Marine life in Shells:Sebastian


Image credits: Joan Barker Twitter

No, we are not talking about Sebastian today, even though he is my favourite character(and singer) in The Little Mermaid. We are talking about CRAB cuisines, which I am a huge fan of.

Following the recent sale of wild crabs in Lidl, my memory is freshened by the thoughts of mouthwatering large crabs that I used to get all the time in the local seafood restaurants back in Malaysia. There are so many ways to cook a crab: you could steam it, serving it with just a pinch of salt to bring out its flavour; or stir-frying it with different combinations of spices, from the savoury salted egg yolk to the spicy black pepper.

Image credits: MalaysiaMostWanted

The picture above is the salted egg yolk crab dish sold in Malaysia, Singapore and Brunei. The shell is coated with salted egg yolk, stir-fried with curry leaves to give it a mild spicy taste that tickles one’s taste buds. One can use the hammer(as shown in the picture above) or a nutcracker to crack open the shell of the claws of the crab to get its juicy meat. A skilled “crabcracker” might just even use a spoon to open it.

When one eats a crab dish, the highlight of the dish is the roe that is hidden in the body shell of the crab. The best way to enjoy the crab roe is to steam the crab, putting some beaten eggs in the shell. Steaming the crab cooks the crab thoroughly whilst maintaining its fresh taste, even cooking out the juice of the crab itself, which is the essence of the crab. The claws are full of juice after steaming, so after cracking open the claw don’t hesitate to put the shell to your mouth to suck in the juices, then you can start enjoying the meat.

Image Credit:

Putting crab meat into seafood chowder or soups is also ideal, as it adds more flavour to the soup. If one wants a thicker aroma, place the whole crab including the shell into the soup to make the soup base, which is the same reason for using bones in stews. Having a hot bowl of stew after a long tired day is especially great in the cold weather like this, too.


Image credit: Chef Dennis

Look out for the wonderful shrimp and crab chowder recipe by Chef Dennis here!




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