帝皇蟹 - King crab
Bought this live, 3kg+ Russian king crab from the local seafood market. It barely fit the largest steamer I got. Steam the crab, belly side up, for about 20 minutes, and the real fun begins.
The Shell - First, pry open the shell and it's full of creamy, juicy crab roe, aka crab butter. It is briny, savory and full of umami flavor, a real delicacy. Mix in a small bowl of cooked rice, 1-2 tbs of flying fish roe (the kind you often see on sushi), chopped scallion, and it's a meal in itself.
The Apron - The triangular portion on the belly of the king crab is called the apron, and it hides a tasty secret. Pull and twist if off, cut open with scissors, and there is a morsel of succulent flesh with a buttery center. It is absolutely delicious.
The Legs - King crab legs are sweet, meaty, flavorful and tender. It's what we paid for. It can be eaten as is, with freshly squeezed lemon juice, drawn butter, or anything you fancied. I used lemon butter with garlic and scallions.
The Body - The enormous body of king crab contains lumps of meat mixed with crab butter, a very flavorful combination. I used part of the meats to make a decadent scrambled egg, and the rest in a cream soup.
Conclusion - Draw your own...we are busy eating.
