Sumptuous Crab

Got Crabs?

Crab Appetizers

2 boxes mini Phyllo shells, they come in boxes of 15 shells and this will make about 30-40 depending on how full you fill the cups.  You can find these in the freezer section with the frozen pies.  

1 8oz pkg cream cheese, softened 

12oz crab meat—Crab meat at our Walmart is in the meat section closest to the produce.

2 Tbsps Miracle Whip

2 Tbsps grated Parmesan cheese

½ cup shredded Mexican blend cheese 

2 Tbsps thinly sliced green onion 

1 tsp Worcestershire sauce 

1 pinch paprika

Preheat oven to 3505°F.  Line baking sheet with parchment paper. Line shells up on prepared baking sheet.  The cups are already cooked so you don’t have to cook them, but if you like a crunchier cup, place in the oven and bake for about 5 minutes while you mix up the filling.  Drain the crab in a colander and using your fingers, pick through it to remove any bits of shell that might remain after processing.  In a large bowl, combine cream cheese, crab, Miracle Whip, cheeses, green onions and Worcestershire sauce. Spoon mixture into cups and garnish with paprika and green onion if desired.  Bake about 10 minutes or until filling is hot.  

Recipe adapted from


Crab Bisque

1 medium onion, minced

1 cup carrot, minced

2 10.5oz cans low sodium chicken broth

4 Tbsps flour

6 Tbsps unsalted sweet cream butter

1 cup heavy cream

½ cup cooking sherry or Port

1 Tbsp lemon juice

1 tsp Worcestershire sauce

½ tsp cayenne pepper, more or less to taste

fresh chives, minced

1 lb lump crabmeat

Sauté onion and carrot in 2 Tbsps butter until soft. Set aside.  Drain the crab in a colander and using your fingers, pick through it to remove any bits of shell that might remain after processing.  In 4 quart saucepan, melt 4 Tbsps butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). Watch it carefully, you don’t want it to burn.  Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.  Add onions and carrots, cover, and simmer for 30 minutes.  Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, and crab and simmer an additional 5 to 10 minutes or until heated through.  You can also add more broth or heavy cream as desired to give it the thickness you desire.  Garnish with fresh minced chives if desired.

Recipe adapted from


Baked Crab Cakes

8oz crabmeat

1 cup panko crumbs

2 Tbsps Miracle Whip

2 Tbsps freshly squeezed lemon juice

4 green onions, finely chopped (about 1/4 cup)

Salt and ground black pepper to taste

1 large egg, lightly beaten

Preheat the oven to 400°F and line a baking sheet with parchment paper or coat with nonstick spray.  Drain the crab in a colander and using your fingers, pick through it to remove any bits of shell that might remain after processing.  Transfer the crab to a mixing bowl, then add the panko crumbs, Miracle Whip, lemon juice and green onion and combine. Season to taste with salt and pepper, then add the egg and combine thoroughly.  Using your hands, gently firm the mixture into a patty and place it on the prepared baking sheet.  Bake the crab cakes for 10 minutes, then remove them from the oven and gently turn them over. Continue baking for an additional 10 minutes or until golden and crisp on the outside.  Serve immediately.

Recipe from


Boiled Crab Legs

2 Tbsps seafood seasoning

Salt, to taste

4 lb frozen king crab legs, thawed King crab is the most popular for crab leg eating due to the size of the legs.  Snow crab are also popular and less expensive, but you aren’t going to get as much meat as you will from King legs.  Snow crab legs are all you will find at our Walmart.  If you want King legs, go to Reasor’s.  

Fill large stockpot or Dutch oven half full with water; add seafood seasoning and salt. Heat to boiling.  Add crab legs. Cook 3 to 5 minutes or just until heated. Remove with tongs to serving platter. Serve warm with melted butter if desired.

Recipe adapted from


Crab Wonton Cups

12 wonton wrappers or Phyllo dough shells 

8oz pkg cream cheese, softened

¼ cup sour cream

12oz cans lump crab, drained

2 green onions thinly sliced

¼ tsp Worcestershire sauce

Preheat oven to 350°F.  Spray muffin pan with cooking spray if using wonton wrappers or line a baking sheet with parchment paper if using Phyllo cups.  Place one wonton wrapper in each muffin cup and bake 10 minutes or until edges begin to brown.  Remove from oven and cool slightly.  In a medium mixing bowl, combine cream cheese, sour cream, 1 sliced green onion, Worcestershire sauce, and soy sauce. Stir well.  Place crab in a small food processor and process until finely chopped. Stir chopped crab into cream cheese mixture.  Spoon filling into baked wonton shells; bake for an additional 8-12 minutes. Top with sliced green onions. Serve with sweet & sour or sweet chili sauce if desired.

Recipe adapted from


Crab Mac & Cheese

6 Tbsps unsalted sweet cream butter

½ medium onion, finely chopped

1 garlic clove, minced

1/3 cup all-purpose flour

3 cups whole milk

1/8 tsp ground nutmeg

1 pound coarsely chopped cooked crabmeat

4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina. Use whatever cheeses you prefer.

½ cup panko breadcrumbs

Salt and pepper to taste

Preheat oven to 400°. In a large pot of boiling water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.  While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 Tbsps melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with salt, pepper, and nutmeg.  Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning.  Toss to combine and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet to catch anything that might spill over. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.


Recipe from