Savoring Japan's Seafood: Various Types of Crab and Recommended Recipes

Crabs are a wonderful ingredient that enriches our dining tables. There are many varieties, each with its own unique flavor and way of eating. In this article, we will delve deeper into the world of crabs and introduce their appeal

Snow crab: The jewel of the Sea of ​​Japan

Snow crab is known to be caught along the Sea of ​​Japan coast in Tottori, Fukui, Ishikawa, and Toyama. Snow crab caught in this area is particularly highly rated for its size and rich flavor. Freshly caught snow crab is boiled and shipped immediately. It is commonly enjoyed with nibaizu (sweet vinegar) or in hot pot dishes

Watarigani: Traveling crabs

The name of the blue crab comes from the fact that it travels long distances by riding the tidal currents. Its official name is "gazami," and it is characterized by its diamond-shaped shell and large claws. It is commonly eaten by boiling it alive or cutting it into chunks and stir-frying it in the Chinese style

Hairy crab: Hokkaido's treasure

The hairy crab, which is covered in short hair, is mainly produced in Hokkaido. Its miso is particularly delicious, and is recommended to be enjoyed boiled or as a vinegared dish

King crab: large and tasty

King crabs are large and highly rated for their taste. Most are sold canned or frozen, making them easy to enjoy. As their name suggests, king crabs are often caught in the same fishing grounds as cod

Shanghai crab: Chinese crab, in season in autumn

Shanghai crab is a type of Chinese mokuzu crab. It is in season in autumn, and the best way to eat it is boiled in salt water. Many people eagerly wait for this season to enjoy its unique flavor

Recommended recipes using crab

Here are some recommended recipes using crab

Crab Croquette Recipe

Crab croquettes are a delicious dish that combines the rich flavor of snow crab with the crispy texture of the batter. The recipe below makes it easy to make this delicious dish at home

Ingredients (serves 4)

• Snow crab (canned): 1 can (approx. 135g)
• Canned mushrooms: 1 can (60g)
• Onion (chopped): 2 tablespoons
• Lemon juice: appropriate amount
• Parsley (chopped): 2 teaspoons
• Milk: 2 cups
• Eggs: 2 (beaten)
• Fresh breadcrumbs: 3 cups
• Cornstarch: a little
• 1 lemon (sliced ​​into wedges)
• Salad oil, salt, pepper, sake, butter, flour, frying oil: appropriate amounts

How to make it

1. Heat 2 tablespoons of salad oil over medium heat and fry the onion and thinly sliced ​​mushrooms. Add 1 teaspoon of salt, a little pepper, 2 teaspoons of sake, crab, and lemon juice and mix
2. In another pot, melt 65g of butter and fry 65g of flour. Add the milk and simmer until thickened, then add 1 teaspoon of salt
3. Add the ingredients and parsley from step 1 to step 2 and mix well. Spread on a tray, let cool, then divide into 12 equal parts and shape into ovals
4. Dip in flour, beaten egg, and breadcrumbs in that order, then deep fry in 180°C oil until crisp
5. Finish by adding lemon if desired

This crab croquette is an exquisite combination of the rich flavor of snow crab and the savory taste of mushrooms. Enjoy it with your family and friends at the dinner table, along with its crispy texture

summary

The taste and way to eat crab varies depending on the type. Crabs caught in each region have a unique flavor, fully utilizing the natural bounty of the land. Through these crabs, you can experience the bounty of Japan's seafood. We encourage you to try the various types of crab and experience their charm