Explore the Top 10 Irresistible Dishes Made from Freshwater Crab - Mytour.vn

• Ground crab 350g
• Coriander 100g
• Cilantro 50g
• Green onions 5 stalks
• Tomatoes 3 pieces
• Onion 1 piece
• Cooking oil 1 tablespoon
• Seasonings to taste (salt/sugar/seasoning salt/msg)

• Extracting crab water:
  • Place the ground crab in a small bowl, mix with clean water and strain. The total amount of water used to filter crab meat is 2 liters, divided into several times until the water becomes clear.
  • Pour crab water into a pot and set aside to let the crab meat settle. Meanwhile, prepare the other ingredients.
• Prepare the remaining ingredients:
  • Rinse the tomatoes, cut into wedges. Peel and cut the onion into similar wedges as the tomatoes. Wash coriander, cilantro, and green onions, then cut into sections.
• Sauté tomatoes:
  • Take a small amount of onion heads and fry them until fragrant with 1 tablespoon of cooking oil. Add the tomatoes and season with 1 teaspoon of seasoning salt. Stir until the tomatoes release some water and become slightly soft, then turn off the heat.
• Cook the soup:
  • Bring the crab meat water pot to the stove, turn on medium heat and cook until the crab meat floats, and the water boils vigorously. Then open the pot lid.
  • Let it boil for another 5 minutes until all the crab meat floats to the top. Add the sautéed tomatoes, season with 1 teaspoon of seasoning salt, 1/2 teaspoon of salt, 2 teaspoons of sugar. Stir gently to dissolve the seasonings, then use a skimmer to remove the foam.
  • Next, add the onions and cook for an additional 3 minutes until the onions are tender. Add coriander and green onions cut into sections, 1/3 teaspoon of msg, stir well, then add the cilantro and turn off the heat.

Canh riêu cua nấu ngót features a sweet broth, fresh vegetables, and flavorful crab meat. Enjoy it with rice or noodles for a delightful meal.

Pan-fried field crab with lime leaves is a rustic yet irresistibly enticing dish. The preparation process is incredibly simple with a few readily available ingredients in your kitchen. Join us in the kitchen to recreate this dish with Mytour.

Ingredients:

• Field crab 500g.
• Fermented rice 1/2 teaspoon.
• Sugar 1/2 tablespoon.
• Chili sauce 1/3 tablespoon.
• Chopped garlic 10g.
• Seasoning 1 teaspoon.
• Shallots 5g.
• Lime leaves 5 pieces.

Instructions:

• Prepare the field crab:
  • Soak the crabs in water for about 10 minutes, changing the water once, until the water is clear. Then add salt, soak for another 10 minutes.
  • Remove the apron, peel off the bottom, and the top part of the crab. Rinse again with cold water and drain.
• Marinate the crab:
  • Marinate the crab meat with 1/2 teaspoon of fermented rice, 1/2 tablespoon of sugar, 1/3 tablespoon of chili sauce, 10g of chopped garlic, and 1 teaspoon of seasoning. Mix well and marinate for about 15-20 minutes for the crab to absorb the flavors.
• Pan-fry the crab:
  • Heat the pan, add cooking oil. When the oil is hot, add 10g of chopped shallots, stir-fry until fragrant.
  • Pour all the marinated crab into the pan, stir well. Fry the crab on medium heat until it turns golden on both sides, then add 5 crushed lime leaves.
  • Continue frying the crab on medium heat for another 15 minutes, until the crab is dry and slightly crispy as illustrated below. Turn off the heat and transfer to a plate.

The field crab is crispy, combining with the aromatic fragrance of lime leaves and the mild sourness of fermented rice. When you eat, you will feel the crispy texture in your mouth. You can dip it in chili sauce or tomato sauce to enhance the overall flavor.

Fried Field Crab in Betel Leaves, a beloved and widespread delicacy across various regions, exudes the essence of rural life. The crabs, fried or sautéed to a golden perfection, paired with fresh betel leaves, present an appealing sight and a harmonious blend of flavors that enhances the allure of this dish.

Ingredients:

• 500g field crabs.
• 2 eggs.
• Crunchy frying flour, garlic, lemongrass, flour, betel leaves, tarragon.

Instructions:

• Step 1: Clean the crabs, remove the apron, apron, and mouth. Place the crab body in a bowl, add 2 eggs, 4 tablespoons of crunchy frying flour, chopped garlic, chopped lemongrass, mix everything well, marinate for about 20 minutes for the crab to absorb the flavors.
• Step 2: Clean betel leaves and tarragon, cut into strips.
• Step 3: After marinating, roll the crabs evenly in flour and fry them in a deep frying pan with plenty of oil. The crabs turn evenly red when cooked. Remove the crabs and place them on absorbent paper to remove excess oil.
• Step 4: Use the oil used to fry the crabs to fry the betel leaves and tarragon until crispy. (Be quick as the leaves become crispy very quickly).
• Step 5: Arrange the fried betel leaves and tarragon on a plate, place the crabs on top. The hot, crispy crabs paired with chili sauce are delicious. Wish you success with this rustic dish.

Fried Field Crab in Betel Leaves is perfect for warming up on cold rainy days or as a delightful addition to any festive table due to its quick and easy preparation.

Field Crab Hot Pot is a dish with a subtly sweet and savory taste, providing a never-ending enjoyment that is perfect for family gatherings during scorching summer days or cozy weekends.

Ingredients:

• Field crabs: 500g ground (reserve shells and crab meat separately).
• Pork cartilage: 500g.
• Rice vinegar: 1 small bowl.
• Beef: 300g.
• Fish cakes: 200g.
• Vermicelli: 500g.
• Bean sprouts: 4 sheets.
• Tomatoes: 5 pieces.
• Spring onions: 10 branches.
• Shallots: 10 bulbs.
• Perilla leaves: 2 small bunches, bite-sized.
• Hot pot dipping vegetables: lettuce: 3-4 plants; banana flowers: 300g; water spinach: 1 bunch; morning glory: 1 bunch.
• Seasonings: fish sauce, soup powder, seasoning powder, salt.

Instructions:

• Prepare the field crabs:
  • Place the crab shells in a bowl, add 1 teaspoon of fish sauce.
  • Filter the crab meat with 2 liters of water, filter multiple times thoroughly, then keep the water, add 1 teaspoon of salt and stir well.
• Prepare the hot pot dipping ingredients:
  • Cut the pork cartilage into bite-sized pieces, wash, and briefly parboil. Rinse the cartilage again with cold water, then place on a plate.
  • Clean tomatoes, cut one half into wedges, and the other half into pomegranate seeds.
  • Clean spring onions, chop finely.
  • Peel and thinly slice shallots.
  • Wash and drain various vegetables, arrange on a plate for dipping during the hot pot.
• Cook the hot pot broth and accompanying ingredients:
  • Heat the oil in a pan, sauté the shallots until golden and fragrant, then set aside in a bowl. Continue to keep the oil on the stove, add the tomatoes to stir-fry, add 1 tablespoon of fish sauce, stir for a while, then add the crab shells, stir-fry for about 2-3 minutes, then turn off the heat.
  • Pour the filtered crab water into the pot, simmer over medium heat. When the water boils, the crab meat floats, use a ladle to separate it into a bowl.
  • Add the fried tomatoes and crab shells back to the pot, turn the heat to low, cook for about 15 minutes, then add rice vinegar, stir evenly, and add seasonings for a rich flavor, suitable for everyone.
  • Cut the tofu into pieces and fry until golden brown, then arrange on a plate. After preparing the ingredients, pour the cooked crab water into the hot pot, add pork cartilage, crab shells, fried shallots, fried tofu, and various vegetables. Wait for the hot pot to boil, and the ingredients are cooked, then you can enjoy it.

To create a flavorful Field Crab Hot Pot, choose fresh crabs so that the inherent flavor of the crab can be retained without being overshadowed by other spices or ingredients.

If you've had a busy and tiring day but still want to prepare a wholesome meal for your family quickly, then the crab and gourd soup is a must-try. You can pre-process the crab and store it in the freezer to streamline the preparation process and still retain the flavor.

Ingredients:

• 1 bunch of coriander.
• 1 bunch of water spinach.
• 1kg field crabs.
• 1 gourd.
• Dried shallots, chili, garlic.
• Seasonings: salt, MSG, 1 small spoon of shrimp paste.

Instructions:

• Step 1: Prepare the crab:
  • When cooking crab and gourd soup, pay attention from the beginning to the selection of crabs. The chosen crabs must be alive, with no broken limbs. Soak the crabs in clean water for 30 minutes to remove any dirt. Then proceed to prepare the crab.
  • The chosen crabs must be alive, with no broken limbs. Soaked and cleaned crabs are shelled and the crab fat is placed in a bowl. Then, take the crab body without the fat and grind it in a mortar or a blender until smooth.
  • Add half a spoon of salt to the ground crab, a bowl of water, gently squeeze the crab, carefully filter and discard the crab shell. Use a strainer carefully.

• Step 2: Prepare the vegetables and gourd:
  • Clean the coriander and water spinach, then chop them finely. Peel and chop the gourd into bite-sized pieces. Cleaned and chopped coriander and water spinach are soaked in diluted saltwater. Soak the vegetables in saltwater to ensure food safety. After soaking in saltwater for 20 minutes, rinse the vegetables again and chop the coriander.
  • Aromatic and delicious crab and gourd soup requires the addition of gourd. However, if your family doesn't like gourd, you can replace it with bottle gourd. Peel and clean the gourd, then cut it into mouth-sized pieces for consumption.

• Step 3: Cook the crab soup:
  • Pour all the crab water into a pot, bring to a boil over low heat. To achieve a delicious crab and gourd soup, be careful at this step. If you cook over high heat, when the soup boils, the crab meat can overflow, losing nutrients. Therefore, keep the heat low, let the crab soup boil, and when the crab meat starts to coagulate, add the gourd. After 3 minutes, you can add the coriander and water spinach. Finally, add the crab fat taken from the crab body to the soup pot.
  • Cook crab and gourd soup to avoid bitterness and ensure the vegetables have a light, fresh green color. When cooking, you should uncover the pot. After the ingredients are added to the boiling soup, after 1 minute, you can turn off the heat and remove the pot.
  • If your family prefers the scent of shrimp paste, you can add 1 small spoon of shrimp paste to the crab soup when it boils, as adding shrimp paste to the soup will enhance the aroma. Then season to taste.

• Step 4: Fry garlic and shallots for the soup:
  • A delicious crab and gourd soup cannot be without the fragrant taste of fried garlic and shallots. Therefore, you can crush or finely chop garlic and a few slices of chili, then place the pan on the stove to heat the oil and fry the garlic and shallots until golden and fragrant. Finally, add them to the crab soup when the garlic and shallots are golden and fragrant.

Cooking crab and gourd soup is not at all difficult, showcase your culinary talent in your family's meal. What is good to eat with crab and gourd soup? With this soup in the summer, you can enjoy it with a plate of pickled eggplants or braised pork belly, it's delicious.