Our top crab recipes for serious seafood lovers

A delicate crab omelette with chilli oil and crème fraîche, perfect for a leisurely weekend brunch.

Chef Trisha Greentree’s recipe for crab and zucchini tagliatelle is a delicious tangle of two delicate ingredients in a mascarpone-charged sauce.

Italian-Australian chef Alessandro Pavoni shares his recipe for a seafood update on a northern Italian-style meatball.

A bold crab and mushroom fried rice layered with flavour for a late-night snack or effortless dinner.

This riff on the classic prawn cocktail is dressed to impress.

This crunchy, fragrant prawn and crab toast recipe makes for a tasty snack at cocktail hour.

This crab recipe is best eaten outside, with sleeves rolled up, in a drippy finger-licking mess.

This simple crab salad is sure to impress with its fragrant Thai dressing and herbs.

A simple yet stunning seafood pasta where blue swimmer crab is the hero.

Ring in the festive season with this fun recipe for chilli, gin and orange salt-baked spanner crab served with skordalia.

Feeling crabby? This Thai chilli and mango mud crab is a definite cure-all.

The type of pasta dish we’d happily eat year-round.

The perfect marriage of sweet, fresh crab with curry flavours.

Add a little luxury to your midweek dinner.

One-bite wonders.

A colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.

“This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating,” says Carey.

Add a squeeze of lemon and you’re set.

The Shanghai dumpling goes luxe. We’ve stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.

A luxurious soup that’s a cinch to pull together.

Sure, it’s messy to eat. That just makes it more fun.

Spanner crab, avocado and toast. Is there a more Australian way to start your dinner party?

This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.

Fact: fried-shallot butter makes everything taste better.

Dan Hong shares his recipe for a stunning main course of crab stir-fried with Chinese flavours such as ginger, spring onion and XO sauce.

Roasted mud crab dressed with its own juice, then enlivened even more with tangy mayonnaise – does lunch get much better than this?

While crab and fish sounds like a rich combination, there’s plenty of fresh flavour going on here to balance things out.

“This dish has been a mainstay since Liberté opened,” says chef Amy Hamilton. “It’s pure party food; fun, and deceptively easy.”

When it comes to crab, it’s often best to keep things simple. Here that means a flavoured oil, some breadcrumbs and herbs as the background notes.

A creamy entrée topped with delicate spanner crab and popping citrus pearls.