Get crackin'! 5 ways to eat crab this summer

Nothing beats fresh crab dipped in butter, but we think these crab recipes are mighty tasty, too! From dips to salads, crab tastes great in any form.

Photo: Becky Luigart-Stayner























More from Coastal Living
26 Favorite Shrimp Recipes
How to Eat Crab Straight from the Shell
10 Tasty Reasons to Fire Up the Grill
50 Island-Inspired Cocktails

Bite-Size Wasabi Crab Cakes
Photo: Howard L. Puckett























Ingredients
1/2 cup thinly sliced green onions
1/4 cup minced shallots
1/4 cup mayonnaise
1 1/2 Tbsp. wasabi paste
2 tsp. seasoned rice wine vinegar
3/4 tsp. lemon zest
1 tsp. fresh lemon juice
1 tsp. tamari or soy sauce
1 lb. fresh jumbo lump crabmeat, drained and picked
1 large egg, lightly beaten
1 1/2 cups panko (Japanese breadcrumbs), divided
4 Tbsp. canola oil
Ginger Aïoli

Ginger Aïoli
Combine 1/2 cup mayonnaise, 1 Tbsp. finely chopped fresh cilantro, 2 Tbsp. minced fresh ginger, and 1/2 tsp. rice vinegar in a small bowl.

Preparation
Combine first 8 ingredients in a bowl. Gently fold crabmeat into mayonnaise mixture. Cover and chill 30 minutes or several hours.

Stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 20 ( 1 1/2-inch) patties. dredge in remaining panko.

Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden. Serve with Ginger Aïoli.

Related: 5 Best Crab Cakes You Have to Try!

She-Crab Soup
Photo: Jean Allsopp























Ingredients
1/4 cup butter
1/4 cup olive oil
1 yellow onion, chopped
1 fennel bulb, chopped
4 celery ribs, chopped
2 carrots, chopped
4 garlic cloves, minced
1/4 cup all-purpose flour
2 Tbsp. tomato paste
Pinch of curry powder
Pinch of ground turmeric
1 tsp. salt
1 tsp. freshly ground black pepper
1/2 cup dry sherry
5 cups clam juice
1/4 cup chopped fresh parsley
1 Tbsp. chopped fresh tarragon
2 cups heavy cream
2 lb. fresh crabmeat, drained and picked
Salt
Freshly ground black pepper

Preparation
Melt butter with oil in a Dutch oven over medium heat. Add onion and next 4 ingredients; sauté 8 minutes or until tender.

Stir in flour and next 5 ingredients; cook 1 minute, stirring frequently. Add sherry and clam juice; stir until well blended. Stir in parsley and tarragon. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until reduced to 4 cups.

Pour mixture through a wire-mesh strainer into a separate bowl or pan, pressing on solids with a spatula; discard solids. Return soup to Dutch oven; stir in cream. Cook over medium heat 25 minutes or until soup is thickened. Add crabmeat; cook 3 to 5 minutes or until warmed through. Season to taste with salt and pepper.

Related: 13 Terrific Seafood Soups

Maryland Crab Cake Salad
Photo: Jean Allsopp























Ingredients
1/3 cup mayonnaise
1 1/2 tsp. seafood seasoning
1 Tbsp. capers, drained
1/2 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 lb. fresh lump crabmeat, drained
1/2 cup finely diced red bell pepper
1/2 cup seeded, finely diced cucumber
1/2 cup minced green onion
1 Tbsp. butter
1/4 cup Japanese breadcrumbs (panko)
4 cups mixed salad greens

Preparation
Combine first 5 ingredients in a medium bowl. Gently fold in crabmeat. When crabmeat is evenly coated, fold in bell pepper, cucumber, and green onion.

Melt butter in a medium skillet. Add breadcrumbs and cook, stirring frequently, over high heat 4 minutes or until golden brown and toasted.

Serve crabmeat salad over mixed greens, and top each serving with toasted breadcrumbs.

Related: Fresh Seafood Salads

Cruisin' Crab Dip
Photo: Howard L. Puckett























Ingredients
2 (8-oz.) packages cream cheese, softened
1 (4.5-oz.) can chopped green chiles, drained
1 cup seeded and chopped tomato
1 small garlic clove, minced
1/4 to 1/2 cup whipped cream
2 Tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1/4 tsp. ground red pepper
1/4 tsp. salt
1/4 tsp. pepper
1 lb. fresh jumbo lump crabmeat, drained
French bread
Casino Butter
Garnish: chopped fresh parsley

Casino Butter
Pulse 1 lb. softened unsalted butter, 3 Tbsp. white wine, 2 Tbsp. fresh lemon juice, 1 tsp. hot sauce, and 3/4 tsp. salt in a food processor until combined. Add 4 chopped green onions, 1/3 cup chopped red bell pepper, and 1/3 cup chopped fresh parsley; process until well blended, stopping to scrape down sides.

Preparation
Combine first 11 ingredients in a large nonstick skillet; place over low heat, and cook, stirring constantly, until mixture is smooth and bubbly. Gently fold in crabmeat. Spoon into serving bowl, and garnish, if desired. Serve with French bread slices toasted with Casino Butter.

Related: Piled-High Seafood Sandwiches

Shrimp-and-Crab Nachos
Photo: Becky Luigart-Stayner























Ingredients
1 tsp. olive oil
1 lb. peeled and deveined shrimp
2 to 3 tsp. toasted ground cumin
1 tsp. minced garlic
1 lb. jumbo lump crabmeat, cleaned and picked
3/4 cup sour cream
1 bunch green onions, sliced
1 (9-oz.) bag yellow, white, or blue corn tortilla chips
3 cups grated pepper Jack cheese
1/2 cup sliced pickled jalapeño

Preparation
Heat oil in a large nonstick skillet over medium heat. Add shrimp, cumin, and garlic; sauté 3 minutes or until shrimp are pink.

Combine cooked shrimp, crab, sour cream, and green onions in a large bowl.

Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese, and top with jalapeño.

Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.

See More Delicious Ways with Crab

More from Coastal Living
20 Super Salmon Recipes
The Truth About Shrimp
Favorite Seafood Dives Coast to Coast
"Like" Us on Facebook