Crab cakes are only the beginning.
The approach of summertime gets us itching to entertain. With our freshly painted porches ready and our pollen-covered cushions a mere memory, we’re prepping our menus and lighting up our lanterns in preparation for a long summer of entertaining ahead. First up on the menu? (Second to sweet tea, of course.) Seafood. No matter if our melamine platters are serving up savory treats by the sea, lake, or backyard sprinkler—we just can’t imagine a summertime soirée without an impressive spread of flavorful sea creatures. Not to play favorites, but a buttery, savory crab sure does hold a special place in our hearts—and stomachs. And although we’re firm believers that every at-home chef should master the art of the perfect crab cake, classic recipes such as that are only the beginning. The newest addition to our summer bucket list? Cooking through each and every one of these next-level crab recipes one at a time.
Crab Boil with Beer and Old Bay
Recipe: Crab Boil with Beer and Old Bay
Recipe: Crab Pie
Deviled Crab Melts
Recipe: Deviled Crab Melts
West Indies Crab Salad
Recipe: West Indies Crab Salad
Greek Crab Dip
With the salty richness of feta cheese and brightness from fresh lemon juice and herbs, this is an incredible twist on a classic creamy crab dip. Lump crab meat gives the dip an added touch of decadence, but it could also be made with less-expensive claw meat. Served with warm, crusty baguette slices this savory crab dip is the perfect “something different” to bring to your next potluck or party.
Creamy Crab Dip with Peppadews Recipe
Whether you’re attending a church potluck, hosting a holiday party, or just stocking your freezer to plan ahead for your next impromptu guests, this warm and savory dip is the perfect pick.
Artichoke and Crab Meat Dip
Louisiana Hot Crab Dip
Fresh crab meat is the star of this classic New Orleans appetizer.
Mini Crab Cakes
Crab Cake Hush Puppies
Serve these Crab Cake Hush Puppies with your favorite rémoulade or cocktail sauce for tasty appetizers. Hush puppies, a Southern classic made by deep-frying a cornmeal batter gets a seafood makeover. Served with a creamy, thick dipping sauce, these salty critters are a great option for a potluck meal or an appetizer that serves to impress. Freeze any leftovers and defrost up to 3 months later.
Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli
Crab cakes crusted with panko—coarse Japanese-style breadcrumbs—are super easy, elegant appetizers that are perfect for any occasion.
Crab Salad with Peaches and Avocados
This recipe is best served seaside, but close your eyes, take a bite, and you have the next best thing. This rich salad is the trifecta of cool, summery flavor. You’ll want to eat this crab, peach, and avocado salad every weekend.
Crab Capellini, Pêche
Oh, crab butter, where have you been all our lives? A mixture of crab fat and roe, white wine, and jalapeno and shallots that have been simmered in butter, this intoxicating amalgam slicks every strand of spaghetti in Ryan Prewitt’s showstopper of a dish. The chef, who’s eaten his fair share of Pacific shellfish from his time in San Francisco, says “Gulf seafood is second to none.” And after trying this menu staple at Pêche, it’s hard to disagree.
Recipe: Crab Capellini
Recipe: Crab-and-Bacon Linguine
Crab C'est Si Bon
Recipe: Crab C'est Si Bon
Recipe: She-Crab Soup
Top off a creamy bowl of this iconic Charleston soup with a spoonful of sherry at the table.
Crab-and-Goat Cheese Poblanos With Mango Salsa
Rinse canned crabmeat to freshen the taste; drain well before combining with other ingredients. Goat cheese adds tangy flavor to this spicy-sweet dish.
Baked Crab Rangoon
Cost per serving: 24¢
This recipe from All You reader Erin Sipes is a healthier version of the popular Chinese restaurant dish. If you have extra filling, it makes a great spread on crackers!
See recipe: Baked Crab Rangoon