Horenso to kani, shiitake no shiraae / spinach, crab and shiitake in tofu dressing

A small handful of crabmeat is transformed into a pleasantly light yet complex side dish. Shiitake is slowly roasted to intensify its taste and aroma, while blanched spinach is flavored with a tiny amount of soy sauce and dashi to give just enough underlying taste to ensure its presence as part of the melody of flavors in creamy tofu dressing.

1/2 recipe:
78 calories; 10.3 g protein; 2.8 g fat; 3.8 g carbohydrate; 1.5 g net carbs; 180 mg sodium; 24 mg cholesterol; 2.3 g fiber

Shiraae dressing only (1/2 recipe):
33 calories; 2.3 g protein; 0.1 g fat; 2.5 g carbohydrate; 1.5 g net carbs; 75 mg sodium; 0 mg cholesterol; 0.7 g fiber

Ginnan to shungiku, kani no karashi sumiso-zoe / gingko nuts, garland chrysanthemum and crab with mustard vinegar miso sauce

Dishes with salty, sweet and sour sumiso sauce or its spicy karashi mustard variation were for sober grown-ups in my mind, and it took a long time before I found their charm. Both match very well with strong-tasting leafy greens, among which green onions and their relatives are the popular choices, as well as seafood, especially calamari (including hotaruika firefly squid) and shellfish. While both types are more common in spring, fall ingredients -- gingko nuts and shungiku below -- also pair well.

1/2 recipe:
60 calories; 7.1 g protein; 0.5 g fat; 6.6 g carbohydrate; 5.6 g net carbs; 143 mg sodium; 17 mg cholesterol; 0.6 g fiber

Karashi sumiso only (1/6 recipe):
13 calories; 0.4 g protein; 0.1 g fat; 2.5 g carbohydrate; 2.2 g net carbs; 58 mg sodium; 0 mg cholesterol; 0.2 g fiber

Nasu to soramame, kani no tosazu jure ae / eggplant, fava beans and crab in tosazu jelly dressing

A chilled delight. The jelly dressing provides a cooling, shiny blanket over the mouthwatering combination of eggplant, fava beans and Dungeness crab in season. Prepare goodies ahead of time while the air is still cool if rising temperature is foreseeable -- when feeling exhausted from daytime heat, this refreshing dish will be ready in no time.

1/2 of recipe:
68 calories; 6.8 g protein; 1.2 g fat; 6.9 g carbohydrate; 5.5 g net carbs; 161 mg sodium; 11 mg cholesterol; 1.4 g fiber

Kumiage-yuba to kani no ankakedon / fresh tofu skin and crab sauce over steamed rice

Heavenly creamy fresh yuba meets sweet Dungeness crab! Mitsuba, with its refreshing bouquet and taste, works as a highlight as the other ingredients blend in harmony. Below, the dish is served with steamed rice cooked with lotus root for a nice crunch and seasonal reminder. Comforting and yummy!

When served with 150 g steamed rice (plus several lotus root slices) and 60% of yuba-an sauce:
350 calories; 13.2 g protein; 4.1 g fat; 59.4 g carbohydrate; 58.4 g net carbs; 380 mg sodium; 12 mg cholesterol; 1.0 g fiber

When served with 110 g steamed rice (plus several lotus root slices) and 40% of yuba-an sauce:
251 calories; 9.1 g protein; 2.8 g fat; 43.4 g carbohydrate; 42.7 g net carbs; 253 mg sodium; 8 mg cholesterol; 0.7 g fiber

Asupara no kani-ankake / asparagus with thickened crab sauce

Another dish that appears at our table when asparagus season rolls around. The sweet note of juicy asparagus is a natural match with Dungeness crab. This quick, easy and delicious Chinese-style ankake (dish with thickened sauce) is a surefire hit.

79 calories (1/2 of recipe); 8.0 g protein; 2.5 g fat; 6.3 g carbohydrate; 4.6 g net carbs; 189 mg sodium; 20 mg cholesterol; 1.7 g fiber

Kuzukiri to daikon, kani no sarada / kudzu arrowroot starch noodle, daikon radish and crabmeat salad, with citrus-flavored soy sauce dressing

Cold, clear kudzu noodles have a pleasant slippery and chewy texture. The soft spiciness of fresh julienned daikon radish adds a refreshing punch, while local Dungeness crab works as an accent in the dish. Versatile citrus-flavored soy sauce dressing ties everything together.

1/2 of recipe:
100 calories; 5.6 g protein; 1.2 g fat; 15.8 g carbohydrate; 15.5 g net carbs; 198 mg sodium (with ponzujoyu made with 50% reduced-sodium soy sauce); 20 mg cholesterol; 0.5 g fiber

Kyuri to kani no shoga-amazu-ae / Japanese cucumber and crab in ginger-flavored sweetened vinegar

Wonderfully light and pleasant on a hot day. This is a different take on an old standby, cucumber sunomono (rice vinegar dressing dish), and takes advantage of softly salty and sweet Dungeness crab in season. It's very easy to make -- just remember to let it sit for a while after mixing everything, as this has a quick pickling effect on cucumber and prevents the dish from tasting bland.

1/2 of recipe:
46 calories; 5.1 g protein; 0.4 g fat; 5.8 g carbohydrate; 4.9 g net carbs; 113 mg sodium; 15 mg cholesterol; 0.9 g fiber

Kani to mibuna no mazegohan / steamed rice with crab and mibuna mustard greens

A common winter-season duo of crab and mibuna mustard greens is mixed in steamed rice. The hidden flavor of a piece of kombu kelp and sake, which are added when cooking rice, tops off the overall combination.

1/3 of recipe:
197 calories per serving; 7.1 g protein; 0.6 g fat; 37.9 g carbohydrate; 37.3 g net carbs; 137 mg sodium; 12 mg cholesterol; 0.6 g fiber

1/2 of recipe:
295 calories per serving; 10.7 g protein; 0.9 g fat; 56.9 g carbohydrate; 56.0 g net carbs; 205 mg sodium; 18 mg cholesterol; 0.9 g fiber

Kani to horenso no tomato kuriimu pasuta / pasta with crab and spinach tomato cream sauce

Vodka and lemon zest and juice really perk up this quick tomato cream sauce! Adapted from Pike Place Market Cookbook, it tastes especially good with flat pasta.

1/2 of recipe:
481 calories; 24.0 g protein; 14.0 g fat; 61.2 g carbohydrate; 56.8 g net carbs; 361 mg sodium (approx. 100 mg less if pasta is boiled without salt); 61 mg cholesterol; 4.6 g fiber

Kani zosui / steamed rice with crab and egg in broth

A gentle, savory rice dish with quickly simmered crabmeat in soy sauce flavored dashi. Egg adds extra mildness while mitsuba highlights the whole combination. This warms up your body and is also great for a tired stomach.

Kani no karee-itame / poo pad pong karee / crab curry saute

A very flavorful Thai dish that reflects Chinese and Indian influences. It used to be one of my favorite dishes in Bangkok.

Kani-dashi no tofu no misoshiru / crab-shell stock miso soup with tofu

Crab shells make a flavorful broth. A simple combination of soft tofu and green onion tastes so good with it.

Kani to satoimo, horenso no nagaimo soosu guratan / crab, baby taro root and spinach gratin with Chinese yam sauce

A Japanese-style gratin with Chinese yam sauce flavored with white miso and soy sauce. It is much lighter and gentler than a bechamel sauce and cheese gratin. For this gratin, crab is paired with baby taro root -- yet another classic combination in Japanese cuisine -- to make a substantial dish. A bed of sauteed spinach adds additional flavor that also goes well with crab.

Kani no iimushi / steamed sweet rice and crab with light soy-sauce flavored dashi sauce

Dig into the sweet rice and enjoy the blended taste of crab and slightly salty gin-an sauce. 
A recent “wow” dish for me.

Kani, shungiku, yurine no kakiage / mixed tempura with crabmeat, garland chrysanthemum and lily bulb

Crab and shungiku chrysanthemum are a classic combination, as are crab and yurine lily bulbs. Using both shungiku and yurine to complement the crab makes for yummy pieces of kakiage. Dip them in warm tentsuyu, and savor the outstanding aroma, flavor and texture.

Saishin to kani, shiitake, tamago no itamemono / yu choy sum, crabmeat, shiitake mushrooms and egg saute

A simple vegetable saute seasoned with salt, pepper and aromatic soy sauce. Shiitake adds an earthy note, the egg deepens the taste, and the crabmeat provides an extra boost.

Horenso to kani no shogazu-ae / spinach and crab in ginger vinegar dressing

A sunomono dish with spinach and crab. Ginger adds a faintly spicy bite.

Hakusai to kani no chanpuruu (champuruu) / Okinawan-style saute with crab, tofu and napa cabbage

The sweet inner leaves of hakusai are a great match with crabmeat. Together with tofu and egg, this is a satisfying, flavorful and nutritious dish for an everyday meal. Bonito flakes added at the end give a rich flavor. 

Kani to shungiku no sunomono / crab and garland chrysanthemum in sweetened rice vinegar dressing

Crab and shungiku garland chrysanthemum are a good match. Here is a mild yet refreshing side dish that brings out the flavor of both crab and chrysanthemum.

Kani kuriimu korokke / crab cream croquettes

The creamy filling melts in your mouth. Simple, creamy croquettes to take full advantage of the crab's flavor. Adding mashed potato makes it a bit more substantial.