Like a seaside market at dawn, these 13 savory crab recipes bring ocean flavors to your holiday table. You’ll find clear, practical instructions for starters, mains, and sides that use real crab meat, simple pantry ingredients, and straightforward techniques. Follow the steps to make crab cakes, chowder, stuffed salmon, and more, learn quick tips for prepping crab, and pick the dishes that fit your schedule and guest list. Keep exploring to pick your menu.
Classic Crab Cakes With Lemon-Dill Aioli
Crisp-on-the-outside, tender-on-the-inside crab cakes brightened with a zesty lemon-dill aioli.
Ingredients:
- 1 lb lump crab meat, picked free of shells
- 1/2 cup panko breadcrumbs, plus extra for coating if desired
- 1 large egg, lightly beaten
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, finely chopped
- 1 tsp Old Bay seasoning (or seafood seasoning)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp unsalted butter
- 2 tbsp olive oil
Lemon-Dill Aioli:
- 1/2 cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh dill, finely chopped (or 1 tsp dried)
- 1 small garlic clove, minced
- Salt and pepper to taste
How to Make:
1. In a large bowl, gently combine crab meat, 1/2 cup panko, beaten egg, 2 tbsp mayonnaise, Dijon, lemon juice, parsley, Old Bay, salt, and pepper.
Mix just until combined—avoid breaking up the lumps of crab.
2. Shape the mixture into 8 small patties (or 4 larger cakes), pressing lightly so they hold together.
If sticky, chill 15 minutes in the fridge to firm up.
3. Optional: lightly coat each patty in extra panko for extra crunch.
4. Heat butter and olive oil in a large skillet over medium heat until shimmering.
5. Add crab cakes (work in batches if needed) and cook 3–4 minutes per side, or until golden brown and heated through.
Flip gently with a spatula to keep them intact.
6. Meanwhile, whisk together aioli ingredients in a small bowl.
Taste and adjust salt, pepper, or lemon as you like.
7. Transfer cooked crab cakes to a paper towel-lined plate to drain briefly, then serve hot with lemon-dill aioli on the side or drizzled on top.
Enjoy these golden crab cakes with a squeeze of lemon and that bright dill aioli—perfect for holiday gatherings or any special meal!
Crab-Stuffed Baked Salmon
Crab-Stuffed Baked Salmon — a festive, flaky centerpiece with a rich, savory crab filling that’s as elegant as it’s easy.
Ingredients:
- 4 salmon fillets (6–8 oz each), skin removed and butterflied to form pockets
- 8 oz lump crabmeat, picked free of shells
- 1/2 cup panko breadcrumbs
- 2 tbsp mayonnaise
- 2 tbsp cream cheese, softened
- 2 tbsp finely chopped green onion (scallion)
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or 1/2 tsp each paprika and celery salt)
- 1 tbsp lemon juice, plus extra lemon wedges for serving
- 1 tbsp chopped fresh parsley
- 1 tbsp unsalted butter, melted
- Salt and black pepper to taste
- Olive oil for drizzling
How to Make:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil and lightly oil it.
- Pat the salmon fillets dry and gently open the butterflied pockets; season lightly inside and out with salt and pepper.
- In a bowl, combine crabmeat, panko, mayonnaise, cream cheese, green onion, Dijon, Worcestershire, Old Bay, lemon juice, parsley, melted butter, and a pinch of salt and pepper. Mix gently so the crab stays chunky.
- Spoon an even amount of the crab mixture into each salmon pocket, pressing lightly so the filling sits snugly.
- Place the stuffed fillets on the prepared baking sheet, drizzle a little olive oil over the tops, and sprinkle a touch more Old Bay or black pepper if you like.
- Bake for 12–15 minutes, until the salmon is opaque and flakes easily and the stuffing is heated through and golden on top.
- Remove from the oven and let rest 2 minutes. Serve with lemon wedges and a sprinkle of fresh parsley.
Enjoy this elegant, savory crab-stuffed salmon — holiday-worthy and irresistibly delicious!
Creamy Crab and Corn Chowder
Creamy Crab and Corn Chowder — a cozy, velvety bowl of sweet corn and tender crab that tastes like holiday comfort.
Ingredients:
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 medium potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
- 3 cups corn kernels (fresh or frozen)
- 3 cups low-sodium chicken or vegetable broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 8 ounces lump crabmeat, picked over for shells
- 1 teaspoon Old Bay seasoning (or paprika + pinch cayenne)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh chives or parsley, plus extra for garnish
- Lemon wedges, for serving (optional)
How to Make:
- Melt butter in a large pot over medium heat.
- Add chopped onion and celery; sauté 4–5 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Add cubed potatoes, corn, thyme, Old Bay, and broth; bring to a simmer.
- Cook 12–15 minutes until potatoes are tender.
- Stir in milk and cream; warm gently—do not boil.
- Add crabmeat and heat through 3–4 minutes, breaking up larger pieces gently.
- Taste and season with salt and pepper; stir in chopped chives or parsley.
- If you prefer a thicker chowder, mash a few potato pieces against the pot or blend 1 cup and return.
- Ladle into bowls, garnish with extra herbs and a squeeze of lemon if you like.
Serve hot and enjoy a bowlful of creamy, festive comfort.
Garlic-Butter Crab Legs With Herb Drizzle
Garlic-Butter Crab Legs With Herb Drizzle — sweet crab meat meets garlicky butter and bright herbs for a festive, show-stopping bite.
Ingredients:
- 2 lb (about 1 kg) cooked king or snow crab legs, thawed if frozen
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh dill (optional)
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper
- Lemon wedges, for serving
- Flaky sea salt, for finishing (optional)
How to Make:
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
- Place crab legs on the sheet, cut any long legs to fit and crack the shells slightly with kitchen shears so the butter can soak in.
- In a small saucepan over low heat, melt the butter and stir in the minced garlic; cook 1–2 minutes until fragrant but not browned.
- Remove the pan from heat and stir in lemon juice, lemon zest, salt, and pepper.
- Brush or spoon half the garlic-butter over the crab legs, reserving the rest for serving.
- Roast the crab legs in the oven 8–10 minutes until heated through and the butter is bubbly.
- Meanwhile, whisk together the chopped parsley, chives, dill (if using), and olive oil to make the herb drizzle.
- Remove crab legs from the oven, drizzle with the reserved garlic-butter and the herb mixture.
- Sprinkle with flaky sea salt if you like, serve with lemon wedges for squeezing.
Dig in and enjoy the garlicky, buttery goodness — perfect for a festive feast or an indulgent weeknight treat!
Crab and Spinach Puff Pastry Tartlets
Spicy Crab Dip With Parmesan Crostini
Spicy Crab Dip With Parmesan Crostini — creamy, zesty, and perfect for holiday nibbling.
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese, plus extra for crostini
- 1 lb lump crab meat, picked over for shells
- 2–3 tbsp Sriracha (adjust to taste) or other hot sauce
- 1 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1–2 cloves garlic, minced
- 2 tbsp chopped fresh chives or green onions, plus extra for garnish
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 French baguette
- 2 tbsp olive oil
How to Make:
- Preheat oven to 375°F (190°C).
- Mix the cream cheese, sour cream, and mayonnaise in a medium bowl until smooth.
- Stir in the cheddar, 1/2 cup Parmesan, Sriracha, Worcestershire, lemon juice, minced garlic, chives, and smoked paprika. Season with salt and pepper.
- Gently fold the crab meat into the cheese mixture, taking care not to break up the lumps.
- Transfer the dip to an oven-safe baking dish and smooth the top.
- Bake for 20–25 minutes, until bubbly and lightly golden on top.
- While the dip bakes, slice the baguette on the diagonal into 1/2-inch slices.
- Brush each slice lightly with olive oil and sprinkle a little grated Parmesan on top.
- Arrange the slices on a baking sheet and toast in the oven for 6–8 minutes, or until crisp and golden.
- Remove the dip from the oven, sprinkle with extra chives or green onions, and serve hot with the Parmesan crostini.
Dig in and enjoy the spicy, cheesy crab goodness — your guests will be asking for the recipe!
Crab-Stuffed Mushrooms With Gruyère
A cheesy, savory bite: crab-stuffed mushrooms with melted Gruyère that’s perfect for holiday hors d’oeuvres.
Ingredients:
- 24 large cremini or white button mushrooms, stems removed and cleaned
- 8 oz lump crabmeat, picked over for shells
- 1 cup grated Gruyère cheese, divided
- 3 tablespoons unsalted butter
- 1/4 cup finely diced onion (or shallot)
- 2 cloves garlic, minced
- 1/4 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon Old Bay seasoning (or paprika + a pinch of cayenne)
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for brushing)
- Lemon wedges, for serving (optional)
How to Make:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
- Brush mushroom caps with olive oil and place them hollow-side up on the prepared sheet.
- Finely chop the reserved mushroom stems and set aside.
- In a skillet, melt butter over medium heat. Add diced onion and chopped stems; sauté until softened, about 4 minutes.
- Add garlic and cook 30 seconds until fragrant. Remove pan from heat and let cool slightly.
- In a bowl, combine cooled onion mixture, crabmeat, 3/4 cup Gruyère, panko, mayonnaise, Dijon, lemon juice, parsley, Old Bay, salt and pepper. Mix gently to keep crab lumps intact.
- Spoon the crab mixture evenly into each mushroom cap, mounding slightly.
- Sprinkle remaining 1/4 cup Gruyère over the stuffed mushrooms.
- Bake 12–15 minutes, or until cheese is melted and tops are golden and bubbly.
- Let cool for 2 minutes, garnish with extra parsley and serve with lemon wedges if you like.
Enjoy warm—these cheesy crab-stuffed mushrooms disappear fast at any holiday gathering!
Citrus Crab Salad With Avocado and Fennel
Bright, zesty and creamy — this Citrus Crab Salad with Avocado and Fennel is a festive, invigorating starter or light main.
Ingredients:
- 1 lb cooked crab meat, picked over for shells
- 2 medium avocados, diced
- 1 small fennel bulb, thinly sliced (reserve a few fronds for garnish)
- 1 small red onion, very thinly sliced
- 1 large orange, segmented and juices reserved
- 1 small grapefruit, segmented and juices reserved
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1 tsp honey or agave (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley or cilantro
- Mixed salad greens or butter lettuce, for serving
- Toasted baguette slices or crackers, for serving
How to Make:
- In a large bowl, gently toss the crab meat with a pinch of salt and pepper to season.
- Add the diced avocado, thinly sliced fennel, and red onion to the bowl with the crab.
- Add the orange and grapefruit segments, catching any juices and adding them to the bowl.
- In a small bowl, whisk the olive oil, lemon juice, lemon zest, reserved citrus juices, and honey (if using) until combined.
- Pour the dressing over the crab mixture and gently toss until everything is coated — be careful not to mash the avocado.
- Stir in the chopped parsley or cilantro and adjust salt and pepper to taste.
- Arrange mixed greens or butter lettuce on a platter or individual plates, mound the crab salad on top, and garnish with fennel fronds.
- Serve immediately with toasted baguette slices or crackers for scooping.
Enjoy the bright, creamy flavors — perfect for a festive starter or a light, elegant lunch!
Crab Linguine in White Wine Sauce
Crab Linguine in White Wine Sauce — bright, silky pasta tossed with sweet crab and a lemony white-wine finish.
Ingredients:
- 12 oz (340 g) linguine
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 tsp red pepper flakes (optional, to taste)
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 3/4 cup low-sodium chicken or seafood stock
- Zest and juice of 1 lemon
- 8 oz (225 g) cooked crab meat (lump or claw), picked free of shells
- 1/4 cup heavy cream (optional for a silkier sauce)
- Salt and freshly ground black pepper, to taste
- 3 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives or basil (optional)
- Lemon wedges, for serving
How to Make:
- Bring a large pot of salted water to a boil and cook linguine until just al dente according to package directions. Reserve 1 cup pasta water, then drain.
- While pasta cooks, heat olive oil and butter in a large skillet over medium heat until butter foams.
- Add minced garlic and shallot; sauté 1–2 minutes until fragrant and softened but not browned.
- Stir in red pepper flakes if using, then pour in the white wine. Simmer 2–3 minutes to reduce slightly.
- Add the stock and lemon zest; simmer 2 more minutes to meld flavors.
- Gently fold in the crab meat and warm through for 1–2 minutes; be careful not to over-stir so the crab stays in chunks.
- If using, stir in the heavy cream and heat until the sauce is glossy and slightly thickened. Season with salt, pepper, and lemon juice to taste.
- Add the drained linguine to the skillet and toss to coat, adding reserved pasta water a splash at a time to reach your desired sauce consistency.
- Stir in chopped parsley and chives/basil, toss once more, and adjust seasoning.
- Plate the linguine, garnish with extra parsley and a lemon wedge, and serve immediately.
Enjoy the comforting combo of sweet crab and bright lemon—perfect for a festive holiday table!
Coconut-Crusted Crab Cakes With Mango Salsa
Coconut-Crusted Crab Cakes With Mango Salsa — a tropical, crispy twist on a holiday classic.
Ingredients:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup canned crushed pineapple, drained (optional for extra sweetness)
- 1/2 cup panko breadcrumbs
- 1/2 cup sweetened shredded coconut
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tbsp finely chopped green onion (scallion)
- 2 tbsp finely chopped red bell pepper
- 1 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning (or seafood seasoning)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil (for frying) or cooking spray (for baking)
- Lime wedges, for serving
For the Mango Salsa:
- 1 ripe mango, peeled and diced (about 1 cup)
- 1/4 cup finely diced red onion
- 1/4 cup diced red bell pepper
- 1 small jalapeño, seeded and minced (optional)
- 2 tbsp chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper, to taste
How to Make:
1. In a large bowl, gently combine crab meat, panko breadcrumbs, shredded coconut, mayonnaise, egg, green onion, red bell pepper, Dijon, Old Bay, salt, and pepper until just combined.
Avoid overmixing so the crab stays flaky.
2. Form mixture into 8 small patties (about 3 inches across) and place on a plate; chill in the fridge for 15–20 minutes to help them hold together.
3. Meanwhile, make the mango salsa: toss mango, red onion, red bell pepper, jalapeño, cilantro, and lime juice in a bowl; season with salt and pepper and set aside so flavors meld.
4. Heat vegetable oil in a large skillet over medium heat until shimmering. If baking, preheat oven to 400°F (200°C) and lightly grease a baking sheet.
5. If frying: cook crab cakes 3–4 minutes per side until golden brown and cooked through. If baking: place on prepared sheet and bake 12–15 minutes, flipping once, until golden.
6. Transfer cooked crab cakes to a paper towel-lined plate to drain briefly, then arrange on a serving platter.
7. Spoon mango salsa over or alongside each crab cake, garnish with lime wedges, and serve immediately.
Enjoy these coconut-crusted crab cakes — crispy, sweet, and bright with tropical flavor!
Crab and Sweet Potato Gratin
Crab and Sweet Potato Gratin — a cozy, savory twist on a holiday classic that’s creamy, cheesy, and full of crabby goodness.
Ingredients:
- 2 large sweet potatoes (about 1.5–2 lb), peeled and thinly sliced
- 8 oz lump crab meat, picked over for shells
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup grated Gruyère (or cheddar)
- 1/4 cup grated Parmesan
- 1 tsp Dijon mustard
- 1/4 tsp nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley
- 1/4 cup panko breadcrumbs
- 1 tbsp melted butter (for breadcrumbs)
- Lemon wedges, for serving
How to Make:
- Preheat oven to 375°F (190°C). Butter a 9×9-inch baking dish or similar-size gratin dish.
- In a skillet, heat olive oil and 2 tbsp butter over medium heat. Sauté onion until soft, about 4 minutes.
- Add garlic and cook 30 seconds until fragrant. Stir in Dijon mustard, then pour in cream and milk. Warm gently, don’t boil.
- Stir in half the Gruyère and all the Parmesan until melted. Season with nutmeg (if using), salt and pepper. Remove from heat.
- Fold crab meat into the warm cream sauce gently so lumps stay intact. Taste and adjust seasoning.
- Arrange a layer of sweet potato slices in the bottom of the prepared dish, overlapping slightly.
- Spoon about a third of the crab–cream mixture over the sweet potatoes, then sprinkle a bit of parsley.
- Repeat layers (sweet potatoes, crab sauce, parsley) until ingredients are used, finishing with a layer of sweet potatoes.
- Mix panko with melted butter and the remaining Gruyère (reserve a little cheese for topping if you like). Sprinkle evenly over the top layer.
- Cover with foil and bake 35 minutes. Remove foil and bake another 15–20 minutes until potatoes are tender and top is golden and bubbly.
- Let rest 5–10 minutes before serving to set. Garnish with remaining parsley and serve with lemon wedges for a bright finish.
Dig in and enjoy a warm, festive gratin that pairs sweet potatoes with succulent crab — comfort with a celebratory twist!
Cold Crab and Cucumber Canapés
Bright, briny crab meets crisp cucumber for a revitalizing bite-perfect canapé.
Ingredients:
- 8 oz (225 g) cooked lump crab meat, picked over for shells
- 1 large English cucumber, sliced into 1/4-inch rounds
- 3 tbsp mayonnaise
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp finely grated lemon zest
- 1 tbsp finely chopped fresh chives, plus extra for garnish
- 1 tbsp finely chopped fresh dill (or 1 tsp dried dill)
- 1/4 tsp sea salt, or to taste
- 1/8 tsp freshly ground black pepper
- Optional: pinch of cayenne or a few drops of hot sauce for a touch of heat
- Optional: smoked paprika for sprinkling
How to Make:
- In a medium bowl, gently combine the crab meat, mayonnaise, lemon juice, Dijon, and lemon zest.
- Fold in the chives and dill, being careful not to break up the crab too much.
- Season with salt and pepper, and add cayenne or hot sauce if you want a little kick.
- Arrange cucumber rounds on a serving platter in a single layer.
- Spoon about 1 tablespoon of the crab mixture onto each cucumber slice, mounding it slightly.
- Garnish each canapé with a tiny snip of chive or a light sprinkle of smoked paprika.
- Chill for 10–15 minutes if you prefer them extra crisp, then serve.
These cool, zesty canapés are easy to make and impossible to resist — perfect for holiday mingling!
Old Bay Crab Boil With Garlic Potatoes
Old Bay Crab Boil With Garlic Potatoes — a fragrant, spicy one-pot feast that’s perfect for holiday gatherings.
Ingredients:
- 2–3 pounds whole crabs (cleaned) or crab clusters
- 1 pound small red or new potatoes, halved
- 1 large onion, quartered
- 2 lemons, halved
- 1/4 cup Old Bay seasoning, plus extra for serving
- 3 tablespoons kosher salt
- 6 garlic cloves, smashed
- 2 bay leaves
- 1/4 cup butter (optional, for serving)
- 1/4 cup chopped fresh parsley (optional, for garnish)
- 8 cups water (or enough to cover ingredients in a large pot)
How to Make:
- Fill a large stockpot with 8 cups of water and bring it to a boil.
- Add Old Bay, kosher salt, bay leaves, quartered onion, smashed garlic, and the juice from one lemon; stir.
- Carefully add the halved potatoes to the boiling seasoned water and cook 10–12 minutes, until just tender.
- Add the whole crabs or crab clusters and the remaining lemon halves to the pot.
- Cover and simmer 6–8 minutes, until the crab shells turn bright and the meat is cooked through.
- Turn off the heat and let everything sit in the pot for 3 minutes so flavors meld.
- Drain well and transfer to a large serving platter or spread on butcher paper for a casual crab boil.
- Toss with melted butter and sprinkle extra Old Bay and chopped parsley over the top, if using.
- Serve hot with lemon wedges and plenty of napkins.
Enjoy digging into this zesty, garlicky crab boil — messy, flavorful, and totally worth it!
Conclusion
You’ve got tasty, simple crab ideas to try for the holidays. Pick a few recipes, plan timing, and prep ingredients the day before so you’re not rushed. Use fresh or well-drained canned crab, season lightly, and taste as you go. Bake, sauté, or chill according to the recipe, and serve hot dishes right away. One bite will taste like a seaside feast—seriously irresistible—so enjoy sharing these dishes with friends and family.