List of crab dishes
This is a list of crab dishes. Crabs live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and are arthropoda and have a single pair of claws. Crab meat is the meat found within a crab. It is used in many cuisines around the world.
Crab dishes
- Bisque (food) – a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, crab, shrimp or crayfish.
- Black pepper crab – one of the two most popular ways that crab is served in Malaysia and Singapore. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is less heavy due to the absence of a sauce.
- Bún riêu – Bún riêu cua is served with tomato broth and topped with crab or shrimp paste.
- Chilli crab – a seafood dish popular in Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce.
- Corn crab soup – a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine, it is actually cream of corn soup with egg white and crab meat or imitation crab meat added.
- Crab bee hoon
- Crab cake – a variety of fishcake which is popular in the United States composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings.
- Crab curry –
- Crab dip – typically prepared with cream cheese and lump crab meat.
- Crab ice cream – a Japanese creation, it is described as having a sweet taste. The island of Hokkaido, Japan, is known for manufacturing crab ice cream.
- Crab in oyster sauce – a Chinese seafood dish of crab served in savoury oyster sauce. It is a popular dish in Asia, that can be found from China, Malaysia, Singapore, Indonesia to the Philippines.
- Crab in Padang sauce or Padang crab – an Indonesian seafood dish of crab served in hot and spicy Padang sauce. It is a popular dish in Indonesia.
- Crab Louie – American salad featuring crab meat.
- Crab puff
- Crab rangoon – deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat, with scallions, and/or garlic.
- Curacha Alavar - Filipino spanner crabs in coconut milk with various spices
- Deviled crab – a crab meat croquette. The crab meat is slowly sauteed with seasonings, breaded, rolled into the approximate shape of a rugby football or a small potato, and deep fried.
- Dressed crab - a traditional English cuisine seafood meal
- Echizen kanimeshi - a type of ekiben from Fukui Prefecture, on the coast of the Sea of Japan
- Ganzuke - a variety of shiokara, salted fermented seafood in Japanese cuisine
- Gejang – a variety of jeotgal, salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either in ganjang or in a sauce based on chili pepper powder. A similar dish exists in China.
- Ginataang alimango/Ginataang alimasag - Filipino black crab or flower crab in coconut milk with calabaza and spices
- Ginataang curacha - Filipino spanner crabs in coconut milk
- Halabos - Filipino crabs cooked in saltwater with spices
- Inulukan - Filipino black crabs in coconut milk and taro leaves.
- Jaffna crab curry - a traditional Sri Lankan crab curry.
- Kanijiru - a traditional Japanese crab soup
- Kare rajungan - a traditional Indonesian of a blue crab in a curry sauce. It is a delicacy from Tuban, East Java.
- Ketam Masak Lemak Cili Api campur Nenas - a traditional Malaysian crab dish which crab is cooked with green spicy chilli and coconut milk together with pineapples. The sweetness of the crab meat is intensified by adding the pineapples.
- Kani Cream Korokke - a Japanese take on the traditional French croquette; can be made with either real or imitation crab meat.
- Njandu roast - Kerala style crab roast.
- Pastel de jaiba - Chilean crab pie.
- She-crab soup- a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and crab roe, and a small amount of dry sherry.
- Soft-shell crab – a culinary term for crabs which have recently molted their old exoskeleton and are still soft.
- Taba ng talangka - traditional Filipino fermented crab paste. It can be eaten as is over white rice, but can also be used as a condiment or as an ingredient in various Filipino seafood dishes.
- West Indies salad – a variation of crab meat ceviche that originated in the Mobile, Alabama area and is still a regional seafood delicacy enjoyed today.