From a tiny fishing village to one of Asia’s most dynamic cities, Hong Kong is proud to claim its reputation as a gourmet paradise and world’s fair of food. When it comes to complex combinations and international gourmet expertise, crab dishes are definitely amongst the most popular. Why, you ask? Here are five reasons why we locals are mad for crab.
It’s in our Hong Kong blood
Before Hong Kong developed into an entrepôt and major international financial hub, it began as a fishing village and salt-production site. Ample supplies of seafood provided villagers with the freshest ingredients for their meals, with red crab and three-spot crab commonly cooked in various ways.
Known as the “Venice of Hong Kong”, what remains of the fishing village can be found near the western side of Hong Kong Island at Tai O. There, traditional salted fish and shrimp paste are sold at shopfronts and boat tours along the waterways of the pang uks (stilt houses) are given to tourists for a small fee. Tourists often visit Tai O for scenic hiking trips and stay on for the delectable seafood feasts.
November is crabbing season
Crabbing season is when crabs are meatier and abundant in mid-bay waters. They’re also cheaper.
Although you can catch crab all year-round, November is the prime time for fishermen to maximise their catch. This implies that the ample supply of crab offers the freshest and best crustacean ingredients in town. So keep your eyes peeled for Maryland crab, Dungeness crab, red crab, blue crab and snow crab!
Crab is difficult to cook at home
Cooking crab at home may be a tiresome chore when it comes to cleaning, cooking and deshelling. With the carapace and mandible, cracking open a crab weakens our excitement for digging into the sweet crustacean goodness.
So why not head out and have the professionals do all the hard work for you? Crab can be prepared in various ways and eaten in a number of different methods.
Food for large groups
It’s a local custom to gather in large groups and feast on crab together – whether you’re headed for a Michelin-starred restaurant or a random dai pai dong down the street.
Dai pai dongs (open-air food stalls) are the quintessential Hong Kong food experience as they are known for their diversity of low-priced wok hei dishes. Cooked in large woks over blazing fires, large groups gather to eat at dai pai dongs and catch up over a cold beer or glass-bottled Coke.
Crab has many faces
Another benefit of crab is that it can be served in any cuisine imaginable. Whether it is made into a risotto, shredded and baked in its shell with cheese or even consumed raw, the possibilities are endless.
This is why locals are on a never-ending journey to feast on crab, and we would like to invite you to embark on this journey as well. Available until 30 November 2017, FeedMe Guru has collaborated with the Hong Kong Tourism Board to bring you a month’s worth of exclusive crab tasting menus. With 60+ restaurants and five-star hotels creating the ultimate crab feast, these claws are definitely worth the detour!
For more information about Crabalicous and to book, click here!