My impression is that this is what it’s generally used for anyway, kind of like a crab pesto. The way you’d use XO sauce, in fact I suppose XO sauce was developed as a kind of fancy version of it. The jar have in the kitchen at present is a Thai crab paste - it’s kind of reddish brown in color, soybean oil based. I use it to flavor soups and sauces more than anything else. I remember another one I used years ago that was lighter in color - maybe it was Chinese or Vietnamese? - but equally salty. I assume some brands are better than others too, but I don’t know much about it obviously.
