Crab Recipes - King, Snow, Dungeness & Cakes| Taste Recipes https://www.tasteofhome.com/recipes/ingredients/fish-seafood/crab/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 29 Apr 2025 13:34:38 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Crab Recipes - King, Snow, Dungeness & Cakes| Taste Recipes https://www.tasteofhome.com/recipes/ingredients/fish-seafood/crab/ 32 32 Rich Seafood Chowder https://www.tasteofhome.com/recipes/rich-seafood-chowder/ Fri, 17 Jan 2025 20:31:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098939

Ingredients

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 medium carrot, shredded
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • 3 cups seafood stock
  • 1 medium potato, peeled and diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
  • 2 cans (6-1/2 ounces each) chopped clams, drained
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 package (8 ounces) cream cheese, cubed
  • Minced fresh parsley
Text Ingredients

Directions

  1. In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
  2. Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes.
  3. Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

Test Kitchen tips
  • Mix and match your favorite seafood in this chowder.

    • Nutrition Facts

    1 cup: 272 calories, 15g fat (8g saturated fat), 164mg cholesterol, 1076mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 24g protein.

    ]]>         Herbed Seafood Casserole https://www.tasteofhome.com/recipes/herbed-seafood-casserole/ Fri, 17 Jan 2025 20:09:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102871

    Ingredients

    • 1-1/2 cups uncooked long grain rice
    • 2 tablespoons butter
    • 3 celery ribs, thinly sliced
    • 1 medium onion, finely chopped
    • 1 medium carrot, shredded
    • 3 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tablespoons minced fresh parsley
    • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
    • SEAFOOD:
    • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
    • 1 pound bay scallops
    • 1 can (16 ounces) crabmeat, drained, flaked and cartilage removed
    • 5 tablespoons butter, cubed
    • 1/4 cup all-purpose flour
    • 1-1/2 cups half-and-half cream
    • 1 package (8 ounces) cream cheese, cubed
    • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon dried thyme
    • TOPPING:
    • 1-1/2 cups soft bread crumbs
    • 2 tablespoons butter, melted
    Text Ingredients

    Directions

    1. Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer.
    2. Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish.
    3. Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer just until shrimp turn pink and scallops are firm and opaque, 2-3 minutes longer. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab.
    4. In a saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture.
    5. Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.

    Nutrition Facts

    1 cup: 404 calories, 20g fat (12g saturated fat), 150mg cholesterol, 616mg sodium, 29g carbohydrate (3g sugars, 1g fiber), 26g protein.

    ]]>         Special Seafood Casserole https://www.tasteofhome.com/recipes/special-seafood-casserole/ Fri, 17 Jan 2025 20:06:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102715

    Ingredients

    • 1/2 pound sea scallops
    • 1 small onion, finely chopped
    • 1 celery rib, finely chopped
    • 6 tablespoons butter, cubed
    • 7 tablespoons all-purpose flour
    • 1-1/2 cups half-and-half cream
    • 1 cup shredded sharp cheddar cheese
    • 6 tablespoons sherry or apple juice
    • 3/4 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 1 pound cooked shrimp (31-40 per pound), peeled and deveined
    • 1 can (6 ounces) crab
    • 1 can (14 ounces) water-packed artichoke hearts, drained, rinsed, chopped and patted dry
    • 1 can (8 ounces) sliced water chestnuts, drained
    • 1/2 cup sliced almonds
    • 1/4 cup grated Parmesan cheese
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside.
    2. In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese.
    3. Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

    Nutrition Facts

    1 each: 518 calories, 30g fat (16g saturated fat), 236mg cholesterol, 894mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 38g protein.

    ]]>         Spicy Seafood Bisque https://www.tasteofhome.com/recipes/spicy-seafood-bisque/ Fri, 17 Jan 2025 20:03:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102568

    Ingredients

    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 2 tablespoons butter
    • 4 cups chicken broth
    • 3 cups tomato juice
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon seafood seasoning
    • 1 teaspoon dried oregano
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon hot pepper sauce
    • 1/4 teaspoon cayenne pepper
    • 1 bay leaf
    • 1/2 cup uncooked small shell pasta or elbow macaroni
    • 1 pound uncooked medium shrimp, peeled and deveined
    • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
    Text Ingredients

    Directions

    1. In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
    2. Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta is tender. Add shrimp and crab; simmer 5 minutes longer or until shrimp turn pink.

    Nutrition Facts

    1 cup: 105 calories, 3g fat (1g saturated fat), 65mg cholesterol, 714mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 11g protein.

    ]]>         Seafood Bisque https://www.tasteofhome.com/recipes/seafood-bisque/ Fri, 17 Jan 2025 20:02:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102480

    Ingredients

    • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
    • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
    • 2-2/3 cups 2% milk
    • 4 green onions, chopped
    • 1/2 cup finely chopped celery
    • 1 garlic clove, minced
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon hot pepper sauce
    • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
    • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
    • 1 jar (4-1/2 ounces) whole mushrooms, drained
    • 3 tablespoons Madeira wine or chicken broth
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • Thinly sliced green onions, optional
    Text Ingredients

    Directions

    1. In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

    Nutrition Facts

    1 cup: 169 calories, 6g fat (3g saturated fat), 127mg cholesterol, 817mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 18g protein.

    ]]>         Cioppino-Style Soup https://www.tasteofhome.com/recipes/cioppino-style-soup/ Fri, 17 Jan 2025 19:50:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101746

    Ingredients

    • 2 tablespoons olive oil
    • 2 medium red onions, chopped
    • 3 garlic cloves, minced
    • 1 can (28 ounces) no-salt-added crushed tomatoes
    • 1 carton (32 ounces) vegetable stock
    • 1 cup dry red wine
    • 1-1/2 teaspoons Italian seasoning
    • 1/2 teaspoon pepper
    • 1/2 teaspoon crushed red pepper flakes, optional
    • 6 ounces uncooked shrimp (31-40 per pound), peeled and deveined
    • 1 can (6 ounces) lump crabmeat, drained
    • 2 cod fillets (6 ounces each), cut into 1-inch pieces
    • 1/3 cup chopped fresh parsley
    • Shredded Parmesan cheese, optional
    Text Ingredients

    Directions

    1. In a 6-qt. stockpot, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add tomatoes, stock, wine, Italian seasoning and pepper; stir in pepper flakes if desired. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend.
    2. Add shrimp, crab, cod and parsley; cook until shrimp turn pink and fish just begins to flake easily with a fork, 3-5 minutes longer. If desired, top each serving with cheese.

    Not sure which brand of frozen fish to buy? Check out the brands our editors and the Taste Recipes Test Kitchen recommend.

    https://www.tasteofhome.com/article/best-frozen-fish-fillets/

    Nutrition Facts

    1-3/4 cups (calculated without cheese): 208 calories, 6g fat (1g saturated fat), 83mg cholesterol, 631mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

    ]]>         Seafood Stuffing https://www.tasteofhome.com/recipes/seafood-stuffing-2/ Tue, 29 Oct 2024 12:48:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2071458

    Ingredients

    • 4 tablespoons butter, divided
    • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
    • 2 cans (6 ounces each) lump crabmeat, drained
    • 1 cup chopped onion
    • 1 cup chopped celery
    • 1 cup chopped green pepper
    • 3 garlic cloves, minced
    • 1-1/2 teaspoons Cajun seasoning
    • 1 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup seafood stock
    • 1 large egg, beaten
    • 6 cups day old cubed bread
    • 1/4 cup sprigs fresh parsley, stems removed, chopped
    Text Ingredients

    Directions

    1. Preheat oven to 375°. In a large skillet, heat 2 tablespoons butter over medium heat. Add shrimp and crab; cook until shrimp has slightly curled, 2-3 minutes per side. Transfer to a large bowl.
    2. In the same skillet, heat remaining 2 tablespoons butter. Add onion, celery and bell pepper; cook until tender, 7-8 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Add onion mixture to the large bowl with shrimp and crab. Add Cajun seasoning, thyme, salt, pepper, stock and egg; stir to combine. Fold in bread cubes and parsley, toss to coat. Transfer mixture to a greased 13x9-in. baking dish.
    3. Bake until golden brown, 30-35 minutes.

    Nutrition Facts

    3/4 cup: 231 calories, 8g fat (4g saturated fat), 149mg cholesterol, 793mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 21g protein.

    ]]>         Stuffed Mushrooms with Crabmeat https://www.tasteofhome.com/recipes/crab-cake-stuffed-mushrooms/ Mon, 28 Oct 2024 17:47:11 +0000 http://origin-www.tasteofhome.com/recipes/crab-cake-stuffed-mushrooms/ You can make a tub of sweet and delicate crabmeat go even further with this recipe for stuffed mushrooms. Just slide them into the oven and the flavors come together, the mushrooms turn tender and you’ve got a creamy seafood filling to savor.  ]]>

    Ingredients

    • 18 medium fresh mushrooms
    • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
    • 1/3 cup mayonnaise
    • 3 tablespoons seasoned bread crumbs
    • 2 tablespoons grated Parmesan cheese
    • 1 garlic clove, minced
    • Minced fresh parsley, optional
    Text Ingredients

    Directions

    1. Remove stems from mushrooms (discard stems or save for another use); set caps aside.
    2. In a small bowl, combine the crab, mayonnaise, bread crumbs, cheese and garlic. Stuff into mushroom caps. Place on a greased baking sheet.
    3. Bake at 400° until mushrooms are tender, 20-25 minutes. If desired, sprinkle with parsley.

    Crab-Stuffed Mushrooms Tips

    What kind of mushrooms should you use to make crab-stuffed mushrooms?

    Cremini (also called baby bella) and button mushrooms are easy to find and usually about the correct size for stuffed mushrooms. Other varieties like shiitake that are also common in stores are simply not sturdy enough, or they aren't the right shape to hold the filling. Bought too many mushrooms? Try these other stuffed mushroom recipes.

    How do you clean the mushrooms before stuffing them?

    Use a dry paper towel or cloth to wipe away any dirt or debris on the exterior of the mushrooms. Never rinse mushrooms under water! Mushrooms are like sponges and will absorb too much water to cook properly if rinsed. Learn how to avoid mistakes when cooking mushrooms.

    Can you make crab-stuffed mushrooms ahead of time?

    The mushrooms can be stuffed, covered and refrigerated several hours before baking. Unfortunately, because of the delicate crab meat, this stuffed mushroom recipe does not make a good candidate for freezing. Additionally, mushrooms can change in texture once frozen. If you’re looking for holiday bites you can make in advance, try one of these make-ahead appetizer recipes.

    —Josh Rink, Taste Recipes Food Stylist

    Nutrition Facts

    1 stuffed mushroom: 51 calories, 4g fat (1g saturated fat), 10mg cholesterol, 81mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.

    ]]>         Artichoke-Topped Crab Bites https://www.tasteofhome.com/recipes/artichoke-topped-crab-bites/ Fri, 11 Oct 2024 15:20:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2058147

    Ingredients

    • 1 large egg, lightly beaten
    • 1/2 cup panko bread crumbs
    • 1/3 cup chopped green onions
    • 1/3 cup finely chopped green pepper
    • 1/4 cup grated Parmesan cheese
    • 3 tablespoons chopped fresh parsley
    • 2 tablespoons Dijon mustard
    • 1/4 teaspoon salt
    • 1 can (6 ounces) lump crabmeat, drained
    • ARTICHOKE TOPPING:
    • 1/2 cup marinated quartered artichoke hearts, drained
    • 1/4 cup mayonnaise
    • 1 tablespoon dill pickle juice
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon Sriracha chili sauce
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Gently stir in crab. Fill greased mini-muffin cups three-fourths full; press down gently. Bake until lightly browned, 12-14 minutes. Cool in pan 5 minutes. Run a knife around sides of muffin cups to loosen. Gently remove crab bites to wire racks.
    2. Meanwhile, place all topping ingredients in a food processor; process until blended and artichokes are chopped. Spoon over crab bites. Serve while crab bites are warm.

    Nutrition Facts

    1 piece: 40 calories, 3g fat (1g saturated fat), 16mg cholesterol, 157mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

    ]]>         Crispy Rice https://www.tasteofhome.com/recipes/crispy-rice-recipe/ Mon, 20 May 2024 14:03:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987708

    Ingredients

    • 4 cups slightly cooled seasoned sushi rice
    • 9 tablespoons canola oil, divided
    • 1/2 pound flake-style imitation crabmeat
    • 1/2 cup Sriracha mayonnaise
    • 1/4 cup finely chopped cucumber
    • 1 green onion, chopped
    • 1/4 cup cornstarch
    • 1/2 medium ripe avocado, peeled and thinly sliced
    • Sesame seeds and soy sauce
    Text Ingredients

    Directions

    1. Line a 9x9-in. baking pan with plastic wrap. Press rice evenly into plastic wrap using wet hands (it should be about 1/2 inch thick). Cover and refrigerate until chilled, at least 2 hours or overnight.
    2. Using sides of plastic wrap, remove rice to a cutting board. Discard plastic wrap. Cut rice into 24 pieces. Dip each piece in cornstarch and shake off excess.
    3. In a large skillet, heat 3 tablespoons oil over medium heat. Cook rice pieces in batches until golden brown, 5-6 minutes on each side, adding more oil as needed. Remove to paper towels.
    4. In a small bowl, combine crab, mayonnaise, cucumber and green onion. Top rice squares with sliced avocado, crab mixture and sesame seeds. Serve with soy sauce.

    Nutrition Facts

    1 piece: 159 calories, 9g fat (1g saturated fat), 4mg cholesterol, 132mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 2g protein.

    ]]>         Crab Dip https://www.tasteofhome.com/recipes/crab-dip-recipe/ Tue, 16 Apr 2024 01:28:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1972598

    Ingredients

    • 1 package (8 ounces) cream cheese, softened
    • 1/2 cup mayonnaise
    • 1 tablespoon lemon juice
    • 2 teaspoons seafood seasoning
    • 2 teaspoons minced chives
    • 1-1/2 teaspoons Worcestershire sauce
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon pepper
    • 2 cans (6 ounces each) lump crabmeat, drained
    • 1-1/4 cups shredded cheddar cheese, divided
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, beat cream the first 8 ingredients until smooth. Stir in crab and 1 cup cheese. Spread into a greased 9-in. pie plate. Sprinkle with remaining 1/4 cup cheese.
    2. Bake until bubbly and cheese is melted, 25-30 minutes. If desired, sprinkle with additional chives.

    Nutrition Facts

    1/4 cup: 149 calories, 13g fat (5g saturated fat), 46mg cholesterol, 345mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 7g protein.

    ]]>         Zucchini Sushi https://www.tasteofhome.com/recipes/zucchini-sushi/ Fri, 23 Feb 2024 17:57:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958074

    Ingredients

    • 4 ounces cream cheese, softened
    • 1 teaspoon lime juice
    • 1 teaspoon Sriracha chili sauce
    • 1 cup lump or imitation crabmeat
    • 2 tablespoons mayonnaise
    • 2 medium zucchini, ends trimmed
    • 1 medium carrot, cut into thin matchsticks
    • 1 medium cucumber, seeds removed and cut into thin matchsticks
    • 1 medium ripe avocado, peeled and thinly sliced
    • 1/4 cup minced fresh cilantro
    • Sesame seeds, toasted
    • Soy sauce
    • Prepared wasabi
    Text Ingredients

    Directions

    1. In a small bowl, combine cream cheese, lime juice and chili sauce; set aside. In another small bowl, combine crab and mayonnaise.
    2. With a vegetable peeler or metal cheese slicer, cut down the length of the zucchinis until you have about 30 very thin slices; pat dry.
    3. Spread about 1 teaspoon cream cheese mixture down the center of each zucchini slice. At 1 end, add 1 teaspoon crab mixture. Top crab mixture with a small amount of carrot, cucumber, avocado and cilantro, allowing vegetables to overhang zucchini strip on 1 side only.
    4. Roll up, starting with the end topped with the crab mixture. Stand up on end. Sprinkle with sesame seeds. Serve with soy sauce and wasabi.

    Nutrition Facts

    1 piece: 35 calories, 3g fat (1g saturated fat), 9mg cholesterol, 50mg sodium, 1g carbohydrate (1g sugars, 1g fiber), 1g protein.

    ]]>         Grandmothers Hot Deviled Dungeness Crab Dip https://www.tasteofhome.com/recipes/grandmothers-hot-deviled-dungeness-crab-dip/ Fri, 27 Oct 2023 10:53:01 +0000 https://www.tasteofhome.com/recipes/grandmothers-hot-deviled-dungeness-crab-dip/

    Ingredients

    • 8 ounces cream cheese
    • 2 tablespoons 2% milk
    • 1 cup fresh crabmeat
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon seafood seasoning
    • 1 teaspoon ground mustard
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon paprika
    • 1/4 teaspoon cayenne pepper
    • 3 tablespoons chopped green onions
    • 3 tablespoons slivered almonds, toasted
    • Assorted crackers and vegetables for dipping
    Text Ingredients

    Directions

    1. In a small saucepan, heat cream cheese and milk until smooth. Stir in crab, Worcestershire, seafood seasoning, ground mustard, salt, pepper, paprika and cayenne pepper until well combined. Stir in green onion and almonds. Serve warm with crackers and vegetables of your choice.

    Nutrition Facts

    1/4 cup: 138 calories, 11g fat (6g saturated fat), 50mg cholesterol, 427mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 6g protein.

    ]]>         Air-Fryer Crab Rangoon https://www.tasteofhome.com/recipes/air-fryer-crab-rangoon/ Tue, 08 Mar 2022 18:59:27 +0000 https://www.tasteofhome.com/recipes/air-fryer-crab-rangoon/

    Ingredients

    • 1 package (8 ounces) reduced-fat cream cheese
    • 1/2 cup mayonnaise
    • 2 green onions, sliced
    • 1 teaspoon paprika
    • 1 tablespoon lime juice
    • 1 teaspoon garlic powder
    • 1 teaspoon reduced-sodium soy sauce
    • 8 ounces fresh crabmeat
    • 40 wonton wrappers
    • Cooking spray
    • Chinese-style mustard
    Text Ingredients

    Directions

    1. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab.
    2. Preheat air fryer to 350°. Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with remaining sides, making a 4-pointed star. Repeat.
    3. In batches, place wontons in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown and crispy, 5-8 minutes. Serve with mustard.

    Air-Fryer Crab Rangoon Tips

    Can I use imitation crab for Air-Fryer Crab Rangoons?

    Although we recommend using real crab, you may use imitation crab in this air-fryer crab rangoon recipe. Use a 1:1 ratio when substituting imitation crab for real crab.

    How do I reheat Air-Fryer Crab Rangoons?

    You can reheat your crab rangoons in your air fryer. Reheat at 350°F for about 2-3 minutes.

    Can I freeze Air-Fryer Crab Rangoons?

    Yes, you can freeze this air-fryer recipe! Freeze uncooked, assembled crab rangoons for up to three months. Once you're ready to enjoy, air-fry them from frozen at 350°F until golden brown, adding just a few minutes to the original cook time.

    —Christina Herbst, Taste Recipes Assistant Digital Editor, and Peggy Woodward, Taste Recipes Senior Food Editor

    Air Fryer Cook Times

    In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

    Nutrition Facts

    1 appetizer: 62 calories, 3g fat (1g saturated fat), 11mg cholesterol, 111mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.

    ]]>         Air-Fryer Crab au Gratin Spread https://www.tasteofhome.com/recipes/air-fryer-crab-au-gratin-spread/ Sat, 22 Jan 2022 14:05:06 +0000 https://www.tasteofhome.com/recipes/air-fryer-crab-au-gratin-spread/

    Ingredients

    • 2 tablespoons plus 1 teaspoon butter, divided
    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon salt
    • 1/8 teaspoon paprika
    • 1/2 cup half-and-half cream
    • 1/2 cup whole milk
    • 1/4 cup white wine or chicken broth
    • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 2/3 cup chopped imitation crabmeat
    • 1 can (4 ounces) mushroom stems and pieces, drained and chopped
    • 1-1/2 teaspoons minced chives
    • 1/2 cup shredded cheddar cheese
    • 1 tablespoon dry bread crumbs
    • Assorted crackers and fresh vegetables
    Text Ingredients

    Directions

    1. In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and paprika until smooth. Gradually add cream, milk and wine. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in crab, mushrooms and chives; heat through. Stir in cheese just until melted. Transfer to a greased shallow 1-qt. baking dish that fits in air fryer.
    2. Preheat air fryer to 375°. Melt remaining 1 teaspoon butter; toss with bread crumbs. Sprinkle over crab mixture. Place baking dish in air fryer. Cook until mixture is bubbly, 8-10 minutes. Let stand for 5 minutes. Serve with crackers and vegetables. If desired, sprinkle with additional minced chives.

    Air Fryer Cook Times

    In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

    Nutrition Facts

    2 tablespoons: 64 calories, 4g fat (2g saturated fat), 23mg cholesterol, 201mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.

    ]]>         Our Best Crab Cake Recipes https://www.tasteofhome.com/collection/crab-cake-recipes/ Sun, 15 Nov 2020 21:26:52 +0000 http://origin-www.tasteofhome.com/?post_type=collection&p=1300024 There's nothing quite like a hot, crispy crab cake. And these delicious recipes will transport your tastebuds straight to the Atlantic coast.

    The post Our Best Crab Cake Recipes appeared first on Taste Recipes.

    ]]>

    Crab Cakes

    14 Reviews
    Test Kitchen Approved
    Total Time20 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
    Nutrition Facts:1 crab cake: 282 calories, 22g fat (3g saturated fat), 85mg cholesterol, 638mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 14g protein.

    Chive Crab Cakes

    2 Reviews
    Test Kitchen Approved
    Total Time30 min
    Servings12 crab cakes
    Go to Recipe
    From the Recipe Creator:These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho
    Nutrition Facts:1 crab cake: 119 calories, 3g fat (0 saturated fat), 71mg cholesterol, 509mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 13g protein.

    Easy Crab Cakes

    61 Reviews
    Contest Winner
    Test Kitchen Approved
    Total Time25 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania
    Nutrition Facts:2 crab cakes: 239 calories, 11g fat (3g saturated fat), 141mg cholesterol, 657mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.

    Tangier Island Virginia Crab Cakes

    4 Reviews
    Test Kitchen Approved
    Total Time25 min
    Servings12 crab cakes
    Go to Recipe
    From the Recipe Creator:I grew up eating these crab cakes, which are crisp on the outside and tender on the inside. They're absolutely delicious every time I make them. —Ann Girucky, Norfolk, Virginia
    Nutrition Facts:1 crab cake: 90 calories, 5g fat (1g saturated fat), 52mg cholesterol, 407mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 8g protein.

    Mini Crab Cakes

    Test Kitchen Approved
    Total Time30 min
    Servings16 appetizers
    Go to Recipe
    From the Recipe Creator:Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. —Ellen Riley, Murfreesboro, Tennessee
    Nutrition Facts:1 crab cake with 1-1/2 teaspoons sauce: 134 calories, 12g fat (1g saturated fat), 36mg cholesterol, 402mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 4g protein.

    Wasabi Crab Cakes

    Test Kitchen Approved
    Total Time50 min
    Servings2 dozen (1/2 cup sauce)
    Go to Recipe
    From the Recipe Creator:With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. —Marie Rizzio, Interlochen, Michigan
    Nutrition Facts:1 crab cake with 1 teaspoon sauce: 31 calories, 1g fat (0 saturated fat), 8mg cholesterol, 148mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein.

    Eastern Shore Crab Cakes

    12 Reviews
    Test Kitchen Approved
    Total Time25 min
    Servings3 servings
    Go to Recipe
    From the Recipe Creator:In Delaware, we’re surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. —Cynthia Bent, Newark, Delaware
    Nutrition Facts:2 crab cakes: 599 calories, 44g fat (6g saturated fat), 235mg cholesterol, 952mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 35g protein.

    Seasoned Crab Cakes

    4 Reviews
    Test Kitchen Approved
    Total Time30 min
    Servings8 crab cakes
    Go to Recipe
    From the Recipe Creator:At the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won me first place. I entered them on a whim after trying many crab cake recipes for my family. —Betsy Hedeman, Timonium, Maryland
    Nutrition Facts:1 crab cake: 197 calories, 15g fat (3g saturated fat), 81mg cholesterol, 640mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 7g protein.

    Stuffed Mushrooms with Crabmeat

    3 Reviews
    Test Kitchen Approved
    Total Time35 min
    Servings1-1/2 dozen
    Go to Recipe
    From the Recipe Creator:These tender crab-stuffed mushrooms with their crispy golden topping are always popular at parties! The crab filling is a delicious special-occasion treat. Serve them while they're warm. —Nancy Aiello, Bloomery, West Virginia
    Nutrition Facts:1 stuffed mushroom: 51 calories, 4g fat (1g saturated fat), 10mg cholesterol, 81mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.

    The post Our Best Crab Cake Recipes appeared first on Taste Recipes.

    ]]>         Cajun Crab Poppers https://www.tasteofhome.com/recipes/cajun-crab-poppers/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/cajun-crab-poppers/

    Ingredients

    • 4 ounces cream cheese, softened
    • 1 large egg, lightly beaten
    • 2 tablespoons minced fresh parsley
    • 1 garlic clove, minced
    • 1/2 teaspoon Cajun seasoning
    • 1-1/2 cups shredded sharp cheddar cheese
    • 1 can (8 ounces) lump crabmeat, drained
    • 2 bacon strips, cooked and crumbled
    • 8 jalapeno peppers
    Text Ingredients

    Directions

    1. Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon.
    2. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional fresh parsley.

    Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1 popper: 88 calories, 7g fat (4g saturated fat), 41mg cholesterol, 187mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 6g protein.

    ]]>         Crab Melt Sandwiches https://www.tasteofhome.com/recipes/crab-melt-sandwiches/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/crab-melt-sandwiches/

    Ingredients

    • 6 English muffins, split
    • 2 tablespoons butter, melted
    • 1 package (8 ounces) cream cheese, softened
    • 1/2 cup mayonnaise
    • 2 large egg yolks
    • 1 green onion, finely chopped
    • 1/8 teaspoon salt
    • 1/8 teaspoon ground mustard
    • 1/8 teaspoon pepper
    • Dash hot pepper sauce
    • 1 cup lump crabmeat, drained
    Text Ingredients

    Directions

    1. Brush muffins with butter. Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until toasted.
    2. In a small bowl, combine the cream cheese, mayonnaise, egg yolks, onion and seasonings. Fold in crab. Spread 3 tablespoons crab mixture over each muffin half.
    3. Broil for 2-3 minutes or until tops are golden brown.

    Test Kitchen tips
  • The egg yolks add a richness to the crab mixture that makes these taste special.
  • The crab mixture can be made ahead and chilled until you're ready to assemble and broil the sandwiches.

    • Nutrition Facts

    1 English muffin half: 230 calories, 17g fat (7g saturated fat), 73mg cholesterol, 350mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 6g protein.

    ]]>         Gruyere and Crab Palmiers https://www.tasteofhome.com/recipes/gruyere-and-crab-palmiers/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/gruyere-and-crab-palmiers/

    Ingredients

    • 1 large egg, lightly beaten
    • 1 tablespoon mayonnaise
    • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon pepper
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon prepared horseradish
    • 1/4 teaspoon Worcestershire sauce
    • 1 can (6 ounces) lump crabmeat, drained
    • 4 ounces sliced pancetta, chopped
    • 1 package (17.3 ounces) frozen puff pastry, thawed
    • 1/2 cup shredded Gruyere or Swiss cheese
    Text Ingredients

    Directions

    1. Preheat oven to 400°. In a small bowl, combine the first 8 ingredients; fold in crab. In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
    2. Unfold 1 sheet of puff pastry. Spread half the crab mixture to within 1/2 in. of edges. Sprinkle with half the pancetta and half the cheese.
    3. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes.
    4. Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

    Nutrition Facts

    1 palmier: 93 calories, 6g fat (2g saturated fat), 14mg cholesterol, 149mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 3g protein.

    ]]>         Shrimp and Crab Cakes https://www.tasteofhome.com/recipes/company-shrimp-and-crab-cakes/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/company-shrimp-and-crab-cakes/

    Ingredients

    • 1 large egg, beaten
    • 1/4 cup dry bread crumbs
    • 1/4 cup mayonnaise
    • 2 tablespoons finely chopped sweet red pepper
    • 2 tablespoons finely chopped sweet yellow pepper
    • 3 green onions, finely minced
    • 1 tablespoon minced fresh parsley
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon garlic powder
    • 1/2 pound lump crabmeat, drained
    • 1/2 pound uncooked shrimp, peeled, deveined and finely chopped
    • 1/2 cup panko bread crumbs
    • 1/4 cup olive oil
    • LEMONY DIPPING SAUCE:
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • 2 tablespoons minced fresh parsley
    • 2 teaspoons grated lemon zest
    • 2 teaspoons lemon juice
    • Lemon wedges, optional
    Text Ingredients

    Directions

    1. In a large bowl, combine the first 10 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs.
    2. In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side.
    3. Meanwhile, in a small bowl, combine the sauce ingredients. Serve sauce with crab cakes and if desired, lemon wedges and additional minced fresh parsley.

    Nutrition Facts

    2 cakes with 2 tablespoons sauce: 355 calories, 26g fat (5g saturated fat), 143mg cholesterol, 462mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 18g protein.

    ]]>         Coastal Carolina Muffin-Tin Frittatas https://www.tasteofhome.com/recipes/coastal-carolina-muffin-tin-frittatas/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/coastal-carolina-muffin-tin-frittatas/

    Ingredients

    • 1/2 cup mayonnaise
    • 1 tablespoon lemon juice
    • 2 teaspoons sugar
    • 1 teaspoon seafood seasoning
    • 1-1/3 cups refrigerated shredded hash brown potatoes
    • 1 cup smoked sausage, chopped
    • 1 can (8 ounces) jumbo lump crabmeat, drained
    • 1/4 cup chopped roasted sweet red peppers
    • 6 large eggs
    • 1/2 cup heavy whipping cream
    • 2 teaspoons Louisiana-style hot sauce
    • 1/2 teaspoon salt
    • 6 bacon strips, cooked and crumbled
    • 1/4 cup thinly sliced green onions
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving.
    2. Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon.
    3. Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onion.

    Test Kitchen tips-
  • Lump crabmeat is worth the splurge in these frittatas because the flavor really shines through.

    • Nutrition Facts

    1 frittata: 223 calories, 18g fat (6g saturated fat), 135mg cholesterol, 604mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 10g protein.

    ]]>         Crab and Asparagus Soup https://www.tasteofhome.com/recipes/crab-and-asparagus-soup/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/crab-and-asparagus-soup/

    Ingredients

    • 1-1/4 cups chopped sweet onion
    • 1 celery rib, chopped
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon seafood seasoning
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/8 teaspoon ground nutmeg
    • 1 cup water
    • 1-1/2 teaspoons chicken bouillon granules
    • 2 medium red potatoes, cubed
    • 8 ounces fresh asparagus, cut into 3/4-inch pieces
    • 2 cups half-and-half cream
    • 1 can (6-1/2 ounces) lump crabmeat, drained
    • Optional toppings: chopped fresh parsley and cracked pepper
    Text Ingredients

    Directions

    1. In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes.
    2. Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

    Test Kitchen tips
  • In order to keep asparagus fresh longer, place the cut stems in a container of cold water—similar to flowers in a vase. Place the container in the refrigerator, changing the water at least once every 2 days.
  • When buying asparagus, look for firm, straight, uniform-size spears. The tips should be closed and dry.

    • Nutrition Facts

    3/4 cup: 257 calories, 12g fat (8g saturated fat), 78mg cholesterol, 546mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 12g protein.

    ]]>         Crabmeat Boats https://www.tasteofhome.com/recipes/crabmeat-boats/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/crabmeat-boats/

    Ingredients

    • 2 kaiser rolls, split
    • 2 teaspoons butter, softened
    • 1 can (6 ounces) lump crabmeat, drained
    • 4 ounces Swiss cheese, cubed
    • 1 celery rib, chopped
    • 1/4 cup mayonnaise
    • 1 teaspoon minced fresh parsley
    • 1/4 teaspoon seafood seasoning, optional
    • 1/4 teaspoon paprika
    Text Ingredients

    Directions

    1. Preheat oven to 400°. Carefully hollow out each roll, leaving a 1/2-in. shell (save removed bread for another use). Spread inside of rolls with butter. In a large bowl, combine the crab, cheese, celery, mayonnaise, parsley, seafood seasoning if desired, and paprika; divide between rolls. Wrap each in foil and place on a baking sheet. Bake until cheese is melted, 15-20 minutes.

    Nutrition Facts

    1 serving: 636 calories, 44g fat (16g saturated fat), 155mg cholesterol, 1003mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 35g protein.

    ]]>         Apricot Crab Stuffed Acorn Squash https://www.tasteofhome.com/recipes/apricot-crab-stuffed-acorn-squash/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/apricot-crab-stuffed-acorn-squash/

    Ingredients

    • 2 large acorn squash, quartered and seeds removed
    • 1/2 cup apricot nectar, divided
    • 1 teaspoon salt, divided
    • 1 teaspoon white pepper, divided
    • 1 teaspoon butter
    • 1 teaspoon olive oil
    • 4 green onions, thinly sliced, plus additional for garnish
    • 1/3 cup dried apricots, chopped
    • 1 garlic clove, minced
    • 1/2 cup half-and-half cream
    • 4 cans (6 ounces each) lump crabmeat, drained
    Text Ingredients

    Directions

    1. Preheat oven to 375°. Place squash in a greased 13x9-in. baking pan; drizzle with 1/4 cup apricot nectar. Sprinkle with 1/2 teaspoon each salt and white pepper. Bake, covered, until fork-tender, 35-40 minutes.
    2. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add green onions; cook and stir 3-5 minutes or until tender. Add apricots and garlic; cook 1 minute longer. Stir in half-and-half and the remaining apricot nectar, salt and white pepper. Bring to a boil; reduce heat. Simmer for 5 minutes. Gently stir in crab; heat through.
    3. Arrange squash on a serving dish; spoon crab mixture over top. Sprinkle with additional green onions.

    Nutrition Facts

    1 serving: 217 calories, 3g fat (2g saturated fat), 91mg cholesterol, 794mg sodium, 31g carbohydrate (11g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

    ]]>         Air-Fryer Wasabi Crab Cakes https://www.tasteofhome.com/recipes/air-fryer-wasabi-crab-cakes/ Fri, 25 May 2018 19:39:00 +0000 http://origin-www.tasteofhome.com/recipes/air-fryer-wasabi-crab-cakes/

    Ingredients

    • 1 medium sweet red pepper, diced
    • 1 celery rib, diced
    • 3 green onions, finely chopped
    • 2 large egg whites
    • 3 tablespoons reduced-fat mayonnaise
    • 1/4 teaspoon prepared wasabi
    • 1/4 teaspoon salt
    • 1/3 cup plus 1/2 cup dry bread crumbs, divided
    • 1-1/2 cups lump crabmeat, drained
    • Cooking spray
    • SAUCE:
    • 1 celery rib, chopped
    • 1/3 cup reduced-fat mayonnaise
    • 1 green onion, chopped
    • 1 tablespoon sweet pickle relish
    • 1/2 teaspoon prepared wasabi
    • 1/4 teaspoon celery salt
    Text Ingredients

    Directions

    1. Preheat air fryer to 375°. Combine first 7 ingredients; add 1/3 cup bread crumbs. Gently fold in crab.
    2. Place remaining bread crumbs in a shallow bowl. Drop heaping tablespoons crab mixture into crumbs. Gently coat and shape into 3/4-in.-thick patties. In batches, place patties in a single layer on a greased tray in air-fryer basket. Spritz crab cakes with cooking spray. Cook until golden brown, 8-12 minutes, carefully turning halfway through cooking and spritzing with additional cooking spray.
    3. Meanwhile, place sauce ingredients in food processor; pulse 2 or 3 times to blend or until desired consistency is reached. Serve crab cakes immediately with dipping sauce.

    Test Kitchen tip
  • In our testing, we have found cook times vary dramatically among brands of air fryers. As a result, we have given wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

    • Air Fryer Cook Times

    Cook times vary dramatically among brands of air fryers. Refer to your air fryer manual for general cook times and adjust if necessary.

    Nutrition Facts

    1 crab cake with 1 teaspoon sauce: 49 calories, 2g fat (0 saturated fat), 13mg cholesterol, 179mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 3g protein.

    ]]>         Tangier Island Virginia Crab Cakes https://www.tasteofhome.com/recipes/tangier-island-virginia-crab-cakes/ Fri, 11 May 2018 14:26:00 +0000 http://origin-www.tasteofhome.com/recipes/tangier-island-virginia-crab-cakes/

    Ingredients

    • 1 large egg, beaten
    • 1 tablespoon mayonnaise
    • 1 teaspoon ground mustard
    • 1 teaspoon seafood seasoning
    • 1 teaspoon prepared mustard
    • 1 teaspoon minced fresh parsley
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 pound lump crabmeat, drained
    • 2 slices white bread, finely crumbled (about 1-1/2 cups)
    • 3 tablespoons canola oil
    Text Ingredients

    Directions

    1. In a large bowl, mix the first 8 ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-in.-thick patties.
    2. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add crab cakes in batches; cook until dark golden brown, 2-3 minutes on each side.

    Nutrition Facts

    1 crab cake: 90 calories, 5g fat (1g saturated fat), 52mg cholesterol, 407mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 8g protein.

    ]]>         Cioppino https://www.tasteofhome.com/recipes/seafood-cioppino/ Thu, 07 Sep 2017 00:31:00 +0000 http://origin-www.tasteofhome.com/recipes/seafood-cioppino/

    Ingredients

    • 1 can (28 ounces) diced tomatoes, undrained
    • 2 medium onions, chopped
    • 3 celery ribs, chopped
    • 1 bottle (8 ounces) clam juice
    • 1 can (6 ounces) tomato paste
    • 1/2 cup white wine or 1/2 cup vegetable broth
    • 5 garlic cloves, minced
    • 1 tablespoon red wine vinegar
    • 1 tablespoon olive oil
    • 1 to 2 teaspoons Italian seasoning
    • 1 bay leaf
    • 1/2 teaspoon sugar
    • 1 pound haddock fillets, cut into 1-inch pieces
    • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
    • 1 can (6 ounces) chopped clams, undrained
    • 1 can (6 ounces) lump crabmeat, drained
    • 2 tablespoons minced fresh parsley
    Text Ingredients

    Directions

    1. In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours.
    2. Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer.
    3. Remove bay leaf. Stir in parsley.

    Seafood Cioppino Tips

    What do you serve cioppino with?

    It's best to keep the side dishes simple and let the cioppino take center stage. Serve it with some kind of bread for sopping up the broth, whether you go with garlic bread, mushroom cheese bread or a classic crusty bread. A fresh green salad or traditional antipasto would also make a great companion to this dish. There are no rules when it comes to wine pairings—whether you want to go with white or red, choose one that has a nice zing to it, like a pinot grigio, pinot noir or zinfandel.

    How long is cioppino good for?

    You can keep cooked seafood in the refrigerator for 2 to 3 days. Store any leftovers in an airtight container and leave some headspace. Be careful when reheating this soup; it's easy to overcook the fish and seafood, which could make them rubbery. Reheat cioppino on the stove over a low flame and keep a close eye on it until it's warmed throughout. If you're going to freeze your cioppino, chill it in the refrigerator before moving it to the freezer and use it within 4 to 6 months. Let it thaw in the refrigerator and warm it over gentle heat.

    What else can I add to this cioppino recipe?

    This recipe is flexible—adjust it to your taste, budget and time. For a little more heat, add red pepper flakes or hot sauce. Instead of haddock, use cod, tilapia or another firm white fish. Boost the seafood with lobster, scallops, mussels or even octopus. When tomatoes are at their best, toss in diced ripe plum tomatoes. And for more flavor depth, add diced carrots, sliced fennel or a splash of dry vermouth or red wine—these are classic pairings with seafood and tomatoes.

    Research contributed by Hazel Wheaton, Taste Recipes Books Editor

    Nutrition Facts

    1-1/4 cups: 205 calories, 3g fat (1g saturated fat), 125mg cholesterol, 483mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

    ]]>         What’s in the Fridge Frittata https://www.tasteofhome.com/recipes/what-s-in-the-fridge-frittata/ Thu, 07 Sep 2017 00:31:00 +0000 http://origin-www.tasteofhome.com/recipes/what-s-in-the-fridge-frittata/

    Ingredients

    • 6 large eggs
    • 1/3 cup chopped onion
    • 1/3 cup chopped sweet red pepper
    • 1/3 cup chopped fresh mushrooms
    • 1 tablespoon olive oil
    • 1 can (6 ounces) lump crabmeat, drained
    • 1/4 cup shredded Swiss cheese
    • 1 tablespoon minced fresh parsley, optional
    Text Ingredients

    Directions

    1. In a small bowl, whisk eggs. In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender. Reduce heat; sprinkle with crab. Top with eggs. Cover and cook until nearly set, 5-7 minutes.
    2. Uncover skillet; sprinkle with cheese and, if desired, parsley. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.

    Nutrition Facts

    1 wedge: 215 calories, 13g fat (4g saturated fat), 361mg cholesterol, 265mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

    ]]>         Hot Crab Dip https://www.tasteofhome.com/recipes/hot-crab-dip/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/hot-crab-dip/

    Ingredients

    • 1/2 cup 2% milk
    • 1/3 cup salsa
    • 3 packages (8 ounces each) cream cheese, cubed
    • 2 packages (8 ounces each) imitation crabmeat, flaked
    • 1 cup thinly sliced green onions
    • 1 can (4 ounces) chopped green chiles
    • Assorted crackers or fresh vegetables
    Text Ingredients

    Directions

    1. In a small bowl, combine milk and salsa. Transfer to a greased 3-qt. slow cooker. Stir in cream cheese, crab, onions and chiles. Cover and cook on low for 3-4 hours, stirring every 30 minutes. Serve with crackers or vegetables.

    Nutrition Facts

    1/4 cup: 148 calories, 12g fat (7g saturated fat), 38mg cholesterol, 274mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 5g protein.

    ]]>         Baked Crab Dip https://www.tasteofhome.com/recipes/baked-crab-dip/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/baked-crab-dip/

    Ingredients

    • 1 package (8 ounces) cream cheese, softened
    • 2 cups sour cream
    • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
    • 2 cups shredded cheddar cheese
    • 4 green onions, thinly sliced
    • 2 round loaves (1 pound each) unsliced sourdough or Italian bread
    • Additional sliced green onions, optional
    • Assorted fresh vegetables, crackers and/or toasted bread cubes
    Text Ingredients

    Directions

    1. In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls.
    2. Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers and/or toasted bread cubes.

    Crab Dip Tips

    Can you bake crab dip in a dish instead of a bread bowl?

    Yes! You can bake crab dip in a dish instead of a bread bowl. Just be sure to grease the dish before adding the dip, and bake it at the same temperature for the same amount of time.

    How can you make this crab dip recipe your own?

    Instead of canned or imitation crab, you can use fresh crab meat. To make this crab dip a bit spicier, stir in a can of diced green chiles or add a few dashes of hot sauce. Or, replace the cheddar cheese with mozzarella. If you're feeling ambitious, try your hand at a homemade bread bowl instead of a store-bought round loaf.

    Can you make this crab dip recipe ahead of time?

    The bread can be filled earlier and refrigerated for up to 1-1/2 hours; just be sure to remove from the refrigerator 30 minutes before baking. If you're not baking the crab dip in the bread bowl, you can make the dip a few hours before serving and refrigerate until ready to bake. If you liked this recipe, try other recipes to make in a bread bowl and even more crab recipes.

    —Julie Schnittka, Taste Recipes Senior Editor

    Nutrition Facts

    2 tablespoons: 100 calories, 6g fat (4g saturated fat), 24mg cholesterol, 140mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 4g protein.

    ]]>