It came. I saw. We conquered.
Oh, spring. While images of butterflies a fluttering, chicks a chirping and bunnies a hopping are usually envisioned upon hearing about the arrival of this much beloved season, there's one very prominent thing that comes to my mind: Alaskan King Crab! Yes, I'm talking about
the king of all crabs -that tasty, succulent crustacean that's highly sought after by diners and restaurant patrons alike during this time of the year.
On this night, the family was herded and called upon to congregate at Rose Garden Seafood Restaurant for the annual king crab feast. I, along with my brothers, sisters, nephews and parents in tow, was ready to gorge the living legs out of those sea monsters! ...
(And gorged, we did!)
First up were the steamed crab legs topped with raw minced garlic and green onion. The meat was incredibly soft, tender and juicy. And although I wished that the garlic had been more browned (and perhaps even fried), I still very much enjoyed picking the flesh out of these babies!
Next to arrive were the joints which were deep fried and doused in aged soy sauce, minced garlic, and onions. I thoroughly enjoyed the hefty and meaty knuckles. They were very flavorful and although, we hadn't ordered any white rice to go with it, it would've complemented and balanced the flavours perfectly.
Finally, the last king crab preparation was the incredible visually-pleasing (and equally as indulgent) Baked Alaskan King Crab Fried Rice. Baked in the crab's shell (known as a carapace) and topped to its capacity, the fried rice was prepared in a Portugese style cream sauce. The red bits you see scattered throughout is the carapace meat - which itself was a bit tasteless - but definitely served as a nice touch to the last Alaskan crab course!
