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 have a single pair of claws. Crab meat is the meat found within a crab. It is used in many cuisines across the world.
Crab dishes [ edit ]
Bisque (food) – a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth ( coulis) 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 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 – is served with tomato Bún riêu cua broth and topped with crab or shrimp paste.
Chilli crab – a seafood dish popular in Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savory 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 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 dip – typically prepared with cream cheese and lump crab meat
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, Singapore, Indonesia to the Philippines. [1 ]
Crab in Padang sauce or Padang crab ( Indonesian: ) – an Kepiting saus Padang Indonesian seafood dish of crab served in hot and spicy Padang sauce. It is a popular dish in Indonesia. [2 ]
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 (more commonly, canned crab meat or imitation crab meat), with scallions, and/or garlic.
Deviled crab – a crab meat croquette. The crab meat is slowly sauteed with seasonings, breaded (traditionally with stale Cuban bread), rolled into the approximate shape of a rugby football or a small potato, and deep fried. [3 ]
Gejang – a variety of , salted fermented seafood in jeotgal Korean cuisine, which is made by marinating fresh raw crabs either in ( ganjang soy sauce) or in a sauce based on chili pepper powder.
Soft-shell crab – a culinary term for crabs which have recently molted their old exoskeleton and are still soft. [4 ]
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. [5 ] [6 ]
See also [ edit ]
References [ edit ]
External links [ edit ]