Freshwater crabs are a delicacy in many parts of the world, especially in Southeast Asian cuisine. Known for their sweet, tender meat, these crabs are a versatile ingredient in a variety of dishes. In Vietnam, they are commonly used to make “bún riêu cua” (crab noodle soup), a popular dish with a rich, tangy broth. Freshwater crabs are also stir-fried with tamarind sauce, steamed, or incorporated into rice dishes. The shells are often crushed to extract the flavorful roe, adding depth to soups and stews. Rich in protein and minerals, freshwater crabs are both nutritious and flavorful, making them a prized ingredient in many home-cooked and restaurant meals.