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.
Kepiting saus tiram: Chinese-Indonesian crab in oyster sauce
Crab dishes
- 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.
- 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[1] – a Japanese creation,[2] it is described as having a sweet taste. The island of Hokkaido, Japan, is known for manufacturing crab ice cream.[3]
- 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.[4]
- 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.[5]
- 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.[6]
- 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
- 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 (normally flower crab) 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 (although imitation crab meat versions are more commonplace)
- Njandu roast - Kerala style crab roast.[7]
- Pastel de jaiba - Chilean crab (jaiba in local Spanish) pie.[8]
- 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.[9][10][11]
- Soft-shell crab – a culinary term for crabs which have recently molted their old exoskeleton and are still soft.[12]
- 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.[13][14][15]
- 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.[16][17]
- Crab dishes
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A plate of Chilli crab
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Indian Crab masala
A crab cake served atop a bun
Inulukan in coconut milk and taro leaves
Kerala Chilli Crab - South Indian food preparation
Fried crabs
See also
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References
- Derbyshire, David (June 11, 2001). "Crab ice cream is simply a matter of taste". The Telegraph. Retrieved 6 April 2014.
- McCullough, Fran (2003). The Good Fat Cookbook. Simon and Schuster. pp. 120–. ISBN 9780743238588.
- Wilson, Lindsay Cameron (2005). Ice Cream!: Delicious Ice Creams for All Occasions. New Holland Publishers. pp. 6–. ISBN 9781843309796.
- Manny Montala (5 January 2014). "Crabs in Oyster Sauce". Panlasang Pinoy. Retrieved 28 May 2014.
- Ita (4 April 2011). "Kepiting Saos Padang Pak Moel, Mantap!" (in Indonesian). Kompas.com. Retrieved 4 June 2014.
- "Deviled Crab Rolls Recipe". tasteofcuba.com.
- "How To Make Kerala Style Njandu (Crab) Roast Recipe". mariasmenu.com. 12 November 2011.
- La cocina del omega 3 en Chile. Dieta mediterránea para comer bien y vivir mejor. RIL Editores. pp. 45–. GGKEY:ZDWYDCC2XYH.
- Levitas, Gloria (June 27, 1982). "She-Crab Soup: Southern Tradition", New York Times. Retrieved November 1, 2015.
- Scott Hurst, Andrea. "She-Crab Soup", Southern Living. Retrieved November 1, 2015.
- "She-Crab Soup Recipe and History", What's Cooking America. Retrieved November 1, 2015.
- CiCi Williamson, Garry Pound & Willard Scott (2008). "Shellfish and fish". The Best of Virginia Farms Cookbook and Tour Book: Recipes, People, Places. Menasha Ridge Press. pp. 60–87. ISBN 978-0-89732-657-5.
- Nora Narvaez-Soriano (1994). A Guide to Food Selection, Preparation and Preservation. Rex Bookstore, Inc. p. 111. ISBN 9789712301148.
- Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.
- Cid Reyes & Gilda Cordero-Fernando (1991). Kusina: What's Cooking in the Philippines. Larawan Books. p. 10.
- Stern, Jane; Stern, Michael (2009). 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them. Houghton Mifflin Harcourt. pp. 208–210. ISBN 978-0547059075.
- "The Ultimate Ladies' Lunch Recipe: West Indies Salad". thekitchn.com.
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