What Delicious Crab Dishes Can You Make? 15 Irresistible Crab Recipes You’ll Love

Crab is one of the most beloved seafood ingredients thanks to its sweet, fragrant meat and high nutritional value. If you are also wondering what to cook with crab, do not miss this article. Below, let’s explore with Ola Squid the attractive recipes to make your family meals more diverse and full of flavor.

1. Introduction to sea crabs and their nutritional value

Sea crab is a popular seafood, loved by many for its fragrant, sweet meat and rich nutrients. Crab meat contains high-quality protein, low saturated fat, along with essential minerals such as calcium, magnesium, iron, zinc, and iodine, which are very good for the development of bones, muscles, and the immune system.

In addition, crab also provides B vitamins, which help boost energy, support metabolism, and improve cardiovascular health. With these outstanding nutritional values, sea crab is not only a delicious dish but also a nutritious food, suitable for adults, children, and those who want to nourish their bodies.

2. How to choose fresh sea crabs

Choosing fresh sea crabs is a key factor in making the dish sweeter and more attractive. Here are some tips to help you “choose crabs like a professional chef”:

• Check the apron and shell: Gently press on the apron or shell of the crab; if you feel it is hard, firm, and shows no signs of sagging, it is a sign of a fleshy, fresh crab. Conversely, a soft apron and sagging shell indicate an immature crab or one that has been kept for a long time, with little and loose meat.
• Observe the color and spikes on the shell: Mature crabs usually have long, hard, even spikes and bright, uniform colors between the shell and the claws. Immature or sickly crabs often have short, soft spikes and pale colors, with loose meat and a bland taste. Those with darker claws are usually older, with firm, sweet meat.
• Choose live, active crabs: Fresh crabs will react quickly when touched, move strongly, and raise their claws flexibly. Avoid choosing sluggish crabs that move weakly, as the meat will be crumbly, bland, and will not retain its fragrance.
• Identifying meaty crabs: Firm-fleshed crabs usually have a large apron, slightly opaque shells, and hard leg segments and shells. Those with pale shells that are soft when pressing on the apron usually have less meat, more water, and poor quality.

3. Instructions for proper sea crab preparation

To keep the natural sweetness of the crab and ensure safety during processing, you can follow these steps:

• Calm the crab before preparation: Keep the ties on and soak the crab in ice water to reduce its activity, making the preparation process easier. When the crab stops struggling, flip the apron up and use a knife to pierce gently into the hollow under the belly so that the claws and legs no longer move.
• Clean the crab: After that, remove the ties and wash the crab under running water. Use a brush to scrub thoroughly in areas with a lot of mud or dirt such as the sides, legs, and claws to ensure cleanliness before cooking.
• Separate and remove inedible parts: Finally, separate the apron and remove the crab’s lungs and the fuzz inside the apron. If you plan to boil or grill it whole, keep the crab intact so the meat remains firm and retains its full natural sweetness.

4. What to cook with crab?

If you are wondering what to cook with crab, here are the attractive sea crab dishes that you should not miss:

4.1. Crab steamed with beer

Sea crab steamed with beer is delicious and extremely attractive, suitable for joyful drinking parties or family meals. When steamed with beer, the crab meat becomes firm, naturally sweet, and absorbs the characteristic aroma of the beer, creating a moderately chewy and soft taste that stimulates the taste buds from the first bite.

Required ingredients:

• 2 kg sea crabs
• 10 lemongrass stalks
• 1 can of beer (330 ml)

How to steam crab with beer is as follows:

• First, wash the lemongrass, crush it, and cut it into segments about 5 cm long. Put the crabs in a bowl of ice water to cool them down and prevent the legs from falling off during steaming. When the crabs have stiffened, remove the ties and use a brush to scrub the entire body and the crevices of the legs. Then, wash again, remove the apron, and discard the internal fuzz as it is inedible and reduces the flavor.
• Next, pour the beer into the bottom of the steamer, place the steaming rack on top, and arrange the crabs with the lemongrass (and ginger if desired). Cover and cook until the beer boils, then reduce to low heat and steam for about 15 minutes. When the crabs have turned a beautiful red, lightly brush cooking oil on the shells and steam for another 2-3 minutes to make them more fragrant.

4.2. Crab steamed with coconut water

Sea crab steamed with coconut water is a familiar and beloved dish in many Western region families. Fresh coconut water with its natural sweetness permeates the crab meat, helping the dish retain its fragrant and sweet flavor while being nutritious. To make the coconut water steamed crab correctly, you should place lemongrass and ginger at the bottom of the pot to remove the fishy smell, then steam the crab for 15-20 minutes until the meat is firm.

Ingredients

• 3 sea crabs
• 120 ml fresh coconut water
• 1 lemon
• 4 garlic cloves, 1 shallot
• Seasoning powder, cooking oil, sugar, MSG, etc.

Detailed instructions for making coconut water steamed crab:

• Soak the crabs in a bowl of ice water for 20-30 minutes so they become temporarily unconscious. Then, remove the ties, use a brush to scrub the body and leg crevices, and wash thoroughly. Peel the garlic and shallots, wash, and mince them.
• Next, heat a pan with 2 tablespoons of cooking oil and sauté the minced garlic and shallots. Add the coconut water along with sugar, seasoning powder, and MSG, stir well, and cook for about 5 minutes for the broth to release its aroma.
• Next, put the crabs into the pan with coconut water, cover, and steam on low heat for 25-30 minutes until the crabs turn red and absorb the flavor.

4.3. Boiled crab with green chili salt

What to cook with crab? Boiled crab is the simplest preparation method but retains the full natural flavor of the crab meat. Just wait a few minutes for the water to boil, and you’ll have hot crabs with firm, sweet, and characteristic fragrant meat. When enjoyed with green chili salt or lemon pepper salt, the salty and spicy taste blends with the sweetness of the crab to create an irresistible flavor.

Required ingredients:

• Crabs
• 10-20 green bird’s eye chilies
• 10 g salt, 25 g white sugar
• 2 young lime leaves, 40 g condensed milk
• 50 ml squeezed lime juice

How to boil crab to dip in green chili salt is as follows:

• To prevent the claws from falling off when boiling, you need to kill the crabs first. Use a knife to pierce the crab’s apron, then scrub the entire body and leg crevices with a soft brush to remove dirt and fishy odors.
• Then, arrange the crabs in a pot, add a few stalks of crushed lemongrass and ginger. Pour enough water to submerge the crabs, and boil over medium heat for 10-15 minutes after the water boils. Next, flip the crabs and boil for another 10-15 minutes to cook evenly.
• Wash the green bird’s eye chilies and lime leaves, then put the chilies, lime leaves, salt, and sugar into a blender and blend until fine. Add the lime juice and 40 ml condensed milk, and blend until the mixture is smooth and thick.

4.4. Salt-toasted crab

Salt-toasted crab is attractive thanks to its bold flavor and unique processing method. The golden toasted salt layer covering the outside creates a seductive salty taste, while the crab meat inside remains soft and naturally sweet. The finished product releases a strong aroma and has an eye-catching color that makes you want to eat it just by looking. The dish is already very flavorful, so you can eat it directly without any dipping sauce.

Required ingredients:

• 1 kg roe crab or meat crab
• 1 onion
• A few scallion heads
• Shallots, garlic, minced chili
• 1/2 cup of broth
• Seasoning powder, soy sauce, oyster sauce, sugar

How to make

• First, wash the crabs and cut them into four parts. Peel and chop the onion. Mince the shallots, garlic, and chili.
• Heat oil in a pan and fry the crabs quickly until just cooked, then remove and drain the oil. After that, sauté the minced shallot, garlic, and chili mixture.
• Put the crabs back into the pan and add seasoning powder, soy sauce, oyster sauce, minced chili, and a little sugar, then stir well. Continue adding the scallion heads, onion, and broth, and stir-fry until the liquid is almost evaporated. Re-season to taste and continue stir-frying until the crabs are dry and evenly coated with spices.

4.5. Tamarind-toasted crab

Tamarind-toasted crab is loved by everyone from adults to children thanks to its harmonious sweet and sour flavor. The firm crab meat is evenly permeated with tamarind sauce, while the roe remains rich and soft. The dish can be enjoyed on its own as a snack or served with bread for an extremely attractive meal. The bold flavor and balanced sweet and sour taste make tamarind-toasted crab a permanent fixture on the list of most addictive crab dishes.

Ingredients

• 1 sea crab
• 200 g tamarind
• 100 g crispy frying flour, 15 g cornstarch
• 4 chilies, 2 ginger roots, 6 garlic cloves
• 5 lemongrass stalks, 4 shallots
• A little Vietnamese coriander
• Seasoning powder, pepper, fish sauce, sugar, MSG, salt

How to make

• First, clean the crab, use a knife to pierce under the apron to knock it out, separate the shell, and cut the body into 4 parts. Then marinate the crab with seasoning powder, pepper, MSG, salt, minced shallot, and garlic for about 5 minutes to let the spices absorb.
• Dip the crab pieces into the frying flour until evenly coated, then place them in a pan of hot oil and fry until golden and crispy. Remove and drain on paper towels.
• Sauté the minced shallot, garlic, lemongrass, and ginger, then add boiling water along with tamarind pulp and chilies; season with sugar, salt, MSG, and fish sauce, and bring to a boil. Next, mix cornstarch with water, pour it into the sauce, and stir until thickened.
• Finally, put the crabs into the sauce, stir well to coat with spices; you can add satay if you want it spicy. When the sauce boils again, turn off the heat and present the crab on a plate to enjoy.

4.6. Crab toasted with green peppercorns

Green peppercorn toasted crab is an option for those who love a pungent, stimulating taste. The characteristic aroma of pepper combined with the natural sweetness of sea crab creates a rustic yet captivating dish. The highlight of the dish lies in the fresh green peppercorns sautéed with shallots and spices, releasing a distinctively warm aroma.

Ingredients

• Sea crabs: 2 (about 800 g)
• Green peppercorns: 1-2 sprigs
• Fresh shiitake mushrooms: 100 g
• Seafood mushrooms: 100 g
• Crispy frying flour: 50 g
• 3 garlic cloves, 1 shallot
• Fish sauce 1 tablespoon, oyster sauce 1 tablespoon, sugar ½ tablespoon, MSG, cooking oil, salt, ground pepper

Here is how to prepare green peppercorn toasted crab:

• After buying the crabs, wash them, separate the shells, remove the aprons, and wash thoroughly under running water to remove dirt. Then, cut the crabs into bite-sized pieces, keeping the claws and tails for a more beautiful presentation.
• Roll each piece of crab through a thin layer of frying flour so that the crab meat stays crispy when simmered in the sauce. Next, heat cooking oil in a pan, lightly fry the crabs until the shell is light yellow, then remove to a plate lined with paper towels.
• Mince the garlic and shallots and sauté the mixture with a little oil or butter in a pan until fragrant. Add the fresh green peppercorns and cleaned shiitake and seafood mushrooms, then stir-fry for about 1-2 minutes for the ingredients to absorb the aroma.
• Continue adding the lightly fried crabs to the pan along with fish sauce, oyster sauce, sugar, salt, MSG, and a little ground pepper. Simmer gently over medium heat for 5-7 minutes, stirring well so the crabs absorb the sauce without burning. When the sauce thickens and the crabs are evenly seasoned, turn off the heat.

4.7. Stir-fried crab with garlic

Stir-fried crab with garlic is a simple dish but has a special appeal thanks to the strong aroma of golden sautéed garlic. The crab meat inside still retains its natural sweetness, blending with the rich, fragrant garlic layer on the outside, making every bite bold and full of flavor. Stir-fried crab with garlic is perfect for snacking during family or friend gatherings.

Ingredients

• 4 sea crabs
• 1 garlic bulb
• Butter or cooking oil (optional)
• Fish sauce, sugar, salt, pepper, soy sauce

How to prepare stir-fried crab with garlic is as follows:

• First, wash the crabs, use a brush to remove mud, and drain. Then, separate the shells, set aside the roe, and cut the crab bodies in half or into four parts depending on the size. Peel, crush, and mince the garlic. Mix part of the garlic with fish sauce, sugar, soy sauce, salt, and pepper to make the sauce.
• Place a pan on the stove, add butter or cooking oil, and sauté the remaining garlic until golden and fragrant, then remove it. Continue by adding the crab roe and stir-fry gently until fragrant, then you can temporarily remove it if you want the roe to be drier.
• After that, arrange the crabs in the pan, cover, and cook for 5-10 minutes until the crabs are tender. Pour the prepared garlic sauce over the crabs, and stir well so they absorb the seasoning. When the sauce thickens, turn off the heat and present on a plate.

4.8. Stir-fried crab with lemongrass and chili

If you love the distinctive pungent aroma of Vietnamese cuisine, stir-fried crab with lemongrass and chili is definitely an option not to be missed. When the dish is completed, you will clearly feel the crab shell scented with lemongrass, with a spice that spreads but is not too harsh, stimulating the taste buds more with every bite.

Ingredients

• Live sea crabs: 2 – 3 (about 800g – 1kg)
• 3 – 4 lemongrass stalks
• 2 – 3 red bird’s eye chilies
• 1 teaspoon each of minced garlic and shallots
• Fish sauce, sugar, pepper, MSG, cooking oil
• Vietnamese coriander, scallions for extra flavor (optional)

Instructions for making stir-fried crab with lemongrass and chili:

• Clean the crabs after purchase, scrub the shell and claws with a brush, then remove the gills, separate the shell, and cut in half if the crabs are large. Drain the crabs before stir-frying.
• Next, add oil to a pan and sauté the shallots, garlic, lemongrass, and chili over low heat until fragrant, avoiding burning the lemongrass which would cause bitterness.
• Add the crabs and stir-fry quickly over high heat until they turn orange-red. Season with fish sauce, sugar, pepper, and MSG, and continue to stir-fry for 5-7 minutes for the crabs to absorb the seasoning and for the sauce to thicken slightly.
• Then, transfer the crab to a plate and sprinkle with scallions, Vietnamese coriander, or a little ground pepper. Stir-fried crab with lemongrass and chili should be enjoyed hot, served with white rice or bread.

4.9. Singapore Chili Crab

Singapore chili crab is one of the most valuable and famous crab dishes at seafood restaurants, impressing diners with its bold flavor and eye-catching red color. The dish is characterized by a rich, smooth, mildly spicy but fragrant sauce made from onions, ginger, garlic, and chili along with fermented soybeans and vinegar to create harmony.

Ingredients consist of:

• 2 sea crabs about 1 kg
• 1 chicken egg
• Shallots, garlic: 2 teaspoons minced each
• 2 teaspoons (chopped) ginger
• 1 tablespoon (minced) bird’s eye chili
• 105 g tapioca starch
• 2 tablespoons Shao Hsing wine, 3 tablespoons tomato sauce
• 1 teaspoon chili bean paste, 1 teaspoon chicken seasoning powder
• 5 tablespoons chili sauce, 3 tablespoons tomato sauce
• Cooking oil, sugar, salt, MSG, ground pepper

How to cook Singapore chili crab easily:

• Wash the crabs, remove the aprons and shells, and cut the crabs in half. Set aside the roe. Keep the crab shells and scrub the exterior mud with a brush.
• Then, dip the crab meat in tapioca starch and sprinkle some starch on the inside of the shells. Heat 100 ml of cooking oil and fry each crab piece quickly for 30-40 seconds, then remove and drain.
• Mix 25 ml cooking oil, 1 tablespoon sugar, ½ teaspoon salt, 1 teaspoon chili bean paste, ½ teaspoon ground pepper, 1 teaspoon chicken seasoning powder, and 2 tablespoons Shao Hsing wine. Then stir until dissolved.
• Place a pan on the stove, add 25 ml oil, and sauté the shallots, garlic, and ginger. Add the crab roe, tomato sauce, chili sauce, and 200 ml water, and stir well. Next, add the mixed seasoning sauce and minced bird’s eye chili, then add the fried crabs and stir-fry over medium heat.
• Mix 5 g tapioca starch with a little water, pour into the pan to create thickness, then beat the egg and pour it in while stirring. Season to taste and stir-fry until the sauce is smooth and thick.

4.10. Crab with scallion oil sauce

Crab with scallion oil sauce has a characteristic rich and fragrant flavor, loved by many seafood enthusiasts. The combination of firm sweet sea crab and the aromatic scallion oil creates a dish that is both unique and captivating. The finished dish releases an unmistakable fragrance of fat, the pungent smell of onions, and the natural sweetness of the harmoniously blended crab meat.

Ingredients

• 2-3 crabs
• 3 – 4 scallion sprigs
• 2 shallots, 3 garlic cloves
• 1 – 2 chilies
• Cooking oil, salt, sugar, fish sauce

Here is the instruction for making delicious crab with scallion oil sauce:

• Clean the newly purchased crabs, separate the shells and remove the aprons, keeping the roe if any. You should cut the crabs in half or quarters and crush the claws. Wash the scallions, finely chop the white parts, and cut the green parts into segments. Peel and mince the shallots and garlic, and slice the chilies.
• Next, heat cooking oil in a pan, fry the crabs until golden brown, and remove to drain the oil. Sauté the scallion whites and minced shallots in the pan with oil. Then add the minced garlic, stir until golden, turn off the heat and mix in the scallion greens.
• Use a little oil back in the pan to sauté the sliced chilies. If available, add the crab roe and stir-fry gently, then season with salt, sugar, and fish sauce to taste. Then add the fried crabs and stir well to absorb the sauce. Finally, pour in the scallion oil, mix well, and turn off the heat.

4.12. Crab with cheese sauce

What to cook with crab? You can consider making rich and fragrant crab with cheese sauce. Melted cheese evenly coats the crab shell, creating a smooth, golden sauce that is extremely stimulating to the taste buds. When enjoying it, you will feel the natural sweetness of the crab meat blending with the rich aroma of the cheese, creating a sensation that is both unique and full of appeal.

Ingredients

• Fresh sea crabs: 2 (meat crabs or roe crabs)
• 150 g Mozzarella cheese
• 1 thin slice of Cheddar cheese
• 100 ml unsweetened fresh milk
• 50 ml whipping cream
• 2 tablespoons unsalted butter, 1 tablespoon cornstarch
• 4 garlic cloves
• Salt, sugar, ground pepper

Preparation of rich crab with cheese sauce:

• First, clean the crabs by scrubbing them with a brush and washing them with diluted salt water. Then, steam or boil for about 10-15 minutes until cooked. Separate the shell, take the crab meat and roe (if any), and set aside. Use tongs or a specialized tool to remove meat from the claws, legs, and body, keeping the shell for baking.
• Next, place a pan on the stove to melt the butter and sauté the minced garlic until fragrant. Add the cornstarch, stir until cooked, then slowly pour in the fresh milk and whipping cream, stirring constantly so the mixture is smooth. Season with salt, sugar, and pepper to taste and turn off the heat.
• Put the crab meat into the shells, pour the cheese sauce just made over it, then sprinkle with more Mozzarella cheese and, if you like it richer, add the Cheddar cheese slice. Then bake at 200°C for 10 minutes until the cheese is melted and slightly charred.
• Finally, take the crabs out and decorate with cilantro or scallions. The cheese sauce crab is fragrant and rich, with stretchy cheese combined with the fresh sweetness of the crab; it’s best enjoyed with crispy bread or a sandwich.

4.13. Crab with salted egg sauce

Crab with salted egg sauce is a dish loved by many thanks to its golden, thick, rich, and fragrant sauce layer. The salted egg yolks, after being mashed smoothly, are stir-fried with butter and garlic, creating a bold sauce mixture with a harmonious sweet and salty taste. The most attractive point of this dish is the aromatic salted egg scent combined with the firm sweetness of the crab meat. Salted egg sauce crab is suitable for serving with bread, rice vermicelli, or enjoyed directly.

Ingredients

• 2 fresh sea crabs (about 800 g)
• 6 salted egg yolks
• 2 tablespoons sugar, 1 tablespoon fish sauce
• 100 g cornstarch with 10 g minced garlic
• 120 ml cooking oil

The steps for making crab with salted egg sauce are as follows:

• After washing the crabs, separate the aprons, peel the shells, remove the gills, and cut the crabs in half. Lightly crush the claws so the seasoning permeates evenly, then toss the crabs with a thin layer of cornstarch.
• Heat oil in a pan and fry the crabs for about 10 minutes until just cooked, then remove and drain the oil.
• Next, steam the salted egg yolks for about 15 minutes, let them cool, then mash them. Then, place a pan on the stove, heat 20 ml of oil to sauté the minced garlic, then add the salted eggs, sugar, and fish sauce, stirring until the mixture is thick.
• Finally, put the fried crabs into the sauce pan and stir gently for about 10 minutes so the crab meat is evenly seasoned. Arrange the crabs on a plate, decorate, and enjoy while hot to feel the rich, buttery taste of the salted eggs combined with the sweet flavor of the crab meat.

4.14. Crab with Sambal sauce

The unique Sambal sauce crab dish has a very special flavor, easily making an impression from the first taste. The ingredients you need to prepare for this dish include:

• Ca Mau crab: 1 kg
• Shallots, onions: 1 each
• Bell pepper: 1
• Tomatoes: 3
• Cooking oil: 2 tablespoons
• Seasoning: sugar, salt, pepper, dried shallots

How to make Sambal sauce crab:

• Wash the crabs, remove the fuzz on the shell, and drain. Peel and chop the shallots, onions, and tomatoes. Cut the bell pepper into thin strips.
• Heat cooking oil in a pan, sauté the shallots and onions, then add the crabs and stir well over medium heat. Next, add the tomatoes and bell pepper, season with sugar, salt, pepper, and dried shallots, then stir well for the spices to absorb.
• When the crabs are cooked and the sauce has thickened, turn off the heat, arrange on a plate, and enjoy immediately. The dish carries a bold flavor, blending the sweetness of the crab with a little pungent spice from the Sambal, both strange and familiar.

4.15. Sea crab and winter melon porridge

Nutritious sea crab and winter melon porridge is suitable for both children and adults. Naturally sweet crab meat combined with soft winter melon and various vegetables creates a delicious porridge dish, rich in vitamins and minerals. The moderate thickness of the porridge mixed with the chewy sweetness of the crab will stimulate the taste buds, helping the baby eat better while providing calcium, protein, and energy necessary for comprehensive development.

Ingredients:

• Sea crab: 1
• Winter melon: 100 g
• Porridge rice: 100 g (can mix plain rice and glutinous rice)
• Scallions, seasoning

Instructions for cooking sea crab porridge with winter melon:

• First, clean the crab and boil it until cooked, peel the meat, and mince it according to the baby’s ability to eat solids. Soak the rice (can combine glutinous and plain rice) for about an hour to make the porridge softer and more fragrant when cooked.
• Peel and chop the winter melon, then steam it until cooked or simmer directly with the rice. Then, put the melon, rice, and broth (or crab boiling water) into a pot and cook until soft.
• Finally, add the crab meat and simmer for a few more minutes, then turn off the heat. For older children, you can add a little seasoning and sprinkle some scallions to make the porridge more attractive. Let the porridge cool down before giving it to the baby.

4.16. Crab noodle soup (Bun rieu)

Bun rieu is one of the quintessences of Northern cuisine with its buttery, rich, and unforgettable fragrant taste. Although the dish is sophisticated and takes a long time to prepare, it is the meticulousness in each step that makes the flavor of Bun rieu bold and perfect. When enjoyed, the natural sweetness from the sea crab blends with the slightly sour broth, combined with soft noodles and fresh raw vegetables, helping to balance the flavor.

Ingredients:

• Fresh rice vermicelli (Bun): 1 kg
• Field crabs: 500 g
• Ground pork: 100 g
• Dried shrimp: 50 g
• Chicken eggs: 2
• Fresh or fried tofu
• Tomatoes, scallions, garlic, chili, cilantro
• Side vegetables: banana blossom, shredded morning glory, bean sprouts, lettuce
• Seasoning: shrimp paste, fish sauce, salt, sugar, seasoning powder, MSG, cooking oil, vinegar

How to cook Bun rieu as follows:

• Wash tomatoes and scallions, then cut tomatoes into wedges and finely chop scallions. Cut tofu into bite-sized pieces and fry until golden.
• Clean the crabs and separate the roe. Grind or pound the crab bodies, mix with water and filter to get the meat. Then, put the crab water on the stove, add a little salt and seasoning powder, stir gently until the crab paste (rieu) forms cakes and floats to the surface, then remove to a bowl.
• Keep the crab water pot, continue adding salt, sugar, fish sauce, MSG, and a little shrimp paste for aroma. Sauté garlic, stir-fry the crab roe with cashew oil, then add part of it to the broth pot. Sauté tomatoes with spices, add to the pot, and adjust the sweet and salty taste.
• Next, soak the dried shrimp until soft, grind them, and mix with ground meat, eggs, and minced scallions and garlic. Steam the mixture and cut into pieces.
• Blanch the noodles, put them in a bowl, arrange the crab cakes, tofu, and scallions on top, and pour the hot broth. To increase the flavor, you can eat Bun rieu with raw vegetables.

4.17. Crab tapioca noodle soup (Banh canh cua)

Banh canh cua makes a strong impression on anyone who tastes it thanks to its delicious, bold flavor. The rich, thick broth combined with chewy, naturally sweet crab meat, evenly seasoned, creates an unforgettable culinary experience. The soft, supple tapioca noodles, blending with the reddish-orange color of the crab meat and dotted with green scallions, make the bowl of Banh canh very attractive and eye-catching.

Ingredients:

• 3 sea crabs
• 100 g straw mushrooms
• 250 g pork trotter, 1 kg pork bones
• 15 quail eggs
• 500 g rice flour and 500 g tapioca starch
• Salt, pepper, scallions, fish sauce, cooking oil

Detailed instructions for making Banh canh cua:

• First, mix rice flour and tapioca starch with a little salt, then add hot water and knead until supple and non-sticky. Roll the dough very thin and cut into strands, then boil the noodles until they float, remove, and soak in cold water to keep them chewy.
• Wash and steam the crabs until cooked, then pick out the meat and roe. Sauté scallions and stir-fry the crab meat with a little fish sauce and pepper. Sauté scallions for the crab roe to release its aroma as well.
• Wash straw mushrooms, soak in salt water, cut in half, and lightly stir-fry. Boil the pork trotter until cooked, then slice into rounds; boil and peel the quail eggs.
• Next, blanch the pork bones with boiling water, wash thoroughly, and simmer to get a sweet broth. Sauté scallions, add the bone broth, season to taste, and then add straw mushrooms. After that, dissolve tapioca starch and pour slowly into the pot to create thickness.
• Put the tapioca noodles in a bowl and arrange the pork trotter meat, crab meat, crab roe, and quail eggs on top. Pour the hot broth over, add scallions, cilantro, and a little pepper to enjoy immediately.

4.18. Stir-fried glass noodles with crab

Stir-fried glass noodles with crab is both eye-catching and delicious; the aroma released right after cooking will catch everyone’s attention. The soft, chewy glass noodles blend with naturally sweet crab meat, creating a different dish compared to steamed or boiled ones. You should add a little spicy soy sauce when enjoying it to stimulate the taste buds more.

Ingredients:

• Dry glass noodles: 1 pack
• 1 live crab ~500 g
• Wood ear mushrooms, shiitake mushrooms: 100 g each
• Peeled crab meat: 300 g
• Shallots, minced garlic
• Carrot, onion, scallions
• Oyster sauce, soy sauce, sugar, salt/seasoning powder, pepper, cooking oil

How to prepare simple stir-fried glass noodles with crab as follows:

• Clean and chop the crab into pieces. Soak glass noodles in cold water until soft, then separate the strands. Shred wood ear mushrooms and shiitake mushrooms (fresh or soaked soft). Shred carrots and onions, and cut scallions into segments.
• Next, sauté half of the scallions and garlic, then add shiitake mushrooms and stir well; season with oyster sauce, soy sauce, sugar, and a little salt. Add water and bring to a boil to create a sauce mixture, then set aside.
• Sauté the remaining scallions and garlic, then add the crab and stir-fry until cooked, adding a little sauce to prevent burning and covering for faster cooking.
• When the crab is cooked, add the glass noodles and stir well, drizzling the sauce bit by bit so the noodles absorb it without sticking. Continue adding wood ear mushrooms, then vegetables and the peeled crab meat to stir-fry together. Mix quickly until the noodles are loose, dry, and evenly absorbed with sauce, then turn off the heat.

4.19. Crab and mango salad

What to cook with crab? You can choose a crab and mango salad that is both easy to make and effectively counters richness. Naturally sweet crab meat combined with the mild acidity of green mango, mixed with mint, garlic, minced chili, and basic spices, creates an unforgettable unique flavor. The crab meat is lightly sautéed before mixing with the shredded mango to make the dish more flavorful.

Ingredients:

• Crab meat: 300 g
• Green mango or semi-ripe mango: 200 g
• Roughly crushed almonds
• Mint, garlic, chili, and spices

How to make quick crab and mango salad:

• Peel the mango, wash it, and shred it. Then, sauté minced shallots and garlic and add the crab meat to stir-fry, seasoning lightly to taste.
• In a large bowl, mix the shredded mango with crab meat, mint, garlic, chili, fish sauce, and almonds. Stir well so the ingredients blend their flavors, then present the salad on a plate, decorate with cilantro, and enjoy.

4.20. Crab and Peperomia salad

Crab and Peperomia salad is refreshing and nutritious when combining the sweetness of crab meat and the crunchy texture of Peperomia (rau càng cua). Crab meat, after being boiled and lightly stir-fried with spices, is mixed with cleaned and drained greens, along with a sweet and sour salad dressing made from vinegar, sugar, and seasonings. The final product brings a fresh flavor, balanced between sweet, sour, and a light fragrance.

Ingredients:

• Steamed crab meat: 250-300 g
• Peperomia (rau càng cua): 150-200 g
• Cherry tomatoes or regular tomatoes: 1-2
• Shallots, garlic, chili
• Crushed roasted peanuts
• Lemon or vinegar
• Fish sauce, sugar, salt, pepper, and cooking oil

How to make:

• Pick and remove bruised Peperomia leaves, wash gently to avoid crushing the greens, then soak in diluted salt water for a few minutes and drain. Cut cherry tomatoes in half (or large tomatoes into wedges).
• Thinly slice shallots and fry until golden to increase the aroma. Mince garlic and chili to make the dressing.
• If using fresh crab, you need to steam it then pick out the meat and roe; if using pre-separated crab, just check for shell fragments.
• Then, make the salad dressing by mixing 2 tablespoons of fish sauce, 1.5 tablespoons of sugar, 1 tablespoon of lemon juice (or vinegar) with minced garlic and chili, and a little pepper. Stir until completely dissolved then adjust the sour, sweet, and salty tastes harmoniously.

5. Snacks, appetizers, and other special crab dishes

In addition to the main dish suggestions above, crab can also be prepared into many equally attractive snacks and appetizers:

5.1. Sea crab spring rolls (Nem cua be)

Nem cua be is an attractive variation of traditional spring rolls when replacing pork with fresh sea crab meat. The filling harmoniously combines crab meat, wood ear mushrooms, glass noodles, onions, eggs, and seasonings, creating a natural sweetness and characteristic fragrance. This spring roll dish is both easy to prepare, nutritious, and convenient, as it can be made in advance and stored in the refrigerator to enjoy gradually.

Ingredients:

• Crab meat, ground lean pork shoulder: 300 g each
• Shrimp: 300 g
• Carrot, white radish, green papaya: 1 each, shredded
• Bean sprouts, glass noodles: 100 g each
• Wood ear mushrooms: 200 g
• Shallots, garlic: 50 g each
• 3 chilies, 3 duck eggs, rice paper rolls
• Beer: 230 ml
• Scallions, cilantro: 50 g
• Seasoning: pepper, seasoning powder, fish sauce, cooking oil

How to make:

• Peel shrimp, remove black veins, and chop. Soak glass noodles until soft, cut into bite-sized pieces. Soak wood ear mushrooms in warm water, shred. Shred vegetables (carrots, radishes, papayas) and sprouts. Wash and mince shallots, garlic, scallions, and cilantro.
• Then, put all prepared ingredients in a large bowl, add eggs, and season with pepper, seasoning powder, and fish sauce. Mix well for the mixture to blend. Next, spread out the rice paper and moisten with beer, then put the filling in and roll tightly into spring rolls.
• Heat oil and fry the rolls over low heat until golden and crispy. Remove to paper towels to drain. Next, put water, fish sauce, and sugar on the stove, heat to dissolve sugar, and let cool. Add lemon juice, minced chili and garlic, along with thinly sliced carrots and papayas; stir well.
• Finally, serve the spring rolls on a plate with aromatic herbs and sweet and sour sauce. Sea crab spring rolls are crispy and fragrant with crab meat, suitable with rice or hot vermicelli.

5.2. Crab patty (Cha cua)

Crab patty is an attractive flavor-changing dish, combining delicious taste with high nutritional value. Crab meat is skillfully processed to create a chewy, crunchy patty layer with eye-catching colors. This dish is even more attractive when enjoyed with white rice, noodles, or served with lettuce, cucumber, dipped in chili sauce or mayonnaise, providing a feeling of eating a lot without getting tired of it.

Ingredients:

• Field crab meat: 300 g
• Dried shrimp: 30 g
• Rice flour: 20 g
• Duck eggs: 3
• Scallion heads: 10 g
• Seasoning powder: 1 teaspoon
• White sugar: 1 teaspoon
• Cashew oil (optional for a beautiful golden color)

How to make crab patties:

• Soak dried shrimp in warm water until soft, drain, then mince.
• Add ground crab meat to water, stir well, and filter through a sieve to get the crab water, discarding the residue. Next, heat the crab water over medium heat until paste cakes float, then remove to a separate bowl.
• Mince the scallion heads then separate the eggs into yolks and whites. After that, in the crab paste bowl, add 3 egg whites, 1 yolk, dried shrimp, scallion heads, rice flour, sugar, and seasoning powder. Mix well until the mixture is smooth and uniform.
• Next, pour the patty mixture into a ceramic or glass bowl and steam for about 20 minutes. Mix the remaining 2 yolks with cashew oil, brush over the patty surface to create a golden-orange color, then steam for another 10 minutes to cook through.

5.3. Plain-grilled crab

Plain-grilled crab is an attractive dish with a fragrance spreading from the golden shell. The crab meat is firm and naturally sweet; when enjoyed with sweet and sour chili salt, it stimulates the taste buds to the maximum. You should eat it immediately after grilling, while the crab is still hot, to fully feel its delicious and attractive flavor.

Ingredients:

• Sea crab: 400-500 g/each
• Young Vietnamese coriander, chili, lemon
• Fish sauce, salt, sugar, pepper, soy sauce

Instructions for preparing plain-grilled crab:

• Wash the crabs with a brush, remove alum and mud on the shell, then soak in diluted salt water and drain. Remove seeds from chili and slice diagonally; pick the young parts of Vietnamese coriander, wash, and drain. Squeeze lemon for juice.
• Mix 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of sugar, ½ tablespoon of salt, and a little ground pepper; brush evenly over the crab body. Marinate for about 15 minutes for the meat to absorb spices.
• When the charcoal is glowing, place the crab upside down on the grill, grill over low heat for about 15 minutes until there are golden roe spots in the center of the shell, the apron is slightly charred, and a fragrance is released. Finally, serve the grilled crab hot; it can be eaten with Vietnamese coriander, lemon, salt and pepper, or lemon chili salt.

5.4. Grilled crab with cheese

Grilled crab with cheese combines the natural sweetness of crab meat with the rich cheese layer, creating a fragrant dish that seduces all diners. After being cleaned, the whole crab is grilled over charcoal or in an oven until the shell is golden brown and the meat is firm. When enjoyed, the sweetness of the crab blends with the rich, fragrant cheese and a bit of seasoning, making the dish extremely attractive.

Ingredients:

• Clean crab shells: 2
• Crab meat: 2 tablespoons
• White rice: ½ cup
• Cheese: 2 slices
• Chicken egg: 1 (take the yolk)
• Scallion: 1 stalk
• Olive oil: 1 teaspoon
• Seasoning powder: ½ teaspoon

Below are the steps for making grilled crab with cheese:

• Add the egg yolk to the rice, mix well, then add seasoning powder and stir again for the rice to absorb flavor.
• Add shredded crab meat to the egg rice and add olive oil and chopped scallions, then mix well. Next, scoop the mixture into the crab shells, pressing firmly so the rice stays in place.
• Place the crab shells on a baking tray lined with non-stick paper, then bake for 15 minutes at 170°C. After that, arrange the cheese on top of the rice and continue to bake for another 7 minutes at 180°C until the cheese is melted and slightly golden.
• The cheese crab shells are attractive golden, fragrant, and rich, combining buttery egg rice and fresh sweet crab meat. At this time, serve immediately on a plate to fully feel the flavor when the dish is still hot.

5.5. Deep-fried crab

Deep-fried crab is an attractive dish with a crispy golden shell on the outside and sweet, soft crab meat on the inside. This dish is often used as a light meal or combined with rice, noodles, or salad, served with your favorite sauce. The crispy, delicious taste of fried crab will surely make your whole family fall in love from the first bite.

Ingredients:

• Soft-shell crabs: 6 (should choose live crabs for sweet and firm meat)
• Chicken eggs: 2
• Crispy frying flour, breadcrumbs
• 1 teaspoon salt, ½ teaspoon seasoning powder, ½ teaspoon ground pepper
• Lemon, chili sauce, or lemon pepper salt for dipping

How to make deep-fried crab as follows:

• First, wash the purchased crabs under diluted salt water, remove aprons and impurities, and drain. Next, marinate with salt, seasoning powder, and ground pepper for about 15 minutes to let the spices absorb.
• Mix the crispy frying flour with just enough water to create a thick mixture. Beat the chicken eggs separately, and pour the breadcrumbs into a deep plate for easy rolling.
• Then, sequentially dip the crabs into eggs, frying flour, and finally breadcrumbs. If you want a thick, crispy shell, you can repeat the flour step one more time.
• Heat oil in a deep pan, fry the crabs over medium heat until golden brown on both sides, then remove to paper towels. Finally, serve the hot fried crabs with lemon, chili sauce, or lemon pepper salt.

5.6. Crab fried rice

Crab fried rice is a simple but flavor-packed dish, combining leftover rice, fresh crab meat, and chicken eggs. Crab meat is sautéed firmly with scallions, garlic, and spices, then mixed well with rice so the rice is loose and soft but still absorbs flavor. A final chicken egg helps the rice become richer and more fragrant, creating a delicious, nutritious meal for the whole family.

Ingredients:

• 3-4 meat crabs
• 0.5 kg fragrant rice (prefer long grain or leftover rice)
• 2 chicken eggs, 1 bell pepper
• 1 carrot, ½ corn cob
• 50 g yardlong beans
• Cooking oil, fish sauce, salt, pepper, scallions, MSG, seasoning powder, garlic, chili, soy sauce

How to prepare crab fried rice:

• Wash the crabs and place them upside down in boiling water to cook, then pick the meat and marinate with some seasoning powder and scallions. Wash the rice and cook it with crab boiling water to make the rice sweeter, then let cool or use leftover rice to help the grains be loose and firm. Wash and dice bell peppers, yardlong beans, and carrots. Separate corn kernels and beat eggs.
• Before frying, stir-fry the eggs into small pieces, then lightly stir-fry the crab meat to keep it firm. Sauté garlic with hot oil, then add vegetables and corn to stir-fry until cooked, then add the lightly sautéed crab meat, and finally pour in rice and eggs to fry well over high heat.
• Finally, season with fish sauce, salt, seasoning powder, and MSG to taste, stirring quickly until the rice grains are firm. Sprinkle with scallions and pepper, stir well, then turn off the heat.

5.7. Crab curry

If you are tired of familiar curries like chicken or duck, sea crab curry will be a new but equally attractive choice. Sweet, firm crab meat blends with the golden curry sauce, rich with coconut milk and a hint of characteristic spice aroma, creating a bold flavor that is not greasy at all. You should eat this dish with bread or hot rice, bringing a great culinary experience for the whole family.

Ingredients:

• 2 crabs
• 1 garlic bulb, 1 onion
• 3 shallots, 1 chili
• 1 lemongrass stalk, 1 pack of curry powder
• 500 ml coconut milk
• Salt, sugar, cashew oil

How to make simple crab curry as follows:

• Flip the crab over and use a sharp knife to pierce the belly hollow to remove the ties. Wash the entire crab with a brush, paying attention to the sides and the fuzz on the apron, then cut the crab in half and drain.
• Crush lemongrass and cut into short segments. Peel and chop the onion. Mince shallots and garlic. Slice chili or leave whole depending on taste.
• Sauté shallots with hot oil, then add garlic, lemongrass, and chili and stir lightly. Add half a pack of curry powder, stir well. Put in the crabs with some cashew oil, then toss well so the crabs absorb spices and have a beautiful color. After that, add 1 tablespoon of coconut milk, and stir well for the crabs to cook evenly.
• Finally, season with salt and sugar to taste, pour the remaining coconut milk over the crabs, and cook over low heat until the sauce is slightly thick. Finally, add the onion, stir well, and turn off the heat.

5.8. Crab noodles

If you want to change the flavor for family meals with a European taste that is still familiar, you can make crab spaghetti. The soft, chewy noodles blend with sweet sea crab meat and a rich sauce made from cream and cheese, mixed with the slight acidity of fresh tomatoes and a bit of chili sauce, creating a dish that is both delicious and attractive. This dish is an ideal choice to enjoy with the family, being both nutritious and unique.

Ingredients:

• Sea crab: 1
• Spaghetti: 300 g
• Tomatoes: 3-4
• Ricotta cheese: 1 tablespoon
• Whipping cream: 200 ml
• Minced garlic, olive oil, salt, pepper, ketchup

How to make:

• Wash the crabs, boil until cooked, then pick out the meat. You should keep the roe and shell to use in decoration or sauce cooking. The crab boiling water should also be kept for making the sauce.
• Remove seeds from tomatoes and dice them. Sauté garlic with olive oil, add tomatoes and stir-fry, seasoning with salt and pepper. When tomatoes are soft, let cool then blend smoothly and filter through a sieve. Add ketchup or tomato paste and stir well to complete the sauce.
• Sauté garlic with olive oil, quickly stir-fry the crab roe, then add crab boiling water and bring to a boil. After that, add the tomato sauce and stir well. Continue adding whipping cream and 1 tablespoon of Ricotta cheese, cooking until the sauce is slightly thick.
• Boil spaghetti in boiling water with a little salt according to package instructions, then remove the noodles and toss with olive oil so they don’t stick. Finally, put the noodles into the crab sauce pan and stir well to absorb.

5.9. Stuffed crab

Stuffed crab is prepared from fresh crab combined with finely minced meat and many delicious spices such as onions, garlic, chili, pepper, eggs, mushrooms, and tapioca starch. After preparation and light frying, the crabs are stuffed with filling, then steamed or baked until the filling is golden brown and crispy, keeping the full natural sweetness of the crab.

Ingredients

• 4 fresh crabs
• 150 g ground pork, 150 g fresh shrimp
• 2 garlic bulbs, 2 chicken eggs
• 2 tablespoons wheat flour, 1 tablespoon soy sauce
• 1 tablespoon oyster sauce, 5 tablespoons cooking oil
• Sugar, pepper, cilantro

How to prepare stuffed crab:

• Wash the crabs, remove ties and dirt, especially on both sides. Then boil the crabs for about 5 minutes to keep the meat sweet and firm, then pick the meat and roe, keeping the shells.
• Peel shrimp, remove veins, and mince. Wash garlic and cilantro; mince the garlic and chop the cilantro.
• Pound garlic, cilantro, and pepper, then mix with sugar, flour, soy sauce, and oyster sauce. Continue adding ground pork, crab meat and roe, 1 chicken egg, and flour; mix well into a uniform mixture, then stuff the filling into the crab shells.
• Next, boil water in a steamer, place the stuffed crabs on the tray, and steam for about 20-25 minutes until cooked. Then let cool and dip the crabs into beaten chicken eggs to coat evenly.
• Next, place a pan on the stove, heat oil and fry the stuffed crabs over medium heat until golden brown. Finally, remove to drain the oil and enjoy.

5.10. Crab omelet

Crab omelet is a suggestion for you to change the flavor for daily meals. The golden, soft egg layer on the outside combined with the rich filling from crab meat and tofu creates a harmonious, irresistibly delicious flavor. The dish is even more attractive when dipped in a little chili sauce, providing an experience that is both tasty and unique for the whole family.

Ingredients to prepare:

• 6 chicken eggs
• 50 g crab meat
• 100 g white tofu, 1 scallion stalk
• 1 cherry tomato, 2 shallots
• Cooking oil, sugar, pepper, seasoning powder

How to prepare crab omelet as follows:

• Wash scallions and chop fine; peel and slice shallots. Dice tofu and slice the cherry tomato for decoration.
• Sauté shallots with a little oil, then add crab meat and pepper, and stir well. Then, turn off the heat and take the crab meat out to mash (you can leave some whole pieces for decoration).
• Next, beat eggs with sugar, pepper, and seasoning powder. Mix tofu and scallions into the mixture well.
• Heat a pan with a little oil then pour in the egg mixture, fry over medium heat and cover. When the eggs start to set, decorate the top with tomato, whole crab meat pieces, and a few tofu pieces. Cover again until the eggs are completely cooked.
• The omelet is bright golden and soft, with rich tofu filling blending with the buttery crab meat, suitable with rice or as a snack.

If you are wondering “What to cook with crab”, the list of crab dishes that Ola Squid has just introduced above will certainly help you choose a dish suitable for your family’s taste. And don’t forget to visit the Ola Squid Blog page to discover more recipes for other delicious and attractive dishes! While fresh crab is a delicacy, you can also explore our premium dried squid products to elevate your family meals even further.