This is a list of crab dishes. Crabs live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and are arthropoda and have a single pair of claws. Crab meat is the meat found within a crab. It is used in many cuisines around the world.
Crab dishes
Gejang
Bisque (food) – a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish.
Black pepper crab – one of the two most popular ways that crab is served in Malaysia and Singapore. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is less heavy due to the absence of a sauce.
Dressed crab- the cold meat of a brown crab served in a shell with bread, seasonings, and salad, traditional in British cuisine.
Chilli crab – a seafood dish popular in Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce.
Crab ice cream[1] – a Japanese creation,[2] it is described as having a sweet taste. The island of Hokkaido, Japan, is known for manufacturing crab ice cream.[3]
Kare rajungan - a traditional Indonesian of a blue crab in a curry sauce. It is a delicacy from Tuban, East Java.[8]
Ketam Masak Lemak Cili Api campur Nenas - a traditional Malaysian crab dish which crab is cooked with green spicy chilli and coconut milk together with pineapples. The sweetness of the crab meat (normally flower crab) is intensified by adding the pineapples.
Kani Cream Korokke - a Japanese take on the traditional French croquette; can be made with either real or imitation crab meat (although imitation crab meat versions are more commonplace).
Pastel de jaiba - Chilean crab (jaiba in local Spanish) pie.[10]
She-crab soup- a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry.[11][12][13]
^"She-Crab Soup Recipe and History", What's Cooking America. Retrieved November 1, 2015.
^CiCi Williamson, Garry Pound & Willard Scott (2008). "Shellfish and fish". The Best of Virginia Farms Cookbook and Tour Book: Recipes, People, Places. Menasha Ridge Press. pp. 60–87. ISBN 978-0-89732-657-5.
^Nora Narvaez-Soriano (1994). A Guide to Food Selection, Preparation and Preservation. Rex Bookstore, Inc. p. 111. ISBN 9789712301148.
^Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.[permanent dead link]
^Cid Reyes & Gilda Cordero-Fernando (1991). Kusina: What's Cooking in the Philippines. Larawan Books. p. 10.
^Stern, Jane; Stern, Michael (2009). 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them. Houghton Mifflin Harcourt. pp. 208–210. ISBN 978-0547059075.
^"The Ultimate Ladies' Lunch Recipe: West Indies Salad". thekitchn.com.