We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Crab Paste?

Mary McMahon
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Crab paste is a condiment made by salting and preserving crab meat in a flavorful concentrate which can be used in a variety of dishes. The food is most associated with Asian cuisine, which features an assortment of preserved seafood pastes and sauces. Many Asian grocery stores carry this condiment, as do some specialty purveyors. In addition to being used in Asian dishes, crab paste can also be used to season food from other cultures as well, and can substitute for anchovies, fish paste, and similar ingredients.

To make crab paste, fresh crab meat is either salt dried or wet fermented with a large amount of salt to keep it free of bacteria. Once it has cured, it is packaged in tubes or containers which are typically designed to be resealed, since only a small amount of paste is needed at a time. The high salt content keeps the paste usable, as long as it is stored in a cool dry place.

Soups, stews, curries, and sauces throughout Asia use crab paste. It can also be used in marinades and dressings for a wide range of foods. The intensely salty flavor goes a long way, so most cooks use this ingredient sparingly, in amounts which will bring out the flavor of the food without being overwhelming. When fermented crab meat is used, the paste will have a slightly sour flavor, while dry salted crab meat will have a cleaner taste.

Fermented foods have been used as condiments for thousands of years, since salting and fermentation act as preservatives, allowing people to have access to foods year round, rather than just in season. Some other examples of fermented seasonings are soy sauce, sauerkraut, and kimchi. Fermentation is also used as part of the processing of foods like coffee, chocolate, cheeses, and of course beer and wine. As many observers have noted, fermented foods usually taste sour, and there can sometimes be a thin line between foods which have gone bad and foods which are still edible.

Asian cuisine in particular features a number of fermented foods, and crab paste is a fairly tame representative of this food group. Others have much more pungent, intense flavors which some Westerners do not enjoy, although many Asians have acquired a taste for these unique flavors. Starting with crab paste is a great way to begin to experiment with the wide range of interesting fermented ingredients in Asian cuisine.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By anon992741 — On Sep 28, 2015

Crab paste is not the same as shrimp paste. Crab paste is made with crabfat and is neither fermented nor as salty as shrimp paste. Please don't substitute one for the other or your recipe will fail spectacularly.

By cougars — On Jun 23, 2011

Is crab paste made in the same fashion as shrimp paste? I saw a show where they were making shrimp paste in Thailand. The paste was made by grinding up the shrimp, mixing it with water, salt and possibly other ingredients and letting it ferment in the sun on palm frond racks. Does the USDA or FDA approve this method of food production?

By Georgesplane — On Jun 21, 2011

@aplenty- You should be able to substitute crab and shrimp paste in a 1:1 ratio for almost any dish that calls for it. When I make red curry, I use shrimp paste (in your case crab paste), coconut milk, fish sauce, bamboo shoots, Thai basil, eggplant, shallots, and garlic. I make almost a soup out of the ingredients, and pour it over duck.

To make the duck, I pan sear duck breast (on both sides), then baste with brown sugar and orange juice until crispy. I slice the orange duck, place in a bowl, and pour the red curry over the top. Once plated, I serve the red curry with steamed jasmine rice that is tossed with a little bit of the shrimp paste.

By aplenty — On Jun 19, 2011

Is crab paste similar to shrimp paste? I have a recipe for a red curry soup that calls for shrimp paste, but all I can find is crab paste. Are the tastes similar? Can I use the two as a one-to-one substitute?

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.