Crab Dish Recipes

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Caribbean Crab Pilaf Recipe (Matete) Recipe

When I went back to Paris last summer, Papa told me about their recent vacation to the magical islands of the French West Indies (Antilles francaises), Martinique and Guadeloupe. He told me about the food he ate there and about a particular dish he adored called Matété (also named Matoutou). It's a spicy crab pilaf and its preparation is very similar to our Vietnamese crab cua rang muối.

The difference from the Asian dish is the flavorings, which consist of fresh thyme, celery, flat-leaf parsley, bay leaves, green onions and fresh Scotch bonnet peppers. We planted hot chile seeds at the beginning of the summer and they're just about ripe and ready to be cooked!

 


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Vietnamese Crab Recipe: Cua Xao Sate Recipe

If you adore seafood as much as I do, you're in for a treat. This is a typical Vietnamese sauteed crab recipe called cua xào satế. The key to this recipe is in the preparation of the crab itself.

First, everything in the crab was used. What made the sauce was the use of "crab butter" as well as the corals from the inside of the crab. Then, I deep-fried the rest of the crabs and tossed them in a fragrant sauce called "satế," which consisted of garlic, ginger, hoisin sauce, glass noodles and plenty of fresh chiles.


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Corn and Crab Soup Recipe Recipe

Corn and Crab Soup Recipe

03.27.13 by Jackie

This crab soup , simply called súp cua in Vietnamese, was my attempt to finish the leftover crab from last night's dinner. We bought six crabs for the two people who actually eat seafood in our house, so there was a fair amount unfinished. I prepared cua rang me (Vietnamese tamarind crab) and that's basically all we ate with a little salad on the side. We were so full by the end of the meal that we could not finish the dish. It was our Mount Everest and we didn't conquer it!  

I didn't want to waste the delicious crab, so I cracked the rest and gathered the crab meat. I had chicken stock in the freezer and I thickened it with a little corn starch. I added frozen corn and green onions to the soup and the result was just as I expected: mildly sweet, velvety and wonderfully soothing. Simply perfect!


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Fermented Black Bean Crab Recipe Recipe

We had a giant seafood feast last weekend, and believe it or not, we cooked 12 whole crabs. The main flavoring of this dish was fermented black beans, which are very common in Asian cooking. I also added fresh green chiles and a lot of Thai basil leaves. 

The crabs are prepared in two steps. First, they're fried, and then to finish them off, they are stir-fried with the fermented bean sauce and a bit of cooking wine. It gets a bit messy around the stove, but the result is worth the effort!


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Sauteed Crab with Ginger and Basil Recipe

It never occurred to me until today that the reason I don't sauté crab that often is because the preparation can be very messy. Removing the abdominal flaps, separating the back fin, gathering the crab "butter" and corals from the inside of the crabs in a bowl and cracking the claws aren't the most glamorous of tasks. As I was chatting with the fish monger at my local market, he offered to clean the crabs for me and said he would do it whenever I feel like eating crab. How sweet of him!

I ran home and immediately sautéed the crab claws. To give the seafood dish a nice fragrance, I cooked the crab with freshly grated ginger, roasted garlic, sweet paprika, cayenne powder, a squeeze of lemon juice, sweet basil leaves and dry white wine. I also find that the addition of shallots and a bit of butter enhances just about any dish.

The crab was cooked perfectly; the meat came right out of the shell. And rather than getting messy eating crab at a restaurant, isn't it way better to pig out in the comfort of your own home?


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