35+ Heartwarming February Crab Recipes for Every Occasion

February is the perfect time to indulge in the sweet, delicate flavor of crab.

Whether you’re looking to impress your guests with elegant seafood appetizers or simply want to enjoy a comforting crab dish at home, the versatility of crab meat can elevate any meal.

From hearty crab chowders to refreshing crab salads and elegant crab cakes, the possibilities are endless.

In this blog post, we’ve gathered over 35 crab recipes that are perfect for the chilly February days.

Whether you prefer crab in a soup, sandwich, dip, or as a main course, there’s something here to satisfy your seafood cravings.

Let’s dive into the world of crab and discover the best ways to enjoy this delectable seafood all month long!

35+ Heartwarming February Crab Recipes for Every Occasion

Crab is a delicious and versatile ingredient that can be used in a variety of ways to create memorable meals throughout February.

From light and fresh crab salads to comforting chowders and savory crab cakes, the recipes we’ve explored will add a touch of elegance and warmth to your February table.

Whether you’re cooking for a special occasion, a cozy dinner at home, or a festive gathering, these crab recipes are sure to impress.

So grab some fresh crab and get ready to enjoy these delectable dishes that are bound to become favorites in your recipe collection.

Crab and Spinach Stuffed Mushrooms

Crab and Spinach Stuffed Mushrooms offer a delightful combination of tender mushrooms filled with a savory crab and spinach mixture, creating a perfect appetizer for February gatherings. This dish is light yet satisfying, balancing the richness of crab with the earthy flavor of spinach. Ideal for cozy dinners or as a party snack, these stuffed mushrooms will surely impress your guests with their bold flavors and gourmet appearance.

Ingredients:

• 20 large mushroom caps, cleaned and stems removed
• 1 cup fresh spinach, chopped
• 1/2 cup cooked crab meat (preferably fresh or lump)
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute, until fragrant. Add the chopped spinach and cook until wilted, about 2 minutes.
3. In a mixing bowl, combine the cooked spinach, crab meat, cream cheese, Parmesan cheese, breadcrumbs, parsley, salt, and pepper. Stir until everything is well combined.
4. Stuff each mushroom cap generously with the crab mixture and place them on the prepared baking sheet.
5. Bake for 15-18 minutes, until the mushrooms are tender and the filling is golden on top.
6. Serve warm and enjoy!

Crab and Spinach Stuffed Mushrooms are a perfect appetizer that blends flavors beautifully. The crab adds a delicate sweetness, while the spinach provides a fresh, earthy contrast. With the creamy filling and crispy topping, this recipe is a great choice for any celebration or family dinner, especially during the cozy month of February.

Creamy Crab Bisque

Creamy Crab Bisque is the epitome of comfort food, making it an ideal dish to enjoy during chilly February evenings. With a rich and velvety texture, this soup combines succulent crab meat with aromatic seasonings and a smooth, creamy base. It’s a warming and luxurious dish, perfect for those who love seafood and rich flavors. The subtle hint of brandy or sherry adds an extra layer of sophistication to this classic crab bisque.

Ingredients:

• 1 lb fresh crab meat (or lump crab meat)
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and diced
• 2 celery stalks, diced
• 2 cups seafood stock
• 1 cup heavy cream
• 1/4 cup dry sherry (optional)
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
2. Add the seafood stock and bring the mixture to a boil. Reduce heat and simmer for 10 minutes to allow the flavors to meld together.
3. Stir in the cream, sherry (if using), Old Bay seasoning, paprika, salt, and pepper. Simmer for another 5 minutes.
4. Add the crab meat and stir gently to incorporate. Cook for an additional 2-3 minutes until the crab is heated through.
5. Using an immersion blender, carefully blend the bisque until smooth, leaving a few pieces of crab meat for texture. Alternatively, you can blend in batches in a regular blender.
6. Taste and adjust seasonings if necessary. Serve hot, garnished with fresh parsley.

This Creamy Crab Bisque is a comforting, rich, and flavorful dish that encapsulates the warmth and satisfaction we crave in February. The crab meat provides a delicate sweetness that complements the creamy broth, while the touch of sherry adds depth and sophistication. Whether served as a starter or a main dish, this bisque is a crowd-pleaser that’s perfect for special occasions or quiet nights in.

Crab-Stuffed Bell Peppers

Crab-Stuffed Bell Peppers combine the sweetness of bell peppers with the luxurious flavor of crab, creating a well-balanced dish that’s as colorful as it is tasty. The stuffing is a savory mix of crab, rice, vegetables, and cheese, offering a satisfying and healthy meal option. These stuffed peppers make for a fantastic lunch or dinner during February, bringing a fresh twist to traditional stuffed peppers with the added richness of crab meat.

Ingredients:

• 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
• 1 cup cooked rice (preferably white or brown)
• 1 lb fresh crab meat, drained
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers upright in a baking dish.
2. In a skillet, sauté the onion and garlic over medium heat until softened, about 3 minutes. Add the cooked rice, crab meat, mozzarella, Parmesan, mayonnaise, Dijon mustard, lemon juice, thyme, salt, and pepper. Stir to combine.
3. Stuff each bell pepper with the crab mixture, pressing it gently to ensure the peppers are filled completely.
4. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
5. Remove the foil and bake for an additional 5-10 minutes, until the tops are golden and bubbly.
6. Garnish with fresh parsley before serving.

These Crab-Stuffed Bell Peppers are a delightful and healthy dish that combines the sweetness of peppers with the richness of crab. The stuffing is savory and satisfying, with a touch of creamy mayonnaise and cheese that brings everything together. Perfect for February meals, this dish offers a fresh and flavorful option that’s sure to impress family and friends while providing a light yet hearty meal.

Crab and Avocado Salad

This Crab and Avocado Salad is a refreshing and light dish perfect for those cozy February days when you’re craving something healthy yet satisfying. The creamy avocado pairs beautifully with the delicate sweetness of the crab meat, while the tangy citrus dressing brings everything together in a burst of flavor. This salad is quick to make and serves as an excellent appetizer or light main course for a casual dinner or gathering.

Ingredients:

• 1 lb fresh crab meat (or lump crab)
• 2 ripe avocados, diced
• 1 small cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• A pinch of red pepper flakes (optional)

Instructions:

1. In a large bowl, gently combine the crab meat, diced avocados, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, salt, pepper, and red pepper flakes (if using) to create the dressing.
3. Pour the dressing over the crab mixture and toss gently to coat everything evenly.
4. Serve immediately, or refrigerate for 10-15 minutes to chill before serving.

This Crab and Avocado Salad is the perfect balance of fresh and vibrant flavors. The richness of the avocado complements the light, sweet crab meat, while the tangy lime dressing adds a citrusy punch. It’s a healthy and satisfying dish that’s easy to prepare and makes for a great addition to any February meal, especially for those craving something lighter during the colder months.

Crab Cakes with Lemon Aioli

Crab Cakes with Lemon Aioli are a classic, comforting dish that elevates crab meat into an indulgent treat. The crispy, golden exterior encases a tender, flavorful crab filling, making each bite a perfect combination of textures. Paired with a zesty lemon aioli, these crab cakes are ideal for a delicious appetizer or main dish. Whether served on their own or with a fresh salad, they are sure to satisfy during your February meals.

Ingredients:

• 1 lb fresh crab meat (drained)
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 egg
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Old Bay seasoning
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying)

For Lemon Aioli:

• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. In a bowl, mix together the crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, Old Bay seasoning, salt, and pepper. Gently fold the mixture together, being careful not to break up the crab meat too much.
2. Form the mixture into 8-10 patties, about 2-3 inches in diameter.
3. Heat olive oil in a skillet over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes on each side, until golden brown and crispy.
4. While the crab cakes are cooking, prepare the lemon aioli by whisking together the mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper in a small bowl.
5. Once the crab cakes are cooked, remove them from the skillet and serve with a generous dollop of lemon aioli.

These Crab Cakes with Lemon Aioli are a standout dish that’s sure to impress. The combination of tender crab and a crispy exterior creates the perfect texture, while the tangy, citrus-infused aioli elevates the dish to the next level. Whether served as an appetizer or as part of a main meal, these crab cakes offer a delightful and luxurious option for any February gathering.

Crab and Corn Chowder

Crab and Corn Chowder is a rich, hearty soup that blends the sweetness of crab meat with the comforting flavors of corn and potatoes. This chowder is creamy and flavorful, with a perfect balance of sweetness from the crab and corn, combined with a savory, creamy broth. It’s an ideal dish to enjoy during February when you’re seeking warmth and nourishment in a bowl. This soup is satisfying enough for a meal on its own or can be paired with crusty bread for dipping.

Ingredients:

• 1 lb fresh crab meat
• 2 tablespoons butter
• 1 small onion, chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 3 cups chicken or seafood broth
• 1 1/2 cups heavy cream
• 1 teaspoon thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion and celery, and sauté for about 5 minutes until softened.
2. Add the diced potatoes, corn, and broth to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
3. Stir in the heavy cream, thyme, salt, and pepper. Cook for another 5 minutes, allowing the soup to thicken.
4. Add the crab meat and simmer for an additional 5 minutes until the crab is heated through.
5. Taste and adjust seasonings if necessary. Serve hot, garnished with fresh parsley.

Crab and Corn Chowder is the ultimate comfort food, combining the sweet, delicate flavor of crab with the creamy richness of the chowder base. The potatoes and corn add a hearty texture that makes the soup both satisfying and flavorful. This is the perfect dish for February, bringing warmth and indulgence on cold days, and it pairs wonderfully with fresh, crusty bread for dipping.

Crab Alfredo Pasta

Crab Alfredo Pasta is a luxurious and creamy pasta dish that brings together succulent crab meat with a rich, velvety Alfredo sauce. The buttery pasta is coated in a luscious blend of cream, Parmesan cheese, and garlic, complemented by the sweet, delicate flavor of crab. This dish makes for an indulgent dinner, perfect for a cozy February evening or a special occasion. With its rich, satisfying flavors, it’s guaranteed to impress anyone who loves seafood and creamy pasta.

Ingredients:

• 1 lb fresh crab meat
• 12 oz fettuccine pasta
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine pasta according to package instructions. Drain and set aside, reserving a bit of pasta water.
2. In a large skillet, heat olive oil and butter over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Pour in the heavy cream and bring to a simmer. Let it cook for 3-4 minutes, allowing the cream to thicken slightly.
4. Stir in the Parmesan cheese, nutmeg, salt, and pepper. Continue to simmer until the sauce is smooth and creamy.
5. Add the cooked pasta to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to loosen it up.
6. Gently fold in the crab meat, cooking for another 2-3 minutes until the crab is heated through.
7. Garnish with chopped fresh parsley before serving.

Crab Alfredo Pasta is an elegant yet easy-to-make dish that transforms a simple pasta dinner into a luxurious experience. The creamy Alfredo sauce beautifully complements the sweet crab, making each bite rich and indulgent. This dish is perfect for a special February dinner when you’re looking for something comforting, yet refined, that will leave everyone craving more.

Crab-Stuffed Potatoes

Crab-Stuffed Potatoes are a comforting and satisfying dish that takes the classic baked potato to the next level. These potatoes are loaded with a flavorful crab filling, made with fresh crab meat, cheese, and seasonings, then baked until golden and bubbly. They make a great side dish or a hearty main course for a cozy February dinner. This recipe is a wonderful way to incorporate crab into a more casual meal while still delivering big flavor and indulgence.

Ingredients:

• 4 large russet potatoes
• 1 lb fresh crab meat
• 1/2 cup sour cream
• 1/4 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 green onions, chopped
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork and bake them directly on the oven rack for 45-60 minutes, until tender when pierced with a fork.
2. While the potatoes are baking, melt butter in a skillet over medium heat. Add the crab meat, garlic powder, Old Bay seasoning, salt, and pepper. Sauté for 2-3 minutes to warm through and infuse the flavors.
3. Once the potatoes are done, cut them in half lengthwise and scoop out the flesh, leaving about 1/4-inch of potato along the skin.
4. In a bowl, mash the scooped-out potato with sour cream, cheddar cheese, Parmesan cheese, and the sautéed crab mixture. Stir in the green onions and adjust the seasoning if needed.
5. Stuff each potato half with the crab mixture, pressing it down gently to fill completely.
6. Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the tops are golden and bubbly.
7. Serve warm, garnished with additional green onions if desired.

Crab-Stuffed Potatoes offer a delicious and hearty way to enjoy crab in a more casual, comforting setting. The fluffy mashed potato and rich crab filling combine for a filling and flavorful meal that is perfect for February nights. Whether served as a main course or as a decadent side dish, these stuffed potatoes are sure to satisfy your craving for both indulgence and warmth.

Crab and Brie Croissants

Crab and Brie Croissants are a decadent and easy-to-make dish that combines the luxurious flavors of fresh crab and creamy Brie cheese inside a flaky, buttery croissant. This recipe is perfect for brunch, a light dinner, or a special appetizer for any gathering in February. The richness of the Brie, the sweet crab meat, and the buttery croissant create a sophisticated bite that’s sure to impress and delight anyone who tries it.

Ingredients:

• 4 large croissants (fresh or day-old)
• 1 lb fresh crab meat
• 4 oz Brie cheese, sliced
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon garlic powder
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the croissants in half horizontally, creating a top and bottom half.
2. In a small bowl, combine the Dijon mustard and lemon juice. Spread this mixture evenly on the bottom half of each croissant.
3. Layer the sliced Brie cheese on top of the mustard spread, followed by the fresh crab meat. Season with a little salt and pepper.
4. Close the croissants and brush the tops with the melted butter. Sprinkle with garlic powder for extra flavor.
5. Place the croissants on a baking sheet and bake for 10-12 minutes, or until the croissants are golden brown and the cheese is melted.
6. Remove from the oven and garnish with fresh parsley before serving.

Crab and Brie Croissants are the ultimate indulgent treat, bringing together the buttery goodness of croissants with the rich flavors of crab and Brie. Whether served for a special brunch or as a luxurious appetizer, these croissants are a fantastic way to enjoy the delicate sweetness of crab in a delightful, elegant form. Perfect for February, they offer a comforting yet sophisticated dish that will surely please any crowd.

Crab and Spinach Quiche

Crab and Spinach Quiche is a savory, rich dish that combines the delicate sweetness of crab meat with the earthiness of spinach and the creamy texture of eggs and cheese. This quiche is a perfect meal for a cozy February brunch or a light dinner. It’s easy to make, and the combination of flavors offers a satisfying balance of richness and freshness. Whether served warm or at room temperature, this quiche is sure to be a hit.

Ingredients:

• 1 pre-baked pie crust (store-bought or homemade)
• 1 lb fresh crab meat
• 2 cups fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in a skillet over medium heat and sauté the spinach until wilted, about 2-3 minutes. Set aside to cool slightly.
2. In a large bowl, whisk together the eggs, heavy cream, milk, garlic powder, salt, and pepper.
3. Gently fold in the sautéed spinach, crab meat, and both cheeses into the egg mixture.
4. Pour the mixture into the prepared pie crust and spread evenly.
5. Bake for 35-40 minutes, or until the quiche is set in the center and the top is golden brown.
6. Allow the quiche to cool for 5-10 minutes before slicing and serving.

Crab and Spinach Quiche offers a delightful blend of flavors in each bite. The creaminess of the quiche pairs beautifully with the sweet crab meat, and the spinach adds a burst of freshness. It’s an excellent choice for a light yet satisfying meal during the colder February days, whether served for breakfast, brunch, or dinner. This dish is versatile enough to be enjoyed hot or at room temperature, making it a fantastic option for entertaining.

Crab and Mango Salsa

Crab and Mango Salsa is a vibrant, refreshing appetizer that combines the sweet and tangy flavor of mango with the delicate taste of crab. This salsa is perfect for February gatherings or as a light starter before a seafood feast. The addition of fresh cilantro, lime juice, and a bit of chili adds brightness and balance to the sweetness of the mango. Serve it with tortilla chips or on top of grilled fish or tacos for a fun and flavorful dish.

Ingredients:

• 1 lb fresh crab meat
• 1 ripe mango, peeled and diced
• 1/2 small red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Tortilla chips, for serving

Instructions:

1. In a medium bowl, combine the crab meat, mango, red onion, and cilantro.
2. Add the lime juice, chili powder, salt, and pepper to the mixture and toss gently to combine.
3. Taste and adjust the seasoning if necessary, adding more lime juice or chili powder if you prefer a stronger flavor.
4. Serve the salsa immediately with tortilla chips or as a topping for grilled fish or tacos.

Crab and Mango Salsa is a refreshing and light dish that brings together the best of both savory and sweet flavors. The sweetness of the mango complements the delicate crab meat perfectly, while the citrus and spice provide a vibrant contrast. This dish is perfect for February gatherings, offering a light and healthy appetizer that will leave everyone wanting more. It’s an easy-to-make, crowd-pleasing option that adds a burst of freshness to any meal.

Crab and Tomato Stuffed Mushrooms

Crab and Tomato Stuffed Mushrooms are a delightful appetizer or side dish that combines the earthy flavors of mushrooms with the sweetness of crab and the freshness of tomatoes. The crab filling is savory and rich, while the tomato adds a juicy burst that balances the richness. These stuffed mushrooms are easy to prepare and cook quickly, making them perfect for a February gathering or a cozy night in. Serve them as a starter or alongside a main course for a tasty bite-sized treat.

Ingredients:

• 12 large white or cremini mushrooms, stems removed and caps hollowed out
• 1 lb fresh crab meat
• 1/2 cup cherry tomatoes, finely chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the mushroom caps on a baking sheet.
2. In a bowl, combine the crab meat, chopped tomatoes, breadcrumbs, Parmesan cheese, melted butter, parsley, garlic powder, salt, and pepper. Mix until well combined.
3. Spoon the crab mixture into the hollowed-out mushroom caps, pressing down gently to pack them tightly.
4. Bake for 15-20 minutes, or until the mushrooms are tender and the crab filling is golden and bubbly.
5. Garnish with additional parsley before serving.

Crab and Tomato Stuffed Mushrooms are a flavorful and elegant appetizer that’s sure to impress guests or elevate any meal. The rich crab filling pairs perfectly with the juicy tomatoes, and the mushrooms provide a savory base that’s just the right amount of earthy. These stuffed mushrooms are perfect for February celebrations, offering a delicious, bite-sized treat that combines fresh ingredients and bold flavors in every bite.

Crab and Avocado Toast

Crab and Avocado Toast is a modern twist on the classic avocado toast, bringing in sweet, delicate crab meat for a luxurious yet simple meal. Perfect for a light February breakfast, brunch, or even a snack, the creamy avocado paired with fresh crab and a touch of lemon creates a bright, refreshing dish. The toasted bread adds a satisfying crunch, making this dish a well-rounded option that balances flavors and textures perfectly.

Ingredients:

• 1 lb fresh crab meat
• 2 ripe avocados
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 4 slices of sourdough or whole-grain bread, toasted
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Red pepper flakes, optional (for garnish)

Instructions:

1. In a bowl, mash the avocados with lemon juice, olive oil, salt, and pepper until smooth but still a bit chunky.
2. Spoon the mashed avocado evenly onto the toasted bread slices.
3. Gently pile the fresh crab meat on top of the avocado.
4. Garnish with chopped parsley or cilantro and sprinkle with red pepper flakes for a touch of heat.
5. Serve immediately, enjoying the contrast of creamy, sweet, and savory flavors.

Crab and Avocado Toast is a simple, yet indulgent dish that brings together creamy, rich avocado and the delicate sweetness of crab. It’s an easy-to-make meal that offers a refreshing taste, perfect for a chilly February morning. Whether you enjoy it as a light breakfast or a snack, this dish is sure to satisfy your craving for fresh, healthy ingredients with a luxurious twist.

Crab and Corn Chowder

Crab and Corn Chowder is a rich, hearty soup that combines the sweetness of corn with the tender crab meat in a creamy base. Perfect for February, this chowder offers warmth and comfort while delivering a depth of flavor with every spoonful. The addition of potatoes, onions, and a blend of seasonings helps to bring the dish together, making it a perfect winter meal. Serve it as a main course or as a comforting starter before your main meal.

Ingredients:

• 1 lb fresh crab meat
• 2 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 1/2 cup celery, chopped
• 1 small onion, chopped
• 2 tablespoons butter
• 3 cups chicken broth
• 1 1/2 cups heavy cream
• 1/2 teaspoon thyme
• 1/4 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion, celery, and potatoes, and sauté for 5-6 minutes until the vegetables begin to soften.
2. Add the corn, chicken broth, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, until the potatoes are tender.
3. Pour in the heavy cream and bring the soup back to a simmer.
4. Stir in the fresh crab meat and cook for an additional 5 minutes, allowing the crab to heat through.
5. Taste and adjust the seasoning if necessary.
6. Ladle the chowder into bowls and garnish with fresh parsley before serving.

Crab and Corn Chowder is a comforting, creamy dish that’s perfect for chilly February evenings. The sweet corn and tender crab meat blend seamlessly in the rich, flavorful broth, making each bite a delightful experience. This chowder is perfect as a filling meal or as part of a larger spread, offering a hearty dish that warms you from the inside out.

Crab Cakes with Lemon Aioli

Crab Cakes with Lemon Aioli are a classic, elegant dish that highlights the delicate flavor of fresh crab, while the crispy, golden exterior adds a satisfying crunch. Paired with a zesty lemon aioli, these crab cakes are perfect for a special February dinner or appetizer. With their crispy edges and tender crab filling, they offer a balance of textures and flavors that will have your guests asking for the recipe.

Ingredients:

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

For Lemon Aioli:

• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 small garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. In a bowl, mix the crab meat, breadcrumbs, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, egg, lemon juice, salt, and pepper. Gently combine until just mixed. Do not overwork the mixture to keep the crab texture intact.
2. Form the crab mixture into 6-8 small patties, pressing gently to compact.
3. Heat olive oil in a skillet over medium heat. Cook the crab cakes for 3-4 minutes per side, or until golden brown and crispy.
4. While the cakes are cooking, mix together the ingredients for the lemon aioli in a small bowl.
5. Once the crab cakes are cooked, remove them from the skillet and drain briefly on a paper towel.
6. Serve the crab cakes warm with a dollop of lemon aioli on top or on the side for dipping.

Crab Cakes with Lemon Aioli are a flavorful, elegant dish that showcases the sweetness of fresh crab while offering a satisfying crunch. The tangy, creamy aioli perfectly complements the crispy cakes, adding a refreshing citrus note to balance the richness of the crab. Whether enjoyed as an appetizer or a main course, these crab cakes are sure to become a favorite, especially during the cold month of February when you crave something indulgent yet light.

Note: More recipes are coming soon!