Crabs Veggie Wraps/ Bowl

These Oven-Baked/Roasted Soft-Shelled Crabs may not be as equally crispy as deep-fried battered ones but they are perfectly justified as low-calorie high-protein seafood filling healthy wraps;

Continue Reading >>

Oven-Baked/ Roasted Soft Shell Crabs

Order soft shell crab maki rolls (also known as Spider Rolls most of the times) and those few tempura/ batter-fried tiny crab claws are never enough to satisfy. Depending on luck, some eateries may serve whole soft shell crabs tempura/ batter-fried, but they are not going to be wallet-friendly.

I chanced upon an awesome online deal for soft shell crabs recently and impulsively bought too many too fast. However, soft shell crab is highly seasonal and in limited quantities in the West Coast of the United States; so, if you enjoy this prized delicacy and lucky to find them in stores - get them quick, get them now! Because this Chesapeake Bay, Maryland delicacy will be exhausted right about in July.


This is my first time preparing and cooking soft shell crabs at home. In fact, there are only few dishes I make using crabs e.g. Steamed Dungeness Crabs in Sake.

To be more accurate with my earlier statement on "preparation", actually there is not much prep. involved for these soft shell crabs as they came properly cleaned - gills/lungs, aprons/flaps, eyes all trimmed. Too good! All I need to do is...cook.

Continue Reading >>

Sake-Steamed Dungeness Crabs -日本米酒蒸螃蟹

I recalled the first time I saw how dungeness crabs were prepared in the Fisherman's Wharf in San Francisco, I was left quite puzzled or surprised when I saw them being boiled. The first thought that came to mind was "won't all the seafood flavors and essence be gone in the boiling process"?


Though I am not professionally trained as a chef, I have watched enough Chinese cooking shows to know that many delectable seafood dishes are prepared by simply steaming fresh seafood - Pickled Chili Steamed Whole Fish, Steamed Garlic Prawns/Shrimps, Steamed Ginger Green Onions Prawns/Shrimps.

Dungeness crab season in California typically starts from November and runs almost six-eight months till about June. When I got hold of fresh live crabs recently, it fell back to my natural instincts to STEAM them!

It may lack creativity or may even sound boring to some of you, but I simply enjoy fresh flavors of seafood, this way.

Continue Reading >>

Crab Cake Pasta

Crab cakes are exorbitantly charged in restaurants. One of the most expensive crab cakes I had was in LA - $16.99 for two tiny pieces that don't even feed my finger. I bought one mini crab cake from Whole Foods Market some time ago. Ok. What then can a mini crab cake do? True, it still does not feed my finger. But I can pair them with a dish that feeds more than my fingers.


I like the crab cakes from Whole Foods Market as there is substantial amount of crab meat and taste good (and fresh).


Back to accessorizing a main dish. Pasta herewith!



Crumble up the crab cake and toss the little bits of batter-crisps in a super light pasta of Aglio e Olio.

There you have, from all-vegetarian simplicity to seafood indulgence.

I am sharing this with Presto Pasta Nights hosted by Ruth of Once upon a Feast





Tag: aglio e olio, pasta, crab cake

An Escape to Food on Facebook

Wok-Fry Blue Crabs with Ginger and Green Onions - 姜葱炒蟹

I never knew blue crabs could be cooked so easily at home. They seem so "intimidating" (crawling actively in a box) whenever I see them being sold in Ranch99 (one of my favorite Asian grocery stores in California). I bought some(TWO) blue crabs when I saw the sale tag on them one day - $3.99/lb! On sale does not necessarily mean not-fresh or any poorer quality stuff. At least, those little blue creatures were still alive and kicking when I lifted them (using kitchen tongs) from the box of blue crab heaps. As if I am saving them from overcrowding. OK, let me buy TWO. If I fail, an inexpensive mistake. Bleh. Don't call me a cheapskate.


While I read from some Internet sources that when dungeness crab season starts (usually from mid-November), the blue crab season ceases - I am sure I am not going to miss these blue crabs NOW, this time. And because blue crabs are small in size, they are so much easier to fry up in a wok. I don't have to resort to just one method of cooking crab - steaming, anymore. Yay! A simple wok fry of these crabs with green onions and ginger will do the magic. And it did.

Wok-Fry Blue Crab with Ginger and Green Onions (姜葱炒蟹)
Ingredients: Blue crab, cleaned and chopped to smaller pieces, then slightly marinated in cooking wine; ginger, thinly sliced; green onion, coarsely chopped, pinch of white pepper and salt; cooking wine

Directions: In a oiled and heated pan, add in ginger and green onions and fry till fragrant. Add in crab, fry and mix well. Cover the pan and allow some steam to cook the crabs for 5-6 minutes till the shells of the crabs turn slightly orange-red. Remove cover and fry briskly again. Add in pinch of white pepper and salt, mix well with the crabs. When the crabs are almost cooked, drizzle in more cooking wine from the sides of the wok and allow the crabs to sizzle while they are completely cooked. Serve immediately.


Contrary to saying that crabs have high cholesterol, one should also know that crabs are high in mineral content such as zinc and phosphorous and is a good source of protein. Zinc strengthens the muscles and the immune system. If you watch Dr. Oz, it says the #1 food source for zinc is shellfish! So, the next time you hear people against you eating crabs (high cholesterol...blah blah blah...), that is because they want the crabs for themselves! Haha!

Tag: crabs, blue crabs

Dungeness crabs, wontons and coffee cake in California plus peacock spotting

Even when my recent trip to California was a short one, it meant much more. Each time we are back in California, we behave less and less like visitors. We do not head towards touristy attractions such as Golden Gate Bridge, Fisherman's Wharf or Union Square shopping in San Francisco. Instead, we simply enjoy the basics of returning back home - do my favorite grocery shopping in Trader Joes and Whole Foods; appreciate the company of friends and taste a good breakfast coffee cake at Hobees. Don't ask me about accomplishments in this trip as there are none. We are with friends most of the times - DIY steaming and savoring dungeness crabs at a friend's place, making and slurping on delicious wontons dumplings at the same friend's place, and even taking a Christmas trip to Las Vegas with the same group of friends. AHhhh, life's simple pleasures. What is new? You ask. Even the jet lag I am experiencing currently, is not new.

How many peacocks can you spot? ~ Taken at City of Ten Thousand Buddhas, Ukiah, California

OK. We visited Ukiah, California for the first time - where City of Ten Thousand Buddhas is. That's new. A visit not for religious reasons but just to know more about this place that Richard Gere and Orlando Bloom have visited. We were amazed such a place existed in California. Ignorant, we were. More photos to come, stay tuned.

Plus more food, cooking and recipes in this new year, of course.

New Year resolution ? - hope my dream/resolution come true!

Tag: wontons, dungeness crab

Alaska King Crab

Continuing from my previous post about seafood, this is another seafood post. CRABS! I love crabs! Just that sometimes, I am too lazy to spend too much time eating crabs. They are such a hard shell to crack!

I miss feasting on the endless supply of Alaskan king crabs in Vegas. Now if there is a site that tells me everything about Alaskan king crab, I would be interested to browse and read the pages. And I really crave for some crab cakes made from real authentic chunky Alaskan king crab meat, NOW!

Typhoon Shelter Crab, Hong Kong

Typhoon Shelter Crab - 避風塘炒蟹

Fried crab with fried garlic, mixed with scallion, red chili and black beans

The famous dish typhoon shelter-style fried crab (避風塘炒蟹 Bi Feng Tang Chao Xie), is served in a lot of Chinese restaurants in Hong Kong. This dish is believed to be originated from typhoon shelters, invented almost 30 years ago on a sampam.

While Singapore Chilli Crab hails a symbolic gravy, Typhoon Shelter Crab pins it on fried garlic and black bean. The supposedly secret is that the minced garlic will be soaked in black bean sauce overnight and gives the intense flavor when fried with the crabs.

Want more of typhoon shelter crab, you can refer to this review.

The Hee Kee Fried Crab Expert in Wan Chai, Hong Kong, is marketed as the authentic original. However, we had our share at somewhere not as famous, located in Jordon District, Hong Kong.

Jia Duo Li Eatery, Jordan District, Hong Kong. Near and opposite Australian Diary Company

and I'm glad it was not disappointing (or maybe we were famished?!)

Tag: typhoon shelter crab, Hong Kong eating

Not all crabs are made equal

Taken at The Fish Market, Palo Alto

Dungeness Crab season usually runs from November till June in the West Coast, United States. Here are a few places you can have these crabs in San Francisco, Bay Area and along the Coast (Monterey, CA)

Fishermen's Grotto #9
Fishermen's Wharf , San Francisco
-->Hear about our revenge.

The Fish Market
3150 El Camino Real
Palo Alto, CA 94306
Other locations available (refer to website)

Phil's Fish Market and Eatery
7600 Sandholtd Rd.
Moss Landing, CA 95039
--> The cioppino is really really good! Delicious!

If you are interested in crabs mountain, Vegas got it!

Taken at Paradise Garden Buffet, Flamingo Las Vegas

At home, you can have your own steamed crabs or make Singapore Chilli Crabs - Cheat Sheet #1, Singapore Chilli Crabs - Cheat Sheet #2

What type of crabs do you like? Mud, Sri Lanka, Soft-Shelled, Alaskan King, Snow...etc ? Your preferred way of how it is cooked?

Tag: seafood, dungeness crab

Singapore Chili Crabs - with Jumbo Prawns surprise

Singapore Chili Crabs Prawns


If you like spicy prawns that goes with steamed rice, you will also like Assam Pineapple Prawns - a tamarind-based spice-loaded seafood dish. OH no no, you just want Singapore Chili Crabs, nothing else but Singapore Chili Crabs. Okie...I give you a cheat-sheet to Singapore Chilli Crabs. Be good. OH no no...boo hoo hoo (me), you have pride and wants to cook your own Chili Crab from scratch - okie okie...hush hush...here's one from Uniquely Singapore, recipe from Violet Oon.

Just that for me, my own DIY...I like to steam my crabs because it is easy and retains one of the best natural flavor in crabs.

Just that for me, right now...I want to mop up all the gravy with what I've got! :P~~~

Tag: seafood, crabs, prawns

Cheat sheet chilli crab

I almost wanted to hide this post forever, after I saw Melting Wok's masala squid (sotong, calamari).

And remember, it was an English essay examination(essay are supposed to be lengthy, right?) to write on "What is Courage?", in which a student completed in response and submitted a blank piece of paper with just these three words "THIS IS COURAGE". Now I wanted to hide under the carpet, after Simcooks made a comment about she being lazy. I can tell her, THIS IS LAZY.

I cooked up a cheat-sheet version of chilli "crab" using Singapore Prima chilli crab premix, and called it Singapore Chilli Cioppino. I better do a good explanation on cioppino so that I do not get penalized for taking short-cuts while cooking.

Cioppino means "fish stew". As with most fisherman stews, the ingredients aren't cast in stone, but rather a result of the day's cast. You can certainly add or substract at your pleasure what's in the stew. For me, my cast of the day is shrimps, scallops, and calamari (a seafood medley). With Prima chilli crab base premix, makes my chilli seafood cioppino.


Singapore chilli cioppino (serves 2)
Ingredients:
-1lb frozen seafood blend (shrimps, scallops, and calamari), to be thawed. (Note: Shrimps are already de-shelled, de-veined, headless, tail-off; and squid are already cleaned, "de-inked", cut up into calamari rings). So, what I need to do - Remove from the freezer, and THAW!
-1egg, whisked
-1tsp crushed garlic
-1tbsp vegetable oil
-1pack Prima chilli crab paste/premix(includes 1pkt paste, 1pkt premix, 1pkt extra hot chilli mix)

Method:
1.Lightly oil pan on medium heat
2.Fry the garlic till fragrant, then add in seafood
3.When shrimps start to turn pink, and rest of seafood are cooked, set aside
4.In the same pan, heat up some oil and mix with chilli crab paste, stir for 1min medium heat
5.Add in seafood, stir well, coating seafood with paste, fry for 1min
6.Add in some water, and sprinkle desired amount of hot chilli mix over seafood
7.Stir crab premix into water, mix well into crab amd stir gravy evenly
8.Pour in beaten eggs, stir 20secs
9.Serve with rice, or crusty bread
(Note: Detailed instructions are provided with the paste/premix)

Leftovers:
I've eaten a chilli crab pasta dish in a S'pore bistro (forgotten the name) before, so I tried to replicate this with some leftover chilli cioppino and spaghetti. If you like it spicy, this is the one!


Tag: seafood, cioppino, prima taste singapore favorites

Crab DIY

Since it's already the crab (dungeness) season (mid-November to end-June in Northern California), we were procrastinating if we should head off to San Francisco to have some crabs again. We've had steamed dungeness crab in San Francisco before. Should we go back again? Juicy crabs...steaming hot...during this fall-winter month, the thought itself is already enough to make me hungry and drOooo...oool. For sure, that is not the cheapest place to have dungeness crabs. Then, where else is ? I don't know since I do not have that extra cash to spend, and to review "places to eat crabs" (unless someone pays me to do so...hahah). But, but, but...there is one good recommendation I want to make. Go and buy live dungeness crab from your known or familiar sources (Asian supermarkets, or any supermarkets that have live seafood counter or station), then have a crab DIY at home.

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