Crabs are popular in Asian cuisine.
The sweet, delicate flavor of crab meat is appreciated the world over, and features prominently in the cuisine and culture of most coastal countries. Some varieties are cooked and eaten whole, while others are valued primarily for their claws or legs. In either case, the shucked crab meat is a versatile ingredient that can be enjoyed with many other foods. Add this to my Recipe Box.
Down-Home Crab Boil
One of the East Coast's most enduring traditions is the old-fashioned crab boil. It requires a large pot, lots of crabs and as many of your friends and family as you can gather together. Season the water heavily with salt and whatever other seasonings are locally popular, from Old Bay seasoning to the fiery Creole flavors of Louisiana. Bring the water to a boil and add your crabs, along with new potatoes, fresh corn, pieces of sausage and any other seasonal vegetables you wish. When everything's cooked, spread the whole feast on a plastic tablecloth and invite everyone to dig in.
Asian Flavors
The cuisines of Asia are widely varied in style, but seafood is universally appreciated across the continent. In Bengal, sweet crab meat is used as a foil for a complex, spicy curry sauce. The Chinese use crab in many ways, including in dumplings for soup or dim sum. In Thailand and Vietnam, crab is a common filling for salad rolls and spring rolls. Throughout Southeast Asia, crab is added to clear soups with noodles and fresh herbs or vegetables.
Mediterranean Flavors
Another region with a potent seafood tradition is the Mediterranean, where crab and other forms of seafood are a much-loved staple. Cooked crab meat or crab pieces can be added to Spanish paella or Italian risotto, two of the region's best known rice dishes. Crab is widely used in Italian seafood dishes, especially in the region surrounding Venice. It can be used as filling for ravioli or canneloni, or as a garnish for pasta in cream sauce. Crab also combines well with tomatoes and saffron in the various seafood soups and stews of the region.
American Style
While many parts of the world have a deep culinary tradition, America's position as the world's melting pot has left chefs the option of picking and choosing their favorite influences to create a distinctive homegrown cuisine. Some examples have become traditional in their own right, like California's Mediterranean-influenced cioppino or Louisiana's French and Caribbean fusion. Crab chowder with sweet corn and a hint of chili heat is another fine example. More avant-garde chefs pair crab with unusual salads, or savory custards and sophisticated sauces.
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