17 Crab dishes

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, bisque is one of the most popular seafood soups.

Black pepper crab is one of the two most popular ways that crab is served in Singaporean cuisine. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is not cooked in a sauce and therefore has a dry consistency. It is becoming very popular to mix the pepper crab with a fresh jackfruit sauce.

Bún riêu is a traditional Vietnamese soup of clear stock and rice vermicelli. There are several varieties of bún riêu, including bún riêu cua, bún riêu cá (fish) and bún riêu ốc (snail). This dish is well-known in the country and in the world.

Chilli crab is a Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. Despite its name, chilli crab is not a very spicy dish. It is listed at number 35 on the World's 50 most delicious foods list compiled by CNN Go in 2011.

A crab cake is a variety of fishcake that is popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard, eggs, and seasonings, particularly the cake is then sautéed, baked, grilled, deep fried, or broiled. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the states of Maryland and Virginia.

Crab dip, sometimes referred to as Maryland crab dip, is a thick, creamy dip that is typically prepared from cream cheese and lump crab meat. Other primary ingredients such as mayonnaise may be used. Various types of crab preparations, species and superfamilies are used, as are a variety of added ingredients. It is typically served hot, although cold versions also exist. Hot versions are typically baked or broiled. It is sometimes served as an appetizer. Accompaniments may include crackers and various breads. Some U.S. restaurants offer crab dip, commercially produced varieties exist, and some stadiums offer it as a part of their concessions.

Crab ice cream is a flavour of ice cream with crab. Invented by the Japanese and known to them as Kani aisu, it is described as having a sweet taste. It is offered in some food establishments, particularly ice cream parlours, such as Heston Blumenthal's The Fat Duck restaurant, and the Venezuelan Coromoto, which offers the largest number of ice cream flavours in the world.

A crab puff is a ball of crab meat that has been deep-fried in batter. They are often served in restaurants as an appetizer or side dish. They may be served alone, or with any of a variety of sauces, such as tartar sauce, cocktail sauce, or sweet and sour sauce.

Crab Rangoon, sometimes called crab puffs, crab rangoon puffs, or cheese wontons, are filled crisp dumpling appetizers served in American Chinese and, more recently, Thai restaurants.

Deviled crab is a crab meat croquette. Deviled crab croquettes originated in Tampa, Florida, where they were developed in the Spanish, Cuban and Italian immigrant community of Ybor City. It is typically served for lunch or as a snack, and it is meant to be eaten with one hand.

Gejang(게장) or gejeot(게젓) is a variety of jeotgal, salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either in ganjang or in a sauce based on chili pepper powder. The term consists of the two words; ge, meaning "a crab", and jang which means "condiment" in Korean. Although gejang originally referred only to crabs marinated in soy sauce, it has begun to be called "ganjang gejang" these days to differentiate it from yangnyeom-gejang (양념게장). The latter is a relatively new dish that emerged since the restaurant industry began to thrive in South Korea. "Yangnyeom" literally means "seasoning" or "seasoned" in Korean but refers to the spicy sauce made with chili pepper powder.

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 across the world.

Crab in oyster sauce or oyster sauce crab is a Chinese seafood dish of crab served in savoury oyster sauce. It is a popular dish in Asia, that can be found from China, Indonesia, Singapore to the Philippines.

Crab in Padang sauce or Padang crab is an Indonesian seafood dish of crab served in hot and spicy Padang sauce. It is one of the two most popular ways that crab is served in Indonesia, commonly found in coastal cities with abundant seafood, such as Padang, Jakarta, Medan, Surabaya, Makassar and Cirebon. Its closest analogue probably is chili crab, however Padang crab uses richer spices.

She-crab soup is 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 added as it is plated. It may be thickened either by heat reduction or with a purée of boiled rice; it may also include such seasonings as mace and shallots or onions. The soup is a regional specialty from Tidewater Virginia, the South Carolina Lowcountry and Georgia coast. It is commonly featured on the menus of many Charleston, South Carolina and Savannah, Georgia restaurants.

Soft-shell crab is a culinary term for crabs that have recently molted their old exoskeleton and are still soft. Soft-shells are removed from the water as soon as they molt to prevent any hardening of their shell. This means that almost the entire animal can be eaten, rather than having to shell the animal to reach the meat. The exceptions are the mouthparts, the gills and the abdominal cover, which, though edible when shells are very soft, are usually discarded ("cleaned"). The remaining, edible part of the crab is typically deep fried or sautéed.

The Chinese mitten crab, also known as the Shanghai hairy crab, is a medium-sized burrowing crab that is named for its furry claws, which resemble mittens. It is native to rivers, estuaries and other coastal habitats of East Asia from Korea in the north to Fujian, China in the south. It has also been introduced to Europe and North America, where it is considered an invasive species.