Crab meat is a versatile and luxurious ingredient that shines in a variety of dishes.

Fall is the perfect season to incorporate it into comforting and seasonal recipes.

From creamy soups to savory pastas and warm gratins, crab meat pairs beautifully with autumn flavors like roasted vegetables, garlic, herbs, and spices.

These recipes are perfect for cozy weeknight dinners, festive gatherings, or elegant entertaining.

This collection of 15 fall crab meat recipes highlights the best ways to enjoy this delicate seafood during the cooler months.

Each dish combines seasonal ingredients with tender, flavorful crab meat for a meal that’s both satisfying and indulgent.

Whether you’re a seafood enthusiast or looking to impress guests, these recipes bring the taste of the ocean to your autumn table.

15 Flavorful Fall Crab Meat Recipes You’ll Love

Crab meat is a star ingredient that can elevate any fall meal.

These 15 fall crab meat recipes showcase a variety of ways to enjoy this flavorful seafood, from hearty chowders and creamy pasta dishes to savory appetizers and warm baked entrées.

The recipes balance the sweet, delicate flavor of crab with seasonal produce and warming spices.

They are perfect for autumn dinners, entertaining guests, or simply treating yourself to something special.

By exploring these dishes, you can create memorable meals that celebrate both the season and the ocean’s bounty.

Creamy Crab and Pumpkin Chowder

This creamy crab and pumpkin chowder combines sweet crab meat with the earthy richness of roasted pumpkin.

Warm spices and aromatic vegetables enhance the flavors, creating a comforting fall soup.

It’s perfect for cool autumn evenings or as a starter for festive gatherings.

The combination of creaminess, crab sweetness, and autumnal spices makes every spoonful deeply satisfying.

Ingredients

• 1 lb fresh crab meat
• 2 cups pumpkin puree
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 3 cups chicken or seafood broth
• 1 cup heavy cream
• 1 tsp ground nutmeg
• ½ tsp smoked paprika
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

• In a large pot, heat olive oil over medium heat. Add diced onion and celery, sautéing until soft and fragrant, about 5 minutes.
• Add minced garlic and cook for another 1–2 minutes until aromatic.
• Stir in pumpkin puree, nutmeg, smoked paprika, salt, and pepper. Cook for 2–3 minutes to allow the spices to bloom.
• Gradually pour in chicken or seafood broth, stirring continuously. Bring to a gentle simmer and cook for 10 minutes to meld the flavors.
• Lower the heat and stir in the heavy cream, creating a smooth, velvety texture.
• Gently fold in fresh crab meat, being careful not to break the delicate pieces. Simmer for 3–5 minutes to heat through.
• Taste and adjust seasoning as needed. Serve in bowls, garnished with fresh parsley and a dash of smoked paprika for color.

This creamy crab and pumpkin chowder is rich, comforting, and flavorful.

The sweetness of the crab pairs beautifully with the earthy pumpkin.

It’s perfect for cozy fall dinners or elegant starter courses.

Every spoonful delivers warmth, depth, and seasonal richness.

Crab-Stuffed Autumn Mushrooms

Crab-stuffed autumn mushrooms combine tender crab meat with roasted vegetables, herbs, and a hint of cheese.

Baked until golden, these stuffed mushrooms are a delicious appetizer or side dish.

They showcase the sweet, delicate flavor of crab while embracing the seasonal warmth of fall produce.

Perfect for gatherings, parties, or special dinners when you want a sophisticated starter.

Ingredients

• 12 large cremini or portobello mushrooms
• 1 cup crab meat
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 small onion, finely diced
• 1 red bell pepper, finely diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• ¼ tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

• Preheat the oven to 375°F (190°C). Remove stems from mushrooms and finely chop them for the filling.
• Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and chopped mushroom stems. Sauté for 5–6 minutes until soft and aromatic.
• Add minced garlic, thyme, smoked paprika, salt, and pepper. Cook for another 1–2 minutes until fragrant.
• Remove from heat and stir in crab meat, breadcrumbs, and Parmesan cheese. Mix gently to combine without breaking up the crab.
• Stuff each mushroom cap generously with the crab mixture, pressing lightly to hold it together.
• Place stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 18–20 minutes until golden and heated through.
• Garnish with fresh parsley before serving. Serve warm as an appetizer or side dish.

These crab-stuffed autumn mushrooms are savory, flavorful, and visually appealing.

The crab’s sweetness complements the roasted vegetables and cheese.

Perfect for entertaining or special seasonal dinners.

Each bite is rich, satisfying, and full of autumn flavor.

Crab and Roasted Butternut Squash Risotto

Crab and roasted butternut squash risotto is a creamy, comforting dish that highlights seasonal flavors.

Tender rice absorbs the sweetness of roasted squash and the delicate taste of fresh crab.

A touch of Parmesan and butter creates a rich, luxurious finish that’s perfect for fall dinners.

This dish is both elegant and hearty, ideal for cozy family meals or entertaining guests.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 cup roasted butternut squash, diced
• 1 cup crab meat
• ½ cup grated Parmesan cheese
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions

• Preheat oven to 400°F (200°C) and roast diced butternut squash with a drizzle of olive oil and a pinch of salt for 20–25 minutes until tender and lightly caramelized.
• In a large skillet or saucepan, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4–5 minutes.
• Add minced garlic and cook for another 1–2 minutes until fragrant. Stir in Arborio rice and toast for 1–2 minutes, coating each grain in oil and aromatics.
• Gradually add warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding more. Continue this process for 18–20 minutes until rice is creamy and al dente.
• Gently fold in roasted butternut squash and crab meat. Stir in butter and Parmesan cheese until creamy and smooth. Taste and adjust seasoning with salt and pepper.
• Serve hot, garnished with fresh thyme and a sprinkle of Parmesan. Each serving is rich, creamy, and full of autumn flavor.

This crab and roasted butternut squash risotto is creamy, hearty, and comforting.

The sweetness of squash complements the delicate crab perfectly.

It’s a sophisticated dish suitable for fall dinner parties or family meals.

Every bite delivers luxurious flavor and seasonal warmth.

Crab and Cornbread Stuffed Acorn Squash

Crab and cornbread stuffed acorn squash combines sweet crab meat with savory cornbread and autumn spices.

Baked inside tender acorn squash halves, it makes a stunning fall entrée.

The dish balances the richness of crab, the sweetness of squash, and the comforting texture of cornbread.

Perfect for cozy dinners, holiday meals, or entertaining guests in style.

Ingredients

• 2 acorn squashes, halved and seeded
• 1 cup crab meat
• 1 cup crumbled cornbread
• 1 small onion, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 tsp fresh thyme
• ½ tsp smoked paprika
• 2 tbsp butter
• Salt and black pepper to taste
• Olive oil for brushing

Instructions

• Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25–30 minutes until tender.
• While squash is roasting, heat butter in a skillet over medium heat. Sauté onion, celery, and garlic until soft and fragrant, about 5 minutes.
• Remove from heat and stir in crab meat, crumbled cornbread, thyme, smoked paprika, salt, and pepper. Mix gently to combine.
• Turn roasted squash cut-side up and fill each half with the crab and cornbread mixture. Press lightly to hold together.
• Return to the oven and bake for an additional 10–12 minutes until golden on top and heated through.
• Serve warm, garnished with fresh thyme or a light drizzle of melted butter for presentation.

This crab and cornbread stuffed acorn squash is hearty, flavorful, and visually appealing.

The sweetness of the squash complements the savory crab and cornbread perfectly.

It’s an elegant fall entrée suitable for special dinners.

Every bite delivers warmth, richness, and seasonal comfort.

Spicy Crab and Butternut Squash Tacos

Spicy crab and butternut squash tacos bring together tender crab meat, roasted squash, and bold fall spices.

Served in warm tortillas with fresh toppings, they make a playful and seasonal dinner.

The combination of sweetness, spice, and citrusy garnishes creates a balanced and memorable flavor.

Ideal for casual fall dinners or entertaining friends with a creative seafood twist.

Ingredients

• 1 cup crab meat
• 2 cups roasted butternut squash, diced
• 8 small tortillas
• 1 tsp smoked paprika
• ½ tsp chili powder
• 1 tbsp olive oil
• 1 lime, juiced
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste
• Optional: avocado slices and sour cream for garnish

Instructions

• Roast diced butternut squash with olive oil, smoked paprika, chili powder, salt, and pepper at 400°F (200°C) for 20–25 minutes until tender and lightly caramelized.
• Heat a skillet over medium heat and gently warm crab meat for 2–3 minutes. Stir in roasted squash and lime juice to combine flavors evenly.
• Warm tortillas in a dry skillet or oven until pliable.
• Assemble tacos by spooning the crab and squash mixture onto each tortilla. Top with chopped cilantro and optional avocado slices or a dollop of sour cream.
• Serve immediately while warm, allowing the spices and roasted flavors to shine through.

These spicy crab and butternut squash tacos are flavorful, vibrant, and satisfying.

The sweetness of the squash complements the delicate crab and warming spices.

Perfect for fall dinners or casual entertaining.

Each bite offers a balanced, seasonal taste explosion.

Crab and Roasted Root Vegetable Salad

Crab and roasted root vegetable salad combines tender crab meat with caramelized fall vegetables and a light vinaigrette.

It’s both hearty and refreshing, making it perfect for seasonal lunches or elegant dinners.

The roasted vegetables add sweetness and depth, while the vinaigrette brightens the dish.

This salad is colorful, nutritious, and showcases the flavors of autumn beautifully.

Ingredients

• 1 cup crab meat
• 1 cup roasted carrots, parsnips, and beets
• 4 cups mixed greens
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and black pepper to taste
• Optional: toasted walnuts for garnish

Instructions

• Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beets in olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
• In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create a vinaigrette. Adjust seasoning to taste.
• In a large salad bowl, combine mixed greens, roasted root vegetables, and crab meat.
• Drizzle vinaigrette over the salad and toss gently to coat all ingredients evenly.
• Optionally sprinkle toasted walnuts over the top for added texture and flavor. Serve immediately.

This crab and roasted root vegetable salad is fresh, flavorful, and satisfying.

The roasted vegetables enhance the sweetness of the crab meat.

It’s a perfect autumn lunch or light dinner.

Every bite delivers a balance of richness, freshness, and seasonal warmt

Crab and Apple Slaw Lettuce Wraps

Crab and apple slaw lettuce wraps combine sweet crab meat with crisp apples and a tangy dressing.

They are refreshing, light, and perfect for a fall appetizer or lunch.

The sweetness of apple complements the delicate crab, while the tangy vinaigrette brightens the dish.

It’s colorful, flavorful, and ideal for entertaining or casual autumn meals.

Ingredients

• 1 cup crab meat
• 1 apple, julienned
• 1 cup shredded cabbage
• 2 tbsp mayonnaise or Greek yogurt
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• Salt and pepper to taste
• 8–10 large lettuce leaves
• Optional: chopped chives or parsley for garnish

Instructions

• In a medium bowl, combine shredded cabbage and julienned apple. Toss lightly to mix.
• In a small bowl, whisk together mayonnaise or Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper to create a tangy dressing.
• Pour dressing over cabbage and apple mixture. Toss until evenly coated.
• Gently fold in crab meat, being careful not to break the pieces. Mix just until combined.
• Spoon the crab and apple slaw onto individual lettuce leaves, arranging evenly.
• Garnish with chopped chives or parsley for extra color and flavor. Serve immediately for maximum freshness and crunch.

This crab and apple slaw lettuce wrap is crisp, tangy, and slightly sweet.

It’s perfect for a light fall appetizer or lunch.

The combination of crab and apple creates a refreshing balance.

Each bite is flavorful, seasonal, and visually appealing.

Crab and Sweet Potato Gratin

Crab and sweet potato gratin layers tender crab meat with roasted sweet potatoes and creamy cheese sauce.

Baked until golden and bubbly, it’s an indulgent fall side or main dish.

The sweetness of the potatoes balances the savory crab, while the cheese adds richness.

Perfect for holiday dinners or cozy autumn family meals.

Ingredients

• 1 cup crab meat
• 2 medium sweet potatoes, thinly sliced
• 1 cup heavy cream
• ½ cup grated Gruyère or cheddar cheese
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp butter
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions

• Preheat oven to 375°F (190°C). Butter a baking dish lightly.
• In a skillet, melt butter over medium heat. Sauté onion and garlic until soft and fragrant, about 4–5 minutes.
• Arrange a layer of sweet potato slices in the baking dish. Sprinkle half of the sautéed onion and garlic over the top.
• Add half of the crab meat evenly, followed by a layer of grated cheese. Repeat with remaining sweet potato, onion, crab, and cheese.
• Pour heavy cream evenly over the layers to ensure creaminess throughout.
• Cover loosely with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes until golden and bubbling.
• Garnish with fresh thyme before serving. Serve warm as a comforting fall dish.

This crab and sweet potato gratin is rich, creamy, and flavorful.

The sweetness of the potatoes pairs beautifully with the delicate crab.

Perfect for holiday dinners or cozy autumn evenings.

Each bite delivers a comforting, indulgent seasonal taste.

Crab and Roasted Fennel Pasta

Crab and roasted fennel pasta combines sweet crab meat with caramelized fennel and al dente pasta.

A light lemon-garlic sauce ties the dish together for a flavorful fall meal.

It’s sophisticated yet simple, perfect for dinner parties or weeknight family dinners.

The roasted fennel adds depth while the crab provides a delicate seafood sweetness.

Ingredients

• 1 cup crab meat
• 8 oz pasta (linguine or fettuccine)
• 1 bulb fennel, thinly sliced
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 lemon, juiced
• ¼ cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

• Preheat oven to 400°F (200°C). Toss fennel slices with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
• Cook pasta according to package instructions until al dente. Drain and reserve ½ cup pasta water.
• In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
• Add roasted fennel and crab meat to the skillet. Stir gently to combine and warm through.
• Toss in cooked pasta and lemon juice. Add reserved pasta water gradually to achieve a silky sauce consistency.
• Sprinkle with Parmesan cheese and adjust seasoning with salt and pepper. Garnish with fresh parsley. Serve immediately.

This crab and roasted fennel pasta is light, flavorful, and satisfying.

The sweetness of crab complements the caramelized fennel and bright lemon.

It’s perfect for elegant fall dinners or special occasions.

Each bite is savory, fresh, and perfectly balanced

Crab and Butternut Squash Risotto

Crab and butternut squash risotto combines creamy Arborio rice with tender roasted squash and delicate crab meat.

The natural sweetness of the squash pairs perfectly with the rich, savory flavors of Parmesan and butter.

It’s a comforting, elegant dish that’s perfect for fall dinners or special occasions.

Every bite offers a luxurious balance of creamy, sweet, and savory flavors.

Ingredients

• 1 cup Arborio rice
• 3 cups chicken or vegetable broth, kept warm
• 1 cup roasted butternut squash, diced
• 1 cup crab meat
• ½ cup grated Parmesan cheese
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

• Preheat oven to 400°F (200°C) and roast diced butternut squash with olive oil, salt, and pepper for 20–25 minutes until tender and lightly caramelized.
• In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
• Add garlic and cook for another 1–2 minutes until fragrant. Stir in Arborio rice and toast for 1–2 minutes, coating grains in oil.
• Gradually add warm broth, one ladle at a time, stirring continuously. Allow rice to absorb liquid before adding more. Continue for 18–20 minutes until creamy and al dente.
• Gently fold in roasted squash and crab meat. Stir in butter and Parmesan cheese until smooth. Taste and adjust seasoning.
• Serve hot, garnished with fresh thyme. Each bite is creamy, comforting, and perfectly balanced.

This crab and butternut squash risotto is rich, savory, and comforting.

The roasted squash adds sweetness that complements the delicate crab.

It’s ideal for elegant fall dinners or family meals.

Every spoonful delivers luxurious flavor and seasonal warmth.

Crab and Roasted Corn Fritters

Crab and roasted corn fritters are crispy on the outside and tender on the inside, combining sweet corn and delicate crab meat.

They’re perfect as appetizers or a light fall entrée.

A touch of spices enhances the flavor, while a creamy dipping sauce adds richness.

These fritters are visually appealing and packed with seasonal taste.

Ingredients

• 1 cup crab meat
• 1 cup roasted corn kernels
• ½ cup flour
• 1 egg, beaten
• 2 tbsp chopped scallions
• 1 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for frying
• Optional: sour cream or aioli for dipping

Instructions

• In a bowl, combine crab meat, roasted corn, flour, beaten egg, scallions, smoked paprika, salt, and pepper. Mix until well combined.
• Heat olive oil in a large skillet over medium heat. Scoop batter into small portions and flatten slightly to form fritters.
• Fry fritters 3–4 minutes per side until golden brown and cooked through. Avoid overcrowding the pan for even cooking.
• Remove fritters and place on paper towels to drain excess oil.
• Serve warm with sour cream or aioli. Each fritter should be crispy outside and tender inside, showcasing the sweet crab and corn.

These crab and roasted corn fritters are crispy, sweet, and savory.

The roasted corn complements the delicate crab perfectly.

They make an ideal appetizer or light dinner for fall.

Every bite delivers crunch, flavor, and seasonal satisfaction.

Crab and Spinach Stuffed Portobello Mushrooms

Crab and spinach stuffed Portobello mushrooms combine earthy mushrooms with sweet crab and fresh spinach.

Baked with a light sprinkle of cheese, they are a flavorful, elegant fall appetizer or main dish.

The combination of crab, spinach, and mushrooms offers depth of flavor and seasonal richness.

Perfect for entertaining or a cozy autumn dinner at home.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 1 cup crab meat
• 1 cup fresh spinach, chopped
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

• Preheat oven to 375°F (190°C). Brush mushroom caps with olive oil and place on a baking sheet, gill side up.
• In a skillet, heat 1 tbsp olive oil over medium heat. Sauté garlic until fragrant, then add chopped spinach and cook until wilted, about 3–4 minutes.
• Remove from heat and stir in crab meat, breadcrumbs, and Parmesan cheese. Season with salt and pepper to taste.
• Spoon the crab and spinach mixture into each mushroom cap, pressing lightly to hold together.
• Bake for 18–20 minutes until mushrooms are tender and tops are golden brown.
• Garnish with fresh parsley and serve warm. Each bite should combine earthy mushrooms, sweet crab, and fresh spinach perfectly.

These crab and spinach stuffed Portobello mushrooms are savory, flavorful, and elegant.

The earthy mushrooms pair beautifully with sweet crab and tender spinach.

They’re perfect for fall dinners or appetizers for guests.

Each bite delivers richness, balance, and seasonal appeal.

Crab and Roasted Red Pepper Pasta

Crab and roasted red pepper pasta combines tender crab meat with sweet, smoky roasted peppers.

A garlic-lemon sauce enhances the flavor, making this pasta dish both bright and comforting.

It’s perfect for a cozy fall dinner or an elegant weeknight meal.

Every bite balances sweetness, citrus, and the delicate flavor of crab.

Ingredients

• 8 oz pasta (fettuccine or linguine)
• 1 cup crab meat
• 2 roasted red peppers, sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp lemon zest
• 2 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

• Cook pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water.
• Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant.
• Add roasted red peppers and crab meat. Stir gently to combine and warm through without breaking the crab.
• Toss in cooked pasta and lemon juice. Add reserved pasta water gradually to create a smooth, light sauce.
• Sprinkle lemon zest, adjust seasoning with salt and pepper, and garnish with fresh parsley. Serve immediately for maximum flavor.

This crab and roasted red pepper pasta is savory, bright, and flavorful.

The sweetness of the peppers complements the delicate crab meat beautifully.

Perfect for cozy fall dinners or entertaining guests.

Every bite delivers freshness, richness, and seasonal elegance.

Crab and Sweet Potato Cakes

Crab and sweet potato cakes combine tender crab meat with roasted sweet potatoes and a hint of spices.

They are golden, crispy on the outside, and soft and flavorful on the inside.

Perfect as an appetizer, side dish, or light main course for fall gatherings.

The sweetness of the potato enhances the crab, while spices add depth.

Ingredients

• 1 cup crab meat
• 1 cup roasted sweet potatoes, mashed
• ½ cup breadcrumbs
• 1 egg, beaten
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil for frying
• Optional: lemon wedges for serving

Instructions

• Roast sweet potatoes at 400°F (200°C) for 20–25 minutes until tender. Mash and let cool slightly.
• In a mixing bowl, combine mashed sweet potatoes, crab meat, breadcrumbs, beaten egg, smoked paprika, garlic powder, salt, and pepper. Mix until just combined.
• Shape mixture into small patties, pressing gently to hold together.
• Heat olive oil in a skillet over medium heat. Fry cakes 3–4 minutes per side until golden brown and heated through.
• Remove from skillet and place on paper towels to drain excess oil.
• Serve warm with lemon wedges or your favorite dipping sauce. Each cake should be crispy outside and tender inside, showcasing the sweet crab and potato flavors.

These crab and sweet potato cakes are savory, slightly sweet, and perfectly seasoned.

They’re ideal for fall appetizers, sides, or light meals.

Each bite delivers a satisfying crunch and a rich, comforting flavor.

Perfect for autumn gatherings or cozy dinners at home.