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 across the world.
- 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 – Bún riêu cua is served with tomato 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.
- Crab Rasam (Nandu Rasam) from Tamil Nadu
- 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 – 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, Singapore, Indonesia to the Philippines.
- Crab in Padang sauce or Padang crab (Indonesian: Kepiting saus Padang) – an Indonesian seafood dish of crab served in hot and spicy Padang sauce. It is a popular dish in Indonesia.
- 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.
- 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 (traditionally with stale Cuban bread), rolled into the approximate shape of a rugby football or a small potato, and deep fried.
- Gejang – a variety of jeotgal, salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either in ganjang (soy sauce) or in a sauce based on chili pepper powder. A similar dish (生腌蟹) 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 (or other crustaceans) cooked in saltwater with spices
- Inulukan - Filipino black crabs in coconut milk and taro leaves
- Kakuluwo curry - a traditional Sri Lankan crab curry.
- Njandu roast - Kerala style crab roast.
- Pastel de jaiba - Chilean crab (jaiba in local Spanish) 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 (traditionally) 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.
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