Recipes

Pan-fried lump crab cakes with a colorful bell pepper butter sauce — from Dean Fearing, published in the New York Times.

Classic crab cakes with lump crabmeat, Old Bay seasoning, Worcestershire, and a light breadcrumb binder. Pan-fried until golden.

Crab Cakes and Roasted Red Pepper Sauce from Essential Seafood.

Crockpot crab dip

crab imperial

Coquilles St.-Jacques style lump crab in a sherry cream sauce with sautéed mushrooms, onion, and parsley, spooned into shells and broiled.

A delicate baked crab loaf with celery, red and green bell peppers, Old Bay seasoning, and buttered bread cubes on top — simple, light, and satisfying.

Elegant deviled eggs filled with lump crab meat, capers, and garlic mayonnaise, garnished with caviar.

Individual omelets filled with lump crab meat, shallots, green onions, and smoked Gouda, draped with a Tasso ham hollandaise — a New Orleans brunch classic.

Lump crab meat blended with mayo, dry mustard, Worcestershire, lemon, and Tabasco, stuffed into seafood shells, topped with cracker crumbs, and baked until golden.

A seafood recipe for Newburg Sauce.