Friday, September 17, 2010

Now this is crab

If you ever need proof of me being a massive procrastinator, well, here it is now. This is a long overdue post from July.

Coming from a family of rather spontaneous travellers (say, for example, our first trip ever to Kanto region of Japan was planned within 2 weeks, accommodation and flights confirmed a week before departure), we made the decision to go on a cruise about 2 days after it was suggested by a family friend. A 7 day cruise on the Diamond Princess, up the Alaskan Inner Passage from Vancouver to Anchorage. Unfortunately, I was the only one against the plan (what 20-something year old would want to be stuck on a ship for 7 days?) but given the overwhelming majority, I was overruled.

But I'm glad I went. And all because of this one dish. Or should I say, bucket.

Real Jumbo Alaskan King Crab.

After half a day on an el cheapo local tour (our pre-booked helicopter glacier excursion was cancelled due to heavy fog), we found ourselves rather cold and hungry (Alaska summer temperatures = Sydney winter climate). The Hangar on the Wharf Pub was suggested as a good local hangout for a beer and pub food, so that was where we found ourselves. Hearty food, awesome burgers, great local beers, at reasonable prices.  
Having had "crab legs" on the ship the night before, the Alaskan King crab legs on the menu at $65US for 4 legs (not including tips and taxes) seemed a bit too pricey. We were ready to grab the bill and go when we spotted another table being served the jumbo king crab legs.

The legs that were served on the ship the night before were tiny compared with the jumbo legs. That one leg had the same amount of meat I managed to scrape from my serving of about 2 dozen leg segments. The legs were so incredibly fresh, it didn't need much after being steamed.

With the legs were segments of fresh lemon, and, to our confusion, a tapas pot of melted butter. While the rest of the table went for the lemon (all being overly health conscious), I was the only one who went for the butter. Oh man, crab and butter ... it worked so well. The meat was actually quite delicate, so the acidity of the lemon juice actually was too harsh and didn't complement as well. The butter brought an extra dimension of richness and silkiness to the perfectly steamed meat, and heightened the sweetness and briny freshness of the crab even more. Mum had always said "whoever was the first to eat crab was a true food adventurer"; well, the consensus after the meal was "whoever came up with having crab with melted butter was a true food genius".

It was also the first time I had a dark beer. This is a local dark from the Alaskan Brewing Company, a rich, slightly bitter, nutty concoction that strangely had a Coke-ish aftertaste. It really cleansed the palate between each bite of crab, and brought out the nuttiness of the butter quite well.

To be honest, this was the best meal of the entire trip. Ship food was lackluster, other food on the land excursions weren't that memorable. As for the famed Alaskan salmon, it really is quite different to the salmon we get here in Australia. The King is a rich, fatty, delicately flavoured variety, and so probably better cold smoked, and the Sockeye much more robust and stronger in the salmon taste, and my preferred one for hot smoked. Unfortunately I forgot to take photos, but there really weren't any of the fresh fish at the time I visited, and not a lot of point taking photos of the pre-packed stuff.

Hopefully I'll be less of a procrastinator on my next trip, which is happening in less than 2 weeks!

The Hangar on the Wharf Pub
2 Marine Way #106
Juneau, Alaska
(907) 586 5018


  1. Good on you for going the butter! My philosophy is always to taste test every edible element on the plate =D

    And don't worry about backlogs - I think I'm still stuck with stuff from April/May!

  2. @mademoiselle delicieuse: wow that was quick! I'm all for taste test every edible element too, but there are some combinations that just shouldn't be tampered with. Hehe.
    I've still got a few more posts from July/August, but I should clear that before the trip in Sept/Oct.