Seafood Gumbo
Succulent blue crabs make Tiffany Derry's satisfying gumbo recipe a seasonal seafood supper.
Blue Crab Beignets
Beignet batter thinly coats a creamy, warm crab filling with a crispy, light crust in this 30-minute recipe from New Orleans chef Justin Devillier.
Sweet & Sour Crab Claws
Chef Kristen York of Seaworthy in New Orleans marinates prepared cocktail crab claws in a sauce made of umami-rich gochujang, lightly sweet rice wine vinegar, and ketchup for a messy but delicious party appetizer.
Louisiana Lump Crab Cakes
New Orleans chef Melissa Martin shares her recipe for crab cakes, using leftover boiled shrimp as a binder instead of breadcrumbs. This recipe makes eight cakes, perfect for freezing ahead if needed.
Crispy Salt and Pepper Soft Shell Crabs
Andrew Zimmern's recipe highlights tender crabmeat while frying the shells to a crisp, creating a delightful dish for spring.
Leah Chase's Okra Gumbo with Blue Crabs and Shrimp
Legendary New Orleans chef Leah Chase calls for shrimp and live blue crabs in this Creole recipe, showcasing the distinctive flavor of Gulf Coast seafood.
Maryland-Style Crab Cakes
Chef Spike Gjerde of Baltimore's Woodberry Kitchen emphasizes the importance of fresh, carefully processed meat from blue crabs in this recipe, which is heavy on crab and light on breadcrumbs.
Crisp Cayenne-Spiced Crab Cakes
DeeAnn Budney's fantastically spicy crab cakes, inspired by her Maryland upbringing, are perfect for lovers of bold flavors.
Soft-Shell Crab Sandwiches with Pancetta and Remoulade
Layer hefty soft-shell crab with salty slices of pancetta, slabs of tomato, and a store-bought remoulade to make a simplified version of Chicago chef Bruce Sherman's sandwich.
Crispy Soft-Shell Crabs with Bangalore-Style Dipping Sauce
Andrew Zimmern serves fried soft-shell crabs with a bright, spicy, herbal dipping sauce inherited from the owner of the largest crab processing facility in India.