Crab

This Mexican seafood cocktail gets its name because it is tossed with a bracing mix of tart, pungent, and spicy ingredients.

Dungeness crab is ideal, if you can get it, otherwise use any good, sweet-tasting, meaty crab in this crab linguine recipe from Giuliano Hazan.

Inspired by chili crab, an aromatic and spicy Singaporean braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger. 

These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.

Crispy tostadas are piled with a refreshing crab salad, seasoned with Old Bay, fresh mint, jalapeño, and lime.

Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.

For this popular Filipino breakfast, the eggplants are heavily charred before being battered with egg and pan-fried, making them smoky, creamy, crispy, and totally satisfying.

Sinigang is adobo’s close contender for the title of National Dish of the Philippines. Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami.

All the great taste of Buffalo wings in a convenient and tasty seafood package. Pair with your favorite dipping item and get ready to impress your friends with this delicious variation on an American classic.

Starting with fresh ingredients like avocado and cucumber this take on a poke bowl is simple to execute and surprisingly tasty. Try this variation on everyone’s favorite sushi roll, deconstructed, with all the great taste of a California roll.

This Tex-Mex classic features a unique twist on the original recipe. Adding seafood kicks flavors to a whole new level.

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need—but that's a good thing.

This crab rangoon recipe from Jet Tila’s 101 Asian Dishes You Need to Cook Before You Die offers a simple method for making the crispy, creamy snack at home. You can freeze them for up to two weeks and then fry directly from frozen—a good trick to use if you're hosting a cocktail party and want to prep in advance.

This version of Mexican seafood cocktail marries plump shrimp, sweet crabmeat, juicy tomato, smoky New Mexican chiles, briny olives, and creamy avocado.

A mixture of almond meal and cornmeal replaces traditional breadcrumbs in these scallion- and mint-packed crab cakes. The raw snap pea salad is crunchy and refreshing—and it’s the perfect way to complete the meal.