Any of you folks have any experience consuming these green crabs?
Nope, but have had my fingers pinched by them. Use them as bait for tautog/blackfish fishing.
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Yeah, they were included as a potential fishery item in the “Eating with the Ecosystem” dinner I attended last year: used in the stock for a bouillabaisse (can’t honestly say I noticed the contribution among all the other seafood in that stew, plus I’d had better bouillabaisse in the past) and in a green crab roe butter which I didn’t try but which did not greatly impress others at my table. I’m certainly willing to try them again as I generally like crab.
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Same here, including the pinching part.
To be honest, I’ve found they have a slight odor that doesn’t exactly make me want to try them. A better use may be fertilizer.
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Asian shore crabs commonly eaten in my corner of the world. In Japanese restaurants around here, I see them deep fried, one eats them whole (nice dipped in a bit of matcha salt). In local restaurants, they’re usually served deep fried as “pulutan”, a.k.a., bar chow, usually with a spicy vinegar based dipping sauce.
My family most often has them stewed in coconut milk, ginger, bit of garlic & onion, hot green chilis, splash of fish sauce, etc. Some add slices of pumpkin, string beans, etc., but our family recipe doesn’t include any of those vegetables. One common rule, though, is that shore crabs (any kind of crab, actually) are cooked live. Around here, nobody I know cooks with other than live crabs. I remember, as a child, our family cook told me (in Tagalog) “Crabs must be cooked live; if dead before cooking, throw it away.”
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I am in for every one of these preps.
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Reminds me that I haven’t had our Asian shore crabs (a.k.a., “talangka”; our family’s recipe) in many months. As those are seasonal (i.e., our rainy season as far as I recall), or so I understand. I’ll make it a point to, instead, have some mud crabs (“alimango”) simply steamed asap.
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Something of an aside, but when first searching here for “green crabs” a number of prior posts by Dick Krueger popped up. Dick passed back in 2014. Miss him.
I hope he is still eating well and enjoying wines with adequate acidity in the afterlife.
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Served with a nice soup…
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And a cookie….
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I use them in bún riêu, vietnamese tomato based crab soup. Green crabs aren’t as rich and mineral as the one I made back home but it scratched the itch.
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