Stuffed crab Thai recipe - Pu Ja

Stuffed crab Thai recipe Pu Ja served with spicy lemongrass dipping sauce

Royal Thai Cuisine and the origin of stuffed crab

This stuffed crab Thai recipe, known in Thai as Pu Ja ปูจ๋า, originates from the Bangkok region and is part of the royal Thai culinary tradition. Royal cuisine is recognised by the use of premium ingredients of exceptional freshness and by the way dishes are prepared to be eaten with ease. In this spirit, the crab is entirely shelled, its meat combined with other ingredients, and then carefully stuffed back into the shell. This makes it easy to enjoy with a spoon or fork without the need to use your hands.

Stuffed crab belongs to the same family as stuffed chicken wings, where the bone is removed before being refilled. The idea is simple: noble ingredients, meticulous preparation and maximum refinement at the table.

How to prepare crab for stuffed crab

Preparing crab requires time and patience, as the meat needs to be removed completely before it is cooked again. In Thai royal cuisine, time is not a concern. What matters is savouring a rare and precious ingredient such as blue crab. To prepare this dish, the crab is first steamed until nearly cooked through, then fried to bring colour and depth of flavour. Steaming followed by frying is a classic method for Thai snacks, producing bites that are golden, crispy and full of taste.

👉 Before you start, make sure to check our step by step guide on how to cut blue crab for Thai recipes.

Recipe for stuffed crab with pork and coriander

Ingredients (2 pieces)

• 2 blue crabs, about 300 g each

• 80 g minced pork

• 1 garlic clove

• 1 coriander root

• 1 teaspoon white peppercorns

• 1 teaspoon fish sauce

• 1 tablespoon oyster sauce

• 1 fresh bird’s eye chilli, finely sliced

• 2 coriander sprigs, chopped

• 1 egg yolk

• Vegetable oil for frying

Preparation

1. Pound garlic, coriander root and peppercorns into a smooth paste.

2. Add minced pork and seasoning, then pound until smooth.

3. Add coriander, chilli and crab meat. Mix gently without pounding.

4. Divide the mixture into the crab shells.

5. Steam for 10 minutes, stuffing side up.

6. Pat dry with kitchen paper, brush with egg yolk.

7. Fry at 180°C for 1–2 minutes until golden brown.

8. Drain on kitchen paper.

Serving Suggestions

Stuffed crab is served with a cucumber relish  which enhances the flavour of the crab without overpowering it. Alternatively, it pairs beautifully with Nam Chim Seafood, the classic Thai dipping sauce with lemongrass, for a bolder taste that complements seafood.

Would you like to learn more about Royal Thai cuisine and its origins?

Discover our article about the cuisine of the Central Plain and the royal tradition, where abundance, foreign influences and refinement meet to form the most elegant expression of Thai culinary art.

Discover more Thai starters and snacks

This recipe is excerpted from our cookbook Starters and Snacks. Inside you will find 40 authentic Thai recipes including crispy rolls, stuffed chicken wings and step by step tutorials such as how to cut blue crab. It is the perfect companion for anyone wanting to explore Thai appetisers and street food at home.

Starters and snacks

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