5 Quick, Easy and Healthy Crab Recipes
Isn’t it always the dinner time challenge, the ‘what are we eating tonight’ conundrum? Even the best meal plans get crunched by time and we’re left with either ordering takeout (yet, again) or microwaving something less than healthy. We’ve taken the challenge out of the dinner meal equation with these 5 quick, easy and healthy crab recipes. As an added bonus, Cameron’s Seafood delivers! Taking even more of the hectic planning off your plate.
An easy hack for this recipe (and for most of my daily meal prepping) is shopping the grocery store salad bars. Whole Foods is a perfect example of a selection of already prepped and ready-to-go ingredients, especially their Mediterranean bar with pickles, olives, cheeses and marinated vegetables- perfect for these easy crab meat recipes (any many more!).
Mediterranean Crab Bowl
Ingredients
Pomegranate vinaigrette:
- 1/4 cup pomegranate juice
- 3 tablespoons olive oil grapeseed or avocado oil
- 1 garlic clove peeled and minced
- 1 tablespoon dijon mustard
- 1 tablespoon honey agave or another approved liquid sweetener
Bowl:
- 2 cups cooked whole wheat couscous gluten free couscous or cauliflower rice
- 1 cup pitted Greek olives split
- 1 cup marinated sun-dried tomatoes
- 1 cup marinated artichoke hearts
- 1/4 cup feta cheese crumbles optional
- 4 cups baby spinach
- 1 lb. Cameron’s Seafood Jumbo Lump Crab Meat
Garnish:
- fresh mint chopped (optional)
- fresh basil chopped (optional)
Instructions
- Place pomegranate vinaigrette ingredients in a sealable jar or bottle and shake until blended. Keep refrigerated until ready to serve.
- Distribute couscous, olives, tomatoes, artichokes, feta, spinach and crab meat to serving bowls. Drizzle with vinaigrette before serving and garnish with chopped mint and basil.
Hot and Sour Crab Soup
Ingredients
Broth:
- 4 cups seafood broth
- 1/2 cup rice wine vinegar
- 1/4 cup low sodium soy sauce or tamari
- 2 tablespoons sriracha
- 2 tablespoons honey agave or another approved liquid sweetener
- 1 tablespoon fresh ginger peeled and chopped
- 4 garlic cloves peeled and chopped
- salt and pepper to taste
Toppings:
- 1 cup bean sprouts
- 1 cup edamame beans
- 1/4 cup shallots peeled and thinly sliced
- 1 red chili pepper sliced
- 2 cups whole wheat vermicelli or gluten free vermicelli cooked
- 1 lb. Cameron’s Seafood Lump Crab Meat
- 1/2 cup fresh cilantro chopped
- 1/4 cup fresh scallions chopped
- 1 lime cut into wedges
Instructions
- In a large stock pot combine broth ingredients over medium high heat. Simmer for 15 minutes and keep hot until ready to assemble.
- Distribute bean sprouts, edamame, shallots, chili pepper, vermicelli and crab meat to individual serving bowls. Ladle broth into bowls and top with cilantro, scallions and lime wedges.
Another recipe hack with this tasty flatbread is the ‘rustic’ pesto. The ingredients and flavors are all present and accounted for just without the prepping pressure of chopping and blending!
Crab Flatbread
Ingredients
- 4 whole wheat naan or cauliflower pizza crusts
Toppings:
- 1 cup baby arugula
- 1/2 cup fresh basil chopped
- 3 garlic cloves peeled and minced
- 3 tablespoons olive oil
- 1 cup fresh mozzarella cut into chunks
- 2 heirloom tomatoes sliced
- 2 tablespoons toasted pine nuts
- 1/2 lb. Cameron’s Seafood Jumbo Lump Crab Meat
- 1 teaspoon cracked black pepper
- 1 teaspoon salt
Instructions
- Preheat oven to 425°F and move the oven rack as close as possible to the top heat source.
- Place naan on a baking sheet and evenly distribute toppings. Sprinkle each with a little salt and pepper.
- Bake for 12-15 minutes or until cheese is melty and crust is crispy. Slice and serve.
Crab and Chorizo Orzo
Ingredients
- 1 tablespoon olive oil or ghee
- 1 lb. chorizo sausage sliced
- 2 garlic cloves peeled and minced
- 1/4 cup yellow onion peeled and minced
- 1/2 teaspoon fennel seeds
- 1/2 teaspoons crushed red chili flakes optional
- 1/4 cup yellow onion peeled and minced
- 1/2 cup seafood broth
- 1/2 cup canned crushed tomatoes
- 1 teaspoon salt
- 1 lb. Cameron’s Seafood Jumbo Lump Crab Meat
- 4 cups cooked whole wheat orzo gluten free orzo or riced cauliflower
garnish:
- chopped fresh parsley
Instructions
- In a large skillet heat oil over medium high heat. Brown sausage for 5-6 minutes or until thoroughly cooked. Remove from skillet and drain on a paper towel.
- Add garlic, onion, fennel seeds and chili flakes to the pan and sauté for 2 minutes or until onions and garlic are tender.
- Whisk in broth and crushed tomatoes, season with salt and bring to a simmer. Fold in crab meat, cooked orzo and sausage and continue to simmer for 2-3 minutes just until hot and serve.
Crab and Vegetable Curry
Ingredients
- 2 tablespoons ghee
- 1/2 cup yellow onion peeled and diced
- 4 garlic cloves peeled and minced
- 2 teaspoons fresh ginger peeled and minced
- 1 tablespoon garam masala powder
- 2 teaspoon cumin
- 1/2 cup cooked sweet potatoes peeled and diced (frozen pre-cooked sweet potatoes are perfect!)
- 1/2 cup fresh or frozen peas
- 1 cup fresh or frozen asparagus cut into bite sized pieces
- 1 cup seafood broth
- 2 tablespoons tomato paste
- 1/2 cup coconut milk
- 1 lb. Cameron’s Seafood Lump Crab Meat
- salt to taste
- 2 cups cooked brown basmati rice basmati rice or cauliflower rice
- fresh chopped cilantro
Instructions
- Heat ghee in a large dutch oven over medium high heat and sauté onions, garlic and ginger with garam masala powder and cumin. Saute for 2-3 minutes, just until fragrant and onion is tender.
- Add sweet potatoes, peas, asparagus, broth, tomatoe paste and coconut milk. Reduce heat to medium, stir and simmer, covered, for 10-12 minutes.
- Fold in crab meat and season to taste with salt. Serve hot with rice and garnish with chopped cilantro.
Buy Maryland Crab Meat Online
All of the crab meat listed in these recipes are available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our crab meat is delivered right to your door when you schedule it, guaranteed! And remember, the best crab meat comes from Chesapeake Bay Blue Crabs 🙂
We’d love to see your Cameron’s Seafood crab recipes-share your images on any of our social pages, Instagram, Facebook or Twitter be sure to tag us @cameronsseafoodonline.
About the author
Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.
