Top 10 Delicious and Easy-to-Make Sea Crab Dishes

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1. Salted Grilled Sea Crab

2. Tamarind Flavored Sea Crab

3. Steamed Crab with Beer

4. Steamed Crab with Coconut Water

5. Mango Salad with Crab Mix

6. Seafood Crab Soup

7. Korean-Style Spicy Sea Crab

8. Lotus Seed Sea Crab Congee

9. Crab Soup

10. Sea Crab Glass Noodle Stir-fry

1. Salted Grilled Sea Crab

Ingredients:

4 crab meat portions
5-6 minced garlic cloves
1/2 tsp salt
3 tsp sugar
1 tsp seasoning powder
3 tsp sesame oil
2 tsp oyster sauce
3 tsp vinegar
1/2 tsp pepper
A little cooking oil or lard
Salt mixture: brown rice, glutinous rice, peeled mung beans, a little roasted sea salt, grind and sift beforehand to use gradually with many other salted dishes
5 lemongrass bulbs
3 horn peppers
1 branch of ginger

Instructions:

Slice chili and lemongrass, julienne ginger, fry until golden in oil, then set aside.
Clean the crab, separate the main part. Discard the shell and gills. If the crab is large, lightly crush it. Cut the crab into 2 parts.
Mix the spices together: vinegar, sugar, salt, oyster sauce, sesame oil, seasoning powder, pepper, minced garlic.
Heat the pan (if the pan is tall but small, it saves fat), heat the fat, then fry each part of the crab until cooked, then scoop it out onto a plate lined with oil-absorbing paper.
Take a large pan, add a little cooking oil or lard, wait until hot, add the spice bowl in step 3, stir well, then add the fried crab, stir-fry over high heat for about 10 minutes, turn off the heat.
Add the fried lemongrass, ginger, and chili, add the pre-prepared salt, toss well. Finally, place on a plate, decorate with lettuce and cucumber. Dip the crab with a mixture of salt, sugar, pepper, and lime. If you like, make a dipping sauce with chili.

Sea Crab in Salt Crust

2. Tamarind Flavored Sea Crab

Ingredients:

1 sea crab
200g tamarind
100g crispy flour
50g chopped purple onion
100g chopped lemongrass
5g chopped chili
50g chopped garlic
50g chopped ginger
15g cornstarch
Some cilantro

Instructions:

Prepare and marinate the crab: Clean the crab, use a sharp knife to stab under the crab apron to immobilize it. Use scissors to separate the crab's apron and cut the crab body into quarters. Marinate the crab with 1 teaspoon seasoning powder, 1 teaspoon pepper, 1 teaspoon MSG, 1/2 teaspoon salt, 10g chopped purple onion, and 10g chopped garlic.
Fry the crab: After marinating, let it sit for about 5 minutes to absorb the spices. Dip the crab into crispy flour so that the flour evenly sticks to the crab meat (except for the crab legs). Put the crab in a hot pan of cooking oil, fry until crispy. Remove the crab and place it on a plate lined with oil-absorbing paper.
Cook tamarind sauce: Saute purple onion, garlic, lemongrass, and chopped ginger until fragrant. Add 200ml boiling water, add tamarind and simmer with whole chilies. Season with 5 tablespoons sugar, 1 teaspoon salt, 1 teaspoon MSG, 1 teaspoon fish sauce, bring to a boil, and add chopped chili according to taste. Dissolve 15g cornstarch in water, add to the tamarind sauce, stir well to create thickness for the sauce.

Tamarind Glazed Crab

3. Steamed Crab with Beer

Ingredients:

2 sea crabs (adjust quantity as desired)
½ bottle of beer
Onions, ginger, bird's eye chilies
Scallions, seasoning powder, and pepper

Instructions:

Step 1: Choose crabs with a gray, translucent outer shell and large aprons. Press the apron of the crab; if it feels firm, it's a good crab with plenty of meat. Cleaning the crab is crucial; use a strong water spray to clean the crab, use an old toothbrush to scrub the shell and body. Then, remove the apron, cut off the head of the crab, clean, and chop the crab into pieces.
Step 2: Arrange the whole crab in a deep plate, sprinkle with ginger, onions, bird's eye chilies, scallions, seasoning powder, and a little pepper. Pour beer into the plate and place it in a steamer for about 8-10 minutes.

Steamed crab with beer has a unique flavor and is not fishy like traditional steaming. It's best enjoyed hot, dipping in lemon-infused salt.

Steamed Crab with Beer

4. Steamed Crab with Coconut Water

Ingredients:

Crab
Fresh coconut
Green bell pepper
Yellow bell pepper
Red bell pepper
Shallots
Spring onions
Garlic
Green chili
Lime
Cilantro
Sugar, salt, and seasoning powder.

Instructions:

Step 1: Prepare the ingredients: Place the crab in a basin of clean water, use a small object to poke under the apron to make the crab die, then clean the crab. Use a small brush to clean the crab thoroughly. Then rinse with water and drain. Clean and cut the yellow, green, and red bell peppers into bite-sized pieces. Peel the shallots, clean, and finely chop. Clean the spring onions, remove the old, faded leaves, wash, and cut into 4cm pieces. Finely chop the green onion stems.
Step 2: How to steam crab with coconut water: Heat cooking oil in a pan, add shallots and garlic, sauté until fragrant, then add the crab on top. Pour coconut water into the pot, place the crab plate inside. Steam for about 10 minutes. Remove the pan, sauté the onions, and add red, yellow, and green bell peppers. Stir-fry until cooked, then add the steamed crab and stir-fry thoroughly until the sauce thickens. Finally, add spring onions and chopped onions. Arrange the crab on a plate and enjoy.

Steamed Crab with Coconut Water

5. Mango Salad with Crab Mix

Ingredients:

Ripe mango: 500 gr
Crab meat: 300 gr
Cashews: 100 gr
Cilantro: 100 gr
Minced garlic: 1 teaspoon
Fish sauce: 1 tablespoon
Minced chili: 1 teaspoon
Vegetable oil: 2 tablespoons
Seasoning powder: 1/2 teaspoon

Instructions:

Clean the mango, preferably choose slightly sour ones, not too ripe, and crispy. Peel, julienne into long strands, and set aside in a bowl.
Heat a pan, use 2 tablespoons of vegetable oil to sauté minced garlic until fragrant and golden. Add crab meat to the pan, add 1/2 teaspoon of seasoning powder, gently stir for about 2 minutes. Note not to stir too vigorously, or the crab meat will break and the dish will lose its appeal.
After stirring the crab meat, transfer it to a large bowl, and proceed to mix the ingredients with crab. Add julienned mango, crab meat, cilantro (cleaned), 1 tablespoon of fish sauce, 1 teaspoon of minced chili, and finely crushed cashews into the large bowl, mix well.

Arrange the dish on a plate and enjoy with family or friends. This is a simple and delicious dish made from crab that is easy to make. Don't hesitate to make this dish to enjoy!

Mango Crab Salad

6. Seafood Crab Soup

Ingredients:

2 sea crabs
Tomatoes: 2 fruits
Ripe tamarind: 2 fruits
Scallions, cilantro, basil
Essential spices

Instructions:

After cleaning, boil the sea crabs in a pot. Remove the crabs and separate the crab meat.
Sauté scallions until fragrant, add the crab meat and sauté until cooked, adding a bit of seasoning.
Clean and slice the tomatoes, then sauté until cooked. Pour the crab broth into the pot. Wash the tamarind and add it to the soup. When it boils, add the sautéed crab meat and simmer gently. Finally, add scallions, cilantro, and basil, season to taste.

Seafood crab soup has the sweet taste of crab and the tangy flavor of tamarind. It can be enjoyed with rice or noodles.

Seafood Crab Soup

7. Korean-Style Spicy Sea Crab

Ingredients:

3 live sea crabs, equivalent to about 1kg
Small dried shrimp
1 teaspoon of high-quality miso paste
1 teaspoon of Korean-style chili paste
Chili powder, sesame oil, oyster sauce, rice wine, garlic, 1 branch of fresh ginger, crushed for juice, high-quality white pepper

Instructions:

Step 1: Clean and prepare the crab: For this step, clean the crab thoroughly, then carefully prepare the crab. Place the crab shells in a separate bowl, leaving the meat, eggs, and crab legs in individual bowls. If you're unfamiliar with cleaning and preparing crabs, refer to this article: Quick and Easy Way to Clean and Prepare Sea Crabs. It will make the process much simpler.
Step 2: Prepare the dried shrimp: Dried shrimp are a crucial ingredient in this dish. First, add ½ cup of filtered water to a pot, then add the dried shrimp and 1 teaspoon of miso paste. Bring it to a boil for about 5 minutes. Remove the shrimp and set them aside in a small bowl.
Step 3: Prepare the Korean-style sauce for the crab: This step is vital in determining the taste and authenticity of the crab after cooking. Finely chop garlic, ginger juice, sesame oil, chili powder, rice wine, Korean-style chili paste, and oyster sauce into a small bowl. Then pour the previously boiled dried shrimp water into the bowl and mix well.
Step 4 in How to Make Korean-Style Spicy Sea Crab: This step is crucial, and careful steps should be taken. Sequentially follow these steps: Place the well-prepared sea crabs into a pot. Pour the prepared sauce evenly over the crab. Heat the pot over medium heat. Cook the crabs in the sauce for 5 to 7 minutes until they are cooked. Taste the seasoning and adjust if necessary. Place the sea crabs in a deep plate and pour the sauce over them. Sprinkle a bit of freshly ground white pepper on the crab. At this point, the crab meat is incredibly fragrant. Serve it hot with rice or bread to fully enjoy its flavors. Optionally, you can sprinkle a bit of finely chopped scallions on the crab plate to enhance the aroma of this dish.

The spicy and savory crab sauce pairs wonderfully with bread. Additionally, many people enjoy using the crab meat with Korean-style sauce on bread.

Korean-Style Spicy Sea Crab

Crispy Korean-style spicy beach crab

8. Lotus Seed Sea Crab Congee

Ingredients:

50g rice, cooked congee
30g prepared sea crab meat, shredded
20g lotus seeds
01 tablespoon infant cooking oil
Infant-friendly spices

Instructions:

Rinse the lotus seeds, removing the bitter centers.
Steam the lotus seeds until tender, then grind into a smooth paste.
Heat a pan and sauté garlic until golden, then add the shredded crab meat.
Add the pre-cooked white congee to the pot with the steamed lotus seeds and cook for about 5 minutes.
Add 1 tablespoon of infant cooking oil to the congee and season with suitable spices. Let it cool before serving to the baby.

Sea Crab Porridge Elegance

Exquisite Ocean Crab Congee

9. Crab Soup

Ingredients:

150g Sea Crab Meat
1kg Chicken Bones for Broth
1 Corn Cob
100g Chicken Breast
50g Enoki Mushrooms
50g Snow Fungus
2 Chicken Eggs
50g Tapioca Starch
10 Quail Eggs, boiled and peeled
1 Gingko Nut
10g Cilantro
Seasonings (Salt/Pepper/Sesame Oil, 20g)

Instructions:

Prepare bone broth: Boil chicken bones, then rinse to remove impurities. Simmer bones for about 1 hour, strain to obtain 1 liter of broth.
Prepare ingredients:
- Chicken: Boil and shred.
- Corn: Clean and separate kernels.
- Enoki mushrooms, snow fungus: Soak and slice.
- Dissolve tapioca starch in 30ml water.
Cook the soup: Bring broth to a boil, add corn, shredded chicken, and sliced mushrooms. Season with 2 teaspoons of salt, adjust to taste.
Final steps: Add crab meat and snow fungus. Slowly pour in tapioca starch, stirring to avoid clumps. Gradually add beaten eggs in a single direction for a beautiful texture. Optionally, use only egg whites for a smoother appearance. Cook until the soup thickens, then add quail eggs and turn off the heat. Serve in bowls, garnish with cilantro, ginkgo nut, and season with pepper, chili as desired.
Finished dish: Crab soup with vibrant colors from various ingredients, especially rich in nutrients and calcium from crab and assorted vegetables. Best enjoyed on chilly days and makes a delightful appetizer for parties.

Crab Soup

10. Sea Crab Glass Noodle Stir-fry

Ingredients:

2 Sea Crabs (around 500g each)
Green Bean Vermicelli: 250g
Carrot: 1
Onion: 1
Celery: 150g
Spring Onions, Cilantro: 100g
Chili Peppers: 3
Garlic: 1 clove
Seasonings: Chicken broth, MSG, Pepper, Cooking oil, Fish sauce, Chili powder

Instructions:

Prepare ingredients: Peel and finely chop the garlic. Remove crab meat from shells, marinate with seasonings, steam until cooked, and shred. Soak green bean vermicelli in warm water. Cut into stir-fry-friendly lengths.
Stir-fry crab meat with garlic: Sauté half of the chopped garlic in 2 teaspoons of cooking oil and a pinch of chili powder. Stir in crab meat until it changes color. Transfer to a plate and set aside.
Stir-fry carrot, onion with crab and vermicelli: In the same pan, add a little oil, stir-fry the remaining garlic, then add carrot, chili, celery, and onion. Next, add shredded crab meat and vermicelli. Pour in 2 tablespoons of water to help the vermicelli expand and soften. Season with chicken broth, MSG, pepper, adjusting to taste. Add spring onions, stir gently, and turn off the heat.
Finished dish: Serve the crab glass noodle stir-fry on a plate, garnish with cilantro, and sprinkle some pepper. Enjoy this delicious and visually appealing dish with your family.

Sea Crab Glass Noodle Stir-fry

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