Mud Crab Vs Flower Crab: What's The Difference And The Best Way To Eat Them?
Which is your favourite?
Cover image via We all know someone who refuses to eat crabs because they're 'too much work' — but for the rest of us?
The mess is part of the fun. Whether you're digging into sweet, fleshy kam heong claws or slurping mee ketam by the beach, crab is a rite of passage for seafood lovers in Malaysia.
Image via Fatty Crab (Facebook)
Here's how to tell the difference between the two crabs you'll most likely find on your plate — and how to enjoy each one at its best!
Flower crabs and mud crabs may look and taste worlds apart, but they both have a loyal fanbase in Malaysia. Understanding their differences will help you decide what to order the next time you're at a seafood restaurant or bargaining with an uncle at the wet market.
Flower crabs are affordable and sweet, but not the meatiest
Image via New Malaysian Kitchen
Known locally as ketam bunga, flower crabs are recognisable by their pretty bluish shells dotted with white spots. They're coastal crabs, usually caught in the shallows of the South China Sea, and are particularly abundant on the east coast of Peninsular Malaysia.
Their meat is light, delicate, and has a subtle sweetness. But let's be honest — there's not a ton of it. These aren't your 'one claw feeds two people' kind of crabs. Instead, they're perfect for dishes where the crab is meant to flavour the broth or sauce, rather than being the star protein.
Peak season: March to September
Found in: Shallow coastal waters, especially Kelantan, Terengganu, and Pahang
Best eaten in: Mee ketam, sup ketam, or simply steamed with garlic and egg
Price range: RM20 – RM35/kg
Mud crabs are meaty and flavourful, perfect for bold Malaysian sauces
Image via UMT
If flower crabs are the light appetiser, Mud Crabs (ketam nipah) are the main course. These bad boys thrive in mangrove swamps and estuaries, which is why they're often harvested from places like Perak, Johor, and Sabah. They're the ones you see in tanks at seafood restaurants, waving their giant claws like mini kaiju.
Mud crabs are all about meat. Their claws alone could be a whole meal if you're lucky. The flesh is firm, dense, and has a naturally sweet richness that pairs well with heavy sauces. Think salted egg, kam heong, or Singapore-style chilli crab — the bolder, the better.
Peak season: January to March (post-monsoon)
Found in: Mangrove forests and brackish waters like Sungai Besar and Kota Belud
Best eaten in: Salted egg, kam heong, chilli crab
Price range: RM60 – RM150/kg
