Top 8 American Crab Dishes

She-crab soup, somewhat of a cross between a bisque and a chowder, is a soup made with heavy cream or milk, crabmeat, sherry, fish or crab stock, and roe—a key ingredient in the dish that improves the flavor and is responsible for the color. The soup is thickened with a roux or puréed boiled rice, and it is usually seasoned with either mace, onions, or shallots. A regional specialty of Tidewater, Virginia, the South Carolina Lowcountry, and Georgia coast, it was first introduced to these parts by the Scottish settlers in the 1700s in the form of partan-bree, a famous seafood bisque, but it was not until the 1900s that the soup gained its present-day form.Expand

No other dish represents Maryland's cuisine better than the crab cake - a fishcake consisting of crab meat and ingredients such as mayonnaise, eggs, bread crumbs, milk, and seasonings. The blue crab is considered to be the ideal choice of crab for the cakes. They are usually served on a bun, accompanied by french fries, coleslaw, or macaroni salad. Originally, the dish was first prepared by the Natives, long before the arrival of the settlers. It was one of the first dishes that were adopted by the Chesapeake Bay region settlers. The first recipe, called Baltimore's Crab Cake, was published in 1930. In the 1940s, as the dish gained more popularity, Old Bay seasoning was added to the dish, and crab cakes have remained a staple of Maryland ever since, both for their exceptional taste and the benefit to the local economy.Expand

Dungeness crab cake is a specialty from Washington that features the succulent meat of the Dungeness crab, a crustacean inhabiting the waters of the Pacific Ocean on the West Coast of North America. This dish is typically made by combining Dungeness crabmeat with mayonnaise, red bell peppers, celery, onions, herbs, panko breadcrumbs, seasonings, and eggs, and then shaping the resulting mixture into round cakes. The crab cakes are rolled in additional panko breadcrumbs and fried or baked until crispy. The meat of the Dungeness crab is renowned for its sweet flavor and its delicate texture. The dish is typically served as an appetizer, a snack, or a main meal for lunch or dinner.Expand

Stone crab claws are a popular seafood dish, particularly in areas where stone crabs are native, such as Florida in the United States. Stone crabs are unique in that they are often harvested for their claws alone, while the rest of the crab is returned to the ocean alive. Since stone crabs can regenerate their claws, this practice is more sustainable. The claws are large and contain a good amount of meat, which is sweet, tender, and considered a delicacy. Once the claws are harvested, they're usually cooked right away to preserve their freshness. The claws are typically boiled for a few minutes until thoroughly cooked, and after cooking, the claws are chilled. Letting the claws cool after cooking helps to firm up the meat and makes it easier to remove from the shell. The claws are often served pre-cracked to make it easier for diners to access the meat. They're typically served with a side of mustard sauce for dipping, though other sauces like cocktail sauce or melted butter can also be used. It's worth noting that stone crab season runs from October 15 to May 15, and fresh stone crab claws are often a featured item in seafood restaurants during this period.Expand

Crab cake is a popular American type of fishcake consisting of shellfish meat, breadcrumbs, eggs, and flavorings such as mustard, Worcestershire sauce, and fresh herbs. The concept of minced fish meat combined with other ingredients dates back to the ancient times when ingredients were scarce. It is believed that a type of crab cake was first introduced to the early colonies by English settlers. There are numerous recipes for crab cakes from the 19th century, and many of them combined bread crumbs and spices, while some of them were fried. However, they were called crab patties or crab croquettes before the term crab cake appeared in the 20th century. Today, crab cakes are the most popular in New England, the Gulf Coast, the Pacific Northwest, and the Northern California coast. They are usually served on a hamburger bun, accompanied by saltine crackers, lemon wedges, french fries, cole slaw, or potatoes.Expand

Crab rangoon is an American-Chinese dish consisting of a deep-fried dumpling that is stuffed with crab meat, garlic, scallions, and cream cheese. It is believed that the first crab rangoon was invented at Trader Vic's bar in either Oakland or San Francisco, although some claim that it was invented in Missouri for the World's Fair in 1904. Regardless of the origins, today this appetizer can be found in numerous Chinese-style restaurants throughout America, where it is often served with dips such as mustard, soy sauce, or plum sauce on the side.Expand

Crab Louie is an American salad dating back to the beginning of the 20th century. The salad is prepared with a combination of Dungeness crab meat, tomatoes, iceberg lettuce, asparagus, hard-boiled eggs, and Louie dressing (based on chili sauce and mayo), while olives, green onions, and bell peppers are optional, but can be added if desired. The origins of the dish are quite murky, but many sources claim that the dish was served as early as 1914 in a San Francisco restaurant called Solari's. This tasty salad is mostly served as an appetizer.Expand

Crabmeat Dewey is a traditional dish originating from Maryland. The dish is usually made with a combination of crabmeat, butter, mushrooms, bell peppers, scallions, sherry, hot peppers, half-and-half (equal parts whole milk and cream), parmesan cheese, salt, and pepper. The bell peppers, mushrooms, and scallions are sautéed in butter, and then mixed with the sherry. The mixture is simmered until the liquid is reduced by half, and it's then mixed with the hot peppers and half-and-half. The mixture is seasoned with salt and pepper, the crabmeat is added to the pot, and the dish is stirred over low heat until everything is blended. It is placed into buttered ramekins, sprinkled with cheese, baked until golden brown, and served as an appetizer. Crabmeat Dewey was invented at a Maryland yacht club as a tribute to Commodore George Dewey's victory at Manila Bay in the Spanish-American war.Expand