Butter Garlic Crab

It's almost the season for crabs in Atlantic Ocean - and it looks like there should be plenty of healthy crusty crabs around especially in California.

People who are fans of seafood may agree... It's kind of festive to bring crabs on the table. 'Doesn't matter how it was served. I'm pretty sure most of us wouldn't mind getting our hands messy when eating crabs. Aim for the crab meat. That's just the essence of eating crabs. 

Let's get to the ooh--- and ahh--- of it. 

We had crabs brought fresh from Leyte and still having their legs moving when they arrived. Our little girl thought it was a cockroach crawling on the kitchen floor when she saw one crab went out of the ice box! That sounds really funny.

And so what we first did was to bring the crabs to a boiling water (for some they would prefer steaming it). I felt guilty at first because of that thought that they might feel the pain.. *LOL* I take the chance of adding salt and pepper as basic seasoning for the crab to absorb.

When set to cool after removing from water, immediately rinse it and clean the shell by removing the apron on the front and then the top shell of its body. Now this is exciting because we get to save first the "creamy, oh so mouthwatering crab fats", what we call 'taba ng talangka' or 'aligue' in our native tongue, the high in cholesterol content, but the creamiest part of the crab that our hearts desire most!!! Remove the gills because these are not really bringing a taste to it... these are the feather like part of the crab we can discard. After discarding the gills, rinse the crab again, cut the crab into four or in quarters, which I should say is more manageable to eat when served. But I tend to do that when it is time to eat. I save the whole part for a festive presentation on our table to make it more enticing for the eyes! After all, it will only take minutes for it to get destroyed!

Finally.. move on to the minced garlic cooked in butter until translucent. Fry the crab until the garlic turns light brown and let the butter melt with it. I'd like to add mozzarella quick melt cheese for more flavor and a little creamy touch to it. And finally add white wine to it. Ah that smell! Lovely. We eat the meat and dip it on a vinegar with chili or "siling labuyo" for that spunk! Of course you can serve crabs with a hot steamed rice. Remember to eat with your hands because that is 'home'.

There you have it. A quick garlic butter crab recipe for the family weekend.

*Home cherish*