Crab dishes

food

Singaporean dish of mud crabs stir-fried in a semi-thick, sweet and savoury tomato and chilli sauce

American crab dish

culinary term for molted crabs

Gejang () or gejeot () is a variety of jeotgal, or salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs in either ganjang (soy sauce) or a chili pepper powder based sauce. The term consists of two words; ge, meaning "a crab", and jang which means "condiment" in Korean. The crabs selected for the Gejang dish are mainly female crabs with eggs.

Singaporean dish consisting of crab fried with black pepper

dumpling appetizer typically filled with cream cheese, crab meat, and other flavorings

traditional Vietnamese soup

thick, creamy dip that is typically prepared from cream cheese and lump crab meat

ice cream made with crabmeat

type of salad featuring crab meat, originating from the U.S. west coast in the early 1900s

crab meat croquette cooked with hot and spicy seasoning

Indonesian seafood dish

soup or bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and crab roe, and some dry sherry added as it is plated; a regional specialty from Virginia, South Carolina, and Georgia

Chinese-Indonesian dish

Chinese soup of corn and crab meat