Opening ceremony of delicious dishes from Ca Mau crab

Vice Chairman of the Provincial People's Committee Le Van Su awarded certificates to chefs participating in promoting delicious dishes from Ca Mau crab.

The promotion activity has the participation of 34 chef groups (01 main chef and 02 assistant chefs) from all over the country. Each group participates in processing and preparing spices to cook 01 main dish, 02 side dishes. The Organizing Committee provides crab ingredients (50% roe and 50% meat), cooking utensils, preparation area...

Dishes promoted on the first day include: Flattened rice mixed crab; crab noodle soup; crab spring rolls; Thai Nguyen green tea crab hotpot; Longan crab salad; Black spaghetti with crab roe sauce; Mint crab and water lily salad; Lemongrass and lemongrass salted crab; Giac Boc crab hotpot; Ngoc Linh ginseng crab; Black garlic marinated crab; Fish maw soup stuffed with crab meat cooked with deer antler mushrooms; Spirulina crab salad with red artichoke sauce; Dong Nai fried puffed sticky rice with crab and cashew nuts; Crab rolls; Mango and crab salad...

Groups of chefs showcase their dishes at the show.

At the opening ceremony, a representative of the Department of Culture, Sports and Tourism said: This is an activity within the series of events of the Ca Mau Crab Festival - 2nd time in 2025. Through this activity, the locality wants to promote the special flavor of Ca Mau crab combined with specialties of provinces and cities across the country to diners inside and outside the province. Thereby, demonstrating the spirit of culinary cultural exchange of regions, in order to create delicious, new and attractive dishes for diners.

After the opening ceremony, the chefs presented and explained the dishes to the visitors and invited delegates and diners to try the dishes for free. Many diners appreciated the presentation as well as the unique combination of Ca Mau crab and regional specialties, making the dishes more attractive.