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Incredible Crab

Whether you choose lump or claw meat, crab is delectable in appetizers, salads, soups, casseroles and, of course, crab cakes. Try some of our favorite recipes.

My Louisiana roots give me a deep appreciation for good food and, in particular, crab. I have fond memories of eating king crab legs, crab cakes, French Cajun creamy crab bisques and spicy crab salad. Dad used to say: “Us Cajuns get mighty crabby without our crab!” 

There are two types of crab meat: lump and claw. Lump crab comes from the leg muscles. It’s the tastiest. Claw meat is the dark meat of the crab. Both are interchangeable in recipes, but as a general rule, lump meat is used in hearty crab cakes, crab cocktails and salads. It’s a pretty white color and stands well all by itself. The less expensive claw meat can be reddish-brown and is often used in mixed dishes such as soups, dips and appetizers. 

Crab can be steamed, boiled, baked and fried (I only eat fried on very special occasions though). Soft-shell crabs are eaten whole, including the shell but otherwise just the claw or leg meat is eaten.

Crab makes a wonderful appetizer for parties and all kinds of get-togethers.  You can bake it into mini-quiches or make crab cocktails. You can put out some chips and sliced veggie dippers and serve with Hot Crab and Artichoke Dip, or simply add crab meat to a favorite cream cheese dip. Here are some other appetizer ideas: 

For lunch or dinner, try these ideas:

If you don’t get your crab, do you get crabby?  Got a good recipe? I’d love to know.

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