A couple weeks ago I got my hands on a pretty good size Alaskan King Crab from frozen seafood delivery, alongside with some other bounty of the sea.
For the uninitiated, king crabs are actually more related to hermit crabs than the usual blue crabs or mud crabs we used to eat. This species, the red king crab, or commonly known as Alaskan king crab is most likely caught in the Northern Pacific Ocean, and while already pretty big, they can actually grow quite a lot bigger than this particular sample.
frozen seafood delivery
The crab looks a little intimidating with many thorns covering entire body. However, the shells are actually quite a lot thinner and softer than mud crabs, making eating and handling pretty simple.
For cooking, I settled on this easiest and simplest, fool proof way that allows you to enjoy the crab’s true natural sweetness. It’s so easy any 3rd grader should be able to do.
one Alaskan King Crab
2 inches of butter
several cloves of garlic
1 tablespoon olive oil
a handful of chopped cilantro (optional)
snap off the legs, open crab shell, remove gills & cut body into halves
put 1″ butter in a claypot, garlic (together with skin), and crab, turn on high heat for 10 minutes, no water required
separately heat up olive oil & melt the remaining butter, add lemon to the finished product, this will be your sauce
once crab is done, sprinkle chopped cilantro to give it that awesome color
enjoy your fancy seafood!
Alaskan King Crab recipe, the simple way
The result is an awesome fancy crab dinner that takes all of 15 minutes to prepare and cook. Now you know how to cook your own crab, enjoy!
As far as food that we consume, crabs must be one of the stranger looking type isn’t it? I mean, they are basically sea spider with really tough exoskeletons and clamps that can snap off a baby’s finger. Once you get pass that (which most of us in Malaysia do), crab is perhaps one of my favorite the ocean has to offer.
Sheng May Restaurant, Pandamaran Klang
Earlier this year (when the world was still relatively normal, pre-Covid 2020), our collective cravings for crabs brought us to one of the more famous spots in Klang for a dinner in which this crustacean takes center stage – at Restoran Sheng May.
The place is one of those unremarkable house-turned-restaurant set up that are quite common in this part of Klang Valley at Pandamaran. Plastic chairs, zinc roof, and ceiling mounted fans, zero luxury, but adequate for a meal.
steamed crab, size – L @RM130 each
Crabs aren’t a certainty here (as with Kali Little, another great spot for crabs in Klang), call ahead to be sure, and even then you may need a little luck. We were semi-lucky to get fairly large sized crabs at around 900 gram each (RM 130 each).
sweet and sour crab, same size, same price
There are several ways to have them prepared, we chose steamed and sweet and sour. Both were delicious due to the freshness as well as how juicy and sweet the crabs were, but on hindsight, if you want the true taste of it all, steamed or salt baked would be my recommendation. Any sauce only serves as distractions to the main event.
tapioca noodle, meehun, mee goreng, Hokkien mee
As for other stomach lining dishes, we had fried tapioca noodle (a Klang specialty, imagine bubble tea bubbles but in noodle form), fried meehun, Chinese interpretation of Indian mee goreng, and this overly wet Hokkien mee. All were decent though I wouldn’t describe any of them to be outstanding.
steamed lala, fried baby octopus
Steamed lala with superior soup was spicy, fresh, and carries a strong flavor, as good as many of the other restaurants more famous for it. Fried baby octopus too was sweet, crunchy, and rather delicious, wish I had some rice with them though.
ginger chicken, sweet potato leave, green dragon vege, mantis prawn with dry cili
There’s also ginger chicken, while fragrant with its generous use of ginger, I thought they could take a lesson of how to chop chicken without resulting in so much bones…
The mantis prawn with dried chili (kung pao style) was an outstanding dish, combination of hotness from chilli, sweetness from onion, sauce, and the way they prepared the mantis prawn resulting a crispy outer layer while remaining juicy within, awesome.
this was the bill for 16 pax, RM 1740.50
Overall it was definitely not a cheap dinner but one that was very satisfying. We did end up ordering way too many crabs by making the dumb assumption that everyone needed an entire crab for him/herself, not wise.
If you’re a fan of big crabs, this is certainly a place to have them at “reasonable” price.