Looking for crab recipes? Try our impressive ways to serve fresh crab here, from seafood salads to dressed crab and more…
Thai crab fried rice with prik nam pla
Make the most of crab in this crunchy Thai wok-fried rice with tenderstem broccoli, spring onions and Thai dipping sauce. Discover more of our best Thai recipes here.
Griddled avocados with crab and chorizo
Check out this quick and easy avocado recipe with crab salsa and spicy chorizo. This simple avocado dish is ready in just 20 minutes – a great starter recipe for a summer dinner party.
Crab thermidor
Crab thermidor is a Longs Arms signature dish. We use sustainable pot-caught cock crabs from a small co-op of fishermen in Newlyn called Dreckly Fish, supporting our inshore fishermen and guaranteeing quality and provenance
Thai kohlrabi and crab salad
Check out our punchy Thai salad recipe with white crabmeat and kohlrabi. This simple salad is easy to make, low in calories and ready in just 15 minutes.
Crab arancini
These are a seafood version of Italian arancini or suppli, which are little risotto balls usually filled with meat, tomato ragu or mozzarella. Make this simple crab version for an indulgent canapé or starter. Try our ‘nduja arancini recipe here…
Crab and shaved asparagus salad
Check out our vibrant salad of crab and crunchy asparagus. This bright spring salad is easy to make and under 500 calories. Use sourdough that’s a day or two old for extra-crunchy croutons.
Louisiana crabcakes with spicy mayo
These crabcakes are easy to prepare and perfect for entertaining family and friends. Using chilli tortilla chips as the coating gives them extra crunch and heat but you can also use normal ones, if you like.
Spicy crab and sweetcorn chowder with avocado
Tinned crab works really well in cooked dishes and is a fraction of the price of fresh. Use crab meat in this delicious spicy chowder packed with delicious fresh ingredients and zingy lime and avocado
Leek and crab lasagne
Leek and crab lasagne is lighter (under 500kcals) and more refreshing than the meat version and it has a great flavour. Either buy cooked crabs and pick out the meat yourself, discarding the grey-coloured gills and stomach, or buy picked meat.
Crab nachos
Try our simple recipe for crab nachos, it’s a great alternative to cheesy or chilli style nachos. This dish is a great starter or quick and easy snack.
Salt-crusted Jersey Royals with crab and chilli dip
These make a great starter or snack to serve with drinks. They are salty as you’d expect, so don’t cut any of the potato up as they will absorb more salt.
Västkustsallad
Västkustsallad is a popular salad in Sweden. There are different versions of this west coast salad served all over Sweden with various seafood – the mushrooms are a constant though
Spicy crab club sandwich
Sriracha, a spicy, garlicky Thai chilli sauce, is popping up all over menus on anything from breakfast dishes to burgers. This punchy blend of rich mayo and sriracha from Brooklyn’s Empire Mayonnaise Co, available from M&S, is great for simple dipping and also transforms a crab club sandwich into the stuff of dreams.
Chilli and ginger crab cakes with watercress
Homemade Thai crab cakes are quick and easy to make for a speedy midweek meal. Packed with crab, ginger, chilli and coriander, then served with watercress
Crab and avo tacos
These crab and avocado tacos are packed with fresh, zingy flavours and are ready in under 30 minutes.
Crab crostini
Light and delicate crab crostini make perfect canapés for drinks parties. Make the crab mix and toast the baguette ahead, but don’t assemble until ready to eat as the bread will become soggy. We have plenty more canapé ideas to try here…
Dressed crab (Crabe farci)
This is an essential element in any assiette Creole (Creole platter). Blue land crab is now a protected species in the French Caribbean and it is only eaten at specific times of the year, but when the hunting season is open there are countless ways of cooking it. For this recipe you can boil sea crabs with bay leaves and salt, then pull out the flesh from the claws and legs; you will also need to wash and sterilise the shell before filling it. To save time, buy crabmeat from a fishmonger’s. This recipe was taken from Creole Kitchen by Vanessa Bolosier (Pavilion, £25)
