The crab has a size equal to or smaller than the freshwater crab, but with a slightly flat body and firm meat.
The crab’s abdomen is usually white or yellowish, containing the reproductive organs that are commonly known as the “yolk”. Based on this yolk, one can distinguish between male and female crabs.
The female crabs usually have a larger yolk that occupies almost the entire abdomen, while the males have a smaller yolk located in the center of their abdomen.
Wild-caught crabs are considered a rare delicacy in the North of Vietnam. Photo: Thơm Nguyễn Thị
In Vietnam, crabs are a popular and favored ingredient, especially in the North. People in provinces such as Hai Phong, Thai Binh, and Nam Dinh consider crabs as a special delicacy, and during the season, they eagerly seek to buy and cook a variety of delicious dishes.
Ms. Ngoc Bich, owner of a seafood restaurant in Hai Phong, shared that the crab season in the North usually falls around the 3rd and 10th lunar months. During this time, the crabs are at their best, with abundant roe and firm, high-quality meat.
For this reason, many locals consider crabs a specialty of summer and autumn, eagerly awaiting the season to search for them in markets and from trusted sources.
Crabs may resemble crabs, but their meat is firmer, and they have more roe, resulting in a richer, buttery taste. The preparation of crabs is similar to that of crabs. Photo: Song Anh DC
“In some localities, people have successfully farmed crabs, but wild-caught crabs are still highly valued and sought after,” she added. “However, wild crabs are becoming increasingly rare, and each catch doesn’t yield a large number of crabs, so not everyone can buy and enjoy them.”
According to Ms. Bich’s experience, the best crabs are the drifting or flying crabs, which appear before or after the first and fifteenth days of the lunar month. During these times, the crabs tend to form clusters and drift with the current to the river mouths to reproduce. After a few months, they will follow the tides back to the fields and rivers.
“Drifting crabs are considered the firmest and tastiest, but they are only available for a few days each month, depending on the tides. Despite their high price, ranging from 300,000 to 400,000 VND per kilogram (depending on the location and time), they are still sought after by discerning food lovers,” the restaurant owner added.
Crabs can be prepared in a variety of ways, such as stewed with sour bamboo shoots, cooked in soup… Photo: Song Anh DC
Compared to freshwater crabs, crabs can be used in a wider range of dishes, such as crispy fried crabs, crab soup, braised crabs, or stir-fried crabs with sponge gourd. Among these, the most popular and beloved dish is crab cooked with piper lolot leaves, a favorite beer snack or a delicious side dish with hot rice.
Crab cooked with piper lolot leaves is a favorite dish among many families in the North. Photo: Tran Thi Viet
Ms. Nguyen Yen, a resident of Hanoi who has tasted crab with piper lolot leaves a few times in Hai Phong, described the dish as having a wonderful flavor that is “hard to put into words.” She found the crab’s shell to be crispy, while the meat was firm and plentiful. The roe was rich and buttery, with a sweetness that surpassed that of freshwater crabs.
Impressed by the dish, Ms. Yen makes it a point to ask her acquaintances in Hai Phong to buy and send her crabs during the crab season. She emphasized that crabs should be prepared immediately after catching to ensure the best quality, but they can also be frozen for longer-term storage and enjoyed throughout the year.
The crab cooked with piper lolot leaves has a crispy texture and a rich flavor, enhanced by the buttery roe and the fragrant piper lolot leaves. Photo: Song Anh DC
“Crabs are delicious no matter how they’re cooked, but the best way to enjoy them is by cooking them with piper lolot leaves and serving them with steamed water spinach and a dipping sauce. Before cooking, simply clean the crabs, remove the legs and claws, and discard the yolk, keeping the shell intact.
The legs and claws can be ground and filtered to make a soup or crab paste, similar to how it’s done with freshwater crabs. As for the body and shell, they are cooked with spices, and just before they are fully cooked, piper lolot leaves are added,” shared Ms. Yen.
Many connoisseurs agree that crabs are tastier and more nutritious than freshwater crabs, but not everyone can enjoy them. Those with allergies or sensitive stomachs should exercise caution and consider trying a small amount first.
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