ClosePhoto: Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea ZimmerThese crab recipes are packed with flavor, whether it comes from sweet summer corn, bright lemon, tangy mustard or spicy cajun seasoning. Rich and juicy lump crabmeat takes center stage in these dinners that run the gamut from quick weeknight meals to dazzling dishes perfect for weekend entertaining. Recipes like our Instant Pot Summer Corn & Crab Chowder and Baked Crab Cakes are healthy ways to enjoy decadently delicious seafood.01of 08Baked Crab CakesView RecipePhotographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea ZimmerThese baked crab cakes are brimming with chunks of crabmeat and just enough fillers to hold them together. Not firmly packing the crabmeat helps them stay tender and flaky. They’re perfect for a light, summery lunch.02of 08Instant Pot Summer Corn & Crab ChowderView RecipeSweet corn and tender lump crabmeat go together wonderfully to make this rich, hearty chowder. This colorful, quick and easy Instant Pot soup makes a great starter for a summertime meal.03of 08Speedy Crab CakesView RecipeShallow-fry these easy crab cakes on the stovetop to get the perfect crisp crust without the greasy mess of deep-frying. Serve these cakes with Citrus-Arugula Salad (see associated recipe).04of 08Crab Louie SaladView RecipeEric WolfingerAt the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.05of 08Salmon & Crab CakesView RecipeThese craveworthy fish cakes are made with a blend of crabmeat and pink salmon and coated with a panko-oat crust. Served on a bed of lemony arugula with a yogurt dip, this 45-minute entree is a great choice for a healthy family dinner.06of 08Lemon Crab PastaView RecipePhotographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea ZimmerEarthy, savory miso complements the flavor of the sweet crab perfectly in this quick and easy lemon crab pasta dish. A punch of garlic adds depth, and lemon adds some sunshine, while parsley refreshes and brings a pop of color. While you could substitute whole-wheat pasta for added fiber, regular pasta allows the flavors of the crab and lemon to shine.07of 08Air-Fryer Crab CakesView RecipePhotography / Jennifer Causey, Styling / Melissa Gray / Kay ClarkeThese air-fryer crab cakes have a crispy crust with a savory crab-filled center flavored with fresh basil and tarragon. A dollop of sour cream and a squeeze of fresh lemon juice brighten the flavors.08of 08Moqueca (Seafood & Coconut Chowder)View RecipeLeigh BeischThis seafood stew from Salvador de Bahia, Brazil, dates back hundreds of years and reflects the region’s diverse population and history. It merges the African ingredients of dendê (red palm oil) and coconut milk with indigenous traditions of preparing seafood in clay pots over coals. Dendê is traditionally used for its rich flavor and beautiful red color, but you can use canola oil instead, as the tomato paste will still lend the dish a vibrant hue.Read more about the author’s connection to this recipe in Soup—and Life—Lessons From My Grandma.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo: Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer
These crab recipes are packed with flavor, whether it comes from sweet summer corn, bright lemon, tangy mustard or spicy cajun seasoning. Rich and juicy lump crabmeat takes center stage in these dinners that run the gamut from quick weeknight meals to dazzling dishes perfect for weekend entertaining. Recipes like our Instant Pot Summer Corn & Crab Chowder and Baked Crab Cakes are healthy ways to enjoy decadently delicious seafood.01of 08Baked Crab CakesView RecipePhotographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea ZimmerThese baked crab cakes are brimming with chunks of crabmeat and just enough fillers to hold them together. Not firmly packing the crabmeat helps them stay tender and flaky. They’re perfect for a light, summery lunch.02of 08Instant Pot Summer Corn & Crab ChowderView RecipeSweet corn and tender lump crabmeat go together wonderfully to make this rich, hearty chowder. This colorful, quick and easy Instant Pot soup makes a great starter for a summertime meal.03of 08Speedy Crab CakesView RecipeShallow-fry these easy crab cakes on the stovetop to get the perfect crisp crust without the greasy mess of deep-frying. Serve these cakes with Citrus-Arugula Salad (see associated recipe).04of 08Crab Louie SaladView RecipeEric WolfingerAt the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.05of 08Salmon & Crab CakesView RecipeThese craveworthy fish cakes are made with a blend of crabmeat and pink salmon and coated with a panko-oat crust. Served on a bed of lemony arugula with a yogurt dip, this 45-minute entree is a great choice for a healthy family dinner.06of 08Lemon Crab PastaView RecipePhotographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea ZimmerEarthy, savory miso complements the flavor of the sweet crab perfectly in this quick and easy lemon crab pasta dish. A punch of garlic adds depth, and lemon adds some sunshine, while parsley refreshes and brings a pop of color. While you could substitute whole-wheat pasta for added fiber, regular pasta allows the flavors of the crab and lemon to shine.07of 08Air-Fryer Crab CakesView RecipePhotography / Jennifer Causey, Styling / Melissa Gray / Kay ClarkeThese air-fryer crab cakes have a crispy crust with a savory crab-filled center flavored with fresh basil and tarragon. A dollop of sour cream and a squeeze of fresh lemon juice brighten the flavors.08of 08Moqueca (Seafood & Coconut Chowder)View RecipeLeigh BeischThis seafood stew from Salvador de Bahia, Brazil, dates back hundreds of years and reflects the region’s diverse population and history. It merges the African ingredients of dendê (red palm oil) and coconut milk with indigenous traditions of preparing seafood in clay pots over coals. Dendê is traditionally used for its rich flavor and beautiful red color, but you can use canola oil instead, as the tomato paste will still lend the dish a vibrant hue.Read more about the author’s connection to this recipe in Soup—and Life—Lessons From My Grandma.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
These crab recipes are packed with flavor, whether it comes from sweet summer corn, bright lemon, tangy mustard or spicy cajun seasoning. Rich and juicy lump crabmeat takes center stage in these dinners that run the gamut from quick weeknight meals to dazzling dishes perfect for weekend entertaining. Recipes like our Instant Pot Summer Corn & Crab Chowder and Baked Crab Cakes are healthy ways to enjoy decadently delicious seafood.
01of 08Baked Crab CakesView RecipePhotographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea ZimmerThese baked crab cakes are brimming with chunks of crabmeat and just enough fillers to hold them together. Not firmly packing the crabmeat helps them stay tender and flaky. They’re perfect for a light, summery lunch.02of 08Instant Pot Summer Corn & Crab ChowderView RecipeSweet corn and tender lump crabmeat go together wonderfully to make this rich, hearty chowder. This colorful, quick and easy Instant Pot soup makes a great starter for a summertime meal.03of 08Speedy Crab CakesView RecipeShallow-fry these easy crab cakes on the stovetop to get the perfect crisp crust without the greasy mess of deep-frying. Serve these cakes with Citrus-Arugula Salad (see associated recipe).04of 08Crab Louie SaladView RecipeEric WolfingerAt the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.05of 08Salmon & Crab CakesView RecipeThese craveworthy fish cakes are made with a blend of crabmeat and pink salmon and coated with a panko-oat crust. Served on a bed of lemony arugula with a yogurt dip, this 45-minute entree is a great choice for a healthy family dinner.06of 08Lemon Crab PastaView RecipePhotographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea ZimmerEarthy, savory miso complements the flavor of the sweet crab perfectly in this quick and easy lemon crab pasta dish. A punch of garlic adds depth, and lemon adds some sunshine, while parsley refreshes and brings a pop of color. While you could substitute whole-wheat pasta for added fiber, regular pasta allows the flavors of the crab and lemon to shine.07of 08Air-Fryer Crab CakesView RecipePhotography / Jennifer Causey, Styling / Melissa Gray / Kay ClarkeThese air-fryer crab cakes have a crispy crust with a savory crab-filled center flavored with fresh basil and tarragon. A dollop of sour cream and a squeeze of fresh lemon juice brighten the flavors.08of 08Moqueca (Seafood & Coconut Chowder)View RecipeLeigh BeischThis seafood stew from Salvador de Bahia, Brazil, dates back hundreds of years and reflects the region’s diverse population and history. It merges the African ingredients of dendê (red palm oil) and coconut milk with indigenous traditions of preparing seafood in clay pots over coals. Dendê is traditionally used for its rich flavor and beautiful red color, but you can use canola oil instead, as the tomato paste will still lend the dish a vibrant hue.Read more about the author’s connection to this recipe in Soup—and Life—Lessons From My Grandma.
01of 08Baked Crab CakesView RecipePhotographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea ZimmerThese baked crab cakes are brimming with chunks of crabmeat and just enough fillers to hold them together. Not firmly packing the crabmeat helps them stay tender and flaky. They’re perfect for a light, summery lunch.
01of 08
Baked Crab Cakes
View Recipe
Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer
These baked crab cakes are brimming with chunks of crabmeat and just enough fillers to hold them together. Not firmly packing the crabmeat helps them stay tender and flaky. They’re perfect for a light, summery lunch.
02of 08Instant Pot Summer Corn & Crab ChowderView RecipeSweet corn and tender lump crabmeat go together wonderfully to make this rich, hearty chowder. This colorful, quick and easy Instant Pot soup makes a great starter for a summertime meal.
02of 08
Instant Pot Summer Corn & Crab Chowder
Sweet corn and tender lump crabmeat go together wonderfully to make this rich, hearty chowder. This colorful, quick and easy Instant Pot soup makes a great starter for a summertime meal.
03of 08Speedy Crab CakesView RecipeShallow-fry these easy crab cakes on the stovetop to get the perfect crisp crust without the greasy mess of deep-frying. Serve these cakes with Citrus-Arugula Salad (see associated recipe).
03of 08
Speedy Crab Cakes
Shallow-fry these easy crab cakes on the stovetop to get the perfect crisp crust without the greasy mess of deep-frying. Serve these cakes with Citrus-Arugula Salad (see associated recipe).
04of 08Crab Louie SaladView RecipeEric WolfingerAt the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.
04of 08
Crab Louie Salad
Eric Wolfinger
At the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.
05of 08Salmon & Crab CakesView RecipeThese craveworthy fish cakes are made with a blend of crabmeat and pink salmon and coated with a panko-oat crust. Served on a bed of lemony arugula with a yogurt dip, this 45-minute entree is a great choice for a healthy family dinner.
05of 08
Salmon & Crab Cakes
These craveworthy fish cakes are made with a blend of crabmeat and pink salmon and coated with a panko-oat crust. Served on a bed of lemony arugula with a yogurt dip, this 45-minute entree is a great choice for a healthy family dinner.
06of 08Lemon Crab PastaView RecipePhotographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea ZimmerEarthy, savory miso complements the flavor of the sweet crab perfectly in this quick and easy lemon crab pasta dish. A punch of garlic adds depth, and lemon adds some sunshine, while parsley refreshes and brings a pop of color. While you could substitute whole-wheat pasta for added fiber, regular pasta allows the flavors of the crab and lemon to shine.
06of 08
Lemon Crab Pasta
Earthy, savory miso complements the flavor of the sweet crab perfectly in this quick and easy lemon crab pasta dish. A punch of garlic adds depth, and lemon adds some sunshine, while parsley refreshes and brings a pop of color. While you could substitute whole-wheat pasta for added fiber, regular pasta allows the flavors of the crab and lemon to shine.
07of 08Air-Fryer Crab CakesView RecipePhotography / Jennifer Causey, Styling / Melissa Gray / Kay ClarkeThese air-fryer crab cakes have a crispy crust with a savory crab-filled center flavored with fresh basil and tarragon. A dollop of sour cream and a squeeze of fresh lemon juice brighten the flavors.
07of 08
Air-Fryer Crab Cakes
Photography / Jennifer Causey, Styling / Melissa Gray / Kay Clarke
These air-fryer crab cakes have a crispy crust with a savory crab-filled center flavored with fresh basil and tarragon. A dollop of sour cream and a squeeze of fresh lemon juice brighten the flavors.
08of 08Moqueca (Seafood & Coconut Chowder)View RecipeLeigh BeischThis seafood stew from Salvador de Bahia, Brazil, dates back hundreds of years and reflects the region’s diverse population and history. It merges the African ingredients of dendê (red palm oil) and coconut milk with indigenous traditions of preparing seafood in clay pots over coals. Dendê is traditionally used for its rich flavor and beautiful red color, but you can use canola oil instead, as the tomato paste will still lend the dish a vibrant hue.Read more about the author’s connection to this recipe in Soup—and Life—Lessons From My Grandma.
08of 08
Moqueca (Seafood & Coconut Chowder)
Leigh Beisch
This seafood stew from Salvador de Bahia, Brazil, dates back hundreds of years and reflects the region’s diverse population and history. It merges the African ingredients of dendê (red palm oil) and coconut milk with indigenous traditions of preparing seafood in clay pots over coals. Dendê is traditionally used for its rich flavor and beautiful red color, but you can use canola oil instead, as the tomato paste will still lend the dish a vibrant hue.Read more about the author’s connection to this recipe in Soup—and Life—Lessons From My Grandma.
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