Get ready for the crab feast of a lifetime. We will explore the best crab dishes from the Food Network show, \”Diners, Drive-Ins, and Dives\”. There are crab dishes from the backroads of Baltimore and all the way up to Alaska. Host Guy Fieri has presented some incredible ways to serve crab and has raised the standard for how crab should be served. Join us as we countdown the best crab dishes that have food lovers and seafood lovers wanting to try these dishes.

Crab Cake Po’ Boys

Miss Shirley’s Cafe in Baltimore does breakfast big, and their Crab Cake Po’ Boys are no different. They pile the seafood sky high, showcasing the meaty deliciousness that has attracted the likes of Guy Fieri. He loves their secret weapon, a spicy Tabasco bacon onion jam that goes perfectly with the crab.

These Po’ Boys are slathered with Old Bay aioli and Fieri calls it “outrageous!” It’s a bomb of flavors stuffed with the taste of Maryland, and it’s encased in a French roll.

Crab Cake Cioppino

Up in Portland, Oregon, Seasons and Regions Seafood Grill has colorful culinary creativity at the helm. The head chef has changed simple cioppino and made it a mosaic of flavors, now featuring a majestic Dungeness crab cake in the middle. Guests are talking about the unexpected surprise where the crispy crab cake dips into the thick cioppino. This gives a delicious crunch, similar to how one would dip a bread into a broth.

Guy Fieri gave the dish a thumbs up and raved about the texture combination of the luxurious cioppino and the crab with the golden crust.

King Crab Pappardelle

In Bocca al Lupo in Juneau, Alaska, blends Italian cuisine with Alaskan King Crab for a truly unique dining experience. They are the only restaurant in Alaska to prepare their own pasta and this dish features its own crab pappardelle. The dish uses ribbon-esque pasta and Alaskan King Crab, which Guy Fieri calls the meaty and juicy treasure of the sea.

This amazing pasta dish utilized an interesting cooking technique using ice, which created a creamy bisque that combined with the pappardelle pasta. Dishes like this make food lovers and diners tip their hats to the chef for their remarkable creativity. Even Guy, on the show, enjoyed the crab and sauce combination with the zest and spice. This sauce made the dish a winner on the show.

Dungeness Crab and Cajun Crawfish Pie

CD Long’s on the Eugene Fisherman’s Market serves customers a pie with a winning combination: Dungeness crab and Cajun crawfish. The fresh crab makes the pie taste even better. The crust is a little flaky and a delightful pie with just the right amount of spicy. Cajun Crawfish Pie

The creamy surprise of sour cream on the freshly made Stogie Joe’s wraps and crab gravy pasta is a pleasant surprise to many guests who join us for the first time. It’s a modern and tasty twist to a dish that diners appreciate, as it shows the chefs have the culinary guts to make a non-traditionally inspired wrap. Guy Fieri even showed off his signature thumbs up for the wrap to celebrate it.

Linguine with Crab Gravy

Those who love pasta can certainly enjoy the Italian masterpiece of Linguine with Crab Gravy at Stogie Joe’s, located in Philadelphia, Pennsylvania. It’s excellent and specific crab gravy, as instead of the usual Sunday sauce, it features an adventurous crab gravy that brings a whole new meaning to the phrase Sunday sauce. The crabs and sauce are cooked together for several hours, allowing the flavors to unite perfectly to create something decadent for patrons to enjoy and to transform the dish from ordinary to extraordinary.

Guy Fieri absolutely loved this dish, especially how the chef’s use of a food mill to extract all the flavor from her crab cream sauce. He called the sauce inventive. He was able to appreciate the chef’s technique of elevating the dish to a near perfect pasta level by adding a lot of crab.

Crab Cake Grilled Cheese

At the Grilled Cheese and Crab Cake Co, guests are raving about the new take on the classic dish – the Crab Cake Grilled Cheese. Guests are loving the addition of a large crab cake to their grilled cheese as the crab cakes are completely free of filler and are packed to the brim with crab.

There is a great balance between the creaminess of the crab and melted cheese and the crunch of the exterior of the sandwich that contains the crab and cheese in the middle. Guy especially loved that there was no cheese curtain that would drown out the stars of the dish: the crab.