What are the best crab dishes? See the list of 15 super attractive dishes now.

Sea crab has always been in the top seafood ingredients favored by Vietnamese people thanks to its sweet, firm meat, high nutrition, and ease of preparation. When mentioning sea crab dishes, many people immediately think of rich, fragrant flavors that make family meals more attractive than ever. But to cook sea crab properly, keeping the natural sweetness without being fishy, you need to understand a bit about processing techniques, cooking time, and suitable spices.

In this article, Ola Squid will help you answer the detailed question “What to cook with sea crab?” with 15 foolproof cooking recipes.

What to cook with sea crab?

Tamarind Roasted Sea Crab

Tamarind roasted sea crab is a famous dish thanks to the harmony of sour tamarind flavor and sweet, firm crab meat. The thick tamarind sauce clings to every part of the crab, creating a “crave-worthy” feeling from the very first bite. This dish is especially suitable for family gatherings due to its balanced, easy-to-eat flavor.

Ingredients (2-3 people):

• Sea crab: 2 pieces (700-900g)
• Ripe tamarind: 80g or thick tamarind juice: 50ml
• Sugar: 3 tablespoons
• Fish sauce: 1.5 tablespoons
• Minced garlic: 1 tablespoon
• Minced chili: ½ teaspoon
• Tapioca starch: 1 tablespoon mixed with 2 tablespoons of water
• Cooking oil: 50ml
• Green onions: 1 tablespoon, chopped
• Salt: ½ teaspoon

Directions:

Step 1: Process the crab: Clean, remove the carapace, and set the crab roe aside. Cut the crab into halves or quarters depending on the size. Lightly sprinkle with salt to reduce the fishy smell.

Step 2: Briefly fry the crab: Heat oil to 160-170°C. Fry the crab for 3-4 minutes until the shell turns red and firm. Remove and drain the oil.

Step 3: Cook the tamarind sauce: Mix tamarind with warm water to get the tamarind extract. Sauté garlic and chili until fragrant, then add tamarind juice. Add sugar + fish sauce, simmer over low heat for 3 minutes. Add the tapioca starch mixture to create thickness.

Step 4: Braise the crab: Put the crab + crab roe into the sauce pan. Simmer for 5–7 minutes for the spices to penetrate. Toss evenly so the sauce covers every side of the crab.

Step 5: Garnish: Sprinkle with green onions. The dish is perfect when the tamarind sauce is glossy, balanced in sourness and sweetness, not too harsh and not too thin.

Salt Roasted Sea Crab

Salt roasted sea crab is a typical dry-roasted style dish. The aroma from lemongrass, garlic, and finely ground sea salt creates a savory coating that clings to the crab meat without being overly salty. This dish does not use much sauce but still maintains its richness, suitable for both drinking parties and family meals.

Ingredients (2–3 people):

• Sea crab: 2 pieces (~800g)
• Finely ground roasted sea salt: 1 tablespoon
• Garlic: 5 cloves, minced
• Lemongrass: 2 stalks, minced
• Dried chili: 1 teaspoon
• Unsalted butter: 20g (optional)
• Sugar: ½ teaspoon
• MSG: ¼ teaspoon
• Cooking oil: 40ml

Directions:

Step 1: Prepare the crab: Wash, remove carapace, take the roe. Cut the crab into bite-sized pieces.

Step 2: Fry the crab: Heat oil to 170°C. Fry the crab for 3-4 minutes until the shell is hard and evenly red.

Step 3: Make the salt roasting mixture: Sauté garlic + lemongrass + dried chili over low heat. Add butter to increase the aroma (optional). Add salt + sugar. Roast gently, do not let the salt burn.

Step 4: Toss the crab: Put the crab into the salt pan, toss strongly and quickly so the salt adheres evenly. Roast for 2-3 minutes.

Step 5: Finish: The dish is perfect when the crab is dry but still fragrant with lemongrass and garlic, and fine salt clings evenly without becoming watery.

Sauced Sea Crab

In the list of sea crab dishes, the sauce-based group always has a special attraction. When prepared with sauce, the crab meat absorbs spices more easily while still maintaining its natural sweetness. Sauced sea crab has many variations such as garlic butter sauce, black pepper sauce, Singapore sauce, spicy butter sauce… but here is the balanced version, easy to make and suitable for Vietnamese tastes: garlic butter sauced sea crab. The aroma of butter blended with golden fried garlic creates a glossy, lightly fatty but not greasy coating that is extremely “unforgettable.”

Ingredients (2–3 people):

• Sea crab: 2 pieces (800-900g)
• Unsalted butter: 40g
• Minced garlic: 2 tablespoons
• Fish sauce: 1 tablespoon
• Sugar: 1.5 tablespoons
• Filtered water: 30ml
• Tapioca starch: 1 teaspoon mixed with 1 tablespoon of water
• Ground pepper: ¼ teaspoon
• Cooking oil: 30ml

Directions:

Step 1: Process the crab: Remove carapace, wash clean, cut into halves or quarters. Set the roe aside.

Step 2: Quickly fry the crab: Fry the crab for 3 minutes at 160-170°C oil temperature to firm up the shell and keep the meat juices.

Step 3: Make the garlic butter sauce: Add butter to the pan, let it melt over low heat. Add garlic and fry until lightly golden. Add fish sauce + water + sugar, stir well. Let the mixture simmer, add the tapioca starch mixture to create thickness.

Step 4: Simmer the crab: Put crab + crab roe into the pan. Toss well for 5-7 minutes for the sauce to cling and penetrate the meat.

Step 5: Serve: The crab is perfect when the garlic butter sauce is glossy, fragrant, has a mildly sweet and slightly fatty taste, but is not greasy.

Beer Steamed Sea Crab

If you want to preserve the natural sweetness of sea crab, steaming is the optimal method. In particular, beer steamed crab is an “upgraded” version thanks to the aroma of malt and beer yeast, making the crab meat rich, firm yet refined. This is a favorite dish in high-end seafood restaurants because it is simple yet extremely high quality.

Ingredients (2–3 people):

• Sea crab: 2–3 pieces (1–1.2kg)
• Beer: 1 can (330ml)
• Crushed lemongrass: 3 stalks
• Sliced ginger: 6–8 slices
• Salt: ½ teaspoon
• Lime leaves (optional): 3–5 leaves

Directions:

Step 1: Prepare the steamer: Put lemongrass and ginger at the bottom of the pot. This is the “fragrance cushion” that helps eliminate the fishy smell and creates a natural aroma.

Step 2: Place the crab in: Stack the crab on top of the lemongrass layer. Sprinkle a little salt to maintain the sweetness of the meat.

Step 3: Pour the beer: Pour the entire can of beer into the pot. You don’t need to submerge the crab, just enough for the beer steam to create heat.

Step 4: Steam: Steam for 12–15 minutes over high heat. When the crab shell turns evenly orange-red, it’s done.

Step 5: Enjoy: Dip with salt and pepper lime or green chili salt. Beer steamed crab meat keeps its original flavor, with a light yeast aroma and extreme sweetness.

See more: How to make beer steamed squid delicious, sweet, and not fishy at home

Grilled Sea Crab

Grilled sea crab is the dish that best shows the freshness of the ingredients. When grilled directly over charcoal or in an oven, the crab meat is firm, the crab roe inside simmers gently to form a golden, fatty, but very fragrant layer of oil. There are two popular grilling styles: plain grilled and scallion oil grilled, but here is the plain grilled style, keeping the fresh crab flavor.

Ingredients (2 people):

• Sea crab: 2 pieces (700–900g)
• Sea salt: 1 teaspoon
• Ground pepper: ½ teaspoon
• Lime: ½ fruit
• Fried garlic (optional): 1 tablespoon

Directions:

Step 1: Process the crab: Wash clean, drain. You should not chop it small to avoid losing meat juices.

Step 2: Lightly marinate: Rub salt + pepper all over the crab body. Let it sit for 10 minutes to absorb slightly.

Step 3: Grill:

• Charcoal grill: Place the crab on the rack, grill for 12–15 minutes. Flip frequently for even cooking.
• Oven grill: 200°C for 15 minutes.

Step 4: Finish: When the crab roe is simmering and the meat is firm, take it out, drizzle a little lime juice to awaken the flavor.

Secret: Do not grill for too long as the crab meat will dry out and lose its natural sweetness.

Sea Crab Patty

Sea crab patty is a dish with high applicability: it can be used as a main dish, appetizer, served with vermicelli, or as a topping in noodle dishes. When made with the right technique, the crab patty will have a light natural chewiness (without additives) and a sweet taste thanks to the high ratio of crab meat. This dish is very popular in restaurants because it is both elegant and versatile.

Ingredients (4 servings):

• Fresh sea crab meat: 300g
• Minced pork: 100g (to create natural adhesion)
• Egg: 1 piece
• Tapioca starch: 1 tablespoon
• Minced shallots: 1 tablespoon
• Green onions: 1 tablespoon
• Fish sauce: 1 tablespoon
• Pepper: ½ teaspoon
• Sugar: ½ teaspoon
• Cooking oil: 20ml

Directions:

Step 1: Mix the ingredients: Put crab meat + minced pork + minced shallots + green onions + egg + tapioca starch + seasoning into a large bowl. Stir in one direction for the mixture to bind.

Step 2: Shape: Form into round flat pieces or put into small molds.

Step 3: Steam: Steam for 10 minutes for the patty to shape and cook through.

Step 4: Fry until golden: Heat oil, fry the patty until both sides are golden brown.

Step 5: Serve: The finished crab patty has a natural soft chewiness, the sweet taste of crab blended with an attractive golden crust.

Reference: What to cook with squid patty? Top delicious and attractive squid patty dishes

Sea Crab Soup

Sea crab soup is a nutritious dish, often appearing in parties, restaurants, or used as a light breakfast. When cooked correctly, crab soup will have a smooth, clear consistency, not raw starchy; crab meat floats in even strands, fragrant and sweet without being fishy. This is also an ideal dish for young children or people who need to recover their health because the soup is easy to digest and rich in protein.

Ingredients (4 bowls of soup):

• Fresh sea crab meat: 250g
• Egg: 1 piece, use white only
• Snow fungus: 20g (soaked)
• Boiled quail eggs: 8 eggs, peeled
• Tapioca starch: 3 tablespoons, mixed with 6 tablespoons of water
• Bone broth: 1.2 liters
• Minced shallots: 1 tablespoon
• Coriander: 1 tablespoon
• Salt: ½ teaspoon
• Sugar: 1 teaspoon
• Seasoning powder: 1.5 teaspoons
• Pepper: ½ teaspoon

Directions:

Step 1: Prepare ingredients: Wash snow fungus, shred. Drain crab meat. Separate egg white, whisk gently.

Step 2: Cook the broth: Bring bone broth to a boil. Sauté shallots until fragrant, add to the broth to increase natural sweetness.

Step 3: Add crab meat and snow fungus: When the broth simmers, add snow fungus + crab meat. Stir well so the crab meat does not clump.

Step 4: Create thickness: Slowly pour in the tapioca starch water, stirring constantly. The soup will be clear and thick, not cloudy, which is the requirement.

Step 5: Add egg white: Pour the egg white in a thin stream, stirring gently in one direction to create beautiful threads.

Step 6: Seasoning & Finish: Add salt – sugar – seasoning powder – pepper. Add quail eggs. Sprinkle coriander when turning off the stove. Perfect crab soup has a light thickness and a characteristic refined aroma.

Sea Crab Soup with Gourd

Sea crab cooked with gourd is a refreshing soup dish, especially favored on hot days. Gourd is cooling, and when combined with crab meat, it becomes deeply sweet and naturally soft. This is a familiar traditional soup in Southern cuisine, easy to cook, light on the stomach, but still rich in nutrition.

Ingredients (3–4 people):

• Sea crab: 2 pieces (700–900g)
• Gourd: 500g, peeled, shredded
• Green onions: 1 tablespoon
• Shallots: 1 tablespoon
• Fish sauce: 1 tablespoon
• Seasoning powder: 1 teaspoon
• Salt: ½ teaspoon

Directions:

Step 1: Process the crab: Wash clean, remove carapace, take the roe and put into a bowl. Use a spoon to scrape the roe into a separate pot.

Step 2: Grind or crush the crab: Put the crab body into a mortar to crush or use a blender. Filter the crab juice through a sieve 2–3 times to remove residue.

Step 3: Cook the crab juice: Boil the crab juice over low heat. When the crab meat floats in pieces, gently skim to keep the fibers intact.

Step 4: Cook the gourd: Add the shredded gourd, season with salt – seasoning powder. Cook for another 5–7 minutes until the gourd is just tender.

Step 5: Add crab roe: Sauté shallots, add the roe and stir-fry gently, then pour into the soup pot to increase beautiful color and richness.

Step 6: Finish: Season with a little fish sauce, sprinkle green onions. Sea crab soup with gourd is perfect when the gourd is soft and clear, the taste is refined sweet, and it has a gentle crab aroma.

Sea Crab Thick Noodle Soup

Mentioning sea crab dishes, one cannot miss crab thick noodle soup, a “national” liquid dish of Southern cuisine. The broth is slightly thick, the crab meat is sweet, the crab roe is fatty, eaten with soft and chewy thick noodles to create a rich bowl of thick noodle soup just like a restaurant. When cooking at home, you can adjust the richness and thickness to your liking, making the dish both flavorful and safe.

Ingredients (4 bowls):

• Sea crab: 2 pieces (1kg)
• Bone broth: 1.5 liters
• Crab roe: from 2 crabs
• Crab meat: 200g
• Rice or tapioca thick noodles: 500g
• Minced shallots: 1 tablespoon
• Green onions, cilantro: 2 tablespoons
• Fish sauce: 1 tablespoon
• Seasoning powder: 1 tablespoon
• Sugar: 1 tablespoon
• Tapioca starch: 3 tablespoons mixed with water
• Annatto oil (optional): 1 tablespoon

Directions:

Step 1: Boil crab: Boil crab for 10-12 minutes. Take out meat and roe separately.

Step 2: Sauté roe: Sauté shallots, add crab roe and stir-fry gently to bring out color. Add to the bone broth pot.

Step 3: Cook the broth: Season with seasoning powder, sugar, fish sauce. Pour tapioca starch water slowly to create moderate thickness.

Step 4: Blanch noodles: Boil thick noodles until they float, remove and soak in cold water for chewiness.

Step 5: Finish: Put noodles into a bowl, add crab meat + broth, sprinkle green onions + cilantro. A bowl of thick noodle soup is perfect when the noodles are soft, the broth is thick and sweet, and it smells like crab.

>>>Read now: How to cook squid thick noodle soup delicious and authentic

Spicy and Sour Sea Crab Hotpot

Spicy and sour sea crab hotpot is a dish imbued with coastal flavors, with the harmony between the sweetness of crab meat, the sourness of tomatoes, tamarind, and the spiciness of chili and lemongrass. This is a very suitable dish for family gatherings because it is both rich and easy to combine with seafood ingredients and vegetables. For a perfect experience, you can explore the OlaSquid shop for high-quality seafood sides.

Ingredients (4–5 people):

• Sea crab: 3 pieces (1.5kg)
• Tomatoes: 2 pieces, cut into wedges
• Sour tamarind: 30g, mashed for juice
• Crushed lemongrass: 3 stalks
• Fresh chili: 2 pieces
• Minced shallots: 1 tablespoon
• Bone broth: 2 liters
• Sugar: 1 tablespoon
• Salt: ½ teaspoon
• Fish sauce: 2 tablespoons
• Side vegetables: water spinach, banana blossom, mushrooms, vermicelli…

Directions:

Step 1: Prepare crab: Clean, chop into pieces, drain.

Step 2: Sauté aromatics: Sauté shallots, add tomatoes and stir to create color. Add crushed lemongrass.

Step 3: Cook hotpot broth: Add bone broth. When boiling, add tamarind juice + salt + sugar + fish sauce to create balanced sour, spicy, and salty flavors.

Step 4: Add crab: When the broth boils strongly, add crab and cook for 10 minutes so the crab meat is naturally sweet.

Step 5: Serve with: Add vegetables and mushrooms when eating. The hotpot is perfect when the broth is sour and refined, fragrant with lemongrass, slightly spicy, and maintains the characteristic sweetness of the crab.

Sea Crab Roe Hotpot

Sea crab roe hotpot is an “upgraded” version of the traditional crab roe hotpot, bringing a richer flavor thanks to using fresh sea crabs instead of field crabs. When cooked correctly, the roe will bind into firm segments, the broth clear but deeply sweet, combined with sour bamboo shoots and tomatoes to create a perfect balanced taste. This is an ideal dish for weekend family parties.

Ingredients (4–5 people):

• Fresh sea crab: 3 pieces (1.5kg)
• Tomatoes: 3 pieces, cut into wedges
• Sour tamarind: 20g, mashed for juice
• Sour bamboo shoots: 200g
• Minced shallots: 1 tablespoon
• Annatto oil: 1 tablespoon
• Broth: 2 liters
• Fish sauce: 2 tablespoons
• Sugar: 1 tablespoon
• Salt: ½ teaspoon
• Side vegetables: water spinach, shredded banana blossom, raw vegetables
• Fresh vermicelli: 1kg

Directions:

Step 1: Prepare crab: Wash clean, remove carapace to take roe separately. Chop the crab body in half. Crush or blend the crab, filter through a sieve 2-3 times to get pure crab juice.

Step 2: Cook crab roe: Boil crab juice over low heat. When the roe floats up, gently skim the roe pieces into another bowl.

Step 3: Sauté crab roe: Sauté shallots, add crab roe + a little annatto oil and stir-fry to create a beautiful red color. Pour into the hotpot pot.

Step 4: Cook hotpot broth: In a separate broth pot, add tomatoes, sour bamboo shoots, tamarind juice, salt, sugar, and fish sauce. Cook for 10 minutes.

Step 5: Combine: Pour the crab juice + roe into the hotpot pot. Add the chopped crab pieces and cook for another 10 minutes.

Step 6: Enjoy: Serve the hotpot with vegetables and fresh vermicelli. The hotpot is perfect when it has a beautiful red color, a refined sour taste, firm crab roe, and a naturally sweet broth.

Stir-fried Vermicelli with Sea Crab

Stir-fried vermicelli with sea crab is a light but nutritious dish, outstanding with clear, chewy vermicelli strands, evenly absorbed spices and blended with naturally sweet crab meat. This is a perfect choice for breakfast or dinner, especially suitable for dieters who still want to supplement high-quality protein.

Ingredients (2–3 servings):

• Sea crab meat: 200g
• Dong vermicelli: 200g
• Egg: 1 piece
• Shredded carrots: 50g
• Onion: ½ bulb, cut into wedges
• Shiitake mushrooms: 6 pieces, soaked
• Green onions: 1 tablespoon
• Cooking oil: 2 tablespoons
• Seasoning: fish sauce 1 tablespoon, seasoning powder 1 teaspoon, pepper ½ teaspoon

Directions:

Step 1: Process vermicelli: Soak vermicelli in warm water for 10 minutes, remove and drain. Mix vermicelli with ½ tablespoon of oil so it doesn’t stick.

Step 2: Briefly sauté crab meat: Sauté shallots, add crab meat and stir gently for 1-2 minutes then set aside.

Step 3: Stir-fry vegetables: Add carrots, onions, shiitake mushrooms, season with a little salt so the vegetables soften quickly.

Step 4: Stir-fry vermicelli: Put vermicelli into the pan, add fish sauce, seasoning powder, pepper. Mix well for the vermicelli to absorb the spices.

Step 5: Finish the dish: Add the egg, stir quickly to create light adhesion. Finally, add the crab meat and toss well.

Step 6: Garnish: Sprinkle green onions. Stir-fried vermicelli is perfect when the strands are chewy, loose, flavored, and not mushy.

See more: What to cook with crab? Suggestions for 15 attractive crab dishes, you’ll love them

Spaghetti with Sea Crab Meat Sauce

An interesting variation between European cuisine and Vietnamese seafood: sea crab spaghetti. A lightly fatty tomato butter sauce, blended with refined sweet crab meat creates a sophisticated yet easy-to-make dish at home. This is a suitable choice for a Western-style dinner or home dates.

Ingredients (2 servings):

• Spaghetti: 200g
• Sea crab meat: 150g
• Tomato sauce (passata): 150ml
• Unsalted butter: 20g
• Onion: 30g, finely minced
• Garlic: 2 cloves, minced
• Whipping cream: 20ml
• Salt: ½ teaspoon
• Pepper: ½ teaspoon
• Parmesan cheese: as desired

Directions:

Step 1: Boil noodles: Boil water, add salt. Boil noodles for 8-10 minutes until just cooked (al dente). Drain and set aside.

Step 2: Make the sauce: Sauté onion and garlic with butter. Add tomato sauce, bring to a boil. Season with salt, pepper. Add cream to create a light richness.

Step 3: Add crab meat: Add crab meat to the sauce, stir gently so the meat doesn’t break.

Step 4: Mix noodles: Put the noodles into the sauce pan, toss well until the strands are evenly coated with a glossy red sauce layer.

Step 5: Enjoy: Sprinkle with parmesan cheese. The dish is perfect when it has a harmonious sweet and sour taste, a gentle crab aroma, and a thick sauce.

Sea Crab Porridge

Sea crab porridge is a nutritious dish for young children, pregnant women, or sick people who need to recover because crab meat is rich in zinc, calcium, and easily absorbed protein. The porridge is soft, refined sweet, and can be combined with pumpkin, potato, or Malabar spinach depending on taste. This is an extremely easy-to-digest dish and can be used daily.

Ingredients (2–3 people):

• Plain rice: 100g
• Sticky rice: 20g
• Bone broth: 1.2 liters
• Sea crab meat: 150g
• Minced shallots: 1 tablespoon
• Cooking oil: 1 tablespoon
• Salt: ½ teaspoon
• Seasoning powder: 1 teaspoon
• Green onions: 1 tablespoon

Directions:

Step 1: Cook porridge: Wash rice, roast slightly until fragrant. Pour into the bone broth pot, simmer for 40 minutes until the grains are soft.

Step 2: Sauté crab meat: Sauté shallots, add crab meat and stir for 1 minute to bring out the aroma. Season with a little seasoning powder.

Step 3: Combine: When the porridge is thick, add the crab meat. Stir gently so the meat doesn’t crumble.

Step 4: Adjust thickness: If the porridge is thick, add bone broth. If thin, cook for another 5 minutes.

Step 5: Finish: Season with salt, seasoning powder. Sprinkle green onions. Porridge must have a refined sweet taste, evenly bloomed grains, and clearly visible crab meat strands to be perfect.

>>See more: How to cook squid porridge delicious, rich, and authentic at home

Sea Crab Meat Omelet

Sea crab meat omelet is a simple but nutritious dish, particularly suitable for children due to its soft, fragrant, and easy-to-eat flavor. When fried correctly, the eggs will puff up slightly, golden brown, combined with refined sweet crab meat to create a dish that is both rustic and full of quality. This is also a “lifesaver” dish for busy days when you still want a meal full of nutrients.

Ingredients (2–3 servings):

• Fresh sea crab meat: 150–200g
• Eggs: 3 pieces
• Chopped green onions: 1 tablespoon
• Minced shallots: 1 teaspoon
• Fish sauce: ½ teaspoon
• Pepper: ½ teaspoon
• Cooking oil: 1 tablespoon
• Seasoning powder: ½ teaspoon

Directions:

Step 1: Prepare crab meat: If using pre-shucked crab meat, drain it. If using whole crab, steam for 10 minutes then remove the meat.

Step 2: Briefly sauté crab meat: Sauté shallots until fragrant, add crab meat and stir gently for 1–2 minutes. Season with a little salt and pepper to awaken the flavor.

Step 3: Whisk eggs: Crack eggs into a bowl, add green onions, fish sauce, and seasoning powder. Whisk until the mixture is smooth and slightly bubbly.

Step 4: Mix crab meat: Add the sautéed crab meat to the egg bowl, mix gently so the meat is evenly distributed.

Step 5: Fry the omelet: Add oil to the pan, pour the entire mixture in. Fry over medium heat for 3–4 minutes per side until the eggs are golden brown with slightly crispy edges.

Step 6: Enjoy: Cut into pieces and sprinkle with more pepper. The dish is perfect when the eggs are golden, fragrant, and the crab meat still maintains its natural sweetness.

How to choose fresh and delicious sea crab

Choosing the right fresh sea crab determines 70% of the dish’s quality. A good crab must ensure firm meat, full roe, and be alive and healthy. Professional home cooks often have their own secrets for choosing crab based on season, fatness, firmness, and touch. Below is a detailed guide to help you choose high-quality crab like a restaurant chef.

• Choose crab according to the season, when the crab is firmest and has the most meat

Sea crabs are in peak season from about March to July and October to December. This is the time when crabs have finished molting, shells are hard, crab meat is firm, and there is a lot of roe. Some regions like Ca Mau, Ben Tre, and Bac Lieu also have a famous “son roe crab” season, with high prices but superior quality. Choosing crab according to the season helps you avoid meeting hollow or low-roe crabs.

• Observe the carapace and apron, factors determining whether the crab is firm or hollow

To know if the crab is firm or not, check the carapace and the apron.

• The carapace must be hard; it should not indent when pressed.
• For meat crabs: the apron must be small, pressed close to the body.
• For roe crabs: the apron is larger but feels heavy in the hand.

If you lightly press the chest part near the apron and find it hollow, it’s a sign the crab is empty, has little meat, and should not be bought.

• Look at the legs and claws to check for healthy liveliness

A fresh sea crab must have legs and claws that move flexibly and react quickly when touched. Crabs with dropped legs, weak claws, or those lying still are usually weak or have been kept for a long time. A healthy living crab when picked up will kick strongly, claws are firm, not soft.

• Check the gap in the carapace to see if the crab has roe

When lightly opening the gap between the carapace and the body, you will see the color of the crab roe:

• Yellow-orange roe: full roe crab, very fatty.
• Deep red roe: son roe crab – the most high-end type.
• No roe visible: priority for dishes needing lots of meat like salt roasted, steamed, or hotpot.

This is a tip many chefs use to classify crabs before processing.

• Choose male or female crab depending on the dish

Each type of crab is suitable for different dishes:
– Female crab: lots of roe, suitable for hotpot, tamarind roasted, crab paste noodle soup, beer steamed.
– Male crab: firm meat, suitable for salt roasted, grilled, or preparing dishes requiring many meat fibers.
Understanding the characteristics of each type helps you optimize the flavor of the dish.

>>Refer also: How to choose fresh and delicious squid not everyone knows

Frequently Asked Questions (FAQ)

What is the difference between sea crab and swimming crab?

Many people often confuse sea crab and swimming crab because they both belong to the crustacean group living in saltwater. However, these two types actually have clear differences in shape, flavor, and nutritional value.

• Sea crabs usually have a large size, firm body, big claws, and a thick shell layer. Crab meat is rich and fattier, especially the female crab has a large amount of crab roe, which is also the reason sea crabs are often favored for preparing steamed, grilled, or tamarind roasted dishes.
• Swimming crabs have flatter bodies, thin shells, many small legs, and the meat is sweet but not as fatty as sea crab. Swimming crabs are suitable for boiling, steaming, or making seafood salad.
• Due to the differences in structure and meat quality, sea crabs often have a higher price than swimming crabs.

However, each type is suitable for different dishes, so clear distinction helps you choose more appropriate ingredients.

What delicious soup can be cooked with sea crab for babies?

Sea crab is a very good source of protein, calcium, and zinc for the bone and brain development of children. However, not every dish is suitable for a baby because their digestive system is still immature. Some easy-to-eat, soft, and easy-to-digest soup dishes for children include:

• Sea crab soup with pumpkin: natural sweet taste, rich in vitamin A, helping children’s eyes and increasing resistance.
• Sea crab soup with Malabar spinach: cooling, supports digestion, suitable for babies over 1 year old.
• Sea crab soup with gourd: soft, easy to swallow, less likely to cause a heavy stomach.
• Sea crab porridge: the easiest dish to eat, suitable for babies from 8-12 months depending on their ability to eat solids.

When cooking for children, you should use fresh crab meat, clean off any tendons and shell bits, cook thoroughly and limit strong spices to ensure safety. For high-quality ingredients, don’t forget to visit our dried seafood shop.

Current sea crab prices

Sea crab prices change according to season, size, type of crab (male, female, son roe) and farming region. In general, sea crab prices are classified into common levels as follows:

• Grade 1 meat crab (350–450g/piece): 350,000 – 450,000 VND/kg
• Grade 1 female roe crab (250–350g/piece): 550,000 – 750,000 VND/kg
• Son roe crab: 800,000 – 1,100,000 VND/kg
• Y coc crab (soft shell, about to molt): 300,000 – 450,000 VND/kg

Prices also change by region: Ca Mau, Nam Can, and Bac Lieu are usually higher because of superior meat quality. Additionally, during Tet holiday seasons, crab prices can increase slightly by 10-20%.
To ensure you buy the right quality crab, you should choose reputable places, prioritizing healthy living crabs with all claws intact and heavy in the hand, which are signs of meaty and fresh crab.

Sea crab dishes always have a very unique appeal. Crab meat is sweet and firm, while crab roe is rich and fatty, so no matter how it’s prepared, it leaves a lasting impression. From rich roasted dishes like salt roasted crab, tamarind roasted to refined and sweet liquid dishes like crab thick noodle soup, sea crab hotpot, or crab porridge, every dish is delicious and captures the essence of Vietnamese seafood.

Hopefully, with this list of 17 dishes and suggestions for choosing fresh crab, you have found the complete answer for the question “What is delicious to cook with sea crab?” to confidently get into the kitchen and create according to your family’s taste. Conquer more attractive cooking recipes at Ola Squid’s Food Blog!