Gejang is raw crab seasoned and marinated in Korea, most commonly in an aromatic soy-sauce brine or a red chili mixture, then eaten with steamed rice. The flesh stays soft and translucent, with a slippery, almost creamy texture that differs sharply from the firm flakes of steamed crab. Ganjang gejang, the soy-marinated form, emphasizes the crab’s sweetness beneath a salty, savory seasoning; yangnyeom gejang coats cut pieces in a thicker mixture of chili flakes, garlic, and other seasonings. Both are served in the shell, and roe-bearing females are especially prized for the orange roe and rich contents beneath the carapace. Gejang developed through Korean methods of salting and preserving seafood, though its inventor and birthplace remain unknown. By the late Joseon period, crab was being preserved in both soy sauce and salt, and older versions could be substantially saltier than those commonly served now. Freshwater crabs, including mitten crabs known as chamge, had an important place in these earlier practices. Many contemporary versions use marine crabs and a milder marinade, with refrigeration and a short holding period replacing the prolonged preservation expected from a heavily salted product. The distinction matters: a bowl of modern gejang is perishable raw seafood, not a shelf-stable preserve. Soy sauce is fermented, but that doesn't mean every serving of crab has undergone long fermentation. The crab most closely associated with present-day gejang is kkotge, literally “flower crab,” a swimming crab abundant along Korea’s western coast. Incheon and the coastal areas of South Chungcheong Province are particularly associated with it. Spring females are valued for their developed roe, while autumn crabs are sought for their substantial meat. Male crabs are also used, and a good serving does not depend entirely on the presence of roe. The species, size, season, and condition of the crab all affect how much flesh it contains and how it responds to the marinade. For ganjang gejang, the shells are thoroughly scrubbed, and the crabs are drained before being submerged in seasoned brine. Cleaning and opening practices vary, with some methods leaving the crab largely intact until serving. The marinade combines soy sauce with water and aromatics such as onion, garlic, ginger, and chili. Kelp may add savory depth, while apple, Asian pear, sugar, or a little rice wine can soften the saltiness and contribute sweetness. These additions vary by household and restaurant; the essential point is a brine that seasons the crab without making its flesh taste only of soy sauce. The liquid is usually boiled separately to extract the aromatics, then cooled completely before it touches the crab. This preserves the raw texture rather than partially cooking the surface. The crabs remain submerged under refrigeration while the seasoning penetrates, commonly for a few days. Some methods drain the brine, boil it again, cool it, and return it to the crab. That repeated treatment manages the marinade, not the crab itself. Longer soaking isn't necessarily better: the meat can become excessively salty and lose its structure. Yangnyeom gejang follows a different approach. The upper shell is removed, the gills are discarded, and the body is cut in half or into quarters so the seasoning reaches the exposed flesh. Gochugaru, Korean red chili flakes, supplies the red color and much of the heat, usually alongside soy sauce, garlic, ginger, and a sweetener. Scallions and sesame seeds are common additions, while some versions include grated fruit or plum syrup. Gochujang isn't required; many mixtures use chili flakes instead of fermented chili paste. The coating clings to the shell and cut surfaces, delivering a more immediate chili-and-garlic flavor than the liquid marinade in ganjang gejang. It generally needs less marinating time and is also kept cold. Regional differences depend as much on the crab as on the seasoning. In Yeosu, on the southern coast, dolgejang uses smaller, hard-shelled crabs called dolge and is closely associated with baekban, a set meal of rice, soup, and side dishes. The city’s Bongsan neighborhood has many restaurants specializing in these meals, often serving both soy-marinated and spicy crab. Elsewhere, larger kkotge may serve as the centerpiece of a more expensive restaurant, while chamgejang preserves the association with freshwater mitten crabs. At the table, the crab is separated into manageable sections and the soft flesh extracted with fingers, chopsticks, or suitable shell-cracking utensils. Hard shell fragments should remain on the plate. A particularly familiar way to finish ganjang gejang is to spoon warm rice into the upper shell and mix it with the roe, rich crab contents, and a little marinade. Roasted gim, or seaweed sheets, can wrap small mouthfuls. Gejang’s nickname, bap doduk, means “rice thief” and reflects its reputation for encouraging another bowl of rice, a useful clue to how it is meant to be eaten: in concentrated bites alongside a relatively plain staple. Light soup and vegetable banchan cut through the salt and richness. Water or unsweetened barley tea suits the meal, while soju is a common pairing when the crab is served with drinks.
She-crab soup, somewhat of a cross between a bisque and a chowder, is a soup made with heavy cream or milk, crabmeat, sherry, fish or crab stock, and roe—a key ingredient in the dish that improves the flavor and is responsible for the color. The soup is thickened with a roux or puréed boiled rice, and it is usually seasoned with either mace, onions, or shallots. A regional specialty of Tidewater, Virginia, the South Carolina Lowcountry, and Georgia coast, it was first introduced to these parts by the Scottish settlers in the 1700s in the form of partan-bree, a famous seafood bisque, but it was not until the 1900s that the soup gained its present-day form.
No other dish represents Maryland's cuisine better than the crab cake - a fishcake consisting of crab meat and ingredients such as mayonnaise, eggs, bread crumbs, milk, and seasonings. The blue crab is considered to be the ideal choice of crab for the cakes. They are usually served on a bun, accompanied by french fries, coleslaw, or macaroni salad. Originally, the dish was first prepared by the Natives, long before the arrival of the settlers. It was one of the first dishes that were adopted by the Chesapeake Bay region settlers. The first recipe, called Baltimore's Crab Cake, was published in 1930. In the 1940s, as the dish gained more popularity, Old Bay seasoning was added to the dish, and crab cakes have remained a staple of Maryland ever since, both for their exceptional taste and the benefit to the local economy.
Casquinhas de siri is a traditional dish consisting of creamy crab cakes served on a shell. It's made with a combination of crab meat, breadcrumbs, coconut milk, tomatoes, onions, yucca flour, green onions, cilantro, and parsley. The mixture is spooned into shells, then baked until golden brown. The casquinhas are sometimes served over shredded lettuce, and they're usually garnished with lime wedges and accompanied by hot pepper sauce on the side. The dish is served piping hot as an appetizer or a bar snack.
Pastel de jaiba is a decadent Chilean crab casserole hailing from Santiago, where it can be found in most restaurants. The dish is made with crab meat, crustless bread, garlic, onions, milk, chili peppers, white wine, butter, fish stock, cream, and spices such as cumin, oregano, and paprika powder. The combination is traditionally baked in clay pots (pomaires), and when done, it is usually topped with grated cheese and served with bread and a glass of medium-bodied white wine on the side.
Dungeness crab cake is a specialty from Washington that features the succulent meat of the Dungeness crab, a crustacean inhabiting the waters of the Pacific Ocean on the West Coast of North America. This dish is typically made by combining Dungeness crabmeat with mayonnaise, red bell peppers, celery, onions, herbs, panko breadcrumbs, seasonings, and eggs, and then shaping the resulting mixture into round cakes. The crab cakes are rolled in additional panko breadcrumbs and fried or baked until crispy. The meat of the Dungeness crab is renowned for its sweet flavor and its delicate texture. The dish is typically served as an appetizer, a snack, or a main meal for lunch or dinner.
Bún riêu is a crab-based Vietnamese noodle soup. The dish is made in several versions, but the most popular one is made with a tomato base and goes under the name bún riêu cua. The soups are prepared with different broths, but they are always infused with crab paste and come served with vermicelli noodles, while the toppings typically include crab meat, pork, tofu, tomatoes, blood jelly, and a selection of fresh greens such as perilla or bean sprouts. The combination of sweet and sour flavors make bún riêu one of the favorite noodle dishes in the country.
Stone crab claws are a popular seafood dish, particularly in areas where stone crabs are native, such as Florida in the United States. Stone crabs are unique in that they are often harvested for their claws alone, while the rest of the crab is returned to the ocean alive. Since stone crabs can regenerate their claws, this practice is more sustainable. The claws are large and contain a good amount of meat, which is sweet, tender, and considered a delicacy. Once the claws are harvested, they're usually cooked right away to preserve their freshness. The claws are typically boiled for a few minutes until thoroughly cooked, and after cooking, the claws are chilled. Letting the claws cool after cooking helps to firm up the meat and makes it easier to remove from the shell. The claws are often served pre-cracked to make it easier for diners to access the meat. They're typically served with a side of mustard sauce for dipping, though other sauces like cocktail sauce or melted butter can also be used. It's worth noting that stone crab season runs from October 15 to May 15, and fresh stone crab claws are often a featured item in seafood restaurants during this period.
Like many other dishes in Asia, chilli crab started as a street food item, but it has eventually become so popular that today it is considered to be the national dish of Singapore. It consists of a stir-fried crab covered in a succulent, spicy sauce. The story of chilli crab's origin is a well-known anecdote - it was invented in the 1950s by Cher Yam Tian, who wanted to modify her stir-fried crab recipe by adding bottled chili sauce into the dish. The result was so delicious that her family persuaded her to start selling the dish, so chilli crab began its way to become the signature dish of Singapore. The dish is served in many restaurants in the country, and since the crab is served in a shell, the consumption of chilli crab is a unique experience. The diners must use their hands to crack the shell open in order to get hold of the tender crab meat hiding on the inside. Usually, mallets or nutcrackers are used to ease the whole procedure. Bread is commonly served together with the crab, and it is mainly used to soak up the delicious spicy gravy.
Kepiting saus Padang is a spicy Indonesian crab dish known for its bold, chili-laden sauce and rich, savory flavor, originating from the Padang culinary style of West Sumatra. The name translates to “crab in Padang sauce,” and it features whole crabs cooked in a thick, fiery red sauce made from a blend of chilies, garlic, shallots, tomato, ginger, lemongrass, and sometimes egg to create a textured, slightly creamy finish. The dish is popular in seafood restaurants across Indonesia, especially in coastal cities and regions where fresh crab is readily available. Kepiting saus Padang stands out for the balance it strikes between spiciness, tanginess, and umami, often enhanced with the addition of oyster sauce or sweet soy sauce depending on local preferences. The crabs are usually cleaned and cracked before being simmered in the sauce so the flavors fully penetrate the meat. Some versions include chopped bird’s eye chilies for an extra punch, while others are slightly sweetened to temper the heat, making it adaptable to different regional tastes. Served hot and messy, usually with steamed rice and eaten by hand, the dish delivers an intense and satisfying seafood experience that captures the essence of Indonesian coastal cooking.
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