Crab Recipes

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Cua Rang Muoi (Vietnamese Salted Crab Recipe) Recipe

I love cooking seafood, but I don’t always get the chance because of the number of vegetarians in my house. So when I do prepare seafood, I make a point of getting the freshest ingredients I can, and today that was crab.

Cua rang muối is one of my favorite recipes for preparing crab. The Vietnamese name literally translates to "crab toasted (roasted) in salt crust". The preparation is quite messy but the cooking time is fairly fast. The main ingredients are whole crabs (of course), freshly cracked black pepper, coarse sea salt, garlic, jalapeño chile peppers, green onions and tapioca starch. When cooked properly, the strong smell of seafood shouldn't bother anyone around with a seafood phobia. And for those of you who love seafood as much as I do, you’re in for a treat!

Salted Crab Recipe with Picture
Don't they look like dentist tools?


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Seafood Crab Salad Recipe Recipe

Seafood Crab Salad Recipe

07.26.10 by Jackie

I bought 2 fresh crabs from the seafood market and was planning on making my favorite dish: tamarind crab. But as I was prepping the ingredients, we had surprise guests for lunch. So I improvised a crab salad with what we had available in the kitchen. All the extra ingredients and flavors in the salad help stretch the number of servings you can get out of 2 crabs, which is perfect when you’re entertaining.

To begin with, I boiled the crabs, removed the crab meat and drizzled it with lime juice. I added roasted green bell pepper, tomatoes, avocado and grilled eggplant. I served the crab salad with a flavorful wasabi-coconut salad dressing and toasted bread on the side.


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Vietnamese Asparagus Crab Soup (Sup Mang Cua Recipe) Recipe

Súp măng tây nấu cua (white asparagus crab soup) was always a festive dish when I was a child. We would have it whenever my parents had non-Vietnamese friends to our house for dinner. I would help with cracking the crab and gathering the crab meat. Corn starch, used as a thickening agent, gives the velvety, thick broth gives the dish a unique texture. While white asparagus doesn't provide a lot of color contrast to the crab, it does complement the flavor quite well.

The authentic version of this soup requires shark fin, but given how expensive it is, crab alone is used instead. The dish still has a luxurious quality, and as such, white asparagus crab soup often appears on the menu at Vietnamese weddings. Now you don't have to crash a Vietnamese wedding to try this dish; make it the next time you throw a dinner party, and I guarantee it will be the highlight of the meal.


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Vietnamese Meatloaf (Mam Chung Thit) Recipe

Mắm chưng thịt is a staple of Vietnamese cuisine. It's a blend of pork or chicken, crab meat, salted fish fillet in brine, bean thread noodles, mushrooms and eggs.

For this recipe, I used a mix of chicken breast and thighs. The flavor is reminiscent of the filling of a meat egg roll combined with the strong flavor of salted fish fillet in nước mắm (brine). The most common fish used for making steam fish cakes is snakehead fish, though mackerel or catfish can be used as well.


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Vietnamese Tamarind Sweet Crab (Cua Rang Me) Recipe

Vietnamese-style tamarind crab (cua rang me in Vietnamese) is an incredibly simple, yet absolutely mouth-watering dish. The real key to making this dish successfully is to have the freshest crab you can get. The roughly cracked pieces of crab are stir fried in a sweet and sour tamarind sauce. The sauce is made of tamarind, chili, Thai basil and garlic. The Thai basil imparts an intense fragrance to the sauce, and by extension, to the crab.

We eat this dish family style. No pretense here. Just get a large platter, fill it with the tamarind crab and put it in the middle of your dinner table. We don't have enough meat eaters in my house, so I always call over a couple of family members or friends to share in the bounty. Roll up your sleeves, and dig in!


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