53 Best Rated Dishes With Crab

The name tangbao or tangbaozi refers to a broad group of steamed Chinese soup-filled dumplings. Depending on the origin, dumplings can be made with leavened or plain dumpling dough which is usually wrapped around a gelatinous filling, twisted and sealed at the top, and then steamed.

While they steam, the firm filling (usually made with minced pork or crab meat) transforms into a flavorful soup, which stays safely secured inside the bun. Due to the nature of this Chinese delicacy, they are always served immediately after steaming, so the soup stays liquid and hot. 

Kepiting saus Padang is a traditional seafood dish. It consists of crab that's served in spicy Padang sauce. Mud crabs or blue crabs are usually used for the preparation of this dish. They're boiled in hot water until fully cooked (they will turn red), then shortly simmered in the sauce.

The spicy Padang sauce is usually made with a combination of shallots, garlic, ginger, candlenuts, chili peppers, turmeric, onions, kaffir lime leaves, bay leaves, ketchup, and oyster sauce. It's often enriched and thickened with lightly beaten eggs. 

She-crab soup, somewhat of a cross between a bisque and a chowder, is a soup made with heavy cream or milk, crabmeat, sherry, fish or crab stock, and roe—a key ingredient in the dish that improves the flavor and is responsible for the color.

The soup is thickened with a roux or puréed boiled rice, and it is usually seasoned with either mace, onions, or shallots. A regional specialty of Tidewater, Virginia, the South Carolina Lowcountry, and Georgia coast, it was first introduced to these parts by the Scottish settlers in the 1700s in the form of partan-bree, a famous seafood bisque, but it was not until the 1900s that the soup gained its present-day form.

Shabu-shabu is a popular Japanese dish consisting of thinly sliced meat and vegetables cooked in water. The dish is an evolved version of the traditional Mongolian nabemono (one-pot) cooking. Roughly translated to swish-swish, its name is referring to the sound that is made when the sliced pieces of meat go through the water.

Although beef is the most popular choice of meat, shabu-shabu can also be prepared with lamb, chicken, pork, duck, crab, or lobster. Steamed rice and a variety of sauces are often served on the side, accompanying the main dish. The dish is typically shared and eaten communally, each consumer dipping a slice of meat in the central pot that is filled with boiling water. 

What was once a Native American tradition of cooking clams and lobsters in sand pits dating back 2000 years is nowadays a popular New England dish consisting of lobsters, mussels, crabs, and clams steamed in sand pits over several layers of seaweed.

The tradition of digging up sand pits stems from the Natives, who did not own any cooking pots, so earth was used as a cooking vessel instead. As the dish evolved over the years, people have started to add vegetables such as corn, onions, and carrots into it. 

Stone crab claws are a popular seafood dish, particularly in areas where stone crabs are native, such as Florida in the United States. Stone crabs are unique in that they are often harvested for their claws alone, while the rest of the crab is returned to the ocean alive.

Since stone crabs can regenerate their claws, this practice is more sustainable. The claws are large and contain a good amount of meat, which is sweet, tender, and considered a delicacy. Once the claws are harvested, they're usually cooked right away to preserve their freshness. 

No other dish represents Maryland's cuisine better than the crab cake - a fishcake consisting of crab meat and ingredients such as mayonnaise, eggs, bread crumbs, milk, and seasonings. The blue crab is considered to be the ideal choice of crab for the cakes.

They are usually served on a bun, accompanied by french fries, coleslaw, or macaroni salad. Originally, the dish was first prepared by the Natives, long before the arrival of the settlers. It was one of the first dishes that were adopted by the Chesapeake Bay region settlers. 

Gejang is a Korean dish consisting of marinated crabs. The traditional marinade is usually based on soy sauce, and it goes under the name gejang gejang, while its spicier counterpart is known as yangnyeomgejang. The crabs are always alive when they are marinated, and it is recommended to prepare it with female crabs since they are usually filled with roe.

The dish is traditionally served with rice on the side.

Dungeness crab cake is a specialty from Washington that features the succulent meat of the Dungeness crab, a crustacean inhabiting the waters of the Pacific Ocean on the West Coast of North America. This dish is typically made by combining Dungeness crabmeat with mayonnaise, red bell peppers, celery, onions, herbs, panko breadcrumbs, seasonings, and eggs, and then shaping the resulting mixture into round cakes.

The crab cakes are rolled in additional panko breadcrumbs and fried or baked until crispy. The meat of the Dungeness crab is renowned for its sweet flavor and its delicate texture. The dish is typically served as an appetizer, a snack, or a main meal for lunch or dinner.