Corn and Crab Bisque

This corn and crab bisque is absolutely elegant and flavorful, and is the perfect soup for a dinner party.

This corn and crab bisque is spicy and rich, and the mix of the sweet corn and crab spiced with cayenne is reminiscent of the flavors of Louisiana. 

Air Fryer Crab Rangoon (Crab and Cream Cheese Filled Wontons)

Crab rangoon is a delicious mixture of crab meat, cream cheese, herbs, and other flavorings and spices wrapped in a wonton wrapper. 

 

Crab rangoon is an appetizer whose roots are traced back to Trader Vic's, one of the first "tiki style" or Polynesian-style restaurants, which was based in San Francisco in the 1950s. 

Creamy Crab Soup

 Creamy crab soup loaded with chopped vegetables and lots of crab meat. 

This crab soup is a combination of elegance and comfort in a bowl. Plus, even though this soup is creamy, it is actually fairly light. There is only a half cup of cream in the six cups of liquid. Instead, the soup is also thickened with some dissolved cornstarch or arrowroot. 

Crab Deviled Eggs

These crab deviled eggs are double-stuffed, first with crab salad, and then with a mixture of yolks and mayonnaise. 

These double-stuffed deviled eggs with crab will make any deviled egg lover happy. The egg yolk mixture includes mayonnaise, Dijon mustard, and cayenne pepper.

Potted Crab

This Potted Crab Recipe is a classic appetizer from the pubs of Ireland and England and it is a great way to showcase such an extravagant ingredient like crab. It's so easy to make, and is wonderful for both picnics and dinner parties. 

Potted crab comes from the method of "potting" meats and fish to preserve them from the pre-refrigeration days. Now it's a great way to stretch crab a little further as well as make it spreadable.

Causa Limeña de Cangrejo (Layered Potato, Crab, and Avocado Salad)

Causa Limeña de Cangrejo is a layered potato, crab, and avocado salad from Peru. The potatoes are infused with the flavors of lime and ají peppers. 

This Causa, or Peruvian potato salad, has a delicious layer of crab salad sandwiched between ají spiced potatoes and sliced avocado. Causas can also be made with shrimp, tuna, or chicken salad.

Fettuccine with Crab and Pancetta

This Fettuccine with Crab and Pancetta is so rich and creamy. The crab gives the dish a sweet flavor, and the Pecorino Romano cheese adds a sensational richness to this pasta dish. 

This crab and pancetta fettuccine doesn't take long to make, but it does require a little bit of a high wire act, or at least the ability to multitask. I'm pretty proud of myself, in that I was able to get this dish on the table in less than 30 minutes. I'm getting better at this cooking thing!

Crab Macaroni and Cheese

This crab macaroni and cheese recipe takes a favorite comfort food and turns it into a fabulous elegant meal.

Make this crab macaroni and cheese for dinner, and all you'd need is a green salad to go with it for a complete meal.

Crab Cake Buddha Bowl

This Crab Cake Buddha Bowl is is a wonderful way to enjoy a meal packed with lots of crunchy veggie and seafood deliciousness in one dish.

This crab cake Buddha Bowl includes an Asian inspired crab cake along with rice, raw vegetables, a ginger garlic and soy dressing, and black sesame seeds. It's pretty delicious and satisfying.

Alaskan Seafood Bubbly Bake

This Seafood Bubbly Bake, with halibut, crab, scallops, and shrimp, is so creamy and flavorful. 

This Alaskan Seafood Bubbly Bake is now one of my favorite recipes on this blog. This says a lot, because I luuurve all of the recipes I've posted here (well, maybe some of the baguettes and that darn pain de beaucaire have caused some frustration, but they were still tasty).

Spicy Crab Bisque

There are a lot of ingredients in this spicy crab bisque, but it is really easy to put together. Plus, you can make the soup base in advance and then add the crab right before serving.

Bisque is a creamy soup of French origin, normally made from shrimp, crab, or lobster. Traditionally, the flavor is extracted from the ground shells of the crustaceans. This short-cut version is so rich tasting, yet it does not contain heavy cream. It gets its creamy texture from lots of sautéed and roasted vegetables, which are blended with the broth and milk.

Hot (or Cold) Crab Dip

This Hot Crab Dip is the perfect game day snack. It will make your friends and family very happy, and keep them fueled for a long day of game watching. It kind of reminds me of the hot crab dip my mother used to serve in clam shells in the 1960s for cocktail parties.

This dip can also be made ahead of time, and is just as good cold the next day. Make it for a potluck. Your friends will swoon.

Stir-Fried Garlic Snow Pea Shoots with Crabmeat | Wok Wednesdays

To celebrate the second anniversary of Wok Wednesdays, our fearless leader, Matthew, chose this rich crab and snow pea shoot stir-fry. As Grace Young, the author of Stir Frying to the Sky's Edge (the book from which we cook) describes it, "This is one of the most decadent of stir-fry dishes, reserved for special occasions."

Snow pea shoots should not be confused with pea sprouts. Thank goodness Grace posted a photo of pea shoots on the Facebook page, or I might have gotten confused. As a public service (I give and I give some more), I show you the difference below ...

The pea sprouts are on the left, and the pea shoots are on the right. I discovered pea sprouts a while back when I needed a substitute for bean sprouts, and love them in salads and sandwiches (as always, be sure to wash any sprouts thoroughly).

Snow pea shoots are best in the spring, while they are still tender. You'll need to cut off any stems that are not tender. To me, the flavor resembled greens, although not as strong.

This dish is very simple to make and does not call for a lot of ingredients. Chicken broth is thickened with cornstarch, an egg white is swirled in, and then you add lump crab meat. Once you've cooked the crab, you stir fry the pea shoots and garlic for about 2 to 3 minutes, move them to your serving dish, and ladle the crabmeat in the center.

This dish was rich and delicious (it tastes way better than it looks). We had some leftovers, so I made a frittata the next day with them. Pretty amazing!

Happy two year anniversary Grace and Matt! Thanks for all of your wok wisdom!

Because the Wok Wednesdays participants have agreed not to publish the recipes, to get the specifics, you'll need to purchase Stir Frying to the Sky's Edge, or check it out at your library. You won't regret it!

Mini Maryland Crab Cakes

These crab cakes are pretty much mostly crab with just enough egg, spices, and bread crumbs to hold them together. I like them by themselves with a splash of lemon, but they also are great for crab cake sliders.

These crab cakes are about 1 inch by 2 inches. I serve them with small plates and demitasse forks (the tiny forks make the cakes last longer). I also love to serve them on top of Asian slaw.

The crab cakes are mixed, chilled, shaped, and then pan fried until browned. If you make them advance, they can be reheated in a hot oven for a few minutes.

A creamy ranch sauce, a Thai hot sauce, or an avocado sauce would also be fantastic with these crab cakes. Party on!

Mini Maryland Crab Cakes

Adapted from Fine Cooking Issue 99

Makes 12 mini crab cakes

Ingredients

1 lb jumbo lump crabmeat

1 large egg

1/4 C mayonnaise

1 1/2 tsp Dijon mustard

1 1/2 tsp crab boil seasoning such as Old Bay

1 tsp fresh lemon juice

1/2 tsp Worchestershire sauce

1/2 tsp Kosher salt

1 1/4 C soft fresh bread crumbs

1 T chopped fresh parsley

2 T unsalted butter

1 T olive oil

Lemon wedges

Instructions

1. Drain the crab in a strainer to remove any extra liquid. pick through it for any shells if necessary.
2. Place the crab in a medium bowl.
3. In a small bowl, whisk together the egg, mayonnaise, mustard, Old Bay, lemon juice, Worstestershire sauce, and salt. 
4. Pour the liquid over the crab and mix lightly.
5. Add the bread crumbs and parsley and mix with your hands lightly. Do not over mix. 
6. Cover and chill the mixture for about 2 hours.
7. Divide the dough into 12 equal pieces and shape into 1 inch thick rounds.
8. Melt the butter and olive oil in a 12 inch non-stick skillet over medium heat. 
9. Add the crab cakes and sear on one side for 4 minutes, until browned.
10. Flip the cakes over, reduce the heat to medium low, and cook for another 4 minutes.
11. Serve with lemon wedges. 

Visit all the other Appetizer Week participants for more Football Munching Temptations:

Mom's Famous Chicken Ball by Hezzi-D's Books and Cooks

Cheddar Bacon Dip by Yours and Mine Are Ours

Chicken Wing Dip by Rants From My Crazy Kitchen

Chipotle Cheese Dip by Dizzy Busy and Hungry

Roasted Vegetables and Romesco Crostini by The Little Ferraro Kitchen

Buffalo Ranch Cheese Ball by What's Cooking, Love?

Buffalo Butternut Hummus by Farm Fresh Feasts

Butternut Squash, Pomegranate & Goat Cheese Crostini by Cupcakes & Kale Chips

Tex-Mex Chicken Salad Bites by Mom's Test Kitchen

Caesar Mini Muffins by Food Lust People Love

Stir-Fried Cilantro Chili Noodles with Egg and Crab | Wok Wednesdays

This Stir-Fired Cilantro Chili Noodles with Egg with some added lump crab meat is heaven in a bowl. There are about 13 ingredients in the dish, not including the crab meat, and there is a full cup of chopped cilantro tossed into the noodles. Rice noodles, chicken broth, soy sauce, rice vinegar, eggs, Anaheim chiles, ginger, sugar, salt and pepper, and sesame oil, along with the cilantro and crab meat. So good.