Three-striped crab has a rough shell and is commonly used for making fish sauce and salads, while the freshwater crab has a smooth shell and is great for soups and hot pots.
The three-striped crab is a small type of crab, approximately the size of a freshwater crab, which sometimes leads housewives to confuse the two species. However, when placed side by side, you can easily distinguish them if you know some specific characteristics of each.
The habitat of the three-striped crab is saltwater, mainly found in mangrove forests or in shrimp burrows. One of the most recognizable features is the slightly rough shell of the three-striped crab. It is named “three-striped” because there are three stripes (or grooves) on its back.
In contrast, the freshwater crab lives in burrows along rice paddies, canals, and rivers in freshwater environments. The shell of the freshwater crab is smooth and dark red. They have one large claw and one small claw.
Three-striped crab and freshwater crab placed side by side.
In Vietnam, the three-striped crab is only common in the Mekong Delta, often boiled and served with salt and pepper, or stir-fried with tamarind… making it a delicious accompaniment to rice. Particularly, three-striped crab fish sauce is one of the famous dishes in the South, especially in Chau Doc (An Giang) and Rach Goc (Ca Mau). Fresh three-striped crabs are soaked in salt and spices for several days to absorb the flavor. The meat inside the shell has a slightly salty and sweet taste. After that, they are mashed with tomatoes, lime, onion, and chili to make a spicy green papaya salad, perfect for snacking.
The three-striped crab has a lot of roe, with red roe and gray mud roe, giving it a slight fat content. The meat of the three-striped crab is firm and does not stick to the shell after being separated. The best three-striped crabs are the small ones that are holding eggs. It is advisable not to choose larger crabs as they tend to be empty.
Three-striped crab
Freshwater crabs are distributed throughout the country, familiar to many people and can be cooked in various delicious dishes, despite having less meat. The meat of freshwater crabs is very sweet. For smaller crabs, you can stir-fry them with salt, lime leaves, or tamarind… and serve them with hot rice. It is best to remove the shell when preparing them. The remaining parts, including the shell, can be eaten.
Additionally, freshwater crab soup and hot pot are popular rustic dishes loved by many. To make delicious crab paste that forms into chunks, you should separate the fatty roe; the body of the crab, including the shell and claws, should be mashed (or blended) finely, strained to remove the residue, and then added to a pot of water, cooked over low heat while gently stirring to allow the crab meat to rise gradually. When the water boils, quickly scoop out the crab paste using a slotted ladle and cook it with jute and Malabar spinach for a refreshing dish, ideal for summer.
Freshwater crab.
