Our Absolute Best Using Crab Meat Recipes

A little bit of crab meat from your favourite market’s seafood counter is the perfect ingredient to provide a touch of coastal flavour to your dish while still keeping it simple. This flaky, supple meat adds a delicately sweet richness to everything from soups and salads to dips and crostini.

Read on to cook some tasty crab meat recipes from the comfort of your home.

1.  Crab Cakes With Spicy Remoulade

Bring restaurant-worthy crab cakes to the table in just 40 minutes tonight! We love the spice in our homemade rémoulade, but if you prefer a milder sauce, omit the red pepper.

Ingredients:

1 kg jumbo crabmeat, shell pieces removed

2 tbsp. finely chopped green bell peppers

1 ½ tsp. canola mayonnaise

1 cup Panko

¼ tsp. black pepper

2 green onions, finely chopped

1 large egg, lightly beaten

2 tsp. minced shallots

1 tsp. chopped tarragon

1 ½ tsp. Dijon mustard

¾ tsp. capers

¾ tsp. white vinegar

¼ tsp. ground red pepper

Instructions:

1. To prepare the crab cakes, place the crabmeat on several layers of paper towels to drain the excess water
2. Combine the crabmeat, bell pepper, mayonnaise, ¼ cup of panko, black pepper and onions, tossing gently
3. Place the remaining 3/4 cup of panko in a shallow dish
4. Divide the crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge the patties with panko
5. Heat a large nonstick skillet over medium-high heat
6. Add 1 tablespoon of oil. Add the dredged patties to the oil and cook for 3 minutes on each side or until golden brown
7. Remove the patties from the pan and repeat the procedure with the remaining crab mixture, panko, and oil

2.  Greek Crab Dip

Ingredients:

• 2 tsp. olive oil
• ½ cup finely diced red onion
• 1 red jalapeno deseeded
• 1 garlic clove
• ½ tsp. kosher salt
• ¼ tsp. black pepper
• 1 kg. cream cheese
• 2 tsp. chopped fresh flat-leaf parsley
• 1 tsp. lemon zest
• 2 tsp. chopped fresh dill
• 1 tsp. chopped fresh oregano
• 1 kg. fresh lump crabmeat
• ½ cup feta cheese
• 1 tbsp. unsalted butter
• ¼ tsp. paprika

Instructions:

1. Preheat the oven to 350°F
2. Heat the oil in a skillet over medium-high heat
3. Add the onion, garlic, salt, and pepper; cook, stirring constantly for about 3 minutes until the onions are translucent
4. Reduce the heat to medium-low. Stir in the cream cheese until melted
5. Remove from heat, and stir in the parsley, lemon zest, lemon juice, dill, oregano, and vinegar until combined
6. Stir in the crabmeat and feta cheese
7. Pour mixture into a lightly greased 1 1/2 quart baking dish
8. Combine the butter, and paprika in a small bowl, and sprinkle topping evenly over crab mixture
9. Bake in the preheated oven for about 20 minutes or until golden and bubbly
10. Let stand for 5 minutes before serving with assorted crackers or toasted baguette slices.

3. Crab and caviar pinchers

Ingredients:

• 1 kg fresh crab meat
• ½ cup mayonnaise
• 1 tbsp jalapeno
• 3 tbsp. lime juice
• ½ tsp. kosher salt
• ½ tsp. black pepper
• 2 tbsp. chopped chives
• 1 ounce caviar
• ●        15 phyllo shells

Instructions:

1. Clean the crab meat, removing any bits of shell
2. Whisk together the mayonnaise, jalapeno, lime juice, salt, and pepper in a medium bowl
3. Fold in the crabmeat, cover and chill until ready to serve (up to 4 hours)
4. Place 1 rounded teaspoon of the crab meat mixture in each phyllo shell
5. Top evenly with chives and caviar.

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