If you are a seafood enthusiast and enjoy eating fish, prawns, and lobsters, there is a huge chance that you also love to enjoy the delicate meat of crabs. Considered one of the softest and most sought-after seafood varieties, crab meat is very popular in many parts of the world, including the coastal region of India. And according to the latest list released by TasteAtlas, chilli crab is the most highly rated crab dish in the world.
Chilli crab is a speciality of Singapore, and it is equally popular amongst the locals as well as the tourists who visit the country. This tangy and spicy dish is a must-try for all seafood lovers. The current version of the dish can be traced back to the 1950s, when it gained popularity. Weng Fung Seafood Restaurant began serving the dish in 1958, and since then, it has remained a favourite. Made with mud crabs that are very popular in the region, the sweet and savoury semi-thick gravy makes this dish delicious.
The rest of the 4 crab dishes that made it to the top 5 are Maryland crab cakes from the USA, gejang from South Korea, casquinhas de siri from Brazil, and black pepper crab, also from Singapore. The top 10 list was filled with delicacies like curried crab and dumplings, crab cakes, she-crab soup, poo cha, and pastel de jaiba.
In Indian coastal regions, a lot of crab dishes are cooked and eaten. Let us look at the top 5 dishes from across India that will make you fall in love with crabs.
Kekda Jhal:
Recipe - Bong Eats
Bengali cuisine is renowned for its use of mustard, and kekda or kakrar jhal is no exception. This crab dish features succulent crab pieces cooked in a rich mustard-based gravy. The mustard paste, made from a blend of black and yellow mustard seeds, lends a distinctive pungent flavour to the dish. Kekda jhal often has other spices such as turmeric, cumin, and green chillies. This slightly piquant curry pairs wonderfully with steamed rice, a staple in Bengali meals.
Crab Sukka:
Crab Sukka is a lovely seafood dish that originates from the coastal region of Mangalore in Karnataka, showcasing the rich culinary heritage of the Mangalorean community. The preparation involves cooking crab with a dry and spicy coconut-based masala. The masala is prepared by roasting coriander seeds, cumin, and dried red chillies, along with grated coconut. These roasted ingredients are ground to form a spice blend that coats the crab pieces. Crab sukka is often served with neer dosa, or steamed rice
Nandu Rasam:
Recipe - All Recipes Hub
Nandu Rasam is a comforting and spicy crab soup that originates from the southern state of Tamil Nadu. This dish is prepared by simmering crab pieces with a flavourful broth made from tamarind, tomatoes, and a mix of spices. The key spices include black pepper, cumin, and coriander, which infuse the soup with warmth and depth of flavour. Nandu Rasam is often served as an appetiser or as a side dish with rice. Rasam is known to increase the body’s immunity.
Crab Xacuti:
This is a Goan delicacy that exemplifies the fusion of Indian and Portuguese influences in Goan cuisine. Crab Xacuti features crab cooked in a rich and spicy gravy made from red chillies and coconut. What sets this dish apart is the use of ingredients like poppy seeds, fennel seeds, and grated coconut, which are roasted and ground to create a thick and luscious masala paste. Crab Xacuti is typically served with steamed rice or crusty bread, allowing us to savour every nuance of this famous Goan dish.
Malvani Crab Curry:
This crab curry is a seafood delight from Maharashtra. The speciality of this dish is fresh crab cooked in a rich Malvani spice blend that features coconut, red chillies, coriander, and cumin, creating the perfect balance of heat and creaminess. The tender crab absorbs the essence of the spices, making the dish both spicy and comforting. The dish is called kekdyaache kaalvan in the local language.