Skip to content

Crab Recipes

King Crab Fettuccine

Ingredients 1 to 2 lbs Alaskan King Crab Legs, thawed if necessary 1 clove garlic, minced 1/2 cup butter or margarine 3/4 cup heavy cream 1/2 cup grated Parmesan cheese 1/2 tsp. pepper 12 oz. fettuccine noodles, cooked and drained Salt 1 tbsp. chopped parsley Directions Remove Crab Meat from legs and slice. Sauté garlic in butter. Blend in crab, cream, cheese and pepper; cook and stir until thorughly heated.… Read More »King Crab Fettuccine

Cajun Alaskan King Crab

Ingredients 2-1/2 lbs. Alaska King Crab legs 1/2 cup fat free mayonnaise 1 tsp. Cajun seasoning, or to taste 1 tsp. lemon pepper 1 tsp. minced garlic 1 tsp. dry vermouth Directions Remove crab meat from shells. In small bowl, combine remaining ingredients. Spread mixture on all sides of crab legs. Cover and marinate in the refrigerator, 30 minutes. To cook, heat a large skillet over medium-high heat. Cook crab,… Read More »Cajun Alaskan King Crab

Alaskan King Crab Royal

Ingredients 1 lb Alaska King Crab legs, thawed if necessary 1/4 cup butter or margarine, melted 1 tbsp. lemon juice 2 tsp. grated onion 1 tbsp. finely chopped parsley 1/4 tsp. tarragon, crushed Dash bottled hot pepper Directions Split Crab legs in half and then cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return… Read More »Alaskan King Crab Royal

How to Cook a Live Crab

Ingredients 2 to 4 Live Dungeness Crabs ¼ cup of salt Directions Get a big pot, and fill it 2/3 full of water (if readily available you may use Ocean Water which is recommended) and bring to a rolling boil on top of the stove. Then, if you are not using Ocean Water, add ¼ cup of salt (per gallon of water) to the water. Once the water returns to… Read More »How to Cook a Live Crab

Corn and Crab Bisque

Ingredients 3/4 cup onion, chopped 1/4 cup butter 3 (14 ounce) cans chicken broth 3 cloves garlic 2 bay leaves 1/2 teaspoon cayenne pepper 1 teaspoon Cajun seasoning salt and pepper to taste 4 ears corn, kernels cut from cob 1/2 cup half-and-half 3 tablespoons all-purpose flour 1/2 cup milk 1 pound crabmeat Directions Heat butter in a large pot over medium heat. Stir in onion; cook until soft and… Read More »Corn and Crab Bisque

Crab and Swiss Melts

Ingredients 1 cup cooked crabmeat 1 (8 ounce) package cream cheese, softened 1 clove garlic, chopped salt and pepper to taste hot pepper sauce to taste 4 thick slices Italian bread, cut in half 1 1/2 cups shredded Swiss cheese 1 tablespoon chopped fresh parsley for garnish Directions Preheat the oven to 425 degrees F (220 degrees C). Beat the cream cheese in a medium bowl until fluffy. Mix in… Read More »Crab and Swiss Melts

Crab Stuffed Manicotti

Ingredients 1 1/2 cups ricotta cheese 8 manicotti shells 1 pound crabmeat 2 tablespoons minced fresh parsley 1 tablespoon grated onion 1 (16 ounce) jar Alfredo pasta sauce 1 teaspoon white sugar 1/2 cup chicken broth 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1/8 teaspoon garlic powder 1/8 teaspoon dried thyme Directions Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted… Read More »Crab Stuffed Manicotti

Dungeness Crab & Spinach Dip

Ingredients 1 lb. Dungeness Crab Meat 1/2 lb. Parmesan cheese 1 lb. cream cheese 1 lb. sour cream 1/2 lb. Gouda cheese 10 oz. frozen chopped spinach 1 tsp. Phillips Seafood Seasoning Directions Thaw spinach, drain well, chop into half-inch pieces and lightly saute to evaporate remaining liquid. Set aside. Place crab meat into a large bowl, handle gently, carefully examine for shell. Set aside. Place all cheeses, sour cream… Read More »Dungeness Crab & Spinach Dip