Crab

Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.

A luscious combination of creamy Boursin cheese and lump crab, cradled by tender omelet. A scattering of crunchy Ritz cracker crumbs seal the deal.

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.

This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.

Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.

These crab recipes are the best excuse we have for buying the really good stuff.

It's Gordon Ramsay versus a totally random guy named Shane. Good luck, Shane.

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine. This recipe is from Staplehouse, America's Best New Restaurant 2016.

What makes these crab cakes so good? No filler ingredients and almost no binder, which means it’s all crab, all the time.

Great seafood doesn't need a lot, but we'll never say no to a killer shrimp, crab, or lobster roll, either.

Blue crab! King crab! Soft-shell crab! Here's how to cook all of the different types of crab available.

Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

Hot Joy chef Quealy Watson, who’s from Louisiana, grew up on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish. Watch the step-by-step video here.

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.

What makes the ultimate soft-shell crab sandwich? Our test kitchen has the answer (Hint: It involves Old Bay)

Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned, preferably in this sandwich.

The subtle flavor of broccolini is a good match for sweet crabmeat.

This dish is only as good as the crab it’s made with; buy the best you can get.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters.

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 Tbsp. juice and 1-2 tsp. zest from a regular lemon instead.