Let’s talk blue crabs. These unusually hued crustaceans, harvested from the Atlantic Ocean, are renowned for an appearance as impressive as their meat is delicious. Particularly revered on the East Coast, they’re perfect in Maryland-style crab cakes, pasta sauces, and more. Here are some of our favorite blue crab recipes. For a primer on how to clean them and remove the meat, see our guide »
Crab cakes are all too often dry and tough. When contributor Judy Haubert was trying to make a gluten-free crab cake, she inadvertently solved the problem. Using almond meal instead of wheat flour provides structure without becoming starchy, making the cakes moister and more tender than their traditional counterpart.
In Maryland, no party is complete without crab dip. Chef Bryan Voltaggio makes a loaded with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. For something a little more traditional, try crab meat, cream, and Parmesan cheese flavored with garlic, lemon, Worcestershire sauce, and Old Bay seasoning.
Sweet, briny blue crab adds depth to a variety of soups. Our incredibly rich cream of crab soup is a simple base of half & half, flour, yellow onion, and Old Bay that lets the crab be the star. Partan bree is a Scottish crab bisque flavored with fennel and sherry and enriched with rice.
Find all of these dishes and more in our collection of our favorite blue crab recipes.
Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe for The Ultimate Crab Dip »
The substitution of almond flour for conventional wheat flour in this recipe, developed by Judy Haubert, originated as a gluten-free workaround, but actually makes the cakes moister and more tender than traditional crab cakes. Get the recipe for Almond-Flour Crab Cakes with Lemon Aioli »
This simple recipe for boiled handpicked crab, from writer Isabel Gillies’ mother, welcomes visitors on their first night at the family’s Maine summer house. Warmed in thick cream and served over rice with peas on the side—no salt needed, just a grind of black pepper—it lets the fresh flavor of summer crab really shine. Get the recipe for First Night Crab »
The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way. Get the recipe for Hot Crab Dip with Pita Chips »
Eddie’s Market in Baltimore, Maryland, shared this recipe with us; it’s a great way to use up the corn and steamed crab left over from a crab feast. Get the recipe for Maryland Crab Soup »
