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Crab Recipes

(Nandu (நண்டு), Kekda (केकड़ा), ഞണ്ട്, खेकडा, పీత, ಏಡಿ,Cooking Crab Indian Style, Whole Crab Recipes, Crabmeat Recipes)

Crab (also called Nandu in Tamil, Kekda in Hindi) is a favorite among seafood lovers in India. It is also world wide in different styles of preparations. Crabs are also available in different types and sizes. Crab meat is high in protein, omega-3, vitamins and minerals. It is good for people with diabetes as it lowers the blood glucose level. It increases the amount of good cholesterol in the body. It is low in saturated fat and also has anti-cancer properties.

I first tasted crab after I got married but fell in love with its taste the very first time. Its meat is soft, delicate with a mild sweetness to it. In America, crab salad, crab dips are common in buffets. It tastes so good. Crab cake is also a famous preparation. Other than that, crab is usually boiled in some salted water and eaten as such. In Chinese and Singapore cuisine, crab soup and chili crab is very famous.

When cooking crab Indian style, we love to add the unique Indian spices. The spices and the ingredients added varies with region. In Kerala, tamarind pulp is added whereas in Goa, more tomatoes are added. In Chettinad cuisine, crab (nandu) masala has a strong aroma of fresh spices especially fennel seeds. Crab soup is said to prevent cold. I have shared many Indian crab recipe here.

The only intimidating part about eating crab meat is to get the flesh out. Most restaurants serve crab along with a nut cracker. Using a fork, carefully remove the flesh out. Well, in India the crab legs are cracked open using your teeth and the flesh removed easily with your fingers. No fancy tools needed. Its needs a little patience and practice though. Kids may find it difficult at first and need adult help. But they will surely enjoy the taste of crab meat. 

Recipes with Crab

Nandu Varuval (Crab Fry) Crab Cakes Crab Curry Seafood Medley Curry
Crab Kurma

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Comments (2)

Person magarajothi   (August 30, 2016)
Person Dahlia (S.I.R. Author)   (August 31, 2016)
and tasty too...

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