What Delicious Dishes Can You Make with Stone Crabs? 10 Must-Try Stone Crab Recipes

Stone crabs are crabs that live naturally in rocky mountains, mangrove edges, and islands like Cu Lao Cham, famous for their firm, fragrant, and deeply sweet meat. However, not everyone knows what to cook with stone crab to fully utilize this characteristic flavor. In the article below, Ola Squid will share detailed dishes from stone crab, from simple to sophisticated processing methods, along with clear quantities and practical experiences. If you are wondering what is stone crab good for cooking, this article will help you have the most complete and applicable answer.

What to cook with stone crab?

Tamarind stir-fried stone crab

Tamarind stir-fried stone crab is a very popular dish thanks to the balance between the mild sourness of tamarind, the natural sweetness of the crab, and the richness of the spices. When mentioning what to cook with stone crab, tamarind stir-fry is always a safe but never boring choice.

Ingredients:

• Stone crab: 1kg
• Ripe tamarind: 50g
• Minced garlic: 1 tablespoon
• Minced shallots: 1 tablespoon
• Fish sauce: 2 tablespoons
• Sugar: 2–3 tablespoons
• Chili sauce: 1 tablespoon (depending on spiciness)
• Cooking oil

Detailed instructions:

• Wash the stone crab thoroughly, use a brush to scrub the shell and legs, remove the apron, and cut the crab in half.
• Mash the tamarind with 100ml of hot water, then strain to get the juice.
• Sauté the shallots and garlic with oil, add the crab and stir-fry over high heat until the crab turns red.
• Pour in the tamarind juice, add fish sauce, sugar, chili sauce, and stir well.
• Lower the heat to medium, simmer for about 8–10 minutes until the sauce thickens and infuses into the crab.
• Adjust the seasoning for a harmonious sour – salty – sweet taste then turn off the heat.

The tamarind stir-fried stone crab is best enjoyed hot, dipped with bread or eaten with white rice.

Chili salt stone crab

If you like a rich salty and spicy taste, chili salt stone crab is a suggestion worth trying when looking for what is stone crab good for cooking for dinner or a gathering.

Ingredients:

• Stone crab: 1kg
• Sea salt: 1 teaspoon
• Chili salt: 1 tablespoon
• Minced chili: 1 tablespoon
• Minced garlic: 1 tablespoon
• Cooking oil

Instructions:

• Prepare the stone crab cleanly, cut into bite-sized pieces.
• Sauté garlic with oil, add the crab and stir-fry quickly.
• Sprinkle sea salt, chili salt, and minced chili, and stir well.
• Roast over medium heat until the crab is cooked, the shell is dry, and the spices are evenly coated.
• Adjust the taste to your liking then turn off the heat.

This dish is very suitable as a drinking snack or served with hot rice on a rainy day.

>> See more: What to cook with field crab? Suggesting 11 nutritious delicious dishes

Stone crab steamed with beer and lemongrass

Stone crab steamed with beer and lemongrass is a simple dish but preserves the full natural sweetness of the crab, with the strong aroma of lemongrass and beer, perfect for family parties or weekend gatherings.

Ingredients:

• 1-1.5 kg fresh stone crab
• 1 can of beer (330 ml)
• 4-5 stalks of lemongrass
• A little ginger (optional)
• Grain salt
• Chili, lime

Instructions:

• Wash the crab, use a brush to lightly scrub the shell and legs. You can separate the shell if you prefer it easier to eat.
• Smash the lemongrass and cut into sections. Slice the ginger thinly. Place lemongrass and ginger at the bottom of the pot.
• Place the crab on top, sprinkle a pinch of salt. Pour in the beer and close the lid tightly.
• Steam over medium heat for 15-20 minutes until the crab turns orange-red and becomes fragrant.
• Turn off the heat, let it cool slightly, then arrange on a plate.

Suggested dipping sauce:

• Salt, pepper, and lime
• Green chili salt
• Seafood salt mixed with calamansi

Stone crab soup with forest vegetables

Stone crab soup with forest vegetables is a rustic dish, with natural sweet taste from stone crab combined with the characteristic aroma of forest vegetables, very refreshing and easy to eat.

Ingredients

• 300-400 g stone crab meat (or ground stone crab)
• 1 bunch of forest vegetables (river leaf, diplazium esculentum, melientha suavis… depending on the region)
• 1 shallot
• A little garlic
• Salt, seasoning powder
• Cooking oil
• Filtered water

Cooking method

• Wash the stone crab, remove the shell, and set the crab roe aside. Crush or grind the crab meat, mix with water, and strain to get the crab water.
• Pick the young vegetables, wash several times, and drain. For sour vegetables like river leaves, rub them lightly before cooking.
• Sauté shallots and garlic with a little oil, add the crab roe and stir lightly until fragrant. Pour the crab water into the pot, cook over medium heat, stirring gently until the crab meat rises in clusters.
• Season with salt and seasoning powder to taste.
• Add the forest vegetables, cook for another 2–3 minutes then turn off the heat.
• Ladle the soup into a bowl and serve hot.

Charcoal grilled stone crab

Charcoal grilled crab is a favorite dish thanks to its fragrant charred shell, firm sweet crab meat that preserves the full natural ocean flavor.

Ingredients

• 1–1.5 kg fresh crab
• Grain salt
• Chili, lime
• (Optional) unsalted butter, minced garlic

Instructions

• Wash clean, scrub the shell and legs thoroughly. Keep it whole to prevent the meat from drying out.
• Burn the charcoal evenly until red, no large flames so the crab cooks slowly.
• Grilling the crab:
  • Arrange the crab on the grill, sprinkle lightly with salt grains.
  • Grill each side for 5-7 minutes, turning regularly until the crab turns orange-red and the shell is slightly charred.
  • If you like it rich and fragrant, brush with a butter garlic mixture during the last 1–2 minutes.
• Remove the crab to a plate and serve hot.

Suggested dipping sauce

• Salt, pepper, and lime
• Green chili salt
• Seafood salt with calamansi

>> See more delicious crab dishes:

• What to cook with soft-shell crab? 10 easy dishes and tips for choosing fresh crabs
• What to cook with sea crab? See the list of 15 super attractive dishes now

Stone crab rice noodle soup (Bun rieu)

Stone crab rice noodle soup is a familiar Vietnamese dish, with a clear sweet broth from the crab, mild sourness from tomatoes, served with raw vegetables, it’s very addictive.

Ingredients

• 300-400 g ground field crab (or stone crab)
• 1 kg fresh rice noodles
• 3-4 tomatoes
• A little shallot, garlic
• Fried tofu
• Chicken egg (optional)
• Shrimp paste, fish sauce
• Salt, seasoning powder
• Cooking oil
• Side vegetables: lettuce, split water spinach, banana blossom, bean sprouts, perilla

Cooking method

• Mix the ground crab with water, strain through a sieve to get the crab water, discard the residue.
• Cook the crab water over medium heat, stirring gently until the meat floats in clusters. Lower the heat, scoop out the crab cluster and set aside.
• Sauté shallots and garlic, add tomatoes and stir until soft, season with a little salt.
• Add the sautéed tomatoes to the crab water pot, season with seasoning powder and fish sauce to taste. Add shrimp paste to create the characteristic aroma.
• You can mix the crab cluster with a chicken egg, steam it, or add it directly to the pot to make the clusters richer and more cohesive.
• Blanch the noodles, put them in a bowl, arrange the crab cluster, tofu, and pour in the hot broth.

Delicious tips:

• Do not stir strongly when the crab water boils so the clusters form beautifully.
• Adjust the shrimp paste from small to large amounts so the smell isn’t too overpowering.
• You can add fermented rice vinegar or tamarind to increase the clear sour taste.

Stir-fried glass noodles with stone crab

Stir-fried glass noodles with stone crab is an attractive dish thanks to the chewy soft glass noodles infused with the natural sweetness of the crab, blended with the aroma of shallots and garlic, very suitable for family meals or treating guests.

Ingredients

• 1-1.2 kg fresh stone crab
• 200 g canna glass noodles
• 1 onion
• A little shallot, garlic
• Green onions, cilantro
• Fish sauce, seasoning powder, pepper
• Cooking oil

Instructions

• Wash the crab, remove the shell and apron. Cut the crab in half or leave small ones whole.
• Soak the glass noodles in warm water for 10–15 minutes until soft, cut into bite-sized lengths.
• Sauté shallots and garlic with oil, add the crab and stir-fry over high heat until the crab turns red. Season with a little fish sauce and seasoning powder for flavor.
• Add the onion and stir quickly, then add the glass noodles. Add a little water or crab broth so the noodles expand evenly and absorb the flavor.

• Stir continuously until the noodles are transparent and firm. Sprinkle with green onions, cilantro, and pepper then turn off the heat.

Stone crab salad (Goi)

Stone crab salad is a refreshing mixed dish, with firm sweet crab meat combined with crispy fresh vegetables and a balanced sour-spicy-salty-sweet dressing, perfect as an appetizer.

Ingredients

• 500-700 g stone crab (boiled, meat separated)
• Onion
• Carrot
• Cucumber
• Vietnamese coriander, basil
• Roasted peanuts
• Fried shallots

Dressing

• Fish sauce
• Sugar
• Lemon or calamansi juice
• Minced chili
• Minced garlic

Instructions

• Boil the stone crab, let it cool, remove the meat, and shred into bite-sized pieces.
• Thinly slice the onion, soak in ice water to reduce the pungency. Shred the carrot and cucumber. Wash the herbs and drain.
• Mix fish sauce, sugar, lemon juice, garlic, and chili for a harmonious sour – salty – sweet taste.
• Put the crab meat, vegetables, and herbs in a large bowl, pour the dressing over, and mix gently.
• Arrange on a plate, sprinkle roasted peanuts and fried shallots on top.

See more: What to cook with crab? Suggesting 15 attractive crab dishes you’ll love

Stone crab soup with water spinach

Stone crab soup with water spinach is a rustic, refreshing soup, with natural sweetness from the stone crab blending with crispy green water spinach, perfect for a meal on a hot day.

Ingredients

• 300-400 g stone crab (or crab meat already removed)
• 1 bunch of water spinach
• 1 shallot
• Salt, seasoning powder
• Filtered water

Cooking method

• Wash the stone crab, separate the shell, and set the crab roe aside. Crush or grind the crab meat, mix with water then strain to get crab water.
• Pick young water spinach, wash, and cut into bite-sized lengths.
• Cooking the soup
  • Cook the crab water over medium heat, stirring gently until the meat rises and forms clusters.
  • Sauté the shallot, add the crab roe and stir lightly then pour back into the pot.
  • Season with salt and seasoning powder to taste.
  • Add the water spinach, cook for another 2–3 minutes then turn off the heat.
• Ladle the soup into a bowl and serve hot.

Stone crab thick noodle soup (Banh canh)

Stone crab thick noodle soup is a rich dish, with a slightly thick broth, natural sweetness from the stone crab, combined with soft chewy thick noodles that are very filling and easy to eat.

Ingredients

• 400-600 g fresh stone crab
• 500 g thick noodles (rice flour or tapioca starch)
• 1-2 tomatoes
• 1 shallot
• Green onions, cilantro
• Fish sauce, salt, seasoning powder
• Cooking oil
• Ground pepper

Cooking method

• Wash the stone crab, separate the shell, and take out the roe. Crush or grind the crab meat, mix with water then strain to get the crab water.
• Cook the crab water over medium heat, stirring gently until the meat floats and forms clusters. Scoop out the crab cluster and set aside.
• Sauté shallots, add the crab roe and stir lightly with sliced tomatoes to create color and aroma.
• Put the crab roe and crab cluster back into the broth pot, season with fish sauce, salt, and seasoning powder to taste. Cook for a few more minutes for the flavors to blend.
• Blanch the thick noodles in boiling water, add them to the broth pot, and cook gently until the noodles are soft and the water is slightly thickened.
• Ladle the noodles into a bowl, sprinkle with green onions, cilantro, and ground pepper.

Nutritional value and stone crab price on the market

Stone crab is a natural seafood living in rocky reefs and mangrove forests. Thanks to its specific living environment, stone crab meat is often firm, sweet, low in water, and has high nutritional value. This is an ingredient favored by many families and restaurants because it is both delicious and nutritious.

Regarding nutritional composition, stone crab provides many essential substances for the body, suitable for a healthy diet.

In about 100 grams of stone crab meat, there are:

• Energy approximately 80 to 100 kcal
• Protein approximately 18 to 20 grams helping to build and recover muscles
• Low fat content, mainly heart-healthy unsaturated fats
• Contains almost no carbohydrates
• Omega 3 helps support the heart and reduce inflammation
• Vitamin B12 supports the nervous system and blood formation process
• Important minerals such as calcium, phosphorus, zinc, and selenium help strong bones and boost immunity

Thanks to these components, stone crab is especially suitable for heavy workers, people needing physical recovery, or those following a high-protein but low-fat diet. However, people with cholesterol problems or gout should eat moderate amounts.

Stone crab prices on the market today

Stone crab prices are not fixed but change according to the season, size, meat firmness, and consumption area. Natural stone crabs are usually priced higher than farmed crabs due to limited production.

Reference price level:

• In areas near exploitation sites, the price usually fluctuates from 70,000 to 120,000 VND per kg
• In large cities and wholesale markets, the popular price is from 150,000 to 300,000 VND per kg depending on quality
• During peak season or for large size stone crabs with lots of meat, the price can increase to about 350,000 to 500,000 VND per kg

Stone crab prices can fluctuate according to the weather, supply, and consumer demand during holidays and festivals.

Differentiating between stone crab and field crab

Stone crab stands out with firm, deeply sweet meat and high economic value, suitable for sophisticated dishes and restaurant menus. Field crab is suitable for soups and water-based dishes thanks to its characteristic aroma, low price, and ease of purchase.

Below is a detailed differentiation table:

Criteria	Stone crab	Field crab
Living environment	Rocky reefs, mangrove forests, coastal estuaries	Rice fields, lakes, freshwater canals
Origin	Natural crab, manually exploited	Natural crab, easy to catch
Size	Larger, thick body	Small, thin body
Crab shell	Hard shell, thick, dark color	Thin shell, brown or gray-brown color
Crab legs	Big, strong, firm	Small, easy to break
Meat amount	More meat, firm meat	Less meat
Meat texture	Slightly chewy, firm, low in water	Soft, high in water
Flavor	Natural deep sweet	Clear sweet, characteristic fragrance
Crab roe	Has roe, rich and fragrant	Little roe
Nutritional value	Rich in protein, omega 3, minerals	Rich in calcium due to grinding the whole shell
Suitable dishes	Steamed, grilled, stir-fried, thick noodle soup, crab hotpot	Crab soup, Bun rieu, rieu hotpot
Reference selling price	150,000 to 500,000 VND per kg depending on size	40,000 to 80,000 VND per kg
Commercial value	High, suitable for seafood restaurants	Common, suitable for family meals
Usage purpose	Main dish, guest treatment, business	Rustic soup, cooling dish

How much is Cu Lao Cham stone crab?

Cu Lao Cham stone crab price is currently much higher than other marine stone crabs due to limited production, seasonal exploitation, and being labeled for inspection before being sold on the market.

Reference price levels currently

• Wholesale price for Cu Lao Cham stone crab is usually around 800,000 to 1,000,000 VND per kg.
• Retail price at eateries or restaurants on the island fluctuates around 1,400,000 to 1,500,000 VND per kg depending on the season, size, and rarity
• During very rare times, the price of Cu Lao Cham stone crab at high-end restaurants can go up to 1,500,000 to 2,000,000 VND per kg.

Note on price: The price of stone crab in Cu Lao Cham can change according to the exploitation season (usually only legally caught in certain months), crab size, and conservation regulations. Therefore, the actual price when buying on the island or ordering at a restaurant may be higher or lower than the reference levels above.

Through the article above, dishes from stone crab have been fully synthesized, helping you easily visualize how to prepare and apply this seafood in daily meals. With a natural sweet flavor, firm meat, and high nutritional value, stone crab is suitable for everything from family meals to guest-treating occasions. To continue exploring more attractive dishes from squid and many other types of seafood, you can visit Ola Squid’s Blog to refer to useful knowledge and choose products suitable for your usage needs. For premium seafood options including dried squid snacks, please visit our Online Shop.