium high.
4. Add the onions and garlic and cook over medium heat until the onions are soft and translucent. This should take about 10 minutes.
5. Add the tomato to the pan and continue to cook until the tomato has reduced from a sauce to a paste. (Be careful to not to let the sugars in the tomato caramelize or burn.)
6. Turn the heat to low and add the pimenton and rice by sprinkling evenly over the entire pan. Stir to coat.
7. Once the rice is coated, add the stock and bring to a simmer. Stir for the first 6 minutes, and then add the garbanzo beans, bacon, corn, and red pepper strips.
8.Then, making sure the rice is in an even layer along the bottom of the paella pan, leave on medium heat and do not stir. Cook for 10 minutes on high heat and then 6 minutes on a medium-low heat. (Note: In order to develop the socarrat, or caramelized crust, on the bottom of the pan, you need the bottom of the pan to be dry by the time the rice is cooked.)
9. Once the rice is just cooked and the crust has begun to form, add the crab to the top of the paella. (Collect all the excess chili-garlic sauce and serve this in a separate bowl alongside the paella.)
10. Remove the pan from the stove, place the top shell of the crab back on for presentation, and let the paella rest for a couple of minutes.
11. Serve with garlic aioli and a few slices of lemon.
Secret Recipe: Mezcalito's Crab with Mezcal Butter
Mezcal, butter, crab—these are a few of our favorite things, and Mezcalito on Polk Street combines the tasty trinity into one delicious dish.
The smoked garlic and the mezcal perfectly play against the sweet meat of the Dungeness crab, which is first parboiled and then finished in the oven with the beautiful butter medley. If the rain is keeping you inside this weekend, why not fill your house with this sweet perfume?
Mezcalito's Dungeness Crab with Mezcal Butter
chives and chervil to garnish
Smoked Mezcal-Garlic Butter:
kosher salt and pepper to taste
2 cups hickory wood chips
1. Place hickory wood chips in a cast iron skillet and light. Once smoking, place a cookie sheet over the skillet.
2. Place garlic on top of cookie sheet and allow smoke to cover garlic until golden brown (about 15 minutes).
3. Purée garlic in food processor or small coffee grinder.
4. Melt butter in a large sauté pan on medium heat—add the rest of the ingredients and cook until garlic is soft.
1. Place crab in a large pot of boiling water and par-cook crab (seven-minute boil time). Remove and chill in a bowl full of ice water.
2. Once chilled, clean the crab by removing lungs and membrane. Cut in half (legs still attached to body) and rinse.
3. Boil baby potatoes until tender.
4. Put crab and potatoes in pan with one tablespoon of melted butter. Put smoked garlic butter on top of crab and roast for 10 minutes at 450 degrees.
5. Take pan out and carefully deglaze with mezcal (the pan will flame up).
6. Add lemon juice. Garnish with grilled lemon, chervil, and chives.
// Mezcalito is currently open for takeout and delivery 2223 Polk St. (Russian Hill), mezcalitosf.com
Secret Recipe: Scoma's Roasted Dungeness Crab
When Scoma's opened in 1965 in Fisherman's Wharf, the owners (brothers Joe and Al Scoma) based their menu on some of their mother's favorite recipes. This one is a classic and a great basic guide to roasting Dungeness that you can riff off of with whatever spices you have in the cupboard. If you've never worked with crab before, ask your fishmonger to clean and crack it for you.
Scoma's Classic Roasted Dungeness Crab
1 whole Dungeness crab, cleaned and cracked
3 large garlic cloves, chopped and lightly browned
3 ounces (about 6 tablespoons) extra virgin olive oil
1/8 teaspoon salt and ground pepper
1 teaspoon fresh Italian parsley, chopped
1. Pre-heat oven to 425 degrees
2. Place cracked crab in a heavy skillet that fits inside the oven.
3. Combine garlic and olive oil and pour over crab. Add salt and pepper and toss well.
4. Roast in oven for 12-15 minutes.
5. Remove from oven and squeeze lemon over crab. Garnish with parsley and lemon wedges. Serve in a large bowl with a crab fork.
Crab Salad Ingredients
Some people like to add all sorts of fancy stuff to their crab salad (onions, dill, chopped cucumber, cumin, etc.) but, I like my crab salad SUPER simple. Not to say that the above mentioned add-ins are bad, they just alter the taste too much in my opinion. If you feel like adding any extras, feel free. As mentioned above, we would serve this is the restaurant I worked at in Hawaii and it was always a crowd favorite. Everyone wanted to know the secret to why it was so good, and really, there was no secret at all! It is the easiest, most simple crab salad recipe ever.
How to Make Crab Cakes
I promise you they are not that hard to make.
- First up, combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. But do not over-mix. The crab meat should be lumpy.
- In a separate bowl, combine mayonnaise, mustard, and egg.
- Combine the egg mixture with the rest of the ingredients and mix well.
- Form patties from the mixture and refrigerate for about half an hour. This will allow the crab cakes to firm up and prevent them from cracking or breaking up in the pan.
- Put the patties into a lightly greased baking sheet. Place in the center rack of the oven and broil for 10 to 15 minutes (or until lightly brown).
There you go! You should be able to get crab cakes that are crisp on the outside and tender and moist on the inside.
- 1 pound fresh lump crabmeat, drained
- ½ cup extra-virgin olive oil, divided
- ½ cup panko (Japanese-style breadcrumbs)
- ¼ cup (2 oz.) salted butter
- 1 medium onion, chopped
- 1 (14-oz.) can artichoke hearts, drained and chopped
- ⅓ cup loosely packed fresh oregano leaves, chopped
- 8 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup dry white wine
- 2 tablespoons fresh lemon juice
- ½ cup thinly sliced scallions
- ½ cup chopped fresh flat-leaf parsley
- 1 baguette or crusty French bread loaf, thinly sliced
Pick crabmeat, removing any bits of shell.
Heat 2 tablespoons of the oil in a small skillet over medium. Add breadcrumbs, and cook, stirring often, until toasted and golden brown, 2 to 3 minutes. Remove from heat, and set aside.
Heat butter and remaining 6 tablespoons oil in a large, deep skillet over medium-high. When butter starts to sizzle, add onion, artichoke hearts, oregano, garlic, Worcestershire sauce, bay leaf, cayenne, salt, and pepper, and cook, stirring often, until vegetables are slightly softened, about 5 minutes. Add wine and lemon juice, and cook until liquid reduces slightly, about 5 minutes. Add crabmeat, scallions, and parsley, and cook, stirring often, until crabmeat is warm and wine is mostly evaporated, 2 to 3 minutes. Remove from heat taste and add seasonings as desired. Remove bay leaf. Cover and let stand 5 minutes. Transfer warm crab mixture to a serving dish, and top with toasted breadcrumbs. Serve immediately with bread slices.
In a large bowl, whisk together mayonnaise, Worcestershire, hot pepper sauce, 1/2 a lemon’s worth of juice, parsley, salt and pepper (to taste). Gently fold in the crab and peppers. Reserve.
*Cook’s Note: When mixing the crab and peppers, be careful not to break up the crab too much.
For the Hollandaise Sauce:
Combine egg yolks, cream, butter, lemon juice, cayenne, salt and sugar in the top of a double boiler over boiling water. Whisk until thick, approximately 3 minutes set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in 1 tablespoon vinegar.
Bring the water, 1 tablespoon vinegar and 1 teaspoon salt to a low simmer in a medium saucepan.
Crack an egg into a small ramekin and gently slide the egg into the water. Crack another egg into the same cup and while the water returns to a low simmer, slide the second egg into the water. Repeat. Let lowly simmer until the eggs are set. This will take about 2 to 3 minutes for soft runny yolks. Remove with a slotted spoon onto a paper towel lined plate.
Top a biscuit with a poached egg. Add a small scoop of crab salad on top of the egg. Spoon the Hollandaise over the egg and garnish with parsley. Serve immediately.
This is the most delicious recipe I’ve found for Dungeness crab! The sauce is wonderful with the blood orange juice. My husband loves crab doused in butter so he was skeptical about the sauce, but after trying it he agreed that it was the best crab dish I’ve ever made. Instead of pouring the sauce over the shells, I served it in ramekins for dipping the crab meat. Yum.
This is by far our favorite way of cooking crab. I have done it at least a dozen times and have had to give the recipe to everyone who has tasted this recipe. I totally disagree with the folks who say it overwhelms the taste of the crab. I live near San Francisco and get fresh crab cooked that day and it is always very sweet. This sauce enhances the taste of the crab. At 500 degrees for 15 minutes is perfect for making cold crab warm and tasty. The sauce is also great for dipping the crusty bread. We always serve it with a Cesar salad for Christmas Eve.
This was a waste of good fresh crab. First, 500 degrees is too high, 400 is plenty, otherwise the herbs burn. Then, the orange and crushed red pepper overwhelmed the delicate crab taste. The garlic and shallots were fine, and the thyme and parsley. The roasting was a nice idea instead of steaming. Finally, use lemon juice to replace the orange juice and cut the amount in half. Overall, if you are going to the expense of using fresh crab, change the temperature, forget the red pepper and orange juice, in other words, just lemon, butter, a little olive oil, and thyme and parsley.
This is sooooo delicious I make this whenever I pick up fresh crab. Messy indeed, but worth every bit of greasy fingers and dirty tablecoth. I skip the parsley and use black pepper instead of red pepper flakes and find it perfect as such. Be sure to have bread on hand to dip in the sauce. There is never a sign of anything (but the shells) left over.
I have limited cooking skills but I cooked it for my wife. Approximated the proportions. Tasted great! Thank you!
OMG!! Used this as an appetizer for Easter. Took previous review suggestions and added lemon zest, lemon juice and did not overheat the crab. Used dried parsley and thyme cause it is what was in the pantry (added them with the shallots and garlic). Did not salt and pepper the crab - due to guest's salt restrictions. Worried about shallots and garlic overcooking but all was good and the crab was a hit! Wow!
Delicious! I've made this multiple times with rave reviews. I salt and pepper liberally to balance the orange sauce.
Why mess with perfection? I tried this because I'm always up for something new. It turned out perfect, but I'll never use it again for two reasons. 1) WAY too much work for the result. 2) Even though I cracked each section, very little flavor made its way through to the meat. What did happen was this. the 12 minutes spent in the oven was enough to make the meat hard to remove from the legs. Nope. leave "good enough" alone. Steam crab legs to warm and serve with melted butter and lemon is all that's needed for Dungeness Crab!!
This was delish! I was guided by the other 'sweet' comments and reduced the amount of Orange juice and added two squeezes of lemon and zest. A light lovely balance with just the right amount of orange balanced. My Chef husband thought it was delicate and nice! I served it with grilled asparagus, salad and sour dough to sop up the broth!
I thought this was great. A little too orangy, may cut back next time. I did use a naval orange as I couldn't find blood oranges at the market. I will try this again. As other reviewers said, it's very messy.
What did I do wrong? Ended up with CHARRED sauce in the oven. Is 500 degrees F correct.
This is one of my no-fail, amazing reward for little effort dishes. I follow the listed recipe, but add a pinch of saffron to make it even better. It is worth hunting down blood-oranges for the best flavor blend
This was delicious!! I followed the recipe exactly, but could not find a blood orange, so used a regular orange. Next time, I will add a little bit of white wine to the sauce at the end it was just a bit too sweet for my taste, so the wine will help with that. But otherwise, ooooh, what a meal!
Absaloutley delicious! My husband, daughter, and myself all loved the recipe! We had it with organic spinach salad with balsamic vingarette, sourdough bread, and roasted asparagus. I will definetly make it again!
So delicious! The only change I made was to use just a pinch of red pepper flakes (in half the recipe). This is, literally, finger-licking fabulous. Now I want to try the sauce with scallops.
After reading the reviews decided to try this. Was not disappointed. Had enough sauce for some pasta as well. A great way to serve crab for a casual meal.
I've made this many times over the years. It is a dish to share with good friends, not someone youɽ hope to impress. It's very messy! The flavors are incredible. At the start of crab season in Nov., this is the recipe I pull out.
We were originally curious about the ingredients but they produced such an excellent sauce that worked not only with the crab but also with the pan seared scallops we made. I can't wait to make this recipe for friends!
Unbelievably easy and unbelievably good. The presentation is glorious and so yummy! I followed the recipe closely and was very satisfied with the results.
Awesome. We used snow crab and omitted the red pepper. It was really good!
Fantastic recipe! Didn't change anything. Next time I'll double the sauce, it's perfect with sourdogh bread.
If you want to see an entire table go dead quiet because they are so focused on INHALING their food- then make this dish! I had to break out the little seafood forks but otherwise no utensils because the crab was expertly cracked. Dispense with anything else besides crusty sourdough and a tartly dressed green salad served after crab-mania. Offered Vouvray and Viognier and both worked splendidly as this is very rich and wants a wine that doesn't get lost. I used 5 v large crabs for 5 pp but 4 would have been plenty as noted by others. Also used a combo of blood orange, navel and lemon juices. Do not skip this element as it provides the acid balance the dish needs. This one is a keeper and I know my friends will be clamoring for it again next crab season.
I make this all the time during crab season, and it's wonderful! I have made it with the orange sauce, but it's just as delicious without. You can serve it right out of the oven. Have some crusty bread to mop up the buttery and garlicky goodness!
We make a lot of crab during crab season and will be making this again. The orange juice added a lot of flavor and the red pepper just the right amount of spice. Messy goodness!
I have never made crab before and this was so easy and delicious! I doubled the sauce and there was just enough left to soak up with bread. Perfect!