28+ Delicious Summer Crab Recipes to Make Your Season Extra Special

Summer is the perfect time to indulge in light, refreshing, and flavorful meals, and few ingredients are as versatile and delicious as crab.

Whether you’re hosting a backyard barbecue, enjoying a lazy beach day, or just craving something fresh for dinner, crab is a seafood choice that pairs beautifully with the bright, bold flavors of summer.

From crab salads that cool you down to crab cakes and quesadillas that pack in satisfying flavors, there’s no shortage of ways to incorporate this delicacy into your summer menu.

In this blog, we’ve compiled over 28+ summer crab recipes that will delight your taste buds and elevate your summer meals.

Whether you’re an experienced chef or a home cook just looking for simple and delicious recipes, these dishes are guaranteed to add a touch of elegance and flavor to your warm-weather gatherings.

28+ Delicious Summer Crab Recipes to Make Your Season Extra Special

Summer is the perfect time to indulge in light, refreshing, and flavorful meals, and few ingredients are as versatile and delicious as crab.

Whether you’re hosting a backyard barbecue, enjoying a lazy beach day, or just craving something fresh for dinner, crab is a seafood choice that pairs beautifully with the bright, bold flavors of summer.

From crab salads that cool you down to crab cakes and quesadillas that pack in satisfying flavors, there’s no shortage of ways to incorporate this delicacy into your summer menu.

In this blog, we’ve compiled over 28+ summer crab recipes that will delight your taste buds and elevate your summer meals.

Whether you’re an experienced chef or a home cook just looking for simple and delicious recipes, these dishes are guaranteed to add a touch of elegance and flavor to your warm-weather gatherings.

Chilled Crab and Avocado Salad

Nothing says summer like a light, refreshing seafood dish, and this Chilled Crab and Avocado Salad delivers on all fronts.

Sweet crab meat pairs beautifully with creamy avocado and a zesty citrus dressing, making it the perfect starter or light lunch for warm weather days.

Ingredients:

• 1 lb fresh lump crab meat, picked over for shells
• 2 ripe avocados, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño, minced
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Butter lettuce leaves for serving

Instructions:

1. In a large bowl, gently combine crab meat, avocado, red onion, cilantro, and jalapeño.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the crab mixture and toss gently to coat.
4. Serve on butter lettuce leaves, garnished with extra cilantro if desired.
5. Chill for 15–20 minutes before serving for best flavor.

This chilled salad is vibrant, cooling, and packed with flavor.

It’s an elegant dish that feels luxurious but comes together effortlessly — a real crowd-pleaser at any summer gathering or seaside lunch.

Spicy Crab and Corn Fritters

Summer is the season for outdoor eating, and these Spicy Crab and Corn Fritters are the perfect hand-held treat.

Crispy on the outside and tender on the inside, they pack a satisfying punch of flavor with fresh corn, sweet crab, and a hint of heat.

Ingredients:

• 1 cup cooked fresh corn kernels
• 1/2 lb fresh crab meat
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 egg, beaten
• 1/4 cup milk
• 2 green onions, finely sliced
• 1 small red chili, finely chopped
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. In a mixing bowl, whisk together flour, baking powder, Old Bay, salt, and pepper.
2. Stir in the egg and milk until a smooth batter forms.
3. Fold in the crab meat, corn, green onions, and chili.
4. Heat 1/2 inch of vegetable oil in a skillet over medium heat.
5. Drop spoonfuls of the batter into the oil, frying 2–3 minutes per side until golden brown.
6. Drain on paper towels and serve hot with a squeeze of lemon or your favorite dipping sauce.

Perfect for barbecues, beach parties, or casual dinners, these fritters are flavorful, slightly spicy, and wonderfully satisfying.

They’re a fantastic way to showcase fresh summer ingredients in a dish that feels both nostalgic and new.

Lemon Butter Grilled Crab Legs

When summer grilling season hits, there’s no better way to celebrate than by throwing some juicy crab legs on the grill.

Coated in a rich lemon butter, these grilled crab legs are smoky, buttery, and absolutely unforgettable.

Ingredients:

• 2 lbs crab legs (king or snow crab)
• 1/2 cup butter, melted
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix melted butter, garlic, lemon juice, lemon zest, parsley, salt, and pepper.
3. Brush the crab legs generously with the lemon butter mixture.
4. Place the crab legs directly on the grill and cook for about 4–5 minutes per side, brushing with more butter as they cook.
5. Remove from the grill and serve immediately with extra lemon wedges.

These lemon butter grilled crab legs are a show-stopping centerpiece for any summer feast.

They’re luxurious yet simple, bursting with bright, buttery flavor that tastes even better with a slight char from the grill — pure summer indulgence.

Crab-Stuffed Bell Peppers

These Crab-Stuffed Bell Peppers are an exciting, healthy twist on traditional stuffed peppers.

The crab meat adds a fresh, luxurious taste, perfectly balanced with the savory filling of rice, herbs, and spices. This dish is hearty enough for dinner while still light and refreshing for a warm summer evening.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb fresh crab meat, picked over for shells
• 1 cup cooked white rice
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a skillet, heat olive oil over medium heat and sauté the onion, celery, and garlic until softened, about 3–4 minutes.
3. In a large bowl, combine the sautéed vegetables with crab meat, rice, breadcrumbs, parsley, lemon juice, paprika, salt, and pepper. Mix gently to combine.
4. Stuff each bell pepper with the crab mixture, pressing down lightly to fill them completely.
5. Place the stuffed peppers in a baking dish and sprinkle with Parmesan cheese.
6. Bake for 25–30 minutes until the peppers are tender and the tops are golden brown.

This dish is a complete meal on its own, offering a mix of sweet, savory, and umami flavors with each bite.

The crab brings a luxurious touch, and the peppers are an ideal vessel to hold all those delicious fillings, making it a memorable summer dinner.

Crab and Mango Tacos

Tacos are a great way to enjoy fresh seafood in the summer, and these Crab and Mango Tacos bring a tropical twist to your typical taco night.

The sweetness of the mango pairs beautifully with the tender crab, and the zesty slaw adds a refreshing crunch.

Ingredients:

• 1 lb fresh crab meat
• 8 small corn or flour tortillas
• 1 ripe mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1/2 cup shredded cabbage (green or purple)
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup sour cream (optional)
• 1 tablespoon hot sauce (optional)

Instructions:

1. In a medium bowl, combine the crab meat with the lime juice, chili powder, salt, and pepper. Mix gently to combine.
2. In another small bowl, toss the mango, red onion, and cilantro together. Set aside.
3. Heat the tortillas on a dry skillet over medium heat for 30 seconds on each side until warm.
4. To assemble the tacos, place a small amount of the seasoned crab meat in each tortilla, followed by a spoonful of the mango mixture and a generous amount of shredded cabbage.
5. Drizzle sour cream and hot sauce over the top, if desired.
6. Serve with lime wedges for squeezing over the tacos.

These tacos are the perfect balance of flavors — sweet, spicy, and tangy.

They are light but packed with flavor, making them a fantastic choice for a casual summer meal or for entertaining friends and family.

Crab and Cucumber Gazpacho

If you’re looking for a super refreshing, no-cook dish to serve on a hot summer day, look no further than this Crab and Cucumber Gazpacho.

The cold, savory soup is packed with refreshing vegetables and the delicate flavor of fresh crab. It’s a beautiful and unique appetizer that can really impress your guests.

Ingredients:

• 1 lb fresh crab meat
• 1 large cucumber, peeled and diced
• 2 medium tomatoes, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 cups chilled vegetable or chicken broth
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a blender, combine cucumber, tomatoes, bell pepper, red onion, olive oil, vinegar, cumin, salt, and pepper. Blend until smooth.
2. Add chilled broth to the mixture and blend again until well combined.
3. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
4. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
5. When ready to serve, spoon the gazpacho into bowls and top with fresh crab meat and a garnish of dill or parsley.

This gazpacho is light, hydrating, and bursting with fresh summer flavors.

The addition of crab adds a savory richness, making it an elegant yet simple dish that’s perfect for a hot day or as a refreshing starter for a dinner party.

Crab and Zucchini Frittata

A frittata is a perfect option for a quick and satisfying summer brunch or dinner, and this Crab and Zucchini version is light yet filling.

The sweet crab meat and the subtle crunch of zucchini are a wonderful match, making this frittata a standout dish that is full of flavor and nutrients.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 4 large eggs
• 1/2 cup whole milk
• 1 medium zucchini, grated
• 1/4 cup finely chopped onion
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet over medium heat.
2. Add the chopped onion and sauté until softened, about 3 minutes. Add the grated zucchini and cook for another 2 minutes, until tender.
3. In a bowl, whisk together the eggs, milk, salt, and pepper.
4. Add the crab meat to the skillet, followed by the egg mixture. Stir gently to combine.
5. Sprinkle the shredded mozzarella over the top and cook on the stove for about 2 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 10–12 minutes or until the center is fully set and the top is lightly golden.
7. Garnish with fresh parsley and serve warm or at room temperature.

This Crab and Zucchini Frittata is a delightful blend of light yet rich flavors. It’s easy to prepare, versatile, and perfect for a summer breakfast, brunch, or light dinner.

The crab provides a luxurious touch, while the zucchini adds a fresh and healthy element to the dish.

Crab and Cucumber Canapés

These Crab and Cucumber Canapés are an elegant and easy appetizer perfect for any summer gathering.

The combination of cool, crisp cucumber with creamy crab is a bite-sized treat that’s both refreshing and flavorful. They can be made in minutes and are a hit at cocktail parties, barbecues, or casual get-togethers.

Ingredients:

• 1/2 lb fresh crab meat, picked over for shells
• 1 cucumber, sliced into rounds
• 2 tablespoons cream cheese, softened
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix together the cream cheese, mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper.
2. Spread a small amount of the cream cheese mixture on each cucumber slice.
3. Top each canapé with a generous spoonful of crab meat.
4. Garnish with additional dill or a thin slice of lemon if desired.
5. Serve immediately or chill for 30 minutes before serving.

These Crab and Cucumber Canapés are a light and sophisticated way to enjoy crab.

They are bursting with fresh flavors and offer a perfect balance of creamy, crunchy, and tangy elements. They’re ideal for serving as a starter or appetizer at your summer party.

Crab and Pineapple Skewers

For a tropical and smoky twist on crab, these Crab and Pineapple Skewers are a summer dream.

The sweetness of the pineapple enhances the delicate flavor of the crab, while the char from the grill adds a smoky depth that will have everyone reaching for seconds.

Ingredients:

• 1 lb fresh crab meat
• 1 fresh pineapple, peeled and cut into cubes
• 1/4 cup olive oil
• 2 tablespoons honey
• Juice of 1 lime
• 1/2 teaspoon chili flakes
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, whisk together olive oil, honey, lime juice, chili flakes, salt, and pepper.
3. Thread the crab meat and pineapple cubes onto the skewers, alternating between the two.
4. Brush the skewers with the honey-lime glaze and place them on the grill.
5. Grill for 3–4 minutes on each side, basting with the glaze as you go, until the pineapple is slightly charred and the crab is heated through.
6. Remove from the grill and serve with an extra squeeze of lime.

These Crab and Pineapple Skewers are a fun and flavorful way to enjoy crab while bringing tropical flavors to the grill.

They are sweet, smoky, and slightly spicy, making them a great option for a summer cookout or beachside meal. The combination of tender crab and caramelized pineapple is a delightful pairing that will brighten any summer meal.

Crab and Sweet Corn Chowder

This Crab and Sweet Corn Chowder is the ultimate comfort food for cooler summer nights, bringing a creamy, hearty texture and sweet bursts of corn alongside tender crab.

It’s perfect for those transitional days when summer heat dips into a refreshing evening chill.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 2 cups fresh or frozen sweet corn kernels
• 2 cups vegetable or chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing for 3–4 minutes until softened.
2. Add the diced potatoes, sweet corn, and broth to the pot. Bring to a boil, then reduce heat and simmer for 10–15 minutes, until the potatoes are tender.
3. Stir in the heavy cream, thyme, salt, and pepper. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
4. Gently fold in the fresh crab meat and cook for 2–3 minutes, just until heated through.
5. Serve hot, garnished with fresh parsley.

This chowder is rich and satisfying, with the sweetness of the corn and the delicate flavor of crab making every spoonful a delight.

It’s the perfect dish to serve at a relaxed summer dinner or as a starter for a more formal meal.

Crab and Pesto Crostini

For a light and savory appetizer that’s perfect for summer entertaining, Crab and Pesto Crostini is a crowd-pleaser. The creamy pesto pairs beautifully with the sweet, fresh crab meat, and the crunchy crostini adds the perfect textural contrast.

These little bites are quick to prepare and pack a punch of flavor.

Ingredients:

• 1/2 lb fresh crab meat, picked over for shells
• 1/2 cup basil pesto (store-bought or homemade)
• 1 French baguette, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the baguette slices with olive oil and place them on a baking sheet.
2. Toast the bread in the oven for 5–7 minutes, until golden and crispy.
3. In a bowl, combine the fresh crab meat with pesto, Parmesan cheese, lemon juice, salt, and pepper. Mix gently to combine.
4. Spoon the crab and pesto mixture onto each crostini and serve immediately.

These crostini are perfect for any summer gathering, offering a burst of flavor in each bite.

The combination of crab, pesto, and crispy bread is a sophisticated yet simple way to enjoy crab in an appetizer form. They’re ideal for cocktail parties, picnics, or casual gatherings with friends.

Crab and Tomato Pasta Salad

A Crab and Tomato Pasta Salad is the perfect side dish or light main course for a summer picnic or BBQ.

The crab meat adds a delightful freshness, while the pasta and tomatoes are hearty and filling. With a simple lemony dressing and fresh herbs, this salad is sure to become a favorite for warm-weather meals.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 8 oz rotini or farfalle pasta
• 1 pint cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
2. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, and fresh basil.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Gently fold the crab meat into the salad, then drizzle with the dressing and toss to combine.
5. Serve immediately or chill in the refrigerator for 30 minutes before serving.

This pasta salad is refreshing and satisfying, with the bright flavors of fresh vegetables and crab complementing the zesty lemon dressing.

It’s an excellent side dish or light lunch for a summer barbecue, potluck, or picnic.

Crab and Mango Salad with Lime Vinaigrette

This Crab and Mango Salad is a refreshing and vibrant dish that’s perfect for summer.

The combination of sweet, juicy mango with the delicate flavor of crab creates a tropical explosion of flavors, while the tangy lime vinaigrette adds a zesty touch.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 1 ripe mango, peeled and diced
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the crab meat, mango, avocado, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the salad and gently toss to combine.
4. Serve immediately, garnished with extra cilantro or lime wedges.

This crab and mango salad is light, healthy, and bursting with flavor. It’s perfect for a summer lunch, a picnic, or as a side dish at a barbecue.

The balance of sweetness from the mango, creaminess from the avocado, and freshness from the lime vinaigrette is irresistible.

Crab-Stuffed Mushrooms

These Crab-Stuffed Mushrooms are an elegant and savory appetizer that’s perfect for summer entertaining.

With a rich crab filling and a crispy mushroom cap, they’re bite-sized, indulgent, and full of flavor. They make a great starter for any occasion, from casual get-togethers to special dinners.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 12 large white mushrooms, stems removed
• 1/4 cup breadcrumbs
• 2 tablespoons butter, melted
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the crab meat, breadcrumbs, melted butter, Parmesan cheese, mayonnaise, Dijon mustard, garlic powder, parsley, salt, and pepper. Mix gently to combine.
3. Spoon the crab mixture into each mushroom cap, pressing down lightly to pack the filling.
4. Place the stuffed mushrooms on a baking sheet and bake for 15–20 minutes, until the tops are golden and the mushrooms are tender.
5. Serve hot, garnished with extra parsley if desired.

These Crab-Stuffed Mushrooms are rich, savory, and absolutely delicious.

They’re perfect for a light appetizer or a finger food option at your next summer party. The crab filling is creamy and flavorful, while the mushroom caps offer a perfect bite-sized vessel for the stuffing.

Crab and Spinach Quesadillas

These Crab and Spinach Quesadillas are a fun, savory twist on a classic Mexican dish.

The creamy crab pairs wonderfully with sautéed spinach, melted cheese, and a crispy tortilla, creating a satisfying meal or snack for any summer gathering.

Ingredients:

• 1/2 lb fresh crab meat, picked over for shells
• 4 large flour tortillas
• 2 cups fresh spinach, chopped
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste
• Salsa and sour cream for serving

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the red onion and sauté for 2–3 minutes until softened.
2. Add the chopped spinach and cook for another 2 minutes until wilted. Season with salt, pepper, and lime juice, then remove from heat.
3. In a large mixing bowl, combine the cooked spinach mixture with the crab meat and shredded cheeses.
4. Heat a separate skillet over medium heat. Place one tortilla in the skillet, then spoon a quarter of the crab and spinach mixture onto half of the tortilla. Fold the tortilla over and cook for 2–3 minutes on each side, until golden and crispy.
5. Repeat with the remaining tortillas and filling.
6. Slice the quesadillas into wedges and serve with salsa and sour cream.

These Crab and Spinach Quesadillas are cheesy, savory, and full of flavor.

They make a great lunch, snack, or light dinner option and can be paired with a fresh salad or dipping sauce for a more filling meal. The combination of crab, cheese, and spinach wrapped in a crispy tortilla is a crowd-pleaser that’s perfect for summer.

Crab and Avocado Lettuce Wraps

These Crab and Avocado Lettuce Wraps are a fresh, light, and healthy option for a summer meal.

The creamy avocado complements the tender, sweet crab, while the crisp lettuce adds a refreshing crunch. It’s a quick and easy dish that’s perfect for a light lunch or appetizer.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 1 avocado, diced
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 head butter lettuce or Romaine lettuce, separated into leaves

Instructions:

1. In a bowl, combine the crab meat, diced avocado, lime juice, cilantro, mayonnaise, Dijon mustard, salt, and pepper. Gently mix until all ingredients are well incorporated.
2. Carefully spoon the crab and avocado mixture into individual lettuce leaves, creating little wraps.
3. Serve immediately with extra lime wedges or a sprinkle of additional cilantro.

These Crab and Avocado Lettuce Wraps are the perfect combination of creamy, fresh, and light.

They are ideal for a summer appetizer or lunch, providing a satisfying, low-carb option that’s bursting with flavor. The crunchy lettuce gives the wraps a refreshing contrast to the rich crab and creamy avocado.

Crab and Roasted Red Pepper Dip

This Crab and Roasted Red Pepper Dip is a rich and flavorful appetizer that combines sweet crab meat with smoky roasted red peppers and a creamy base.

It’s perfect for dipping warm crusty bread, crackers, or fresh vegetables. Whether for a summer BBQ or an intimate gathering, this dip will be a crowd favorite.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 1/2 cup roasted red peppers, chopped (jarred or homemade)
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix the cream cheese, sour cream, mayonnaise, lemon juice, garlic powder, and salt and pepper until smooth and creamy.
3. Gently fold in the crab meat and roasted red peppers, mixing until evenly combined.
4. Transfer the dip to an oven-safe baking dish and smooth the top.
5. Bake for 20–25 minutes, until the dip is heated through and bubbly on top.
6. Garnish with fresh parsley and serve with crusty bread, crackers, or veggies for dipping.

This Crab and Roasted Red Pepper Dip is rich, smoky, and creamy with the sweet flavor of crab shining through.

It’s a perfect party appetizer that’s sure to impress guests, and it’s incredibly easy to make.

Crab and Asparagus Pasta

A light yet filling dish, this Crab and Asparagus Pasta is a perfect summer meal.

The sweetness of the crab pairs wonderfully with the earthy asparagus, and the lemony pasta brings everything together with a bright finish. This is a simple but elegant dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 8 oz linguine or spaghetti
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions. In the last 3–4 minutes of cooking, add the asparagus pieces to the boiling water and cook until tender but still crisp. Drain the pasta and asparagus, reserving 1/4 cup of pasta cooking water.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
3. Add the crab meat to the skillet and cook for 2–3 minutes, just until heated through.
4. Add the drained pasta and asparagus to the skillet, tossing to combine. If needed, add a little reserved pasta water to create a silky sauce.
5. Stir in the lemon juice, lemon zest, parsley, salt, and pepper.
6. Serve immediately, garnished with additional parsley if desired.

This Crab and Asparagus Pasta is a delicious, fresh, and quick dish that highlights the sweet flavors of crab and the crispness of asparagus.

It’s a great meal to make when you want something elegant but simple to prepare on a warm summer evening.

Crab and Cucumber Gazpacho

This Crab and Cucumber Gazpacho is a chilled, refreshing soup that’s perfect for hot summer days. The cool cucumber and fresh crab meat pair beautifully with a tangy, tomato-based broth.

This dish is light, healthy, and bursting with fresh flavors, making it an ideal appetizer or light meal for a summer gathering.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 2 cups cucumber, peeled and diced
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup bell pepper, finely diced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. In a blender or food processor, combine the cucumbers, tomatoes, onion, bell pepper, olive oil, red wine vinegar, cumin, salt, and pepper. Blend until smooth, then taste and adjust seasoning as needed.
2. Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to chill.
3. When ready to serve, divide the gazpacho into bowls and top with the fresh crab meat.
4. Garnish with cilantro or parsley, and serve chilled.

This Crab and Cucumber Gazpacho is light and refreshing with the coolness of cucumber balancing out the sweetness of the crab.

It’s perfect for a hot day, providing a cooling and healthy option that can be served as an appetizer or a light lunch.

Crab and Sweet Potato Tacos

These Crab and Sweet Potato Tacos are a delicious, unique twist on traditional tacos.

The sweetness of roasted sweet potatoes pairs beautifully with the delicate crab, and the creamy avocado and tangy salsa add depth of flavor. This vibrant and satisfying dish is perfect for a summer taco night.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup fresh salsa
• 1 tablespoon fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, paprika, salt, and pepper, and spread them out in a single layer on a baking sheet.
2. Roast the sweet potatoes for 20–25 minutes, until they are tender and lightly browned.
3. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. To assemble the tacos, layer the roasted sweet potatoes and fresh crab meat onto each tortilla.
5. Top with sliced avocado, fresh salsa, and cilantro.
6. Serve with lime wedges on the side for an extra burst of freshness.

These Crab and Sweet Potato Tacos are a perfect blend of sweet, savory, and creamy. They are quick to prepare and make for a delicious and satisfying meal.

The roasted sweet potatoes add a unique twist to traditional tacos, making them perfect for a summer dinner.

Crab and Ricotta Stuffed Shells

For a comforting yet elegant dish, these Crab and Ricotta Stuffed Shells are a great choice.

The delicate crab meat mixed with creamy ricotta cheese creates a luxurious filling for the large pasta shells. Topped with a light marinara sauce, this dish is perfect for a casual summer dinner or even a dinner party.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 20 large pasta shells (such as jumbo shells)
• 1 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• 1 egg
• 2 cups marinara sauce
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
2. In a bowl, combine the ricotta cheese, Parmesan cheese, parsley, egg, salt, and pepper. Gently fold in the crab meat.
3. Stuff each pasta shell with the crab and ricotta mixture, making sure the filling is packed inside.
4. Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish and top with the remaining marinara sauce.
5. Drizzle with olive oil and bake for 25–30 minutes, until the shells are heated through and the sauce is bubbly.
6. Serve hot, garnished with extra parsley if desired.

These Crab and Ricotta Stuffed Shells are an indulgent and flavorful dish that combines the richness of ricotta cheese and the sweetness of crab.

The marinara sauce adds a tangy contrast to the creamy filling, making this a perfect meal for a cozy summer evening.

Crab and Pineapple Skewers

These Crab and Pineapple Skewers are a tropical treat that’s perfect for grilling.

The combination of sweet, juicy pineapple and tender crab meat, all grilled to perfection, makes for a flavorful and fun summer dish. Serve them as an appetizer or a light meal at your next BBQ.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 1 fresh pineapple, peeled, cored, and cut into chunks
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, toss the pineapple chunks with olive oil, cumin, paprika, salt, and pepper until well-coated.
3. Thread the crab meat and pineapple onto the skewers, alternating between the two.
4. Grill the skewers for about 4–5 minutes on each side, until the pineapple is caramelized and the crab meat is just heated through.
5. Serve immediately with a squeeze of fresh lime or a drizzle of honey for added sweetness.

These Crab and Pineapple Skewers are vibrant and packed with tropical flavors.

The sweetness of the pineapple complements the delicate crab perfectly, while the light char from the grill adds an irresistible smokiness. They’re ideal for a summer BBQ or as a light meal for warm evenings.

Crab and Zucchini Fritters

These Crab and Zucchini Fritters are crispy, savory, and a perfect way to use up summer zucchini.

The crab meat adds a wonderful richness, while the zucchini provides moisture and a slight crunch. These fritters are easy to make and can be served as an appetizer, snack, or light dinner.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 2 medium zucchini, grated
• 1/4 cup green onion, chopped
• 1/4 cup breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 2 eggs, beaten
• 1 tablespoon flour (optional, for binding)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for frying
• Lemon wedges for serving

Instructions:

1. Grate the zucchini and place it in a clean kitchen towel to squeeze out excess moisture.
2. In a large bowl, combine the crab meat, grated zucchini, green onion, breadcrumbs, Parmesan cheese, beaten eggs, garlic powder, salt, and pepper. If the mixture feels too wet, add a tablespoon of flour to help bind it together.
3. Heat a generous amount of olive oil in a skillet over medium-high heat. Drop spoonfuls of the crab mixture into the pan, flattening them slightly to form fritters.
4. Fry for 3–4 minutes on each side, until golden brown and crispy.
5. Serve hot with lemon wedges for a burst of freshness.

These Crab and Zucchini Fritters are crispy on the outside and tender on the inside. They’re savory, flavorful, and perfect for a light summer meal.

They also make a fantastic appetizer for any gathering, and the addition of lemon elevates the taste with a refreshing zing.

Crab and Lemon Risotto

This Crab and Lemon Risotto is a luxurious, creamy dish that combines the delicate sweetness of crab with the bright, tangy flavor of lemon.

The richness of the risotto is perfectly balanced by the freshness of the crab and the zingy citrus, making it an elegant dish to serve for a special summer dinner.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, kept warm
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pan, melt 1 tablespoon of butter over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
2. Stir in the Arborio rice and cook for 1–2 minutes until the rice is slightly toasted.
3. Add the white wine and cook, stirring constantly, until the liquid is absorbed.
4. Gradually add the warm broth, about 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and tender.
5. Stir in the remaining butter, Parmesan cheese, lemon juice, lemon zest, salt, and pepper.
6. Gently fold in the crab meat and cook for an additional 2–3 minutes until the crab is warmed through.
7. Serve immediately, garnished with fresh parsley.

This Crab and Lemon Risotto is the epitome of summer comfort food. It’s creamy, zesty, and brimming with tender crab meat.

The lemon adds a refreshing brightness that elevates the richness of the dish, making it perfect for an indulgent yet light summer meal.