Crab

Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab. Mostly in East Asian cultures, the roe of the female crab is also eaten, which usually appears orange or yellow in colour in fertile crabs.

Baked Crab and Avocado Wontons

Baked Crab and Avocado Wontons

A delightful blend of creamy avocado and sweet tasting crabmeat wrapped in crispy wonton wrappers. Great with a spicy or sweet and sour dipping sauce.

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Cantonese Crabmeat and Sweetcorn Soup

This Cantonese dish is widely known and served at virtually all Chinese restaurants worldwide.

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Chupe de Mariscos – Peruvian Seafood Soup

Receta Chupe de Mariscos

Although the original recipe calls for crayfish, prawn chupe has become more widely eaten, as fresh or frozen prawn become more common.

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Crab and Swiss Cheese Salad

Crab and Swiss Cheese Salad

This seafood salad features fresh crab meat and Swiss cheese topped off with a tangy vinaigrette.

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Crab Omelette with Avo Salsa

Crab Omelette

With quality crab-meat in the freezer and a few eggs in the fridge you can whip up this quick, tasty omelette anytime for breakfast, lunch or a light dinner. The Avo Salsa makes a great accompaniment, but you could just as easily omit it, or replace it with whatever you have on hand.

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Crab Rangoon

Crab Rangoon

Crab Rangoon are deep-fried dumplings served in Chinese and Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with spring onions and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.

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Crab Stuffed Potato Nibbles

Crab Stuffed Potato Nibbles

Here is a great little appetiser to impress your friends and family with. Very easy to make and so tasty.

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Cream of Crab Soup

Cream of Crab Soup

A mouthwatering rich and delicately seasoned cream of crab soup. Serve this hearty bowl of delectable crab-meat morsels with finely snipped chives for garnish.

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Foo Yung Hai – Chinese Omelette

Foo Yung Hai - Chinese Omelette

In Chinese Indonesian cuisine Egg Fu Yung is well known as Fu yung hai, or sometimes spelled as Pu yung hai, the ingredients of the omelette usually made from the mixture of vegetables such as carrots, bean sprouts and cabbages, mixed with meats such as crab meat, shrimp or minced chicken. The dish is served in sweet and sour sauce with peas.

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Linguine with Crab

This simple but elegant pasta dish combines linguine pasta dressed with fresh, zesty crab.

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Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

Panko-crusted-Crab-Cake-Bites

These crab cakes crusted with panko – coarse Japanese-style breadcrumbs – are super easy, elegant appetisers perfect for any occasion.

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Prawn and Crabmeat Lasagna

A delightful combination of prawns, crabmeat, and cheeses together with fresh lasagna sheets make the perfect pasta meal.

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Spinach and Seafood Lasagna

Spinach-and-Seafood-Lasagna

The delicious seafood combination pairs well with a rich and creamy white Alfredo sauce to make an easy lasagna meal.

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Tenshindon – Crabmeat Omelette on Rice

Tenshindon - Crabmeat Omelette on Rice

The main component of Tenshindon is the crab omelette, called kanitama (かに玉), which is covered in a kind of sweet and sour sauce. Kanitama crab also be eaten as its own dish.

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