Comments on: Sizzling Crab “Open Face” Omelette

By: Deven

Deven — Wed, 17 Aug 2011 06:13:03 +0000

Great post. I absolutely love me some crab. I grew up on a island and used to eat a whole lot of it. Now that I have moved i do not eat crab like i used to. I miss it. I would love to try some crab spaghetti.

By: ariel nievera

ariel nievera — Thu, 11 Aug 2011 15:35:46 +0000

How about talong torta and stuff crabs in the shell? I also like the salted fish fried rice in chinese restaurants, it’s a meal by itself. Beef tapas are also good comfort food. Torta crab is also a staple in our house.

By: Kasseopeia

Kasseopeia — Thu, 11 Aug 2011 09:31:58 +0000

I don’t find it messy-looking. That’s how I like my omelettes – curds punctuated by the main dish, with a smattering of onions, tomatoes and bell peppers.

Crab scramble as I called it as a kid, it is the ultimate realization of my crab dreams. I could have my crab meat and eat it too. You see, I only learned how to “shell” crabs less than a year ago. Heehee… this was my pang-tamad way of getting crab.

If this is already on the menu, mapapa-aga ang pag-Cebu ko!

By: Betchay

Betchay — Wed, 10 Aug 2011 12:09:43 +0000

I love tortang alimasag and I like the novelty of cooking it yourself in a sizzling plate!great idea!

By: jacq

jacq — Wed, 10 Aug 2011 03:22:54 +0000

I remember my Dad making use of the shell for his tortang alimasag, it’s my favorite but since my Dad is not getting any younger I don’t ask for it often, because I know that it is tedious to prepare. I also want it to be near perfect that not even a morsel of the crab shell shouldn’t be in my tortang alimasag or my apetite diminishes, that’s why my Dad, as OC as he was would make sure that ONLY crab meat sans the shell plus the rest of the ingredients should go to his recipe, The shell should only be used as a “container and/or mold” for the tortang alimasag.

MM, please make my wish come true, open a restaurant or maybe even a Zubuchon branch here in Manila, pretty please? I a certain that many people are waiting for that to happen…and for now I am not losing hope and will continue to pray for the success of Zubuchon so that you will entertain the idea of finally offering it to the residents of Manila. =)

By: FestiveRebel

FestiveRebel — Tue, 09 Aug 2011 16:23:04 +0000

Now this is a true testament that you now have a symbiotic relationship with your loyal readers whose not afraid to call “spade” a spade. Big advantage is you acquired an intelligent forum as a test market, with an international flair if i may add. But, i’m sure you knew this all along, huh?
Adding vinegar to boil crabs, now that is a gem that I have to try, you always learn something new from this site.

By: selene

selene — Tue, 09 Aug 2011 11:37:55 +0000

Hi is this included in your resto’s menu? Thanks!

By: jakbkk

jakbkk — Tue, 09 Aug 2011 05:13:50 +0000

this looks very delicious and something i normally do with supermarket-bought frozen crab meat….never tried the canned ones though. i’ve used crabmeat in fried rice and omellete. never tried a crab cake but will definitely experiment on that one soon.

my mom used to make “KIAM PUNG” (Hokkien Chinese which literally means SALTY RICE) with leftover crab (usually from those thin long legs). she’d drop the crab meat in the rice cooker midway through the cooking cycle (plain and sticky rice), carrots, other veggies and a lot of soy sauce (which makes it salty). the outcome is similar to the “MA CHANG” rice dumplings you can buy from the supermarket or Chinese delis (Ongpin) but without the banana leaf covering.

By: Bubut

Bubut — Tue, 09 Aug 2011 03:10:08 +0000

if preparing those crabs is pain in the buri, then serve it with coconut milk, squash and sitaw. dont remove the meat from the shell.. just put the whole crab.

By: Ted

Ted — Tue, 09 Aug 2011 02:57:50 +0000

@MIllet, not only that putting vinegar to the water to steam the crabs so the meat does not stick to the shell, it also takes away the “fishy” (lansa) smell in the house when steaming or cooking crabs.