I don’t know about you but I have been brought up to eat Sri Lankan crabs whenever my parents take us out for a seafood feast. As long as these crabs are in the right hands, they taste great no matter how they are cooked. Chili crab, black pepper crab, salted egg yolk crab, you name it I love it! What got me really excited was when Wilshire-Select Seafoods wanted to host a live Pacific Dungeness Crab tasting by hand-importing the crabs over to Singapore. Wild Pacific Dungeness Crab is harvested off the West Coast of North America from Alaska to California depending on the various seasons. The crabs that we had were flown in from Seattle!

Oh my, the crabs are humongous! Larger crabs are valued for the higher meat-to-shell ratio. They typically weigh anywhere from 0.7kg to over 1.4kg. About one-quarter of the crab’s weight is meat. These Pacific Dungeness crabs have a rich buttery, slightly sweet and delicate flavor. One thing I like best is the firm scallop-like texture that is characteristic of the Pacific Dungeness crabs. Availability and cost varies by season and location with Alaska being the rarest source. As with the other species, there are various ways to cook these Pacific Dungeness crabs!

Steamed Crab – A classic way to enjoy the natural flavor of fresh crab

Crab Beehoon – Vermicelli absorbs the crab stock! Slurps!

Golden Sand Crab – Perfect for those who like to eat the dry version of the salted egg yolk crab!

Salted Egg Yolk Crab – If you’re someone like me who appreciates strong flavors, you will definitely love this!

Black Pepper Crab – Scrumptious with crushed black pepper for an added kick!

Chili Crab – Originated in Singapore and probably needs no introduction. Often sweet and savory, more than spicy!

A big thank you to Marshal, Stefanie and Rachel for hosting this splendid Pacific Dungeness Crab tasting!