Hurry! Get it before it’s gone, or at least before it’s out of season and gets ridiculously expensive again!
It’s Alaskan king crab season and word on the street is that this year’s season is short. So what are you waiting for? Make those reservations.
You know how excited people get for spot prawn season? Well, the same kind of excitement happens at this time of year in the Chinese community. I love both, but the Alaskan king crab dinner is a luxurious feast.
It typically showcases the Alaskan king crab in three ways, but if you pay more you get more options. The three standards are:
• Steamed Alaskan king crab legs with minced garlic
• Deep fried crab knuckles with your choice of sauce or seasoning. (I usually prefer chilli salt)
• Baked Portuguese curry fried rice with crab. (The sauce is made with crab tomalley). Often people will add the tossed noodle dish too, which uses the leftover crab and garlic juice from the first dish to dress up steamed noodles.
There are variations to this menu but, generally, this is the minimum expected at a traditional Alaskan king crab dinner. Often the menu is pre-set with other meat and side dishes. The crab is about $30-$32/lb at upscale places, and it will slowly rise over the next few weeks until the season ends.
Vancouver’s Alaskan king crab dinners have become so well-known internationally over the last several years that seafood lovers from all over fly here specifically for them. Since Vancouver is known for its Chinese cuisine, it’s really the ideal place to experience it.
Not every Chinese restaurant offers it, but usually the upscale ones will. Call ahead and book it, and go with about six to eight people for an 8lb crab because with any more people, you won’t get to stuff your face… and with any less, well then, I’ll help fill a seat.
This year two places knocked me off my heels:
Dynasty Seafood Restaurant’s executive chef Sam Leung killed it. I ordered a special menu in advance which featured Alaskan king crab in six ways. Order the deep-fried knuckles with salted egg yolk sauce, and don’t forget to pre-order at least a day in advance his signature dish: braised duck stuffed with wild mushrooms in a sweet soy sauce. I know it’s not crab, but it’s one of my favourite duck dishes in the city.
777 W. Broadway #108, Vancouver
Jade Seafood Restaurant, with executive chef Tony Luk, is also notorious for upscale Chinese dining. I’ve been coming here for years for their truffle mushroom dumplings at dim sum, chilled Grandpa smoked chicken, and of course, king crab dinners. The do an excellent version of the deep-fried crab knuckled with chilli salt and top it with crispy garlic and edamame. Finger licking good takes on a whole new meaning. 8511 Alexandra Rd, Richmond
Mijune will be at the Cressey Dinner Party with MasterChef Canada finalist Josh Gale on April 5 as part of Social Bites’ #DinnerPartyYVR charity event. Find out more about Mijune at FollowMeFoodie.com or follow her on Twitter and Instagram@followmefoodie.
