3 Crab Recipes for All Seafood Lovers

3 Crab Recipes for All Seafood Lovers

Last Updated on August 4, 2023

Looking for crab recipes? Look no further, here we share with you some great ideas to cook crab and impress all seafood lovers.

The sweet and juicy flavor of crab is unrivaled among seafood dishes. Any seafood enthusiast will enjoy the rich variety of flavors and textures found in crab meat, which includes both soft-shell and king crab legs.

The 3 delicious crab recipes that will be covered in this article are sure to gratify even the most discerning crab aficionados. So let’s get started and discover these delectable treats!

1. Maryland Crab Soup

It is a classic Chesapeake Bay-style soup with fresh vegetables, crab meat, Old Bay seasoning, and a hearty broth.


  • 2 tbsp. olive oil
  • 2 medium carrots, chopped
  • 5 ribs celery, chopped
  • 1 medium onion, chopped
  • 1 cup corn
  • 4 Tbsp. Worcestershire sauce
  • 2 Tbsp. Old Bay seasoning
  • 1 1/2 Tbsp. ground mustard
  • 1/2 pound green beans, chopped
  • 1 cup frozen lima beans
  • 1/2 cup frozen green peas
  • 1/2 bunch fresh parsley, chopped
  • 2 bay leaves
  • 1 can whole tomatoes
  • 6 cups water
  • 2 medium russet potatoes, cut into cubes
  • 1 lb. fresh lump crab meat
  • Kosher salt and ground black pepper
  • Oyster crackers


  • Heat the olive oil over medium heat in a stock pot. Add the onion, carrots, and celery and cook for 5-8 minutes.
  • Add water, tomatoes, bay leaves, ground mustard, corn, beans, green peas, parsley, Worcestershire sauce, and Old Bay seasoning. Add salt and pepper to taste. Turn up the heat and bring the mixture to a moderate boil.
  • Add potatoes and crab meat. When the vegetables are fully cooked, reduce the heat to medium-low and simmer, partially covered, for 30–40 minutes.
  • Remove the bay leaves, sprinkle Old Bay and oyster crackers, and serve.

This homemade Maryland crab soup recipe is a summertime must, so make sure to try it out.

2. Singaporean Chili Crab

Singaporean Chili Crab offers a tangy, spicy dish with succulent crab, creating a delightful symphony.


  • 2 large Dungeness crabs (about 2-2.5 pounds each), cleaned and cut into pieces
  • 1/4 cup vegetable oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 3-4 red chili peppers (Thai bird’s eye chilies or similar), finely chopped
  • 2 tablespoons tomato paste
  • 1 cup chicken or seafood broth
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon chili sauce (like Sriracha or Sambal Oelek)
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)
  • 2 green onions, sliced
  • Fresh cilantro leaves
  • Steamed mantou buns or white rice (for serving)


  • Heat the vegetable oil over medium-high heat in a sizable wok or deep skillet.
  • Add the minced garlic, grated ginger, chopped red chili peppers, and chopped onions. Stir-fry for a few minutes to allow the aromatics to release their flavor and the onions to become transparent.
  • Stir in the tomato paste and cook for one additional minute.
  • To the wok, add the ketchup, soy sauce, oyster sauce, chili sauce, and brown sugar. You can also use chicken or seafood broth. Combine all the ingredients to make a sauce.
  • Bring the sauce to a simmer and boil it for about 5 minutes.
  • Add the crab pieces to the wok gently, covering them with the sauce as you do so. For 10 to 15 minutes, or until the crab meat is completely cooked and soft, cover the wok and let the crabs stew in the sauce.
  • Add the cornstarch slurry to the wok and keep swirling once the crabs are done. The sauce may appear glossy and somewhat thick as a result.
  • If necessary, taste the sauce and season as desired. To get the right balance of sweetness and spice, you can add extra chili sauce or sugar.
  • Place the Singaporean Chili Crab in a serving dish, then top with fresh cilantro leaves and green onion slices.
  • Serve it over white rice or with steamed Mantou buns.

3. Garlic Butter Crab Legs

Garlic butter crab legs are a delectable treat that is perfect for special occasions or large seafood feasts.


  • 1 kg king crab legs
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped parsley
  • Salt and black pepper


  • Set your oven’s temperature to 375°F (190°C).
  • To make it simpler to get to the meat, delicately crack the crab legs’ shells using kitchen shears or a crab cracker. To reveal the crab meat, gently separate the shells, but leave the meat still connected to the shell.
  • Melt the butter in a small pan over medium heat and add the minced garlic and stir continuously for 1 to 2 minutes or until the garlic is aromatic.
  • Add the lemon juice, black pepper, and salt to taste.
  • Place the cracked crab legs in a baking dish or on a foil-lined baking sheet.
  • Make sure to generously cover each crab leg with the garlic-infused butter as you pour it over them.
  • To keep the crab legs moist while cooking, cover the baking dish with foil to help trap the steam.
  • For about 15-20 minutes, or until the crab legs are heated through and the meat is soft, bake them in the preheated oven.
  • Remove the crab legs from the oven and place them on a serving tray once they are finished cooking.
  • To give a splash of color and freshness, you can garnish with chopped fresh parsley.
  • If desired, serve the melted garlic butter or lemon wedges on the side with the garlic butter crab legs while they are still hot.


These recipes guarantee a unique experience for crab lovers. Each recipe offers a distinctive and pleasant way to enjoy the sweet and savory flavors of crab, whether you prefer the simplicity of crab cakes or the Italian zing of crab ravioli. So gather your supplies, put on your apron, and start cooking. You’ll want to make more of these delicious crab treats after you finish.

About Maria Kennedy

Maria Kennedy is the managing editor at Travel for Food Hub. Maria is on a full-tilt mission to share local food and travel inspiration. When she is not writing about food and travel, startups or social media, she is enjoying her time with her boys in sunny Spain.

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