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Ingredients

• ✓ crab meat
• sriracha hot sauce
• brown sugar
• rice vinegar
• ketchup
• canola oil
• wonton wrapper
• cayenne pepper
• sesame oil
• black pepper
• salt
• worcestershire sauce
• fish sauce
• soy sauce
• garlic
• green onion
• cream cheese

Instructions

1. 1 Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
2. 2 Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
3. 3 Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
4. 4 Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

By John Mitzewich

Ingredients

• ✓ crab meat
• mushroom
• cream cheese
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray.
2. 2 Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them.
3. 3 Whip the cream cheese until smooth.
4. 4 In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet.
5. 5 Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.

By J Edin

Ingredients

• ✓ crab meat
• cream cheese
• mayonnaise
• shrimp
• green onion

Instructions

1. 1 Mix cream cheese and mayonnaise together in a bowl until well combined. Stir in crab, shrimp, and green onion. Cover and chill, 8 hours to overnight.

By Cindy Carnes

Ingredients

• ✓ crab meat
• cream cheese
• cocktail sauce
• lemon

Instructions

1. 1 Place the block of cream cheese on a serving plate or shallow dish. Top evenly with crabmeat, then squeeze the juice of one lemon over the crab.
2. 2 Pour cocktail sauce over the top, covering the crab and cream cheese completely.
3. 3 Serve immediately with crackers for dipping.

By L Gerken

Ingredients

• ✓ crab meat
• cream cheese
• milk
• mayonnaise
• horseradish
• old bay seasoning
• bread
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the cream cheese, milk, mayonnaise, horseradish, crab meat and Old Bay Seasoning ™. Mix until creamy. Spread mixture into an 8x12 inch baking dish, and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
3. 3 Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping.
4. 4 Remove mixture from oven and spoon into hollowed bread. Cover the top with the shredded cheese and more seasoning. Place the bread bowl on a medium baking sheet, and bake in the preheated oven 45 minutes, or until the cheese is melted. Serve hot with bread pieces on the side.

By Kristy

Ingredients

• ✓ crab meat
• biscuit dough
• cream cheese
• mayonnaise
• parmesan cheese
• cheddar cheese
• green onion
• worcestershire sauce
• paprika

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
2. 2 Divide rolls in half and press into the prepared tartlet pans. Set aside.
3. 3 In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
4. 4 Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

By 102183

Ingredients

• ✓ crab meat
• processed cheese spread
• butter
• mayonnaise
• parsley
• garlic salt
• english muffin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Mix crabmeat, cheese spread, butter, mayonnaise, parsley, and garlic salt together in a mixing bowl until well combined. Spread mixture evenly over English muffin halves. Cut each muffin half into quarters and transfer to the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until muffins are toasted, 1 to 2 minutes.

By Ellen Chirichella

Ingredients

• ✓ crab meat
• mushroom
• vegetable oil
• butter
• onion
• cream cheese
• egg
• bread crumb
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. 2 Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
3. 3 In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
4. 4 In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
5. 5 In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
6. 6 Bake for 15 minutes.

By Judy

Ingredients

• ✓ crab meat
• lemon
• mustard powder
• seafood seasoning
• onion powder
• cayenne pepper
• black-eyed pea
• egg
• mayonnaise
• parmesan cheese
• panko bread crumb
• olive oil

Instructions

1. 1 Whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. Add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. Stir egg and mayonnaise into pea mixture; gently fold in crab meat and Parmesan cheese until combined.
2. 2 Form pea mixture into 5-ounce patties. Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. Place patties on a plate and refrigerate until chilled, at least 30 minutes.
3. 3 Heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.

By Fabienne Riesen

Ingredients

• ✓ crab meat
• clam shell
• clam
• bread crumb
• sweet onion
• garlic
• flat leaf parsley
• butter
• olive oil
• lemon pepper
• paprika
• lemon

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
3. 3 Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
4. 4 Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

By Danielle Merk

Ingredients

• ✓ crab meat
• vegetable oil
• wonton wrapper
• pizza dough
• cream cheese
• green onion
• parmesan cheese
• mozzarella cheese
• sweet chili sauce

Instructions

1. 1 Heat vegetable oil in a deep skillet over medium-high heat; fry wonton strips until crisp, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Spread pizza dough onto a baking sheet.
3. 3 Bake in the preheated oven until slightly brown, about 7 minutes.
4. 4 Mix cream cheese, 1/4 cup green onions, 2 tablespoons Parmesan cheese, and crab together in a bowl; spread onto the pizza crust. Top with mozzarella cheese, remaining Parmesan cheese, fried wonton strips, and remaining green onions.
5. 5 Bake in the preheated oven until cheese is browned and melted, about 8 minutes. Drizzle sweet chile sauce over top.

By Allrecipes Community Support

Ingredients

• ✓ crab meat
• flour tortilla
• monterey jack cheese
• shrimp
• green enchilada sauce
• sour cream
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
3. 3 Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
4. 4 Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

By CHRISTYJ

Ingredients

• ✓ crab meat
• water
• white rice
• shrimp
• mayonnaise
• onion
• milk
• hot pepper sauce
• almond
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
2. 2 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer 20 minutes.
3. 3 Combine crabmeat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
4. 4 Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

By D. L. Mooney

Ingredients

• ✓ crab meat
• portobello mushroom
• salad dressing
• onion
• garlic
• butter
• celery
• cracker
• shredded cheese

Instructions

1. 1 Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
2. 2 Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
3. 3 Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
4. 4 Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.

By LJALEXSTADT

Ingredients

• ✓ crab meat
• butter
• all-purpose flour
• salt
• white pepper
• chicken bouillon granules
• onion
• half-and-half
• shrimp
• white wine

Instructions

1. 1 In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
2. 2 Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

By katrina berry

Ingredients

• ✓ crab meat
• butter
• all-purpose flour
• milk
• half-and-half
• corn
• green onion
• white pepper
• seasoning salt
• soy sauce
• parsley

Instructions

1. 1 In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
2. 2 Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
3. 3 Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

By William Uncle Bill Anatooskin

Ingredients

• ✓ crab meat
• cream cheese
• scallion
• soy sauce
• worcestershire sauce
• cooking spray
• wonton wrapper
• sweet chili sauce

Instructions

1. 1 Combine cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce in a large bowl; stir until evenly combined. Set filling aside.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C). Grease the air fryer basket with cooking spray. Fill a small bowl with warm water.
3. 3 Place 12 wonton wrappers on a clean work surface. Spoon 1 teaspoon filling into the center of each wonton wrapper. Dip your index finger into the bowl of warm water and wet around the sides of each wonton wrapper. Crimp wrapper corners upwards to meet in the center to form dumplings.
4. 4 Place dumplings in the prepared basket and mist the tops with cooking spray.
5. 5 Cook dumplings in the preheated air fryer until desired crispness is reached, 8 to 10 minutes. Transfer to a paper towel-lined plate.
6. 6 While the first batch is cooking, assemble dumplings with remaining wonton wrappers and filling.
7. 7 Serve dumplings with sweet chili sauce for dipping.

By Soup Loving Nicole

Ingredients

• ✓ crab meat
• mayonnaise
• all-purpose flour
• egg
• milk
• swiss cheese
• green onion
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat eggs, mayonnaise, flour, and milk in a medium bowl until thoroughly blended. Stir in crab, cheese, and onion; transfer into pie shell.
3. 3 Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.

By CHRISTYJ

Ingredients

• ✓ crab meat
• chickpea
• onion
• parsley
• egg
• salt
• black pepper
• thyme
• oat
• bread crumb
• grapeseed oil
• mayonnaise
• celery seed
• white sugar
• paprika
• romaine lettuce

Instructions

1. 1 Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
2. 2 Spread the remaining oats and bread crumbs onto a plate.
3. 3 Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
4. 4 Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
5. 5 Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
6. 6 Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.

By hmacmil2

Ingredients

• ✓ crab meat
• bread crumb
• seafood seasoning
• baking powder
• parsley
• mustard powder
• black pepper
• egg product
• butter
• mayonnaise
• worcestershire sauce

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Combine bread crumbs, seafood seasoning, baking powder, parsley, mustard powder, and pepper in a medium bowl; set aside.
3. 3 Stir together egg product, butter, mayonnaise, and Worcestershire in a large bowl until smooth.
4. 4 Fold in crab meat, then fold in bread crumb mixture until well-blended.
5. 5 Shape mixture into twelve 3/4-inch-thick crab cakes and place onto the prepared baking sheet.
6. 6 Bake in the preheated oven for 15 minutes. Flip crab cakes; continue to bake until nicely browned, 10 to 15 minutes more.

By T Kent

Ingredients

• ✓ crab meat
• water
• white rice
• rice vinegar
• white sugar
• salt
• mayonnaise
• nori
• avocado
• red caviar
• cucumber
• pickled ginger
• soy sauce
• wasabi paste

Instructions

1. 1 Gather all ingredients.
2. 2 Wrap a sushi rolling mat completely in plastic wrap and set aside.
3. 3 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in vinegar using a rice paddle or wooden spoon. Season with sugar and salt. Allow to cool to room temperature, about 30 minutes.
4. 4 Combine crab meat with mayonnaise in a small bowl.
5. 5 Place nori sheet on a flat work surface. Spread a thin layer of rice on top of nori.
6. 6 Place nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer.
7. 7 Top with 2 to 3 tablespoons of the crab mixture.
8. 8 Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side.
9. 9 Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll.
10. 10 Remove the plastic and cut into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste.

By Allrecipes

Ingredients

• ✓ crab meat
• spaghetti
• egg
• carrot
• pea
• shrimp
• mayonnaise
• milk
• lemon juice
• sugar
• salt
• black pepper
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and add pasta to a large bowl. Stir in eggs, carrots, peas, shrimp, and crab meat. Cover, and refrigerate.
2. 2 To make dressing, stir together mayonnaise, milk, lemon juice, and sugar. Season to taste with salt, pepper, and paprika.
3. 3 Mix dressing into chilled pasta, stirring until well combined. If the salad seems dry, stir in more mayonnaise and a splash more milk or water. Cover, and chill before serving.

By Kahala

Ingredients

• ✓ crab meat
• russet potato
• bacon
• onion
• parsley
• butter
• all-purpose flour
• white wine
• chicken bouillon
• milk
• creamed corn
• salt
• pepper

Instructions

1. 1 Wrap potato cubes in plastic wrap; microwave on high for 30 seconds. Set aside.
2. 2 Cook bacon in a large skillet over medium heat until browned, 7 to 10 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in crab meat and parsley flakes. Remove from the heat.
3. 3 While the bacon is cooking, melt butter in a large stockpot over low heat. Whisk in flour until mixture becomes creamy and takes on an eggshell color. Continue to cook and stir for 3 more minutes. Stir in wine.
4. 4 Dissolve chicken bouillon in milk; whisk mixture into the stockpot until no lumps remain. Cook until creamy and heated through. Stir in bacon-crab mixture, potatoes, and creamed corn; season with salt and pepper. Simmer for 10 minutes.

By R Estes

Ingredients

• ✓ crab meat
• black pepper
• salt
• all-purpose flour
• scallop
• shrimp
• mushroom
• carrot
• broccoli
• red bell pepper
• green bell pepper
• parsley
• milk
• olive oil
• garlic powder
• red onion
• linguine pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
2. 2 Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
3. 3 Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
4. 4 Pour seafood sauce over drained and cooked linguini noodles. Serve warm.

By SKEHLER

Ingredients

• ✓ crab meat
• mustard
• whiskey
• crimini mushroom
• shallot
• garlic
• olive oil
• black pepper
• salt
• bacon
• filet mignon steak
• heavy cream
• whiskey
• black pepper
• beef broth
• cajun seasoning
• bread crumb
• water
• shrimp stock
• green bell pepper
• celery
• garlic
• green onion
• onion
• olive oil

Instructions

1. 1 Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. 2 Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3. 3 Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around the side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. 4 Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

By SUEZINOHIO