- Samoan crabs are the largest crustacean species found in Hawaii. A single crab can weigh up to 5 pounds.
- They require 40-60 minutes of deep water boiling in salt and lime water.
- The claws are usually cleaned and chipped off to make them safe for serving.
- Samoan crabs are served for kids only when there is an adult guardian accompanying them, or supervising the orders!
- It can take up to a week for the meat to get digest. If you have a bad metabolism, stay away from this rather delicious seafood item.
However, if you are in Hawaii, the Samoan crab recipes can’t be missed for whatever reasons you have against them.
1. Mud crab wine brew:
White wine and the rosy red crab cooked in apple juice and pineapple extracts create an exotic flavour. The slimy meat sleeks into the brew like the explosive lava. One crunchy bite is enough to take you on a trip to ecstasy. Spiced to suit tastes, there are more than 50 different versions of the mad crab brewed in wine.
While some cook it in coconut cream and fermented fruit extracts, there are many who mix and match with liqueurs and alcoholic beverages. For the sake of colour and thickness, white wine is the most preferred collaborator with mud crab.
2. Chilli mud crab:
Spicy and peppery to the core, the mud crabs are cooked over a simmering flame. With an hour of marinating, the crab meat turns juicier with the flavour of spices. Usually, black pepper, garlic, mint oil, turmeric, cinnamon, cardamom and licorice root extracts are used to create a heavenly savour. Perfect for a romantic dinner, the chillies Mud crab is usually served with rice cakes, and coconut breads.
The love for macadamia nuts spills over to the Mud crab recipes as well. Considered as a zappy alternative to the usually Hawaiian desserts and drinks, Samoan crab cooked in apple juice and sweet corn syrup is a killer combo, not to forget the crunchy taste that the nuts have to offer.
A dash of lemon juice and vinegar give that extra bit of zing to the whole sweetness of the corn and nut. However, this is best served with tacos and tortillas in Spanish buffet style.
4. Pineapple Salsa with Crab base:
A delicious post-soup entry, pineapple salsa on crab base is a lavish way to splurge on flavour, aroma and colour. Covered with choicest of fruits and herb, the mud crab salsa has a cascade of flesh and crunch decking the platter.
And, Oh yes! Cherry is on the top. Always!