The iconic marlin is a popular seafood item, especially in Asia.
But the popular crustacean is far from the only thing you can eat as a dessert.
Here are some of the most common crab recipes you’ll find on the shelves of your local market or at the supermarket.
Crabs, Crab Cake 1.1kg, 12cm long, 5.5cm wide, 4.2cm deep A sweet, rich crème brûlée made with sweet crab, fresh crab meat and a hint of cream.
The crust is topped with a creamy, sweet almond milk.
This crab cake is a good way to use up some leftover crab meat for dessert.
Serves 4 people Author: Marjorie Johnston Ingredients Crabs 1 medium sized, peeled and chopped (about 2kg)