Lump crab meat is a delicacy that many seafood lovers adore. With its sweet, succulent flavor and tender texture, it can transform any dish into something special. But what exactly can you make with lump crab meat? The possibilities are endless! In this article, I’ll share 19 amazing recipes that feature lump crab meat. From appetizers and main courses to sides and salads, there’s something here for every occasion and every craving.
An Overview of Lump Crab Meat
Before jumping into the recipes let’s first take a moment to better understand lump crab meat. Lump crab meat comes from the body of the crab specifically the large muscle found in the swimming legs and claws. It consists of whole chunks of white meat from the crab, giving it a delicate flaky texture that is often described as “lumps”.
Lump crab meat is considered the highest grade of crab meat available It has a sweet, succulent flavor that is iconic of fresh crab. The lumps of meat also hold together well during cooking, allowing them to be used in a variety of dishes.
Due to its superior flavor and texture lump crab meat commands a higher price than other types of crab meat But it is well worth the splurge for seafood lovers The big beautiful chunks of lump crab meat add rich flavor and elegance to any dish,
Now that you know a bit more about lump crab meat, let’s explore some amazing ways to use it!
Appetizers
Lump crab meat makes a wonderful addition to appetizers and starters. Here are some delicious ideas to try:
1. Crab Cakes
Crab cakes are a classic way to enjoy lump crab meat. The traditional preparation combines fresh lump crab with breadcrumbs egg, mayonnaise, lemon juice, parsley, Old Bay seasoning and Worcestershire sauce. The mixture is formed into patties and fried until golden. Served with lemon wedges and remoulade or tartar sauce.
2. Stuffed Mushrooms
Mushroom caps stuffed with a lump crab mixture is always a crowd-pleaser. Sauté crab meat with breadcrumbs, garlic, lemon juice, herbs and Parmesan. Stuff into mushroom caps and bake until hot and bubbling.
3. Crab Dip
For warm and creamy crab dip, mix lump crab with cream cheese, sour cream, Parmesan, lemon juice and Old Bay seasoning. Bake until heated through. Serve with crackers or chips.
4. Crab Wontons
For an Asian twist, stuff wonton wrappers with a mixture of crab and cream cheese seasoned with soy sauce, sesame oil, green onions and ginger. Fry until crispy and golden.
5. Crab Cocktail
Simply pile beautiful lump crab meat atop a bed of greens. Serve with lemon wedges and cocktail sauce for dipping. Elegant and delicious!
Salads
The delicate flavor of lump crab meat pairs marvelously with fresh greens and veggies.
6. Crab Louis
This classic salad combines lump crab with greens, hard-boiled egg, avocado, cucumbers, tomatoes and green onions. It’s dressed with a tangy Thousand Island dressing.
7. Lump Crab Salad
For simple salad, gently toss chunks of lump crab with mixed greens, cherry tomatoes, sliced avocado, red onion and fresh herbs. Drizzle with olive oil and lemon.
8. Mango Crab Salad
Bring sweetness and color with mango chunks tossed with lump crab, red pepper, red onion, cilantro and lime vinaigrette.
9. Greek Crab Salad
Lump crab pairs wonderfully with Mediterranean flavors like kalamata olives, feta, tomatoes, cucumber, red onion, oregano and lemon dressing.
10. Waldorf Crab Salad
This twist on classic Waldorf salad includes lump crab along with apples, celery, walnuts, red grapes and mayonnaise dressing.
Main Dishes
Of course, lump crab meat also shines as the star of main course entrees.
11. Crab Imperial
This elegant casserole bakes lump crab in a creamy, cheesy sauce flavored with mustard, Parmesan, sherry and Old Bay seasoning.
12. Baked Crab Cakes
For tender crab cakes, mix lump crab with breadcrumbs, egg, mayo, lemon, parsley and Old Bay. Shape into cakes and bake until golden brown.
13. Linguine with Crab
Toss lump crab meat with linguine pasta, olive oil, garlic, white wine, lemon juice, parsley and red pepper flakes for a fast weeknight meal.
14. Crab Fried Rice
Stir lump crab meat into hot fried rice along with carrots, peas, green onions, ginger, garlic, soy sauce, sesame oil and egg.
15. Crab Casserole
Bake lump crab topped with breadcrumbs, lemon juice, sherry, egg and a mixture of cheeses for rich, creamy casserole.
16. Crab Quiche
Blend lump crab with eggs, cream, Gruyère, green onions, cayenne pepper and nutmeg. Pour into a pie crust and bake until set.
Sides
Lump crab also makes for a delicious addition to side dishes.
17. Cheesy Crab Potatoes
Mix lump crab with mashed potatoes, cream cheese, Cheddar, Parmesan, green onion, Dijon and cayenne pepper. Top with panko breadcrumbs and bake.
18. Crab Stuffing
Jazz up stuffing by folding in lump crab with celery, onion, butter, chicken broth, herbs and seasonings. Bake inside the turkey or separately.
19. Crab Mac and Cheese
For ultimate comfort food, add lump crab to macaroni and cheese. Use a creamy cheese sauce and top with seasoned breadcrumbs.
Tips for Cooking with Lump Crab Meat
When cooking with prized lump crab meat, keep these tips in mind:
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Pick through the crab meat to remove any shells or cartilage. Try not to break up the lumps too much.
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Handle the crab gently to keep the chunks intact. Fold it into recipes rather than stirring vigorously.
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Don’t overcook, as too much heat can make the crab meat tough.
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Add crab meat at the end of cooking for salads, pasta, rice and other quick-cooking dishes.
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Enhance flavor with lemon, parsley, Old Bay, garlic, mustard and other crab-friendly seasonings.
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Allow the natural sweetness of the crab to shine by using simple recipes and ingredients.
With its unmatched sweet flavor and tender texture, lump crab meat is a stellar ingredient. I hope these recipes have inspired you to put this delicious seafood to use in appetizing new ways. From crab cakes to casseroles, the possibilities for enjoying lump crab are endless. Now it’s time to get cooking and savor this luxurious taste of the sea!
Why You’ll Love This Recipe
- Very little filler! My crab cake recipe is made with mostly meat to allow the crab flavor to really shine! All of the additions support and add flavor to the meat, rather than overwhelm it.
- Authentic, Maryland-style recipe. We are known for our blue crab dishes (and our peach cake!) here in Maryland. As a native Marylander, I’m so proud of this recipe!
- Baked, not fried. This keeps the crab cakes lighter and more moist.
- Can be prepped in advance and baked later, if you prefer to make them one day and bake the next.
Besides the crab, my crab cake recipe uses just 10 additional ingredients. The crab is absolutely the star though!
- Lump crab meat. Jumbo lump blue crab meat is my preference for crab cakes, though you can also use lump or backfin crab meat if you absolutely cannot find jumbo lump. I talk more about this in the FAQ section below.
- Old Bay. You simply cannot make Maryland crab cakes without Old Bay! This seasoning is a staple in my cream of crab soup and just about every other Maryland crab recipe. It can be found on Amazon if you don’t have it in your local grocery store (I linked to it in the recipe card)
- Parsley. Fresh or dried will work. I include measurements for both, since fresh parsley is actually less potent than the dried version.
- Mustard. Today we’re using prepared yellow mustard. Just a teaspoon! Dijon mustard would also work.
- Filler. This helps to bind the crab cake together. I recommend plain panko or crushed saltines, though I find panko is a bit crispier. You could use breadcrumbs (I’ve even used my own breadcrumbs from sourdough bread), but I prefer the moister results that I get when using panko or saltines.
SAM’S TIP: Make sure to pick through your crab meat before using for any bits of shell.
This is just an overview of the ingredients I used and why. For the full recipe and video please scroll down to the bottom of the post.
The Actual Best Crab Cake Recipe (From a Maryland Native)
Here in Maryland, crab cakes are a culinary staple. You’ll find them at just about every local restaurant or steakhouse, and of course, some are better than others. The worst ones are full of filler, fried, and dry. The best ones? They are loaded with crab meat, baked or broiled to perfection, and perfectly light and moist. This is exactly how I designed my own crab cake recipe!
Maryland Blue Crab is the star of this recipe (as it is in my Maryland crab soup). We’ll accent it with just a squeeze of lemon, Old Bay (of course!), and a bit of parsley. Keeping the ingredients simple is key here–there’s no need for a ton of flavorings when the crab tastes this good.
How To Make The Best Imperial Crab – SHOCKINGLY EASY!!!!!!
FAQ
What is lump crab meat good for?
Lump Crab Meat is perfect for use in crab cakes, dips, salads, and casseroles, and makes a beautiful presentation when stuffing fish, chicken, vegetables, or other seafood.
What can I eat with lump crab meat?
- Crab Au Gratin. …
- Citrus Crab Salad on Sourdough. …
- Cajun Crab Dip. …
- Baked Crab Imperial. …
- Easy She Crab Soup Recipe. …
- Crab Cakes with Cajun Cream Sauce. …
- Maryland Jumbo Lump Crab Cakes. …
- Crab Linguine.
What can you make with crab meat besides crab cakes?
- Crab & Artichoke Dip. Add a little something extra to your classic artichoke dip recipe by adding some crab meat to the mix. …
- Crab Stuffed Salmon. …
- Crab Rangoons. …
- Crab Spaghetti. …
- Golden Papaya & Crab Salad.
Should you rinse canned lump crab meat?
Yes, it’s generally recommended to rinse canned lump crab meat before using it. Rinsing helps remove excess salt and preservatives from the brine, enhancing the crab’s natural flavor and potentially improving its texture.
What can I eat with lump crabmeat?
Rich and juicy lump crabmeat takes center stage in these dinners that run the gamut from quick weeknight meals to dazzling dishes perfect for weekend entertaining. Recipes like our Instant Pot Summer Corn & Crab Chowder and Baked Crab Cakes are healthy ways to enjoy decadently delicious seafood.
What is lump crab meat used for?
Lump crab meat is great for quiche, crab cakes, crab imperial, crab salads. Special is often considered the most versatile grade of crabmeat for the widest range of recipes. It is finely shredded smaller pieces of white meat from the body of the crab. A great way to add filler to your crab cakes while keeping the crab flavor.
Can you use jumbo lump crab meat?
You can use any kind of crab meat you want in this recipe, such as claw or jumbo lump. Canned or fresh (refrigerated) is fine, but for the best taste I recommend fresh. Fresh claw meat is a bit less expensive than lump, so it’s a great budget-friendly option without sacrificing taste. If you like, you can rinse the crab meat before using it.