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    You are in: Home / Cookbooks / Crab
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    2 Reviews |  By Annacia

    Crisp tortillas are layered with slices of creamy avocado and topped with a zesty crab salad to make the perfect appetizer or light meal.

    Recipe #460117

    Always on the lookout for crab recipes for when we go on holidays. This one is from our local/state paper and I think would be very nice as part of a high tea or to pass around as an appy. Though the recipes specifies white bread I would use wholemeal/wholegrain for dietary reasons but think a mix so you get a ribbon effect would also look good. NOTE in the original instructions they mention celery but listed none so if you like add some finely diced celery with the mayo mix. I would guess about the same amount as you have in shallot. Times are estimated.

    Recipe #447527

    Saw this being made on Luke Nguyen's Vietnam. He suggested you could use mud crab or blue swimmers. Times are estimated (I allowed for cooking in 3 batches) and the use of potato starch makes this gluten free.

    Recipe #447531

    This recipe originally came from but I modified the cooking of it to suit our circumstances. When making I did not have coriander and to be honest wouldn't bother about using it. The original recipe called for 4 crabs but I used 6 which 3 of us devoured without sides.

    Recipe #420210

    As stated on the Whole Foods website, "Serve this salad by itself, on a bed of greens or roll it up in wraps for an easy and refreshing summer meal. Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. If available, choose three different colors to make this a gorgeous summer harvest salad. The dill sour cream in this recipe also pairs well with fresh vegetables." This recipe is low calorie, low fat and gluten-free. NOTE: After making this fabulous salad, I recommend a light sprinkle of Old Bay Seasoning atop the salad right before serving. . .makes it pretty and tastes great too!

    Recipe #317010

    Recipe from and posted here for ZWT5. NOTE: after making this recipe, I have made some edits to the original recipe (it had too much mayo and it didn't give enough direction for the avocados).

    Recipe #372677

    Fried whole crabs (in shell).Posted for ZWT 6.

    Recipe #423362

    I have the recipe for years and I want it to share with all of you, very flavorfull and if you like THAI is the one you'll love to keep. Easy and personally I rated now as 5 stars in my library

    Recipe #375224

    This recipe is absolutely delicious. I found it was thinner than I like, so I cut the amount of fish stock in half (3 cups) the next time I made it.

    Recipe #404807

    5 Reviews |  By TeresaS

    This is another recipe out of our local KCTS cookbook called "Favorite Recipes". It was sent in by a viewer in Kirkland, Washington.

    Recipe #414467

    From A Taste of Carolina Hospitality cookbook.-Chesterfield Inn

    Recipe #389535

    Excellent fragrant dish. Beautiful with my prawn and mussel curry. I've only ever made it with the white meat from a freshly cooked crab, but it might be OK with tinned white meat. Garnish with sliced cucumber and lime slices to serve, if desired.

    Recipe #376078

    I have adapted this to the finest crab in the world - the inimitable Atlantic blue crab, Callinectes sapidus, 'beautiful swimmers'. Nothing compares to their rich unctuous, mildly sweet, faintly briny, "ocean" flavor - nor to their absolute pugnacity & resoluteness in standing their ground. Insist your blue crabs are alive & fighting - they deteriorate rapidly when they expire (never fall for "they're just slow from the cold" - don't buy seafood from anyone who uses that line!). Atlantic blue crabs have suffered terrible population declines in the past 20 years - they seem to be making a comeback here in the past 2 to 3. We love going crabbing & using handlines while the traps sit through a tide n deeper water through a high tide. A wonderful book about our crabs is "Beautiful Swimmers - Watermen, Crabs and the Chesapeake Bay" by William W. Warner. I can't recommend this book highly enough. A most excellent summer read; oh & nice to know who you're eating. Serve al fresco with newspaper tablecloth, large pasta bowls if available, steamed rice, steamed Chinese broccoli or green beans, cucumber shavings in rice wine vinegar and a light bubbly ice cold beer.

    Recipe #361930

    Different from the other three posted on Zaar this one comes from The Popular Potato which are used in this recipe as a topping for the dish.

    Recipe #360011

    This is a pretty tasty recipe for warm lobster dip. Again, as in title, you could substitute with crabmeat, sea legs, or tiny baby shrimp if you like. I happen to mostly use my "leftover" lobster tail or claw meat when I make this. I have a great 1 qt. chafing server with a tea light beneath it that I usually prepare this in. Serve with pita chips, crackers, baguette slices, or vegetables. You can make this thicker or thinner depending on the amount of half & half and sour cream you use - prepare as you like.

    Recipe #355964

    From Madison Middle School.

    Recipe #355574

    This recipe is tremendous! It also works great for stuffing fish, shrimp and just about anything you might want to stuff with crab meat! A definite crowd pleaser!

    Recipe #353640

    This is a favorite over the holidays and I make it for all the parties we go to. It's easy to make and tastes great.

    Recipe #343723

    A delicious alternative to the traditional tomato based lasagnas. I make this for dinner parties or just dinner with the fam. Serve with green salad and hot dinner rolls.

    Recipe #341228

    1 Reviews |  By Manami

    Food & Wine 2008 Magazine, June 2008 edition. A fast & healthy classic combination. Sue Zemmanick, one of the best new chefs for 2008, mixes fresh crab, avocado and tomato with a vibrant, spicy dressing spiked with jalapeno peppers.

    Recipe #308467

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