Top 10 Best Crab Dishes and Simple Cooking Methods

In addition to stir-fried and hot pot dishes, crab porridge is also a popular choice due to its ease of consumption and nutritional value. The rice is cooked to perfection, soft and fragrant, paired with tender, sweet crab meat and a hint of ginger. Chopped scallions are added for a burst of color and flavor. This dish is simple, quick, and incredibly nutritious, making it perfect for nourishing your loved ones, especially during cold days.

Ingredients:

• Jasmine rice: 40g
• Fresh crab: 1kg
• Sesame oil: 5ml
• Scallions: 50g
• Ginger: 6 slices
• Dried anchovies: 1 cup
• Seasoning: 1 teaspoon
• Dry scallops: 3g
• Minced garlic: ½ cup

Instructions:

• Boil the crab briefly, then remove the meat and set aside. Mince the shallots and sauté them in 2 tablespoons of oil until fragrant, then stir-fry the crab meat with a teaspoon of fish sauce.
• Mix the sticky rice with regular rice, rinse, and cook in 1 liter of water until the rice grains are soft and expanded. Transfer to a smaller pot, then add the sautéed crab meat and simmer. Season to taste.
• Simmer on low heat for 30 minutes, then remove the dried anchovies and scallops. Add the crab meat, chopped scallions, seasoning, sesame oil, and ginger.

A skilled homemaker can’t overlook the delicious sour bamboo shoot and crab soup for family meals. The sweet crab flavor combined with the tangy taste of bamboo shoots creates a refreshing dish, especially on hot summer days. The soup, with the natural sweetness of the crab, becomes even more flavorful when cooked with sour bamboo shoots, pineapple, and tomatoes. This dish pairs perfectly with rice or noodles. On a hot summer day, a bowl of this crab soup with bamboo shoots is just what you need!

Ingredients for Sour Bamboo Shoot Crab Soup:

• 3 or 4 crabs (or lobsters)
• 1 slice of pineapple
• 2 tomatoes
• 100g sour bamboo shoots
• Fish sauce, seasoning powder, salt, pepper, lime
• Green onions, shallots, cilantro

Preparation:

• Clean the crabs, remove the apron, and carefully scoop out the crab eggs into a small bowl. Add a few drops of lime to the eggs to reduce the fishy smell.
• Cut the crab meat into halves and set it aside.
• Peel and slice the pineapple.
• Wash and cut the tomatoes into wedges.
• Clean and slice the bamboo shoots.
• Wash and chop the green onions and cilantro.
• Peel and mince the shallots.

Cooking Method:

• Heat 2 tablespoons of oil, fry the minced shallots until fragrant, then add the crab eggs to the pot and stir well.
• Add about 2 cups of water to the pot, bring it to a boil over low heat.
• In a separate pan, sauté the minced shallots and add the tomatoes, cooking until soft. Add a pinch of salt to speed up the cooking process.
• Add the sour bamboo shoots and pineapple, continue simmering for 5 minutes.
• Pour the tomato, bamboo shoot, and pineapple mixture into the crab soup pot, let it boil for a few more minutes, and adjust the seasoning.
• Turn off the heat, sprinkle green onions and cilantro into the soup. Serve hot with rice or noodles.

Making sour bamboo shoot and crab soup is simple, right?

Garlic Fried Crab is served on a plate with vibrant colors and the pungent aroma of garlic and chili, tantalizing your taste buds throughout your kitchen. The crab meat is marinated with rich seasonings and stir-fried to absorb the fragrant garlic flavor, making it an irresistible dish that will keep you reaching for more!

Ingredients:

• 1 kg of crab
• 5 teaspoons of minced garlic
• 3 teaspoons of chili sauce
• 1 teaspoon of fish sauce
• 2 teaspoons of chili powder
• 2 tablespoons of cooking oil
• Common seasonings (a pinch)

Instructions:

• Clean the crab, remove the apron, and separate the shell, then wash thoroughly and drain.
• Marinate the crab with a seasoning mix of: 1 teaspoon of fish sauce, 1 teaspoon of seasoning powder, 1 teaspoon of seasoning powder, 1 teaspoon of chili powder, 1 teaspoon of MSG, 2 teaspoons of sugar, and 3 teaspoons of minced garlic. Stir well and let the crab marinate for 15 minutes to absorb the flavors.
• Heat 2 tablespoons of oil in a pan, add 2 teaspoons of minced garlic and fry until golden. Add the marinated crab to the pan, stir-fry over medium heat until the crab turns slightly red, then remove the crab to a plate.
• In the same pan, add 3 teaspoons of chili sauce, 1 tablespoon of water, 1 teaspoon of sugar, and 1 teaspoon of chili powder. Stir over medium heat until the mixture boils. Add the fried crab back into the pan, stir to coat the crab with the sauce until it thickens, then turn off the heat and transfer to a plate.
• Your garlic fried crab is now ready to be served, beautifully presented with an enticing aroma of garlic and chili that will awaken your senses.

Crab is a beloved dish for many, known for its naturally delicious taste and rich nutritional value, which is highly beneficial for the body. There are many ways to prepare crab, each method offering a unique flavor and appeal. One popular preparation is steamed crab, and today Mytour will share with you the delightful recipe for Steamed Crab with Coconut Water. This dish is not only visually stunning but also irresistibly flavorful. As you taste it, you'll be enveloped in the sweet, rich taste of the crab, perfectly complemented by the natural sweetness and fragrance of the coconut water. It's truly a fantastic dish!

Ingredients:

• 1kg of crab
• 1 shallot
• 1 fresh coconut
• Seasonings: seasoning powder, salt
• Steaming pot

Instructions:

• Select fresh crabs, clean them thoroughly, and let them drain.
• Crush and finely chop the shallot.
• Pour fresh coconut water into a pot and bring it to a boil, then add seasoning powder and salt to taste. After that, add the crabs and steam for about 12-15 minutes until they are cooked.
• Once the crabs turn a bright red color, remove them from the pot, reheat the coconut water, and pour it over the crabs.
• Enjoy this flavorful dish that preserves the freshness of the crab!

Bird's nest is well-known as an incredibly nutritious and flavorful ingredient. When combined with fresh crab, mushrooms, and corn, it results in a dish that is not only more nutritious but also extremely delicious and enticing. Bird's Nest Crab Soup offers a harmonious blend of the sweet broth from chicken bones, the delicate and refreshing flavor of corn, the soft texture of bird's nest, and the tender yet chewy crab meat with its distinct aroma. Your family will undoubtedly love this delicious creation!

Ingredients:

• 600g crab (2 - 3 crabs)
• 1 bird's nest (8g)
• 500g chicken bones
• 1 American corn
• 100g enoki mushrooms
• 2 eggs
• 1.5 liters of water
• 5g salt
• 3g rock sugar
• 20g cornstarch

Instructions:

• Clean the crab, steam until cooked, and extract the meat.
• Soak the bird's nest in warm water for 1-2 hours to soften. Separate the bird's nest and set it aside to drain.
• Cut the chicken bones into bite-sized pieces and rinse with salted water. Blanch the chicken bones in boiling water for 30-45 seconds, then drain.
• Add the chicken bones to a pot with 1.5 liters of water. Simmer for about 20 minutes, then add the sliced corn and cook for an additional 10-15 minutes. Remove the chicken bones and corn afterward.
• Season the broth to taste, then mix cornstarch with a little water and add it to the soup, stirring to thicken. Beat the eggs and slowly pour them into the soup while stirring gently to form egg strands. Add the enoki mushrooms and cook for 5 minutes.
• Scoop the soup into a bowl, add the crab meat, bird's nest, and steam over low heat for 20 minutes.

Crab is a nutritious food, particularly rich in calcium. When combined with a variety of ingredients, the resulting dish becomes an incredibly flavorful experience. Crab Curry brings a unique blend of tastes, from the sweet and tender crab meat to the rich coconut milk, aromatic spices, and the spicy kick of curry. This dish delivers a full-bodied, unforgettable flavor.

Ingredients:

• Live crabs: 4 (1kg)
• Coconut milk
• Potatoes
• Lemongrass
• Dry curry powder
• Curry paste
• Pepper, salt, sugar, monosodium glutamate
• Minced garlic, onion
• Common cooking seasonings like cooking oil, seasoning powder, fish sauce

Instructions:

• Clean the crabs, then cut them in half, remove the apron, trim the legs, and gently crush the claws. Season with some seasoning powder, pepper, salt, sugar, minced garlic, onion, lemongrass, dry curry powder, and curry paste. Let the crabs marinate for 30 minutes to absorb the flavors.
• Prepare the vegetables: choose fresh potatoes (avoid sprouted ones as they are toxic). Peel and soak them in salt water to remove the sap, then wash and cut into small cubes. Peel the onion and cut it into wedges.
• Heat 10ml of cooking oil in a pan, add the garlic, onion, and crabs. Stir-fry on low heat until the crabs turn a reddish color, then add minced ginger, garlic, onion, potatoes, and cook until fragrant. Add 250ml of coconut milk, curry powder, 2g of salt, 10g of sugar, and 10ml of fish sauce.
• Let it simmer until the sauce thickens, then turn off the heat. Serve the crab curry in a bowl and garnish with some cilantro and chili on top for a vibrant and appetizing presentation. Now, your delicious crab curry is ready!

If you enjoy crab-based dishes, you absolutely cannot miss this Delicious and Nutritious Crab Curry! The rich, fragrant sauce soaks into the crab, enhancing its natural flavor.

Crab Soup with Water Spinach is a familiar, delicious dish that people by the sea prepare in their daily meals. Not all home cooks are familiar with this delightful recipe. The soup is made with the sweetness of crab broth combined with the humble water spinach, creating a tasty, aromatic bowl of soup that's hard to resist.

Ingredients:

• 1 bunch of water spinach
• 3 crabs (or as desired)
• 1 shallot
• Seasonings: seasoning powder, salt powder

Directions:

Step 1: Prepare the ingredients

• Clean the crabs thoroughly using a brush. You may remove the crab shells or keep them whole, depending on your preference.
• Pick the tender tops of the water spinach, discard any old or wilted leaves, wash thoroughly, and cut into short sections.
• Peel and finely chop the shallot.

Step 2: Cook the crab soup with water spinach

• Heat a pot, add some cooking oil, and sauté the chopped shallot until golden. Quickly add the crabs and stir-fry until they turn red. Then, pour in enough water to cook the soup.
• Season with salt powder and seasoning powder to taste, bring it to a boil.
• Once the crabs are cooked, quickly add the water spinach, let the soup boil again, and when the spinach is tender, your crab soup with water spinach is ready to enjoy!

Crab Soup with Water Spinach is flavorful, rich in nutrients, and deliciously sweet with the natural taste of crab and the fresh green of water spinach. It's a dish that's both appealing and nutritious. Enjoy!

Steaming is perhaps the simplest and quickest method to prepare seafood, yet it still delivers an irresistibly delicious taste comparable to more complex dishes. The crab meat is infused with the fragrant aroma of beer, retaining its sweet, tender texture and fresh, firm flavor. When dipped in salt, pepper, and lime, the steamed crab offers a delightful experience, blending the fragrant beer and zesty seasonings.

Ingredients:

• Fresh crab
• 1 can of beer
• Fresh lemongrass, seasonings, lime, chili, mustard (optional)

Instructions:

• Choose live crabs. Press gently on the body to check for firmness. Clean thoroughly and quickly kill the crabs by gently piercing the mouth with a chopstick. Remove any bindings, wash the body, claws, and shell well, then drain the water.
• Prepare a steamer and replace the water with a can of beer. Clean and chop the lemongrass into short pieces, crush it, and place it at the bottom of the steamer rack. Bring the beer to a boil until a fragrant aroma fills the air.
• Once the beer and lemongrass are aromatic, place the cleaned crabs into the steamer, cover, and steam on high heat so the crab absorbs the beer and lemongrass fragrance.
• Steam for about 7-10 minutes, depending on the size of the crabs. The shells should turn a vibrant red, and the aroma of beer and lemongrass will be enticing. This steaming method works well for other seafood like shrimp, squid, and fish.
• Since seafood is naturally flavorful, avoid over-seasoning until you taste the dish to prevent the flavors from becoming too salty and overpowering the natural sweetness.
• Serve the steamed crab hot, and enjoy with a side of lime, chili, and mustard for extra zest. The hot beer steam eliminates any fishy smell, infusing the meat with a sweet, fragrant taste—perfect for a tasty and nutritious meal!

Crab Stir-Fried with Tamarind is best enjoyed right after cooking, when the tamarind sauce is still hot, thick, and tangy-sweet. The crabs are a vibrant orange, coated with a balanced, flavorful tamarind sauce, making them look irresistible. The crab meat inside is white, firm, and naturally sweet with the unmistakable aroma of fresh crab. When you crack open the shell, the tender crab meat, coated in the rich tamarind sauce, bursts with flavor, creating a perfect harmony that’s hard to forget. You can pair this dish with green chili salt or a lime pepper mix for an extra kick.

Ingredients:

• 1 kg of crabs
• 70g of ripe tamarind
• 1 garlic bulb
• 1 tablespoon of sugar
• 1.5 tablespoons of chili sauce
• 1.5 tablespoons of fish sauce
• 1.5 teaspoons of cornstarch
• 30g of seasoning powder

Directions:

• Remove the apron from the crabs and clean them with a brush. Cut each crab in half. Optionally, you can remove the shells, discard the gills, and place the shells back on top when serving for a beautiful presentation.
• Soak the tamarind in hot water to dissolve, then remove the seeds.
• Heat oil in a pan and sauté minced garlic until golden. Add the tamarind water, 1 tablespoon of chili sauce, 1 tablespoon of sugar, and ½ tablespoon of fish sauce, stirring until the sauce is well combined.
• Stir in the crabs, reduce the heat to low, and toss the crabs in the sauce until it thickens and coats them evenly.
• Transfer the crabs to a plate, and feel free to serve with a side of lime pepper salt.
• If you prefer, you can fry the crabs before adding them to the tamarind sauce. Be sure to fry them quickly to avoid overcooking and drying them out.

Crab Bánh Canh features a thick, savory broth that pairs beautifully with the chewy noodles, creating a flavor that has captivated the hearts of many food lovers.

Ingredients:

• Half a bowl of rice flour
• 1 bowl of tapioca starch
• 4 crabs (or adjust the number based on the number of diners)
• Spring onions, salt, pepper, sugar, shallots
• A few drops of lime juice
• Annatto oil
• Coriander and Vietnamese balm leaves

Preparation:

• After purchasing live crabs, place them in a clean bag and freeze for about 5 minutes, which will firm up the crabs. This prevents pinching and makes cleaning easier.
• Wash and chop the spring onions, coriander, and balm leaves.
• Peel, wash, and finely chop the shallots.

Instructions:

• Remove the hard shells of the crabs, cut them in half, and set aside the roe in a separate bowl. Season the crabs with a bit of salt and pepper, and let them marinate for 30 minutes to absorb the flavors. Add a few drops of lime juice to the roe to eliminate any fishy odor.
• Combine the rice flour and tapioca starch with a pinch of salt. Gradually add boiling water, stirring constantly until the mixture becomes smooth. The dough will have both cooked and uncooked portions. Then, knead the dough into a soft, smooth ball (be careful to avoid burns). Roll it out thinly, then cut it into small, thin strands. To prevent sticking, sprinkle with a bit of extra flour. Boil the noodles until they turn translucent, then drain and toss with a little oil to keep them from sticking.
• In a pan, heat some oil and sauté the shallots until fragrant. Add a little annatto oil and cook until the shallots turn golden. Add the crab roe and cook until fully done. Then add the crabs and stir-fry until almost done.
• When the crabs are nearly cooked, add water and bring it to a boil. Adjust seasoning with stock powder, sugar, and salt to taste. The broth will acquire a natural sweetness from the crab meat. Continue to cook until the crabs are fully cooked, then turn off the heat.
• Serve the noodles in bowls, pour the broth over them, and garnish with spring onions and a sprinkle of pepper. For an extra treat, enjoy with green chili salt.