Judging from a crab's appearance, you would never guess that this leggy crustacean was hiding such sweet, delicate meat inside. Crabs live in both saltwater and freshwater, but when you spot them on your favorite restaurant's menu, they're likely from the ocean. You can catch blue crabs up and down the Atlantic and in the Gulf of Mexico, stone crabs off the coast of Florida, Dungeness crabs in the Pacific and king and snow crabs in the colder waters of the North Pacific. Food & Wine's guide to crab has plenty of recipes highlighting all your favorite varieties.

Most Recent

Louisiana Lump Crab Cakes

Rating: Unrated
My aunt Christine taught me how to make crab cakes over the phone. And what I learned is that you can use leftover boiled shrimp as a binder instead of breadcrumbs. When you grind shrimp in a food processor, it becomes sticky, and just a small amount will hold crabmeat and smothered vegetables together well enough to form into patties.A seasonal salad made with cucumber and tomato or corn on the cob is the perfect accompaniment for crab cakes. Because crab patties freeze well, you can make dozens at once to eat for weeks to come. We stuff the same crab mix inside crab shells, adding a bit of rice here and there to stretch the mix. We also use it to stuff large butterflied shrimp, which we then dredge in cornmeal and fry as a special treat.You’ll need a pound of crabmeat for this recipe. If you have a reputable supplier for picked crabmeat, the meat should be good enough that you can buy regular lump, not more expensive jumbo lump, and you won’t have to pick crab for hours.Reprinted with permission from Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou by Melissa Martin (Artisan Books). Copyright © 2020.

Buttery Crab Casseroles

Rating: Unrated
The simple seasonings in this recipe from the Irish coast, inspired by the luscious buttery crab crumble served at Vaughans Anchor Inn, highlight the crab’s sweetness rather than overpower it. Brown crabs, typical in Ireland’s coastal waters, can be substituted with fresh Dungeness crabs, prized for their high yield—look for them at the fish counter at your local grocery store. The crabmeat mixture yields enough to fill 4 (12-ounce) mini casseroles or 1 (2-quart) baking dish. Serve the buttery crab casseroles with a tossed salad for a complete meal.

5 Things You Didn’t Know About Dungeness Crab

If your knowledge of the West Coast’s favorite crustacean is limited to the fact that they’re delicious, then this list is for you.

Crab and Smoked Salmon Pintxos with Vanilla Oil

These delightful pintxos combine a lemony fresh crab salad with smoked salmon and salty pops of salmon roe. A drizzle of fragrant vanilla oil is a surprise complement to the seafood, but it can be optional. Slideshow: More Crab Recipes 

King Crab Rolls with Spicy Mayonnaise

Ludo Lefebvre’s sushi filled with crabmeat and Sriracha-spiked mayo are rolled in sheets of soy paper instead of nori (seaweed paper). These versatile wrappers can also be used as a spring roll wrapper or even as a dessert wrapper. Slideshow: How To Make Sushi 

What Is Imitation Crab, Anyway?

The crustacean stand-in is used in a variety of dishes and in restaurants. Learn how it’s made and how to recognize it in your next sushi roll.

More Crab

Crab Summer Rolls with Nuoc Cham Sauce

Rating: Unrated
Layering the crabmeat first in these summer rolls (often mislabeled as spring rolls in America) lets you see it through the translucent wrapper. Slideshow: More Crab Recipes 

The 13 Best Places to Eat Crab in Maryland This Summer

Finding good crab in Maryland is kind of like sourcing a decent taco in Texas: You know you can throw a stone and find a spot, but there are just so many options that it can be tough to weed out the very best of the bunch, or the boil, so to speak. That's why we turned to in-the-know chefs for the top places to enjoy crab around the state. Here are their top 13 recommendations for your summer eating adventures.—Jillian Kramer

Crab Remick

John Besh and Chris Lusk’s lighter interpretation of the classic New Orleans baked crab dish adds brightness with lemon juice and Dijon mustard. Slideshow: More Crab Recipes