20 Delicious Crab Appetizer Recipes for Every Occasion

Whether you’re hosting a fancy dinner party or just craving a taste of the coast, crab appetizers are always a crowd-pleaser! From creamy dips to crispy bites, these 20 delicious recipes make it easy to bring a touch of seafood magic to any occasion. Get ready to impress—your next favorite crab creation is just a scroll away!

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

These elegant yet easy crab stuffed mushrooms are the perfect bite-sized appetizer—rich, savory, and packed with sweet lump crabmeat.

Ingredients:

• 20 large cremini mushrooms (about 1.5 inches wide), stems removed
• 1 tbsp olive oil
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup lump crabmeat, drained and picked clean of shells
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 tsp Old Bay seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (plus extra for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant. Remove from heat.
3. In a bowl, combine crabmeat, cream cheese, Parmesan, Old Bay, salt, pepper, parsley, and the onion-garlic mixture. Mix gently until fully incorporated.
4. Spoon filling evenly into mushroom caps, mounding slightly. Arrange on the baking sheet.
5. Bake for 18–20 minutes until mushrooms are tender and filling is lightly golden. Garnish with extra parsley.

The creamy, briny filling pairs perfectly with the earthy mushrooms, and the Parmesan adds a subtle crispy edge. Ideal for impressing guests without fuss!

Tip: For extra crunch, sprinkle panko breadcrumbs mixed with melted butter over the filling before baking.

Crab Rangoon Dip

Crab Rangoon Dip

This creamy, cheesy dip packs all the flavors of your favorite takeout appetizer into one irresistible bowl—perfect for game day or a cozy night in.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sugar
• 1/4 tsp salt
• 6 oz lump crabmeat, drained and picked over
• 1/2 cup shredded mozzarella cheese
• 2 green onions, thinly sliced
• Wonton strips or crackers, for serving

Instructions:

1. Preheat oven to 375°F. In a large bowl, beat together 8 oz cream cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp sugar, and 1/4 tsp salt until smooth.
2. Gently fold in 6 oz lump crabmeat, 1/2 cup shredded mozzarella, and half of the green onions.
3. Transfer to a small baking dish and bake for 20 minutes until bubbly and lightly golden on top.
4. Garnish with remaining green onions and serve warm with wonton strips.

The magic here? The Worcestershire sauce adds a subtle tang that balances the richness—just like the real deal!

Tip: For extra crunch, broil the dip for 1–2 minutes at the end (watch closely!).

Crab Cake Bites

These bite-sized crab cakes pack all the flavor of the classic dish but are perfect for passing around at parties or serving as an elegant appetizer.

Ingredients:

• 1 lb lump crabmeat, drained and picked for shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter, for frying
• 1 tbsp chopped fresh parsley, for garnish

Instructions:

1. In a large bowl, gently mix crabmeat, panko, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, and black pepper until just combined—don’t overmix.
2. Shape into 1-inch balls (about 1 tbsp each) and flatten slightly into mini patties. Chill for 15 minutes to firm up.
3. Melt butter in a large skillet over medium heat. Cook crab cake bites in batches for 2–3 minutes per side, until golden brown and crisp.
4. Transfer to a paper towel-lined plate, sprinkle with fresh parsley, and serve warm.

The secret to these bites? Minimal filler lets the sweet crab shine, while a quick chill ensures they hold their shape beautifully in the pan.

Tip: For extra crunch, roll the shaped bites in additional panko before frying.

Crab and Avocado Bruschetta

This Crab and Avocado Bruschetta is a fresh, elegant twist on the classic appetizer—creamy avocado meets sweet crab meat for a bite that’s perfect for entertaining or a light summer snack.

• 1 French baguette, sliced into ½-inch thick pieces
• 2 tbsp olive oil
• 1 ripe avocado, diced
• 1 cup lump crab meat, drained and picked through for shells
• 2 tbsp fresh lime juice
• 1 tbsp chopped fresh cilantro
• ½ tsp salt
• ¼ tsp black pepper
• 1 small jalapeño, seeded and finely diced (optional)

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush with 1 tbsp olive oil, and toast for 8–10 minutes until golden and crisp.
2. In a bowl, gently toss avocado, crab meat, lime juice, cilantro, salt, pepper, and jalapeño (if using) with the remaining 1 tbsp olive oil.
3. Spoon the crab-avocado mixture onto each toasted baguette slice and serve immediately.

The contrast of the crunchy bread with the cool, creamy topping makes this bruschetta irresistibly refreshing—ideal for pairing with a crisp white wine.

Tip: For the best texture, assemble just before serving to keep the bread from getting soggy.

Crab Salad Cucumber Cups

These refreshing Crab Salad Cucumber Cups are the perfect bite-sized appetizer—light, creamy, and packed with bright flavors that’ll disappear fast at any gathering.

• 2 large English cucumbers (about 12 oz each)
• 8 oz lump crabmeat, drained and picked through for shells
• 1/4 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp Old Bay seasoning
• 1/4 tsp kosher salt
• 1 tbsp finely chopped fresh dill, plus extra for garnish
• 1/4 cup finely diced red bell pepper

1. Prep cucumbers: Trim ends and slice cucumbers into 1-inch-thick rounds. Use a melon baller or small spoon to scoop out the center of each, leaving a 1/4-inch-thick base to form a cup. Pat dry with a paper towel.
2. Make crab salad: In a bowl, gently mix crabmeat, mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, salt, dill, and red bell pepper until just combined.
3. Assemble: Spoon about 1 tbsp of crab salad into each cucumber cup. Garnish with extra dill.
4. Chill: Refrigerate for at least 15 minutes before serving to let flavors meld.

The crisp cucumber and briny-sweet crab combo is a match made in heaven, with just enough zing from the lemon and Old Bay to keep things interesting.

Tip: For a spicier kick, add a dash of hot sauce or a pinch of cayenne to the crab salad!

Crab and Cream Cheese Wontons

These crispy, creamy wontons are the ultimate party appetizer—irresistibly golden on the outside with a rich, savory filling that’s ready in minutes.

Ingredients:

• 8 oz lump crabmeat, drained and picked clean of shells
• 4 oz cream cheese, softened
• 2 green onions, finely chopped (about 2 tbsp)
• 1 tsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 24 square wonton wrappers
• 1 tbsp water (for sealing)
• 2 cups vegetable oil (for frying)
• Sweet chili sauce (for serving)

Instructions:

1. In a bowl, mix the crabmeat, cream cheese, green onions, soy sauce, garlic powder, and black pepper until well combined.
2. Lay a wonton wrapper flat and place 1 tsp of filling in the center. Dip your finger in water and moisten the edges, then fold diagonally into a triangle, pressing to seal tightly. Repeat with remaining wrappers.
3. Heat vegetable oil in a deep skillet to 350°F over medium heat. Fry wontons in batches for 2–3 minutes, flipping once, until golden brown and crisp. Drain on paper towels.
4. Serve immediately with sweet chili sauce for dipping.

The magic here? The contrast between the crunchy shell and the luscious, briny-sweet filling—it’s a bite-sized flavor explosion.

Tip: Keep unfried wontons covered with a damp towel to prevent drying while you work.

Crab and Mango Spring Rolls

These fresh, tropical-inspired spring rolls are a showstopper—packed with sweet mango, lump crab, and a zesty lime dipping sauce that’ll have everyone reaching for seconds.

Ingredients:

• 8 rice paper wrappers (8.5-inch diameter)
• 1 cup lump crabmeat, drained and picked over
• 1 ripe mango, thinly sliced into matchsticks
• 1 cup shredded red cabbage
• 1/2 cup fresh cilantro leaves
• 1/4 cup thinly sliced red bell pepper
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp fish sauce
• 1 tsp honey
• 1/4 tsp red pepper flakes

Instructions:

1. Prep the sauce: Whisk together lime juice, fish sauce, honey, and red pepper flakes in a small bowl. Set aside.
2. Soak the wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper for 10 seconds until pliable but still slightly firm. Lay flat on a damp towel.
3. Layer the fillings: On the lower third of the wrapper, layer crabmeat, mango, cabbage, cilantro, and bell pepper. Drizzle with 1 tsp of the sauce.
4. Roll tightly: Fold the sides inward, then roll from the bottom up, pressing gently to seal. Repeat with remaining wrappers and fillings.
5. Serve: Slice rolls in half diagonally and serve with remaining sauce for dipping.

The contrast of juicy mango and delicate crab makes these rolls feel luxurious, yet they come together in just 20 minutes—perfect for impromptu summer entertaining.

Tip: Keep a damp towel over finished rolls to prevent drying while assembling the rest.

Crab and Corn Fritters

These golden, crispy fritters are packed with sweet corn and tender crab—perfect for a lazy brunch or a crowd-pleasing appetizer.

Ingredients:

• 1 cup fresh or canned crabmeat, drained and picked over
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tsp baking powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 1/4 cup milk
• 2 tbsp chopped fresh chives
• Vegetable oil, for frying

Instructions:

1. In a large bowl, whisk together the flour, cornmeal, baking powder, smoked paprika, salt, and black pepper.
2. Stir in the egg, milk, and chives until just combined. Gently fold in the crabmeat and corn (don’t overmix).
3. Heat 1/4 inch of vegetable oil in a skillet over medium heat until shimmering (about 350°F). Drop heaping tablespoons of batter into the oil, flattening slightly. Fry for 2–3 minutes per side until deep golden brown.
4. Transfer to a paper towel-lined plate to drain. Serve warm with a squeeze of lemon or remoulade.

The contrast of sweet corn and briny crab shines in these fritters, with a satisfying crunch from the cornmeal crust.

Tip: For extra fluffiness, let the batter rest for 10 minutes before frying.

Crab Stuffed Jalapeños

These creamy, spicy bites are the ultimate party appetizer—packed with sweet crab and just enough heat to keep things interesting.

Ingredients:

• 12 large jalapeños, halved lengthwise and seeded
• 8 oz lump crabmeat, drained and picked clean
• 4 oz cream cheese, softened
• 1/4 cup shredded sharp cheddar cheese
• 2 tbsp mayonnaise
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix crabmeat, cream cheese, cheddar, mayonnaise, Old Bay seasoning, garlic powder, and smoked paprika until well combined. Fold in cilantro if using.
3. Spoon filling evenly into each jalapeño half, mounding slightly. Arrange on the baking sheet.
4. Bake for 18–20 minutes until jalapeños are tender and filling is bubbly and lightly golden. Let cool 5 minutes before serving.

The contrast of the smoky-spicy jalapeño with the rich, briny crab filling is downright addictive—you’ll want to double the batch!

Tip: For extra crunch, sprinkle with panko breadcrumbs mixed with melted butter before baking.

Crab and Spinach Tartlets

These elegant Crab and Spinach Tartlets are bite-sized perfection—flaky, creamy, and packed with savory flavor. They’re ideal for brunch or as a fuss-free appetizer that’ll impress every guest.

• 1 sheet frozen puff pastry, thawed
• 8 oz lump crabmeat, drained and picked over
• 1 cup fresh spinach, finely chopped
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

1. Preheat oven to 400°F. Roll out the puff pastry on a floured surface and cut into 12 equal squares. Press each into a greased mini muffin tin.
2. In a bowl, mix the crabmeat, spinach, cream cheese, Parmesan, lemon juice, garlic powder, salt, and black pepper until combined.
3. Spoon a heaping tablespoon of filling into each pastry cup. Brush edges with beaten egg.
4. Bake for 18–20 minutes until the pastry is golden and the filling is bubbly. Let cool 5 minutes before serving.

The contrast of the crisp pastry with the rich, briny crab filling is downright addictive—plus, they’re just as good at room temperature as they are warm.

Tip: For extra flair, garnish with a sprinkle of fresh chives or a drizzle of hot sauce.

Crab and Artichoke Dip

This rich, cheesy dip is a guaranteed crowd-pleaser, blending sweet crab meat with tangy artichokes and a hint of garlic for the ultimate game-day (or any-day!) snack.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 (14 oz) can artichoke hearts, drained and chopped
• 8 oz lump crab meat, drained and picked for shells
• 2 tbsp chopped fresh parsley (for garnish)
• Crackers or toasted baguette slices, for serving

Instructions:

1. Preheat oven to 375°F. In a large bowl, beat cream cheese, mayonnaise, and sour cream until smooth.
2. Stir in 1/2 cup mozzarella, Parmesan, garlic powder, smoked paprika, and cayenne (if using). Fold in artichokes and crab meat gently.
3. Transfer mixture to a greased 9-inch baking dish. Top with remaining 1/2 cup mozzarella.
4. Bake for 20–25 minutes until bubbly and lightly browned. Garnish with parsley.

The magic here? The crab stays tender while the artichokes add a bright contrast to the decadent three-cheese base. Serve it straight from the oven for maximum gooeyness!

Tip: For extra crunch, broil the dip for 1–2 minutes at the end—just keep an eye on it!

Crab and Cheese Phyllo Cups

These crispy, creamy bites are the perfect party appetizer—easy to make but impressive enough to steal the show!

Ingredients:

• 15 frozen phyllo cups (1.9-inch size)
• 8 oz lump crabmeat, drained and picked over for shells
• 4 oz cream cheese, softened
• 1/4 cup shredded sharp cheddar cheese
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp Old Bay seasoning
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh chives (plus extra for garnish)

Instructions:

1. Preheat oven to 375°F. Arrange phyllo cups on a baking sheet.
2. In a bowl, mix cream cheese, mayonnaise, lemon juice, Old Bay seasoning, and garlic powder until smooth. Fold in crabmeat, cheddar cheese, and 1 tbsp chives.
3. Spoon filling evenly into phyllo cups (about 1 heaping tbsp each). Bake for 12–15 minutes until edges are golden and filling is bubbly.
4. Garnish with extra chives and serve warm.

The contrast of flaky phyllo with the rich, briny crab filling is downright addictive—guests will hover around the tray!

Tip: For extra crunch, sprinkle a pinch of panko breadcrumbs on top before baking.

Crab and Shrimp Ceviche

Bright, citrusy, and packed with fresh seafood, this crab and shrimp ceviche is a showstopper appetizer that comes together in just 20 minutes—no cooking required!

• 1/2 lb fresh lump crabmeat, picked over for shells
• 1/2 lb medium shrimp, peeled, deveined, and finely chopped
• 1/2 cup freshly squeezed lime juice (about 4–5 limes)
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1/2 cup diced English cucumber
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 avocado, diced (for garnish)
• Tortilla chips or tostadas, for serving

1. In a large glass bowl, combine the shrimp and 1/4 cup of the lime juice. Let sit for 10 minutes until the shrimp turns opaque (the acid “cooks” it).
2. Gently fold in the crabmeat, remaining 1/4 cup lime juice, lemon juice, cucumber, red onion, cilantro, jalapeño, kosher salt, and black pepper. Toss lightly to combine.
3. Chill for 10 minutes to let flavors meld, then gently stir in the diced avocado.
4. Serve immediately with tortilla chips or tostadas.

The magic here? The shrimp gets tender-fast in the lime juice while the crab stays sweet and delicate—no rubbery seafood in sight. Tip: For extra freshness, serve in chilled margarita glasses with a sprinkle of tajín on the rim!

Crab and Cucumber Canapés

These elegant yet effortless canapés are a breeze to whip up, with crisp cucumber slices cradling a creamy, briny crab filling—perfect for your next cocktail hour or brunch spread.

Ingredients:

• 1 English cucumber, sliced into 1/4-inch rounds (about 24 slices)
• 8 oz lump crabmeat, drained and picked through for shells
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1/2 tsp Old Bay seasoning
• 1/4 tsp kosher salt
• 1 tbsp finely chopped fresh chives, plus extra for garnish

Instructions:

1. In a medium bowl, combine the crabmeat, cream cheese, mayonnaise, lemon zest, lemon juice, Old Bay seasoning, salt, and 1 tbsp chives. Gently fold until evenly mixed.
2. Arrange the cucumber slices on a serving platter. Spoon about 1 heaping tsp of the crab mixture onto each slice.
3. Garnish with additional chives and a light sprinkle of Old Bay (optional). Serve immediately or chill for up to 1 hour before serving.

The contrast of cool cucumber and rich, tangy crab filling makes these bites irresistibly refreshing—no fancy tools required, just a spoon and a steady hand!

Tip: For a shortcut, use pre-cooked cocktail claws (chopped) instead of lump crab, but pat them dry to avoid a watery filling.

Crab and Puff Pastry Pinwheels

These buttery, flaky pinwheels are packed with sweet crab and creamy cheese—perfect for impressing guests with minimal effort!

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 6 oz lump crabmeat, drained and picked clean of shells
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 1 tsp Old Bay seasoning
• 1 tsp lemon juice
• 1 tbsp chopped fresh chives
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix crabmeat, cream cheese, mayonnaise, Old Bay seasoning, lemon juice, and chives until well combined.
3. Roll out puff pastry into a 10×12-inch rectangle. Spread the crab mixture evenly over the pastry, leaving a ½-inch border.
4. Tightly roll the pastry into a log, starting from the long side. Slice into ½-inch rounds and place them cut-side up on the baking sheet.
5. Brush the tops with beaten egg. Bake for 20–25 minutes until puffed and golden brown.

The contrast of crisp pastry and rich, savory filling makes these irresistible—they disappear fast at parties!

Tip: For extra flair, sprinkle with extra Old Bay before baking.

Crab and Avocado Sushi Rolls

These fresh, creamy rolls are a crowd-pleaser—perfect for a light lunch or impressive appetizer that comes together in minutes.

Ingredients:

• 2 cups sushi rice, cooked and cooled
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1/2 lb imitation crab meat, shredded
• 1 ripe avocado, thinly sliced
• 1/4 cup mayonnaise
• 1 tsp sriracha (optional)
• 1 tbsp sesame seeds, toasted

Instructions:

1. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked sushi rice and set aside.
2. Lay a nori sheet on a bamboo mat. Spread 1/2 cup of the seasoned rice evenly over the nori, leaving a 1-inch border at the top.
3. In another bowl, combine the crab meat, mayonnaise, and sriracha (if using). Spoon a thin line of the mixture horizontally across the rice, then add a row of avocado slices next to it.
4. Roll the sushi tightly using the bamboo mat, pressing gently as you go. Repeat with remaining ingredients.
5. Slice each roll into 8 pieces with a sharp, wet knife. Sprinkle with sesame seeds before serving.

The contrast of cool avocado and tangy crab filling makes these rolls irresistible—plus, the sriracha mayo adds just the right kick!

Tip: Wet your hands when handling the rice to prevent sticking, and keep slices clean by wiping the knife between cuts.

Crab and Bacon Deviled Eggs

These deviled eggs get a luxurious upgrade with sweet crab meat and crispy bacon—perfect for impressing guests at your next brunch or party.

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1/4 cup lump crab meat, drained and picked clean of shells
• 2 strips cooked bacon, crumbled
• 1 tbsp fresh chives, finely chopped

Instructions:

1. Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl.
2. Mash the yolks with a fork until smooth. Stir in the mayonnaise, Dijon mustard, smoked paprika, salt, and black pepper until fully combined.
3. Fold in the crab meat, reserving a small amount for garnish.
4. Spoon or pipe the yolk mixture back into the egg white halves. Top each with crumbled bacon, reserved crab meat, and a sprinkle of fresh chives.

The creamy crab filling pairs perfectly with the smoky bacon, while the chives add a fresh pop—these disappear fast, so make extra!

Tip: For an extra touch, lightly toast the bacon in the oven at 400°F for 12–15 minutes until extra crispy.

Crab and Lobster Bisque Shooters

These elegant Crab and Lobster Bisque Shooters pack rich, creamy flavor into every sip—perfect for impressing guests at your next dinner party.

• 2 tbsp unsalted butter
• 1 small shallot, finely minced
• 2 tbsp all-purpose flour
• 2 cups seafood stock
• 1 cup heavy cream
• 1/2 lb cooked lump crabmeat
• 1/2 lb cooked lobster meat, chopped
• 1/4 cup dry sherry
• 1 tsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper, to taste
• Fresh chives, finely chopped (for garnish)

1. Melt the butter in a large pot over medium heat. Add the shallot and sauté until translucent, about 3 minutes.
2. Sprinkle in the flour and whisk constantly for 1 minute to form a roux.
3. Gradually pour in the seafood stock, whisking until smooth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
4. Stir in the heavy cream, Old Bay, smoked paprika, cayenne, salt, and black pepper. Simmer for 10 minutes until slightly thickened.
5. Add the crabmeat, lobster meat, and sherry. Cook for another 5 minutes to heat through.
6. Ladle into small shooter glasses, garnish with chives, and serve warm.

The sherry adds a subtle depth to the bisque, while the cayenne gives it just the right kick—elevating these shooters from simple to spectacular.

Tip: For extra flair, drizzle with a touch of truffle oil before serving.

Crab and Sweet Chili Wonton Cups

These crispy wonton cups are packed with sweet, spicy crab filling—perfect for impressing guests or treating yourself to a restaurant-worthy appetizer at home!

Ingredients:

• 24 square wonton wrappers
• 8 oz lump crabmeat, drained and picked over
• 1/4 cup cream cheese, softened
• 2 tbsp sweet chili sauce
• 1 tbsp mayonnaise
• 1 tsp lime juice
• 1/4 tsp garlic powder
• 1 tbsp chopped cilantro
• 1 tbsp melted butter
• 1 tsp sesame seeds (optional)

Instructions:

1. Preheat oven to 375°F. Brush a mini muffin tin with melted butter. Gently press 1 wonton wrapper into each cup, forming a nest. Bake for 8–10 minutes until golden and crisp. Let cool.
2. In a bowl, mix crabmeat, cream cheese, sweet chili sauce, mayonnaise, lime juice, and garlic powder until well combined.
3. Spoon about 1 tbsp filling into each wonton cup. Return to the oven for 5 minutes to warm through.
4. Garnish with cilantro and sesame seeds (if using). Serve immediately.

The contrast of the crunchy wonton shell with the creamy, tangy-sweet crab filling is downright addictive—you’ll want to double the batch!

Tip: For extra heat, drizzle with sriracha or add a pinch of red pepper flakes to the filling.

Crab and Dill Stuffed Cherry Tomatoes

These bite-sized Crab and Dill Stuffed Cherry Tomatoes are the perfect elegant appetizer—bursting with fresh, briny flavor and ready in just 20 minutes!

• 24 large cherry tomatoes (about 1 pint)
• 6 oz lump crabmeat, drained and picked over for shells
• 2 tbsp mayonnaise
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper

1. Slice the tops off the cherry tomatoes and use a small spoon to scoop out the seeds and pulp. Place them cut-side down on a paper towel to drain.
2. In a bowl, gently mix the crabmeat, 2 tbsp mayonnaise, 1 tbsp dill, 1 tsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until just combined.
3. Spoon the crab mixture into each tomato, mounding it slightly. Garnish with extra dill if desired.

The creamy crab filling pairs perfectly with the juicy tomato shells, making these irresistible for parties or light lunches.

Tip: For a firmer filling, chill the stuffed tomatoes for 15 minutes before serving.

Conclusion

With 20 crave-worthy crab appetizers, this roundup has something for every occasion—whether you’re hosting a party or just treating yourself. We hope you find a new favorite! Don’t forget to leave a comment telling us which recipe you loved most, and share this list with fellow seafood lovers on Pinterest. Happy cooking!