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Crabmeat

Explore 46 recipes, 47 videos, and more

Pea and Crab Salad

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Mini Asian Crab Cakes

Ingredients
  • 8 ounces jumbo lump crabmeat, picked over
  • 1/4 cup mayonnaise, plus 3 tablespoons, for garnish
  • 2 scallions, trimmed and finely chopped
  • 2 tablespoons soy sauce
  • 2 teaspoons wasabi paste
  • 1 teaspoon finely grated lime zest
  • 1/2 cup plus 2 tablespoons plain breadcrumbs
  • 1/2 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 2 large eggs
  • 1/4 cup sesame seeds
  • 2/3 cup vegetable oil, plus more if needed
  • 1 English cucumber, for garnish
  • 1/2 cup drained pickled ginger, for garnish
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John Sierp's Crab Bruschetta

Ingredients
  • 7 plum tomatoes, seeded and finely chopped
  • 1 small red onion, finely chopped
  • 2 tablespoons John Sierp's Garlic Oil
  • 1 bunch fresh parsley leaves, chopped
  • 10 fresh basil leaves, julienned
  • Sea salt
  • Freshly cracked black pepper
  • 1 loaf Italian bread, sliced diagonally 1/4-inch thick
  • 1/2 pound jumbo lump crab meat, picked over
  • Old Bay seasoning, for garnish
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Mother's Crab Cakes

Ingredients
  • 1 pound jumbo lump crab meat, picked through
  • 2 heaping tablespoons prepared mayonnaise
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 heaping teaspoon cayenne pepper
  • 1/4 teaspoon coarse salt
  • 1/2 small onion, grated
  • 1/2 teaspoon powdered mustard
  • 17 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Tartar Sauce
  • Lemon wedges, for serving
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Cold Udon with Crab and Cucumber

Ingredients
  • Coarse salt
  • 8 ounces udon (or soba)
  • 1/4 teaspoon sesame oil, plus more for drizzling
  • 5 tablespoons soy sauce
  • 2 tablespoons grapeseed oil
  • 2 teaspoons unseasoned rice vinegar
  • 1/2 teaspoon Asian chili sauce, preferably sriracha
  • 1/4 teaspoon yuzu juice
  • 5 ounces (about 1 cup) lump crabmeat
  • 1/2 cucumber, julienned
  • 1 cup sprouts, preferably radish, trimmed
  • 1 tablespoon black sesame seeds
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Steamed Crabmeat and Coconut Milk Custards

Ingredients
  • 2 2/3 cups canned unsweetened coconut milk
  • 3 lemongrass stalks, bottom 8 inches only, crushed and coarsely chopped
  • 2 tablespoon plus 2 teaspoons coarsely chopped peeled fresh ginger
  • 1 cup loosely packed cilantro leaves and stems, plus leaves for sprinkling
  • 6 large egg yolks, lightly beaten
  • 3/4 teaspoons coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 pound lump crabmeat, picked over and patted dry with paper towel
  • Crisp toasts or crackers, for serving
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Crab Salad with Avocado and Tostones

Time:35 mins
Other Ideas:
Appetizers, Avocados, Chives, Salads
Ingredients
  • Safflower oil, for frying
  • 3 green plantains, peeled and sliced 1/2 inch thick
  • Coarse salt
  • 1/2 pound jumbo lump crabmeat, picked over
  • 3 tablespoons mayonnaise
  • 1/2 avocado, cut into 1/4-inch dice (1/2 cup)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons finely chopped fresh chives
  • 2 radishes, trimmed and cut into matchsticks, for garnish
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Crab Cakes

Ingredients
  • 1 tablespoon unsalted butter
  • 10 tablespoons olive oil
  • 1 small red onion, finely diced
  • 1 small red bell pepper, finely diced
  • 4 stalks celery, finely diced
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot-pepper sauce
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound lump crabmeat, drained and picked to remove shells
  • 3/4 cup bread crumbs
  • 1/4 cup finely chopped fresh basil
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 large eggs, lightly beaten
  • Roasted Red-Pepper Sauce
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Asian Crab Cakes

Other Ideas:
Appetizers, Asian, Breadcrumbs
Ingredients
  • 8 ounces jumbo lump crabmeat, picked over well and rinsed
  • 1/4 cup plus 3 tablespoons mayonnaise
  • 2 scallions, trimmed and finely chopped
  • 2 tablespoons soy sauce
  • 2 teaspoons wasabi paste
  • 1 teaspoon finely grated lime zest
  • 1/2 cup plus 2 tablespoons plain fresh or dried breadcrumbs
  • 1 English cucumber, for garnish
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 2 large eggs
  • 1 tablespoon water
  • 1/4 cup sesame seeds
  • 2/3 cup safflower oil, plus more if needed
  • 1/2 cup drained pickled ginger, for garnish
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Crab "Coquilles Saint Jacques"

Time:4 hours
Ingredients
  • 2 1/4 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons unsalted butter
  • 1/4 cup extra-virgin olive oil
  • 1 pound plus 6 ounces jumbo lump crabmeat (4 cups)
  • 3 celery stalks, cut into 1/2-inch dice (1 1/4 cups)
  • Coarse salt and freshly ground pepper
  • 1 1/2 tablespoons all-purpose flour
  • 3 lobster bodies, cut into large pieces
  • 2 carrots (1 1/4 cups)
  • 1/2 stick plus 1 tablespoon unsalted butter
  • 1/2 cup chopped onion
  • 1 small celery root, trimmed, peeled, and cut into 1/2-inch dice (1 1/4 cups)
  • 3/4 cup chopped fennel (from 1 small bulb)
  • 2/3 cup whole milk
  • 1 1/2 tablespoons Cognac or other brandy
  • Coarse salt and freshly ground pepper
  • 1 1/2 teaspoons tomato paste
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup crushed tomatoes (from one 14.5-ounce can)
  • 1/3 cup heavy cream
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