Crab Delights: 5 Asian Recipes That Incorporates Crab Meat!

Crab Delights 5 Asian Recipes That Incorporates Crab Meat!

Crab meat is a versatile and amazing ingredient that can enhance any dish with its sweet, delicate flavour and tender texture. Whether you’re seeking comforting classics or want to dazzle with sophisticated Asian cuisine, there are numerous unique recipes that highlight the excellent flavour of crab. In this post, we’ll look at a number of creative recipes that make the most of this delicious seafood ingredient. 

  1. Thai Crab Fried Rice

You don’t need to take a plane to Thailand to indulge in their irresistible flavours. Try your hand at this classic Thai recipe and be transported right to the bustling streets of Bangkok! 


  • 2 cups cooked jasmine rice, chilled
  • 200g crab meat, cooked and shredded
  • 2 eggs, beaten
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 bell pepper (any color), diced
  • 1 carrot, diced
  • 1 cup frozen peas, thawed
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 2 green onions, chopped
  • Lime wedges, for serving
  • Fresh cilantro, for garnish
  • Sliced red chili (optional), for garnish


  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until cooked through. Remove the eggs from the pan and set aside.
  • In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and diced onion, and cook until fragrant and softened, about 2-3 minutes.
  • Add the diced bell pepper and carrot to the skillet, and stir-fry for another 2-3 minutes, or until the vegetables are tender-crisp.
  • Push the vegetables to one side of the skillet, and add the chilled cooked rice to the empty space. Break up any clumps of rice with a spatula and cook for 2-3 minutes to lightly toast the rice.
  • Add the cooked crab meat and thawed peas to the skillet, and stir-fry everything together until heated through, about 2 minutes.
  • In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, sugar, and white pepper. Pour the sauce over the rice mixture in the skillet and stir well to combine.
  • Return the scrambled eggs to the skillet and stir-fry until everything is evenly distributed and heated through. Remove the skillet from the heat and stir in the chopped green onions.
  • Taste the fried rice and adjust seasoning as needed, adding more soy sauce, fish sauce, or white pepper if desired.
  • Transfer the Thai Crab Fried Rice to serving plates and garnish with fresh cilantro and sliced red chili, if using. Serve hot with lime wedges on the side for squeezing over the rice.

Enjoy your homemade Thai Crab Fried Rice!

  1. Japanese Kani Salad

Kani salad is a refreshing Japanese dish made with shredded crab stick (imitation crab), cucumber, and avocado, all tossed in a creamy mayonnaise-based dressing. The salad is typically flavored with rice vinegar, sugar, and sesame oil, then garnished with tobiko (flying fish roe) or sesame seeds for added texture and flavor.


For the salad:

  • 200g crab stick (imitation crab), shredded
  • 1 large cucumber, julienned
  • 1 ripe avocado, diced
  • 1/4 cup tobiko (flying fish roe), for garnish (optional)
  • 2 tablespoons sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)

For the dressing:

  • 1/4 cup Japanese mayonnaise
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • Salt and pepper, to taste


  • In a large mixing bowl, combine the shredded crab stick, julienned cucumber, and diced avocado. Toss gently to combine.
  • In a separate small bowl, whisk together the Japanese mayonnaise, rice vinegar, sugar, soy sauce, sesame oil, salt, and pepper until well combined. Adjust the seasoning to taste.
  • Pour the dressing over the crab stick, cucumber, and avocado mixture. Gently toss until everything is evenly coated with the dressing.
  • Transfer the salad to a serving plate or bowl. Sprinkle tobiko (if using), sesame seeds, and chopped green onions over the top for garnish.

Serve the Japanese Kani Salad immediately as a refreshing appetizer or side dish!

  1. Korean Spicy Crab Soup (Kkotgetang)

Korean Spicy Crab Soup, known as Kkotgetang, is a flavorful and hearty soup that features fresh crab, vegetables, and spicy broth. A comforting and satisfying dish that’s perfect for warming up on chilly days. Enjoy its bold flavors and spicy kick!


  • 2 live crabs (about 2 pounds each), cleaned and chopped into pieces
  • 8 cups water
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 green onions, chopped
  • 1-inch piece ginger, sliced
  • 2 tablespoons Korean red pepper flakes (gochugaru)
  • 2 tablespoons Korean chili paste (gochujang)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine (mirin) or cooking wine
  • 1 tablespoon sugar
  • Salt and pepper, to taste
  • 1 zucchini, sliced
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1/2 block firm tofu, cut into cubes
  • 1 cup enoki mushrooms, trimmed
  • 1 cup cabbage, chopped
  • 1 red chili pepper, sliced (optional)
  • 1 green chili pepper, sliced (optional)
  • Cooked rice, for serving


  • In a large pot, bring the water to a boil over medium-high heat. Add the chopped crabs, onion, garlic, green onions, and ginger to the pot.
  • Reduce the heat to medium-low and simmer the crab mixture for about 20 minutes, or until the crabs are cooked through and the flavors are infused into the broth.
  • While the crab is cooking, prepare the seasoning paste. In a small bowl, combine the Korean red pepper flakes, Korean chili paste, soy sauce, sesame oil, fish sauce, rice wine, sugar, salt, and pepper. Mix well to form a smooth paste.
  • Once the crabs are cooked, remove them from the pot and set aside. Strain the broth through a fine-mesh sieve to remove any solids, then return the broth to the pot.
  • Stir in the seasoning paste into the broth, mixing until well combined. Adjust the seasoning to taste, adding more gochugaru for extra spiciness if desired.
  • Add the sliced zucchini, onion, carrot, tofu, enoki mushrooms, and cabbage to the pot. Simmer for an additional 10-15 minutes, or until the vegetables are tender. Meanwhile, carefully remove the meat from the cooked crab shells and set aside.
  • Once the vegetables are tender, return the crab meat to the pot and simmer for another 5 minutes to heat through.

Serve the Korean Spicy Crab Soup hot, garnished with sliced red and green chili peppers if desired. Enjoy with a bowl of steamed rice on the side.

  1. Vietnamese Crab Spring Rolls (Goi Cuon)

Goi Cuon are Vietnamese fresh spring rolls filled with a combination of cooked crab meat, vermicelli noodles, lettuce, herbs, and vegetables, all wrapped in rice paper.


For the spring rolls:

  • 8-10 rice paper wrappers (22cm diameter)
  • 200g cooked crab meat, shredded
  • 100g vermicelli noodles, cooked according to package instructions
  • 1 large carrot, julienned
  • 1 cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup bean sprouts
  • 1 cup fresh herbs (such as cilantro, mint, and Thai basil)
  • 8-10 lettuce leaves

For the dipping sauce:

  • 3 tablespoons hoisin sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • Crushed peanuts, for garnish (optional)


  • Prepare all the filling ingredients and arrange them in separate bowls for easy assembly.
  • Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water and rotate it for a few seconds until it becomes soft and pliable. Place the softened wrapper on a clean, damp kitchen towel.
  • Arrange a lettuce leaf on the bottom third of the wrapper, leaving a border on the sides. Top the lettuce with a small handful of vermicelli noodles, followed by a layer of crab meat, julienned carrot, cucumber, bell pepper, bean sprouts, and fresh herbs.
  • Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling. Repeat with the remaining wrappers and filling ingredients.
  • To make the dipping sauce, combine hoisin sauce, peanut butter, soy sauce, rice vinegar, water, minced garlic, and sesame oil in a small bowl. Stir until smooth and well combined.
  • Transfer the dipping sauce to a serving bowl and garnish with crushed peanuts if desired.

Serve the Vietnamese Crab Spring Rolls immediately with the dipping sauce on the side.

Enjoy these fresh and delicious Goi Cuon as a light and healthy appetizer or snack!

  1. Malaysian Crab Curry

Crab curry is a flavorful Malaysian dish made with fresh crab cooked in a rich and aromatic curry sauce. 


  • 2 live crabs (about 2 pounds each), cleaned and chopped into pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tablespoons Malaysian curry powder
  • 1 teaspoon turmeric powder
  • 1 can (400ml) coconut milk
  • 2 cups chicken or vegetable broth
  • 2 tomatoes, diced
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • Salt, to taste
  • Fresh cilantro, for garnish


  • Heat the vegetable oil in a large pot or wok over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
  • Add the minced garlic and grated ginger to the pot, and cook for another 1-2 minutes until fragrant.
  • Stir in the Malaysian curry powder and turmeric powder, and cook for a few seconds until the spices are toasted and aromatic.
  • Add the chopped crab pieces to the pot, and stir to coat them in the spice mixture.
  • Pour in the coconut milk and chicken or vegetable broth, and bring the mixture to a simmer. Allow the curry to cook for about 10 minutes, stirring occasionally.
  • Add the diced tomatoes, fish sauce, and sugar to the pot, and season with salt to taste. Continue to simmer the curry for another 5-10 minutes, or until the crab is cooked through and the sauce has thickened slightly.
  • Once the crab is cooked, remove the pot from the heat. Taste the curry and adjust the seasoning as needed, adding more salt or sugar if desired.

Serve the Malaysian Crab Curry hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread to soak up the delicious sauce. This Malaysian Crab Curry is sure to impress with its bold flavors and creamy texture. Enjoy it as a comforting and satisfying meal!

If you’re not up for cooking, you can always order crab delivery right to your home! Classic Singaporean dishes like the Chilli Crab, Black Pepper Crab or Salted Egg Crab will always do best at satisfying your crab cravings as well! 

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