I had crab shells, so I wanted to use them for something. You can of course use gratin plates for this delicious crab gratin.When adding the cake flour, sprinkle evenly in the pan. In addition, add milk little by little while mixing. This way you can avoid lumps in the sauce and it will be creamy. For 2 servings. Recipe by Minrin

The egg sack of the crab and the innards are delicious! This is something I always make during winter. Boiled king crab is also delicious, but I absolutely think this broth is much more of a treat. Even though they are rather thin, the trunk and legs are both loaded with succulent juices.Please use fresh live crab. You will not get succulent juices from boiled crab. You don't need to add dashi stock, but if you feel the flavor is not to your taste, then add it. If you have leftover broth, try adding to rice porridge. The broth will transform into yet another delicious dish! For serving 2. Recipe by tomimo

These are yummy scrummy! Gotta love a good crab cake :-)

I wanted to use up some crab meat.When adding the flour and milk to the pan, keep on stirring constantly. This way, you can avoid the sauce from burning or forming lumps.I divided the filling into 8 portions, but they are easier to fry if you form them into small shapes, and are less liable to burst in oil. In addition, if you fry the croquettes after breading them while the filling is still cold, they're also more likely to burst in the oil. So let them warm up at room temperature after coating them. You only have to fry the croquettes very briefly. For 8 croquettes. Recipe by Minrin

You've separated the sweet lobster meat from the claws and tail. What do you do with the shells and body parts?

Super easy to make and tasty. A little hard work taking the meat out of the shell but its worth. When I make crab dip I save the crab legs and freeze to be eaten another time.

I received boiled crab from Hokkaido. It wasn't enough for a main meal, so I made this easy side dish.The tip is to preheat the oven first. If you do, 5 minutes will be enough for baking. Recipe by "KID"

This is the simple way of doing the salt baked ..... save time

I made these for my husband, who loved bechamel sauce based dishes.If you poke each croquette with a toothpick, they say that steam is let out and the croquettes won't burst. (See Satoka-san's.) I did an experiment, poking half of the croquettes and not poking the other half, and I can report that the un-poked ones will reliably burst. If you leave the croquettes in the frying oil for too long, they will develop small fissures on the surface and the filling will leak out eventually. So don't fry the croquettes for a long time at a low temperature; just fry them briefly and take them out quickly and they'll be fine! As long as they are about as browned as the ones in the photo (they're still a little pale) and crispy on the surface, take them out right away. For 16 croquettes. Recipe by Maane

Who doesn’t love a crispy soft shell blue crab Po Boy?! Here’s the recipe to a great crispy Po boy!

We wanted a pure lump crab stiffed shrimp with just flavorings and cheese, no fillers, these are oh so good!

Every Chinese resturaunt has their take on imitation crab casserole. It's a tasty inexpensive dish. Real crab can be used but will differ from the traditional Chinese buffet offering.