For those of you who have not cross the ocean to the tropics, maybe Malaysia or Singapore, let me bring it to you, in food form.
Savouring the culinary delights of the region....the chilli crab.
Purple crab
But first, there are more than 4000 species of crabs, and only recently, a new species of crab was discovered, in the Philippines Island of Palawan, the purple crab.
As it'll take me 6 years and 3 months to mention or write down all 4001 species of crabs, I'll just name the few popular delights craved by people all over.
Ooops!
1/ One of the most popular to entertain your tummy as well your loved ones is the Alaskan King crab.
Alaska King crab.
Alaskan King Crab, also known as, "stone crab" are the biggest and most sought after crustacean in the world. Bring your credit card when buying this. King Crab are popular for their huge legs that are graciously loaded with meat and their large, tasty, and meaty claws.
Their preferred habitat is in the coldest waters in the world. King Crab is caught chiefly by commercial fisherman in various areas in the Pacific Ocean near Alaska...Bristol Bay, Norton Sound, St. Matthew Island and Pribilof Island's and the Kodiak Islands.
2/ The blue crab is so named because of its sapphire-tinted claws. Its shell, or carapace, is actually a mottled brownish color, and mature females have red highlights on the tips of their pincers.
Prized by humans for their sweet, tender meat, these wide-ranging, ten-legged crustaceans are among the most heavily harvested creatures on the planet.
Their scientific name, Callinectes sapidus, means "savory beautiful swimmer."
Blue crabs are found in brackish coastal lagoons and estuaries from Nova Scotia, through the Gulf of Mexico, and as far south as Uruguay.
Close relatives of the shrimp and lobster, these bottom-dwelling omnivores have a prickly disposition and are quick to use their sharp front pincers. Large males can reach 9 inches (23 centimeters) in shell width.
3/ King Crab: This giant crab is also often called "Alaskan King crab," "Japanese crab," and "Russian crab" due to its size, which can reach up to 25 pounds and measure up to 10 feet.
It may be large, but only about one-fourth is edible, primarily the legs and claws. Only males are harvested. The delicately-flavored meat is snowy white with a bright red outer edge.
4/ Stone Crab: it is also called "moro" or "morro" crab. It has large, very hard claws that are prized for their meat. Most of the harvest comes from Florida, US, where it is a prized delicacy harvested from October 15 to May 15.
Only the claws are eaten, so fishermen twist off one claw from crabs and toss them back to grow a new one.
Crabs will regenerate their claws within 18 months. They are left with one claw to defend themselves.
5/ The Dungeness crab is a highly prized sport and commercial shellfish well familiar to people living along North America's west coast.
This crab is one of the 35 true crabs living in Canada's Pacific waters. Its scientific name, Cancer magister, means "chief crab." Its common name, Dungeness, was inspired by the name of a fishing port near Puget Sound, Washington.
6/European or German hairy crabs. Hairy crabs that once originated in China and went on to infest German waters are now returning to the mainland as edible delicacies.
Also known as Shanghai hairy crab, the Chinese mitten crab has been slowly disappearing in polluted Chinese waters, although they are still caught domestically and sold.
By contrast, the crabs are thriving in Europe, where they were introduced by traders during the Opium Wars.
In Germany, the crabs are regarded as a menace and had been blamed for hunting local species and causing 80 million euros (HK$828 million) worth of damage to dams in 2012.
There's also the following crabs, ......but Confucius, he say, 'one picture tells thousand words'....so, you think, while I cook chilli crabs for you.
Sheep crab
Snow crab
Horseshoe crab
And......
Note: If you're afraid to handle live crab, you can put them in the freezer for 30 mins or until they have gone to sleep.
1/ Flip the crab over ( hard shell below ) on the chopping board. Use a tongs to hold the live crab and use a cleaver to removed the 2 large pincer claws. Be careful with your fingers, once he grabs a hold of you, he won't let go without a fight.
2/ Stick your finger in the hole where the mouthpieces were and lift the crab body away from the shell (carapace.) Toss the carapace or save the carapace and clean out the entrails.
3/ Remove the flap away from the crab's belly and discard the grayish, pointy-shaped things on either side of the crab body.
Kung fu fighting
4/ Remove any foam, entrails and the internal organs
5/ Cut crab in half through body, then cut into two halves.
6/ Crack the claws with a mallet to allow the flavors to penetrate.
After the battle
7/ Season the crab with seasoning and keep aside for about 2 hours.
8/ Chopped the onion coarsely and mince the garlic.
9/ Removed the chilli seed and slice thinly.
10/ Combined the 150mls water with tomato ketchup, vinegar, salt, sugar, red chillies and bird eyes chillies. Mixed well. Fine! I'll just go....
11/ Steamed the crabs on high heat for 10 mins.
12/ Heat the oil in a wok over medium-high heat.
13/ Add the onion and garlic, fry until golden brown. Add the chilli paste and fry for 5 minutes.
14/ Add the tomato puree mixture from step 10, cook the mixture in medium low heat until boil. Adjust the taste to your preference.
15/ Add the beaten egg and stir till well mix. Toss in the crab and simmer for 10 mins. Add corn flour mixture and mix well.
16/ Remove from heat, garnish with coriander leaves and serve immediately.
Hey, buddy....till we meet again.
This dish is sweet, spicy and savoury.
The main trick of cooking delicious chilli crab is in it's gravy.
You can eat this dish with bread or french loaf.
If you love shellfish, you going to love this.
After lunch.......
Let's have some appetizer.
Refreshing and appetizing.....
Papaya Salad
1 ripe papaya
1 small bunch of coriander leaves
1 red chillies
1/4 in ginger
1/4 tsp cinnamon
1/2 tsp salt
1 tbsp lime juice
Papaya tree
Just smelling the wonderful fragrant scent of he cinnamon can boost brain activity.
1/ Wash the papaya, peel of the skin. Cut into halve and scoop out the seed. Cut into bite size.
2/ Cut the coriander leaves.
3/ Slice the ginger thinly.
4/ Mixed all the ingredients together and chill in fridge till ready to serve.
After lunch......enjoy!
Unforgettable tangy sauce....
I'm glad it's not me in the pot. Enjoy the crabs and have a nice day.
