Going through some old photos with Hubby one night, we were amazed over the collection of crabbies we had for the past 2 years. No wonder Hubby's cholesterol sky rocketed after he met me. And so he suggested why not a post on all the crabs I had...not a bad idea eh? Too many crabs picture to choose from...so I shall select a few of my favourites.
#1 A Simple Homecooked MudCrabs
Occasionally, a Malay guy would turn up at the SS2 wet market with 2 big rattan baskets of mudcrabs all the way from Kuala Selangor. Quite cheap too, about RM12 - 13 per kilos depending on the sizes. One thing to bear in mind though, if you want to catch him, you must be there before 7.30 a.m. as the MBPJ usually do their rounds around 8.00 a.m. Opps..yah..forgot to mention, he does not have licence to trade...that is why he can sell it at such low price. You can still get crabs from the normal fish stalls but the price would be doubled. By the way, am quite psycho cos I loves killing crabs, dunno why. I prefer my crabs to be steamed with garlic, chinese cooking wine and a dash of soya sauce for maximum sweetness. Yumzz.
#2 Conned Crab
This curry crab which I had in Bangkok was a memorable for the wrong reason. We got CONNED!!! We wanted to go to this Somboon Restaurant which was highly recommended for this dish but we were driven by a tut-tut driver to a bungalow converted nameless restaurant instead. I wouldn't mind if the high price was compensated by good taste but it was basically tasteless. Such a waste for a nice big juicy crab.
#3 Flower Power
Flower crabs...the crab species I least fancy as I find the meat texture not as bouncy as mud crab. However, it does power up sweetness of the gravy, like the one we had in the photo below at Unique Seafood Restaurant. I remembered my brother in law used to tell me, flower crab meat is nice to sweeten the taste especially steamed egg. In conclusion, he said that flower crab is best used as compliment to other ingredients instead of being the main dish. Ahh...we talk like a crab specialist isn't it?
#4 Hot Hot Claypot
Claypot Crab with Glass Vermicelli....got to say this is one of the unique dish i tasted in Bercham, Ipoh. The soup was good and full of sweetness of the crab, but guess what else they put into the soup? Slices of Bacon!! No wonder so full of Ommpphhh!!!
#5 Double-Up the Cholesterol
Salted egg yolks=very nice but cholesterol very high. Crabs=yummy but also cholesterol very high. Hence, Salted Egg Yolk Crabs = Sinfully Yummy. Used to be my favourite style until I discovered Butter Crab (refer to #9) from King Crab Restaurant. The photo below was taken at Unique Seafood Restaurant, however I prefer Greenview Restaurant's (Sin Chew Jit Poh roundabout) version.
#6 Once-a-year Delicacy
Hairy Crab is a famous delicacy in Shanghai cuisine and is only available during Autumn season. Believes to be cooling to the body, either wine or ginger tea would be served to balance the yin and yang in the body. The price of the crab varies according to origin, weight and gender. Last year, Hubby treated me to this delicacy at King Crab for my birthday dinner. Priced from RM48 to RM100++ per piece, I got to say it's a bit pricey for the little amount of roe. They do have a little bit of meat which I very determined to dig out since it's soo expensive.
#7 Drown with Beer
I am so fortunate for having such a great cook as brother-in-law. During one of our visits, he bought these two fierce-looking Snow Crabs from the seafood wholesaler for half the normal price. I volunteered to kill the crab but as you can see, the crabs were not tied...and I might not have the strength to chop my way through.
According to bro-in-law, best way to cook is to steam it with Toohey's beer, Australia's local beer. He said it doesn't taste as nice using other brands. He put some glass vermicelli underneath the crabs...ooo....it was sooo good after it absorbed all the essence from the crabs.
#8 Itsy Bitsy Spider
The first time I ever come across spider crabs was at Unique Seafood Restaurant. Huge and fierce-looking and so far, it's the most expensive crab I ever eaten. The one we ordered was slightly less than 3 kgs (including cooking charges, approximately RM600++). Strongly suggest to order the crab if you have a table of 8-10 people.
The spider crab was cooked two way, salted egg yolk and braised in superior stock (photo below). Half way through the salted egg yolk only then I realised that I forgot to snap a photo of it. Sigh! It was indeed very good and meaty, even the legs were like claws, chunks and chunks of meat. DELICIOUS!!
#9 Current Craze
Ever since I tried the Claypot Butter Crab from King Crab Restaurant, I was hooked to this dish. Creamy and yet not too heavy with aromatic curry leaves, got to say this dish will stay in my favourite list for quite some time, of course, right until I discovered another tasty crab dish.
#10 Most Memorable Crabby Moment
While Hubby and I was strolling down the Esplanade in Cairns, Queensland, we saw a glass tank in front of a restaurant with giant mud crabs raising its claws whenever passerby stopped to peep at them. The restaurant was packed so it must be good and hence, we decided to try it out. Priced at AUD60 (approximately RM170 for a plate below) and an hour waiting time, the giant mud crab came with rice as well as a big bowl of tropical fresh fruits. The claw is as big as my palm!!!
I was a bit upset when I saw my crab was cooked with creamy mushroom sauce. Surprise surprise, it tasted so good and not a drop of gravy wasted. I find it really healthy to wash down what we ate with a big bowl of fruits. Definately this is the most memorable crab dish I ever had from all my travellings.
So, are you feeling crabby now??