Welcome to the ultimate crustacean celebration, where we delve into the most mouthwatering crab dishes ever featured on the hit Food Network show, “Diners, Drive-Ins, and Dives.” From the backroads of Baltimore all the way to Alaska, host Guy Fieri has introduced us to a sea of savory delights that have forever raised the bar on how crab is served. Dive in as we count down the top picks that have left food enthusiasts and seafood aficionados alike craving a taste of these succulent, butter-drenched specialties.

Crab Cake Po’ Boys

At Baltimore’s Miss Shirley’s Cafe, breakfast is supersized and the Crab Cake Po’ Boys are no exception. They stack the seafood high, showing off the meaty goodness that has caught the attention of none other than Guy Fieri. He’s especially taken with their secret weapon—a tangy Tabasco bacon onion jam that brilliantly complements the crab.

Old Bay aioli slathers up these Po’ Boys, and Fieri declares the flavor blend “outrageous.” It’s the taste of Maryland stuffed into a French roll that promises a bomb of flavors with every bite.

Crab Cake Cioppino

At Seasons and Regions Seafood Grill in Portland, Oregon, culinary creativity takes center stage. The visionary chef has transformed a simple cioppino into a symphony of flavors, showcasing a magnificent Dungeness crab cake center. Patrons are buzzing about the surprising twist, where the crispy crab cake dives into the hearty cioppino, bringing a satisfying crunch that rivals dunking crusty bread into a rich broth.

Guy Fieri gives the zesty dish and thumbs-up, raving about the textural play between the luscious cioppino and the golden-crusted crab.

King Crab Pappardelle

At In Bocca al Lupo in Juneau, Alaska, the fusion of Italian mastery with Alaskan bounty takes the form of an exquisite King Crab Pappardelle. It’s a culinary brainchild of a chef with true Italian finesse, bringing together handmade, ribbon-like pasta and the rich flavors of Alaskan king crab. This dish captures the essence of the ocean with what Guy Fieri dubs the meaty and juicy treasure of the sea.

The preparation of this decadent pasta involves a unique cooking method that utilizes ice, resulting in a creamy bisque that melds seamlessly with the tender pappardelle. It is the kind of dish that has patrons and food enthusiasts tipping their hats to the chef’s creativity. Guy himself couldn’t help but revel in the luxe combination of the crab’s succulence intertwined with a luscious, zest-infused sauce, making it a hit on the show.

Dungeness Crab and Cajun Crawfish Pie

At the bustling Fisherman’s Market in Eugene, Oregon, seafood lovers get a treat like no other with their Dungeness Crab and Cajun Crawfish Pie. It’s a hit with fans for its straight-from-the-ocean Dungeness crab, which lends a succulent sweetness to every bite. Wrapped in a crust that’ll make your taste buds sing, this pie is a flaky wonder laced with just the right level of kick.

Visitors are often caught off guard—in the best way—by the creamy surprise of sour cream on top. It’s a twist that has diners tipping their hats to the chefs, acknowledging their bold move to step outside convention. Guy Fieri can’t help but be charmed by the unique combination, proving that even the most traditional dishes could use a little shaking up.

Linguine with Crab Gravy

At Stogie Joe’s in Philadelphia, Pennsylvania, pasta enthusiasts can savor an Italian marvel that stands out from your typical marinara: Linguine with Crab Gravy. This dish spins the Sunday gravy narrative with a blue crab twist, simmering for hours to reach its peak flavor. As the crabs simmer, flavors meld, creating a crab gravy that turns linguine into a decadent treat.

Guy Fieri couldn’t resist the call of this crustacean sensation. Marveling at the ingenious use of a food mill to extract every ounce of flavor, he found the dish’s robust, crab-infused sauce to be a masterclass in pasta perfection

Crab Cake Grilled Cheese

At the Grilled Cheese and Crab Cake Co. in Somers Point, New Jersey, a harmonious blend of seafood and cheesy goodness hits the menu big time. Patrons can’t get enough of the Crab Cake Grilled Cheese, a twist on the classic comfort food that’s been making waves. They don’t skimp on the crab here; the crab cakes are chock-full of meat, no filler, all thriller!

The eatery earns props for their meticulous craft, precisely balancing the crab’s creaminess with just the right amount of melted cheese. It’s that crunchy, buttery bread hugging the lush crab cake interior that gets Guy Fieri’s thumbs-up. No cheese curtain here – just the ideal meld of flavors that doesn’t drown out the star of the show: the crab.