Crab PizzaOur summer is starting to come to a close. We’ve been making sure to get plenty of beach and boating time before it does, but…it’s coming, whether we like it or not.

That’s not to say that I don’t adore fall…really, it’s my favorite season! Chilly mornings with hot coffee, the leaves turning, and most importantly – cheap, fat crabs. They’re down to $50 a bushel here on the Eastern Shore, which makes a spontaneous crab feast on a Saturday afternoon totally doable. Which is precisely what we did last weekend…

We ate our fill, then had plenty leftover to pick the next day. Ended up with close to 3 lbs! Of course I had to make a batch of my creamy crab dip, and I’ll be making some crab cakes to freeze. But, I wanted to do something a little different this time around.

Last month we took a cruise up to Seacrets in Ocean City in our friend’s pontoon boat (thanks, Captain Luke!). A few cocktails were consumed, as well as this delicious pizza. They actually call it “crab toast”… to which, I call bullshit. It’s a crab pizza, and it’s absolutely delicious.

I kept it simple, the crab is the star ingredient here, and it should shine. A light covering of a simple garlicky white sauce, topped with cheddar and mozzarella cheeses, and the crown…jumbo lump crab. Now, let me just go ahead and put this out on the table – don’t use canned crab. Ever. For anything. The quality is absolutely critical for an application such as this. So, if you can’t get the good stuff , just don’t bother.

That’s why we have to get while the gettin’ is good here. Another bushel will probably be on the menu this weekend!

Source: inspired by Seacrets Crab Toast


  1. Posted August 26, 2015 at 10:40 PM | Permalink


  2. Karen
    Posted September 1, 2015 at 8:34 AM | Permalink

    This looks and sounds just awesome!!! I can almost taste it when I look at the picture and ingredient list.

    Sadly, I’m one of those in the “don’t bother” category, but having been lucky enough to taste fresh crab meat, I agree that the difference between that and even the premium canned/frozen stuff is small but distinctive. Though I’ve saved the recipe (for my own private cooking use only, and you got the author credit complete w/ copyright) in my cooking app, just in case I’ll be able to make it in the future.

    Love your blog, love your recipes.

  3. Posted October 8, 2015 at 4:56 PM | Permalink

    Wow Laura, I live at the beach all summer long and have never thought of these ingredients for a pizza! I practically eat Old Bay on everything! Awesome idea!! Will definitely be trying!

  4. Sherry
    Posted May 9, 2016 at 5:34 PM | Permalink

    I made this for Mothers Day lunch. My family loved it!
    I used a pre baked pizza crust and put the crab meat on before the cheese. Better than Seacrets! You must use blue crab meat-there’s nothing better lol

  5. JoAnn B.
    Posted July 10, 2016 at 6:46 PM | Permalink

    This is the third time I’ve had this pizza this summer. We’ve used Naan and artisan flatbread for the crust. The girls preferred the sauce with a little more mined garlic(1/4tsp more). I’ve never used canned crab, and never plan to, only fresh blue crab from the Eastern Shore.

    • Posted August 2, 2016 at 10:06 AM | Permalink

      More garlic is never a bad idea in my book! Glad you ladies loved it.

  6. nm
    Posted August 30, 2016 at 12:28 AM | Permalink

    I just had my first crab pizza while in Ocean City, nj. Saw it on the menu at a place called piccini. All I can say is, i went back the very next night and got another. Then had one more before I left the shore. That is one of the greatest pizzas I’ve ever had.

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