7 Crab Recipes From 6 Cuisines.

Sweet, delicate meat that comes at the cost of real labour unless you buy it picked. Brown meat from the body is strong and rich and makes the best sauces; white claw meat is mild and should be added late so it does not shred. Whole crabs stir-fried with chilli, pepper or curry are the standard treatment across Southeast Asia. Picked crab loses its texture when reheated hard, so fold it into hot dishes off the heat.

7 recipes on this route