50+ Irresistible Crab Dinner Recipes That Will Elevate Your Meals

Crab is the ultimate delicacy for seafood lovers, offering a rich, sweet flavor that can elevate any meal.

Whether you’re hosting a special dinner, preparing a family feast, or simply indulging in a weeknight seafood craving, there’s a crab recipe to suit every occasion.

With its versatility, crab can be the star ingredient in soups, pastas, tacos, salads, and even elegant baked dishes.

If you’re looking to experiment with new flavors or simply want to enjoy a comforting crab dinner, you’ve come to the right place!

In this post, we’ve curated a collection of over 25 delicious crab dinner recipes that are easy to prepare, full of flavor, and guaranteed to impress.

From rich and creamy crab dishes to light, fresh seafood options, you’ll find a variety of recipes to suit any craving.

Get ready to discover your next favorite way to cook with crab!

50+ Irresistible Crab Dinner Recipes That Will Elevate Your Meals

With so many flavorful crab dinner recipes to choose from, you’re sure to find something that will become a new staple in your culinary repertoire.

Crab meat’s sweet, tender texture is the perfect addition to so many dishes, and its versatility ensures you can enjoy it in countless ways.

Whether you’re making a simple, light crab salad or a more indulgent crab-stuffed dish, these recipes are designed to make every meal special.

So why not treat yourself to a delicious crab dinner tonight? With over 50 options, your next seafood feast awaits!

Garlic Butter Crab Legs

This simple yet flavorful recipe is a great way to enjoy tender, succulent crab legs. The rich garlic butter sauce enhances the natural sweetness of the crab meat, creating a dish that’s both indulgent and comforting. Paired with fresh lemon wedges, it’s a crowd-pleaser perfect for any occasion.

Ingredients:

• 2 lbs king crab legs, thawed
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Directions:

1. Preheat the oven to 375°F (190°C).
2. Place the crab legs on a baking sheet lined with aluminum foil.
3. In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 2 minutes, until fragrant.
4. Stir in the lemon juice, salt, and pepper.
5. Pour the garlic butter mixture over the crab legs, ensuring they are evenly coated.
6. Bake for 15-20 minutes, or until the crab legs are heated through and the butter is bubbling.
7. Garnish with fresh parsley and serve with lemon wedges.

Crab legs in garlic butter sauce offer a perfect balance of savory and citrusy flavors, making them an excellent dinner choice. The crab meat remains juicy and tender, absorbing the flavors of the garlic butter. This recipe is both elegant and easy, ideal for anyone wanting to treat themselves or guests to a seafood feast.

Crab Stuffed Mushrooms

These crab-stuffed mushrooms are an easy-to-make appetizer that brings together the earthy flavors of mushrooms and the sweet, delicate taste of crab meat. With a rich stuffing made from crab, cream cheese, and herbs, these mushrooms become a decadent treat that will steal the show at any dinner party or special occasion.

Ingredients:

• 12 large mushroom caps, stems removed
• 1/2 lb crab meat, cooked and chopped
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the mushroom caps on a baking sheet.
3. In a bowl, mix together the crab meat, cream cheese, Parmesan cheese, breadcrumbs, parsley, lemon juice, garlic powder, salt, and pepper until well combined.
4. Spoon the crab mixture into each mushroom cap, pressing gently to pack the stuffing.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden brown.
6. Garnish with additional parsley and serve warm.

The combination of creamy, cheesy crab stuffing in a tender mushroom cap makes for a delightful bite-sized treat. These crab-stuffed mushrooms are a great choice for an elegant appetizer or a light main course. The mixture of flavors melds together beautifully, and the subtle earthiness of the mushrooms complements the sweetness of the crab, making it an irresistible dish.

Crab Alfredo Pasta

This rich and creamy crab Alfredo pasta is a luxurious dinner option that brings together tender crab meat, a velvety Alfredo sauce, and perfectly cooked pasta. The dish is indulgent but not overly heavy, with the sweetness of the crab and the creaminess of the sauce making each bite a little bit of heaven.

Ingredients:

• 8 oz fettuccine pasta
• 1/2 lb lump crab meat, cooked
• 1 tablespoon olive oil
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon zest (optional)

Directions:

1. Cook the fettuccine pasta according to package instructions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute.
3. Add the butter and heavy cream to the pan, stirring to combine. Let the sauce simmer for 5-7 minutes until it thickens slightly.
4. Stir in the Parmesan cheese, salt, and pepper, and continue stirring until the sauce becomes smooth and creamy.
5. Gently fold in the crab meat, allowing it to warm through without overcooking.
6. Add the cooked pasta to the skillet and toss to coat the pasta in the Alfredo sauce.
7. Garnish with fresh parsley and lemon zest, if desired, and serve immediately.

Crab Alfredo pasta is a rich, satisfying dish that combines the sweetness of crab with a luxurious, creamy sauce. The pasta is the perfect vehicle for the velvety sauce, and the delicate crab meat adds a touch of elegance. This dish is perfect for a special dinner or when you want to treat yourself to something decadent yet simple to prepare.

Crab and Avocado Salad

A refreshing, light salad that brings together sweet crab meat and creamy avocado, topped with a zesty citrus dressing. The combination of flavors makes this dish a perfect summer meal or a light starter for any dinner. The mix of textures from the tender crab and creamy avocado, paired with a tangy dressing, makes it a crowd-pleaser.

Ingredients:

• 1 lb lump crab meat, cooked and picked through for shells
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 tablespoon lemon juice
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the crab meat, diced avocados, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, lemon juice, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine, ensuring the ingredients are evenly coated.
4. Serve immediately, garnished with extra cilantro if desired.

This crab and avocado salad is a delightful dish, offering a fresh balance of flavors and textures. The creamy avocado pairs perfectly with the delicate sweetness of the crab, while the citrus dressing adds a refreshing brightness. This salad is light yet satisfying, ideal for a quick lunch or as a side dish for seafood-focused dinners.

Crab Cakes with Remoulade Sauce

Crispy on the outside, tender on the inside, these crab cakes are bursting with flavor. Made with fresh crab meat, breadcrumbs, and a mix of herbs and spices, these cakes are complemented by a tangy, creamy remoulade sauce that adds an extra layer of richness. It’s a delicious, crowd-pleasing dish for any occasion.

Ingredients:

• 1 lb lump crab meat, drained and picked through
• 1/4 cup mayonnaise
• 1/4 cup breadcrumbs
• 1 tablespoon Dijon mustard
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste
• Olive oil, for frying

For the Remoulade Sauce:

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon hot sauce
• 1 teaspoon capers, chopped
• 1 teaspoon fresh parsley, chopped
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the crab meat, mayonnaise, breadcrumbs, Dijon mustard, egg, parsley, lemon juice, Old Bay seasoning, salt, and pepper. Gently mix until just combined, being careful not to break up the crab too much.
2. Form the mixture into 8 patties, about 2 inches in diameter.
3. Heat a tablespoon of olive oil in a skillet over medium heat. Fry the crab cakes for 3-4 minutes per side, or until golden brown and crispy.
4. For the remoulade sauce, mix together the mayonnaise, Dijon mustard, lemon juice, hot sauce, capers, parsley, salt, and pepper in a bowl.
5. Serve the crab cakes with a generous dollop of remoulade sauce.

These crab cakes with remoulade sauce are packed with flavor, offering a crunchy exterior and tender crab-filled interior. The remoulade sauce complements the cakes with its tangy, creamy finish. It’s a perfect dish for a seafood dinner or an appetizer for a gathering. The combination of textures and flavors is sure to impress your guests.

Crab and Coconut Curry

This crab and coconut curry is a flavorful, aromatic dish that combines sweet crab meat with a rich, creamy coconut milk base. The spices in the curry, paired with the sweetness of the coconut, create a perfect harmony of flavors, making this dish a comforting yet exotic meal. Serve it over steamed rice for a complete dinner.

Ingredients:

• 1 lb crab meat, cooked and picked through
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1/2 cup chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Directions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder and turmeric, cooking for 1 minute to toast the spices.
4. Add the coconut milk, broth, fish sauce, and lime juice, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld together.
5. Gently fold in the crab meat, and let it warm through for about 3 minutes. Season with salt and pepper to taste.
6. Serve the curry over steamed rice and garnish with fresh cilantro.

This crab and coconut curry is a fragrant and delicious dish that brings a touch of tropical warmth to your table. The sweetness of the crab pairs wonderfully with the rich coconut milk, while the curry spices offer depth and complexity. The dish is both comforting and exotic, perfect for those who enjoy bold flavors and a creamy, savory base.

Crab and Corn Chowder

This creamy, hearty crab and corn chowder is a comforting dish perfect for cooler weather. The natural sweetness of the corn combines beautifully with the rich crab meat, creating a savory, satisfying soup. The addition of fresh herbs and a touch of cream makes this chowder indulgent yet balanced, perfect as a starter or a light main dish.

Ingredients:

• 1 lb lump crab meat, cooked and picked through
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Stir in the potatoes, corn, thyme, and paprika. Pour in the broth and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes until the potatoes are tender.
3. Add the heavy cream and crab meat to the pot, stirring gently to combine. Simmer for an additional 5 minutes to heat through. Season with salt and pepper to taste.
4. Serve the chowder hot, garnished with fresh parsley.

The rich, creamy texture of this crab and corn chowder is complemented by the natural sweetness of the corn and the delicate crab meat. The dish is perfect for cozy meals, offering a balance of flavors and a satisfying, comforting feel. It’s an easy yet flavorful way to enjoy crab in a warm, hearty soup.

Crab Linguine in Lemon Cream Sauce

This crab linguine in lemon cream sauce is a quick yet elegant dish that highlights the sweet, delicate flavor of crab meat. The bright, zesty lemon perfectly complements the rich cream sauce, making each bite refreshing and indulgent. With a touch of garlic and fresh herbs, it’s an ideal dinner for any occasion, especially when you’re craving a seafood pasta with a creamy twist.

Ingredients:

• 8 oz linguine pasta
• 1 lb crab meat, cooked and picked through
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup white wine
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Directions:

1. Cook the linguine according to the package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Pour in the white wine and cook for another 2-3 minutes, allowing it to reduce slightly.
4. Add the heavy cream, lemon zest, and lemon juice, stirring to combine. Bring the mixture to a simmer and cook for 5 minutes until it thickens slightly.
5. Gently fold in the crab meat, cooking for another 2-3 minutes to heat through.
6. Toss the cooked pasta into the skillet, adding reserved pasta water as needed to adjust the sauce’s consistency. Stir in the fresh parsley and season with salt and pepper.
7. Serve immediately, garnished with extra parsley or lemon slices if desired.

This crab linguine in lemon cream sauce is a luxurious yet easy-to-make dish that balances the richness of cream with the freshness of lemon. The tender crab meat adds a delicate sweetness, while the pasta soaks up the flavorful sauce. It’s a perfect dish for anyone who loves a creamy pasta with a touch of seafood.

Crab and Spinach Stuffed Salmon

This crab and spinach stuffed salmon is a show-stopping dish that combines the rich flavors of salmon with a flavorful crab and spinach filling. The creamy, herbed filling enhances the natural richness of the salmon, creating a decadent meal that’s both healthy and indulgent. It’s a perfect dish for a special dinner or when you want to treat yourself to something truly special.

Ingredients:

• 4 salmon fillets, skinless
• 1/2 lb lump crab meat, cooked and picked through
• 1 cup fresh spinach, chopped
• 4 oz cream cheese, softened
• 2 tablespoons Parmesan cheese, grated
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for cooking

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the crab meat, chopped spinach, cream cheese, Parmesan cheese, dill, lemon juice, garlic powder, salt, and pepper. Mix until well combined.
3. Use a sharp knife to make a slit in the middle of each salmon fillet, creating a pocket for the stuffing.
4. Stuff each salmon fillet with the crab and spinach mixture, pressing gently to pack the filling inside.
5. Heat a tablespoon of olive oil in a skillet over medium heat. Sear the stuffed salmon fillets for 2-3 minutes per side, until golden brown.
6. Transfer the salmon fillets to the oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve the stuffed salmon with a side of vegetables or a fresh salad.

This crab and spinach stuffed salmon is a decadent, flavorful dish that combines the best of seafood with creamy, herbed filling. The stuffing adds a rich, savory element that perfectly complements the tender salmon. It’s an impressive dish that’s ideal for a celebratory dinner or when you simply want to enjoy something a bit more special.

Crab and Asparagus Risotto

This creamy crab and asparagus risotto is a perfect balance of rich flavors and textures. The sweetness of fresh crab meat pairs wonderfully with the crisp-tender asparagus and the creamy, comforting rice base. This dish is both sophisticated and satisfying, making it ideal for a dinner party or a special meal at home.

Ingredients:

• 1 lb lump crab meat, cooked and picked through
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Directions:

1. In a large saucepan, heat the chicken broth and keep it warm over low heat.
2. In a separate large pan, heat the olive oil and butter over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
4. Add the white wine to the pan and stir until absorbed.
5. Begin adding the warm broth to the rice, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked al dente.
6. While the rice is cooking, blanch the asparagus in boiling water for 2-3 minutes until tender-crisp, then drain and set aside.
7. Once the risotto is cooked, gently fold in the crab meat, asparagus, Parmesan cheese, and fresh parsley. Season with salt and pepper.
8. Serve the risotto immediately, garnished with additional parsley if desired.

This crab and asparagus risotto is a comforting yet sophisticated dish that combines the richness of crab with the earthy flavors of asparagus. The creamy texture of the risotto is enhanced by the crab meat, making each bite indulgent. It’s the perfect dish for anyone looking for a luxurious, yet manageable, seafood-centered meal.

Crab Tacos with Mango Salsa

These crab tacos with mango salsa are a fresh, flavorful twist on traditional seafood tacos. The sweet, tangy mango salsa pairs perfectly with the light, tender crab meat, creating a balance of textures and tastes. Topped with creamy avocado and a squeeze of lime, these tacos are vibrant and perfect for a casual dinner or a fun weekend meal.

Ingredients:

• 1 lb lump crab meat, cooked and picked through
• 8 small soft corn tortillas
• 1 ripe mango, peeled and diced
• 1/2 red onion, finely chopped
• 1/2 cup cilantro, chopped
• 1 jalapeño, finely chopped (optional)
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• 1 avocado, sliced
• Salt and pepper to taste

Directions:

1. To make the mango salsa, combine the mango, red onion, cilantro, jalapeño (if using), and lime juice in a bowl. Season with salt, pepper, and cumin, and toss gently to combine.
2. Heat the tortillas in a dry skillet over medium heat for 30 seconds per side, just until warm.
3. In a separate pan, warm the crab meat over medium heat for 2-3 minutes, seasoning with a pinch of salt and pepper.
4. Assemble the tacos by placing a few spoonfuls of crab meat on each tortilla. Top with a few slices of avocado and a generous spoonful of mango salsa.
5. Serve the tacos immediately with extra lime wedges on the side.

These crab tacos with mango salsa are a delicious, tropical-inspired dish that’s perfect for a quick and vibrant meal. The freshness of the mango salsa and creamy avocado complements the sweetness of the crab, making each bite refreshing and full of flavor. These tacos are a great choice for anyone looking for a light, fun, and flavorful seafood dinner.

Crab Imperial

Crab Imperial is a classic, elegant dish that combines rich crab meat with a creamy, flavorful sauce and a crunchy breadcrumb topping. This dish is baked to golden perfection, resulting in a comforting yet sophisticated seafood entrée that’s perfect for any special occasion. The combination of creamy, savory flavors and tender crab meat makes it a true crowd-pleaser.

Ingredients:

• 1 lb lump crab meat, cooked and picked through
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon paprika
• 1 egg, beaten
• 1/4 cup fresh parsley, chopped
• 1/4 cup breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper to taste

Directions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish or individual ramekins.
2. In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, paprika, egg, parsley, salt, and pepper. Mix until smooth.
3. Gently fold in the crab meat, taking care not to break it up too much.
4. Spoon the crab mixture into the prepared baking dish or ramekins, pressing it gently to form an even layer.
5. In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the crab.
6. Bake for 20-25 minutes, or until the topping is golden brown and the crab is heated through.
7. Serve hot, garnished with additional parsley if desired.

Crab Imperial is an indulgent, savory dish that’s as elegant as it is delicious. The creamy, flavorful base enhances the sweetness of the crab meat, while the crispy breadcrumb topping adds the perfect crunch. This dish is a great choice for a special dinner or when you want to impress your guests with a sophisticated seafood entrée.

Crab and Shrimp Paella

This crab and shrimp paella is a vibrant and flavorful dish inspired by the classic Spanish recipe. With succulent crab and shrimp, aromatic saffron, and a variety of vegetables, this one-pan dish is both impressive and delicious. Perfect for a special occasion or a hearty dinner, it brings together the best of the sea in a rich, savory rice base.

Ingredients:

• 1 lb lump crab meat, cooked and picked through
• 1/2 lb shrimp, peeled and deveined
• 1 1/2 cups Arborio rice or paella rice
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup tomatoes, chopped
• 4 cups chicken or seafood broth
• 1/4 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 cup frozen peas
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 lemon, sliced (for garnish)
• Salt and pepper to taste

Directions:

1. In a small bowl, soak the saffron threads in 1/4 cup warm broth to release their flavor.
2. In a large skillet or paella pan, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, cooking for 5 minutes until softened.
3. Stir in the rice, smoked paprika, and turmeric, allowing the rice to lightly toast for 2-3 minutes.
4. Add the tomatoes and saffron-infused broth along with the remaining broth. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, uncovered.
5. Add the shrimp, crab, and peas, stirring gently. Cover and cook for an additional 5-7 minutes until the shrimp is cooked through and the rice has absorbed most of the liquid.
6. Garnish with fresh parsley and lemon slices before serving.

This crab and shrimp paella is a seafood lover’s dream. The rich flavors of the crab and shrimp meld perfectly with the fragrant rice and spices, creating a comforting and satisfying meal. With its vibrant colors and savory depth, it’s the perfect dish for a family gathering or a celebratory dinner.

Crab and Ricotta Stuffed Zucchini Boats

These crab and ricotta stuffed zucchini boats are a healthy yet indulgent dish, combining the sweetness of fresh crab meat with the creamy richness of ricotta cheese. The zucchini serves as a light, flavorful vessel for the stuffing, making it an excellent low-carb dinner option or a stunning appetizer for a seafood-themed meal.

Ingredients:

• 4 medium zucchini, halved lengthwise and scooped out
• 1 lb lump crab meat, cooked and picked through
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Directions:

1. Preheat the oven to 375°F (190°C). Place the zucchini halves in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 10 minutes to soften slightly.
2. In a bowl, combine the crab meat, ricotta, Parmesan, basil, lemon juice, garlic powder, oregano, salt, and pepper. Stir gently to mix until well combined.
3. Remove the zucchini from the oven and spoon the crab and ricotta mixture into each zucchini boat, pressing gently to pack the filling.
4. Return the stuffed zucchini to the oven and bake for an additional 15-20 minutes, or until the filling is golden and the zucchini is tender.
5. Serve immediately, garnished with extra basil or a squeeze of fresh lemon juice.

These crab and ricotta stuffed zucchini boats are a deliciously light and flavorful dish. The creamy ricotta and sweet crab filling complement the tender zucchini, making each bite satisfying without being overly heavy. They make a perfect low-carb dinner option or an elegant side dish for a larger seafood meal.

Crab and Chive Quiche

This crab and chive quiche is a savory, rich dish that’s perfect for brunch or a light dinner. The delicate crab meat is paired with the freshness of chives and a creamy egg custard, all encased in a buttery, flaky pie crust. This quiche can be served warm or cold and is perfect for a crowd or a cozy meal at home.

Ingredients:

• 1 pie crust, pre-baked
• 1 lb lump crab meat, cooked and picked through
• 1/2 cup fresh chives, chopped
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup grated Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C). If the pie crust is not yet baked, pre-bake it according to package instructions.
2. In a mixing bowl, whisk together the heavy cream, eggs, Dijon mustard, salt, and pepper until smooth.
3. Stir in the crab meat, chives, Swiss cheese, and Parmesan cheese, mixing gently to combine.
4. Pour the mixture into the pre-baked pie crust and smooth the top.
5. Bake the quiche for 30-35 minutes, or until the custard is set and golden brown on top.
6. Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.

This crab and chive quiche is a perfect blend of rich, creamy flavors and delicate seafood. The sweetness of the crab is enhanced by the fresh chives and creamy custard, while the cheese adds a savory depth. It’s an elegant dish that works well for brunch, lunch, or a light dinner. Whether served warm or cold, it’s sure to impress your guests.

Note: More recipes​ are coming soon!