The night before our crab expedition, we were still squabbling..."to go or not to go", "to buy or not to buy", "to kill or not to kill", "to steam or to boil". So, here's the outcome. We bought the live creature from 99ranch market. There were two large water-filled tanks of live crabs, being sold at $3.69/lb. Since the staff helping us at the seafood station at that time only speaks Cantonese, oh...blame it on my poor Cantonese language command when I started using sign language - pointing to the crab and showing the number ONE, on my finger to tell them I want to buy a crab; then demonstrating that "chopping" action using my hand to indicate "please help me kill the crab". Though it was not my intention, the staff chopped it into pieces for me as well (thanks to my "chopping" sign-action). I survived, but the crab did not. Paid $8.27 for an approx. 2-pounder live(or rather "just dead") dungeness crab.
As it was still some hours away from lunch time, the crab was briefly "inspected" to make sure any remaining gunks were cleaned and washed off, placed on a plate, into a Ziploc, then into the refrigerator it went (do not keep a dead crab unattended for a couple of hours as it will start to lose its freshness and turn bad).
Time for lunch!
Method:
1.Get the crab out from the refrigerator and prepare the wok for steaming
2.Fill the wok with water for steaming, start boiling the water
3.When the water in the wok starts to boil, place the crab in steaming position into the wok
4.Steam, covered for 15-20 mins. Within this time, the crab turns from purple-brown to bright orange, and then, time to eat!
There are completely NO REGRETS! Steaming is still the best way to enjoy dungeness crab, IMHO. Very flavorful, since you don't lose much of the juices through the other boiling method. A dish, simply done yet so super-tasty, super-delicious, super-flavorful...no words can describe. And what's better, you could have this cooked dish for less than $10!
I'm now more confident to handle this unfamiliar creature. Till the next time a crab sees you, it'll be in different fashion.
Tag: bay area food, crab, steam, steamed crab, dungeness crab
Your post came just in time! I was just thinking of heading down to Fisherman's Grotto for my crab fix. Now I have an alternative.
ReplyDeleteThen again... it's quite fun to eat steaming hot crab and clam chowder soup at the Fisherman's Grotto stall rather than in the restaurant.
Hmm... to go or not to go...
I was looking for alternatives as well. This DIY is good when you don't feel like going into the SF crowds.
ReplyDeleteIt's also fun steaming the crab hot, and eating the steaming hot crab, in the own home.
Eating crab is really a "craving and mood" thingy...
You could still do both!
I should go get some... definitely at home IMO. How many can you eat in one sitting?
ReplyDeleteAlo koeiru, only one 2-pounder, I believe. How many can you ? *curious*
ReplyDeleteTwo.
ReplyDeleteI like them cold actually, i.e. the AngMo way, that way meat from the body is still moist & juicy. Freshly caught from the cold water off the Pacific... yummy.
But the cold versions I've had here are dry. I wonder if they boil it, then serve them cold or steam it, then cold. If the former, I think it'll be dry unless the crab was boiled WHOLE. But again, steaming tends to retain more juices.
ReplyDeleteYou might want to add a little chinese wine (shao xin OR hua tiao) to the water you use for steaming. It will add another dimension to the taste.
ReplyDeleteAlso, Have you tried steaming the crabs whole, i.e. steam them first before you pry it open and chop them up. It will retain most of the juices and flavour of the crab. Make sure you steam them upside down so the juices are collected in the top shell. Remember to also add a slice of ginger on top too.
Bon appetide...
Hi Anonymous, I wish I could do that...steam the crabs whole. First, I must get a helper at the seafood station that speaks a common language, then I need a cleaver to pry and to chop!!!
ReplyDelete