Ina Garten JUST Shared Her Recipe for Fresh Crab Nachos—and They're Perfect for Game Day (2024)

Avocado Crab BoatsThese boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. —Frances Benthin, Scio, OregonGo to Recipe

Classic Crab BoilDig in to Dungeness crab boiled in a special mix of spices. —Matthew Hass, Franklin, Wisconsin

Wasabi Crab CakesWith wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. —Marie Rizzio, Interlochen, Michigan

Avocado Crab BoatsThese boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. —Frances Benthin, Scio, Oregon

Hot Crab PinwheelsI got the recipe for these crabmeat bites from a friend. What amazed me most is that my husband, who hates seafood, couldn't stop eating them. —Kitti Boesel, Woodbridge, Virginia

Apricot Crab Stuffed Acorn SquashThis light squash recipe is quick, simple and bursting with rich flavors. It looks so elegant when served on a lovely platter. —Judy Armstrong, Prairieville, Louisiana

Sweet Potato and Crab SoupThis sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. —Judy Armstrong, Prairieville, Louisiana

Crab-Stuffed Flounder with Herbed AioliIf you like seafood, you’ll love this scrumptious flounder. The light and creamy aioli sauce tops it off with fresh tones of chives and garlic. —Beverly O'Ferrall, Linkwood, Maryland

Spicy Crab Salad TapasI served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. —Vanessa Mason, Summerdale, Alabama

Crabmeat BoatsI've been making this recipe for more than 40 years. You can also spread the filling on small rolls and serve them as an appetizer. —June Strang, Grand Blanc, Michigan

This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. —Jan Bartley, Evergreen, North Carolina

Baked Crab RangoonsWhen I'm dining out, crab rangoons are one of my go-to dishes. I decided to create a better-for-you version at home. —Emily Higgins, Wingdale, New York

Seafood CioppinoIf you're looking for a great seafood recipe for your slow cooker, this classic fish stew is just the ticket. It's brimming with clams, crab, fish and shrimp, and it is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, New Hampshire

Crab Cake Stuffed MushroomsThese tender crab-stuffed mushrooms with their crispy golden topping are always popular at parties! The crab filling is a delicious special occasion treat. Serve them while they're warm. —Nancy Aiello, Bloomery, West Virginia

Creamy Seafood BisqueThis deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. —Wanda Allende, Orlando, Florida

Seafood CasseroleA family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. —Nancy Billups, Princeton, Iowa

Crab and Asparagus SoupI get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. —Patti Bogetti, Magnolia, Delaware

Basil-Lemon Crab LinguineI always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it's from a five-star restaurant. We love it. —Tonya Burkhard, Palm Coast, Florida

White Seafood LasagnaWe make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina

Creamy Seafood EnchiladasShrimp and crab cooked with a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska

Aunt Nancy's Cream of Crab SoupMy sister Nancy is one of the best cooks I know. When my daughter was getting married, I put together a cookbook of her favorite family recipes—Nancy's soup was a must-have. Our family often had this with a salad before Christmas Eve services. —Lynne German, Buford, Georgia

Carolina Crab BoilThis pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia

Who doesn't love a cheesy seafood casserole that can be put together in 30 minutes, popped in the fridge overnight, and ready for its baked up debut the next day? —Joyce Conway, Westerville, Ohio

Crab CrescentsThis recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent! —Stephanie Howard, Oakland, California

This seafood starter is so good that it makes me love a food I usually don't—radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the co*cktail straight up, with tortilla chips or on a bed of butter lettuce. —Heidi Knaak, Liberty, Missouri

Maryland-Style Crab SoupTry this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. —Freelove Knott, Palm Bay, Florida

Coastal Carolina Muffin-Tin FrittatasIncorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. —Shannon Kohn, Summerville, South Carolina

Cajun Crab PoppersMy brother moved to New Orleans, and I love visiting him and his family whenever I can. These easy jalapeno poppers remind me of my time there. They are stuffed with crab, Cajun seasonings and bacon. —Elizabeth Lubin, Huntington Beach, California

Crab Crescent TrianglesWhen friends who love crab were planning a party, I created this recipe just for them. These comforting baked bundles wrap up a cheesy seafood filling in convenient crescent roll dough. —Noelle Myers, Grand Forks, North Dakota

The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. —Bryn Namavari, Chicago, Illinois

Slow-Cooker Crab DipWith just 10 minutes of prep time, this creamy and delicious crab dip couldn't be easier. The recipe comes from my hometown cookbook, and my co-workers rave about it at every work potluck! —Julie Novotney, Rockwell, Iowa

Curried Crab SpreadAt holiday time, I always have cream cheese and crabmeat on hand. In case of drop-ins, I just mix up an easy spread by adding mango chutney and spices. —Jennifer Phillips, Goffstown, New Hampshire

Crab Egg Foo YongEnjoy a classic Chinese takeout without leaving your home. This makes a quick dinner and is as delicious as what you would get in any restaurant. —Beverly Preston, Fond du Lac, Wisconsin

Cajun Crab BurgersHere's my take on the traditional crab cake. I like to top my sandwiches with Cajun remoulade and pile spicy baked sweet potato fries on the side. —Athena Russell, Florence, South Carolina

California Roll in a JarI'm a big sushi fan, but I don't always have time to make those intricate rolls at home. This jar is layered with my favorite California roll ingredients, so I can get the flavor I love without the fuss.—James Schend, Dairy Freed

Herbed Seafood CasseroleWhen I wanted a seafood dish for my annual Christmas Eve buffet, my friend gave me a wonderful recipe. This is a rich, creamy casserole loaded with shrimp, scallops and crab. —Donna Schmuland, Westaskiwin, Alberta

Baked Crab DipWe enjoyed this exquisite dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even make this crab dip recipe ahead of time by filling the bread bowl early in the day and chilling it until serving. Just remove it from the refrigerator 30 minutes before baking. —Marie Shelley, Exeter, Missouri

Crab-Topped Fish FilletsThese fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. —Mary Tuthill, Fort Myers Beach, Florida

Gruyere and Crab PalmiersI keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven at a moment's notice. Crab, pancetta and Gruyere make an elegant appetizer, and you can make your own variations of the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. —Grace Voltolina, Westport, Connecticut

Crab Louie Lettuce WrapsParty guests can mingle and enjoy these tasty portable lettuce wraps without having to juggle plates and forks. — Michael Watz, Normal, Illinois

Blend of the BayouMy sister-in-law shared this recipe with me when I first moved here. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and flavorful. I've passed it on to my children too.—Ruby Williams, Bogalusa, Louisiana