4 Easy Crab Recipes

Bored with a basic crab cake? These four recipes are delicious and unique!

Crispy Crab Cakes with Mango-Pineapple SalsaCrispy Crab Cakes with Mango-Pineapple Salsa
Crispy Crab Cakes with Mango-Pineapple Salsa
1 large egg, lightly beaten
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon chopped fresh chives
1 roasted red bell pepper, chopped
1/8 teaspoon smoked paprika
1 pound lump crab, drained and picked
1 1/2 cups panko, divided
2 tablespoons melted butter
2 tablespoons olive oil
Mango-Pineapple Salsa
1 cup chopped mango
1 cup chopped pineapple
1 roasted red bell pepper, chopped
1/4 red onion, finely chopped
1 garlic clove, minced
1/2 jalapeño pepper, seeded and minced
1/4 cup loosely packed fresh cilantro, chopped
1/2 teaspoon salt
1/2 to 1 teaspoon lime zest
1 tablespoon fresh lime juice
Combine all Mango-Pineapple Salsa ingredients in a bowl; cover and chill until ready to serve.
Combine first 6 ingredients in a large bowl. Gently fold in crab and 1/2 cup panko.
Shape crab mixture into 8 cakes; carefully dredge patties in remaining 1 cup panko.
Heat 1 tablespoon melted butter and 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 crab cakes to pan, and cook 2 minutes on each side or until golden. Repeat with remaining butter, oil, and crab cakes. Serve immediately with Mango-Pineapple Salsa.

Smoky, Buttery Crab ClawsSmoky, Buttery Crab Claws
Smoky, Buttery Crab Claws
2 lean smoked bacon slices, chopped
1/2 cup butter
3 garlic cloves, minced
2 green onions, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 pound fresh crab claws
2 teaspoons chopped fresh flat-leaf parsley leaves
French Bread
Cook bacon in a skillet over medium-high heat until crisp. Remove bacon from pan with a slotted spoon, and discard drippings.
Melt butter in skillet; stir in garlic and green onions. Cook stirring often, 2 minutes. Stir in lemon juice, Worcestershire, and crab claws; cook 2 to 3 minutes or until hot. Stir in parsley and bacon. Serve immediately with French bread.

West Indies Crab SaladWest Indies Crab Salad
West Indies Crab Salad
1 pound jumbo lump crab, drained and picked
1 sweet onion, finely chopped
1/2 cup vegetable oil
1/2 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh flat-leaf parsley leaves
Avocado slices
Combine first 7 ingredients in a large bowl, stirring gently. Cover and chill at least 2 hours. Top avocado slices with crab mixture using a slotted spoon.

Soft-Shell Crab Sandwiches with Spicy RèmouladeSoft-Shell Crab Sandwiches with Spicy Rèmoulade
Soft-Shell Crab Sandwiches with Spicy Rèmoulade
Vegetable oil
1 large egg, lightly beaten
1/2 cup buttermilk
3/4 cup self-rising cornmeal mix
1 teaspoon Cajun or Creole seasoning
4 soft-shell crabs, cleaned
1/2 cup all-purpose flour
4 (6-inch) rolls or baguettes, split and toasted
Green leaf lettuce leaves
8 thin tomato slices
Spicy R
1/2 cup mayonnaise
1 tablespoon Creole mustard or coarse-grained mustard
2 teaspoons chopped capers
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon Cajun or Creole seasoning
For Spicy R
èmoulade, combine all ingredients in a bowl.
Pour oil to depth of 1/4 inch to 1/2 inch in a large skillet; heat to 375°.
Whisk together egg and buttermilk in a shallow bowl. Stir together cornmeal mix and seasoning in another shallow bowl.
Dredge crabs in flour, dip in egg mixture, and dredge in cornmeal mixture. Cook crabs in hot oil, in batches, 2 minutes on each side or until golden brown. Drain on paper towels.
Spread insides of rolls with Spicy Rèmoulade. Layer with lettuce, tomato slices, and fried crab.

More from Coastal Living:
Our Ultimate Shrimp Guide
Crab Notes & Crab Q&A
10 Recipes for Oyster Lovers