Vancouver Magazine
Opening Soon: A Japanese-Style Bagel Shop in Downtown Vancouver
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
Coyotes, Crows and Flying Ants: All of Your Vancouver Wildlife Questions, Answered
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
There’s something deliciously primal about preparing and eating King crab–an ingredient that requires hands-on commitment and plenty of napkins. Restaurants around town are on their annual King crab spree. But only a few keep holding tanks with live crabs, which guarantees a fresh plate. The best of King Crab, six ways:
1. Our favourite take–the Kirin chain. A classic, which features the legs split and steamed with garlic, the knuckles deep-fried with spicy salt, and the shell baked with coconut curried rice.
2. Yaletown’s Blue Water Café–Chef Frank Pabst offers steamed King crab legs garnished with delicate vegetables and cracked knuckles bathed in beurre blanc.
3. Red Star on South Granville– a genius King crab. As a bonus, their Peking Duck is the best in the city, making for the ultimate Vancouver Surf and Turf (or Quack and Claws).
4. The rustic route–Richmond locals swear by Excelsior’s King crab. The room may be humble, but the crab is handled superbly.
5. For the well heeled–Landmark Hot Pot has garnered renown amongst Asian diners for having the best seafood, and a price tag to match. But you cook carefully selected King crab to your liking. The taste is sublime, and can get no fresher than at Landmark.
6. Not for the faint of heart–Fresh King crab has a subtle sweetness that must be celebrated, not masked with heavy-handed preparation. So for those willing to brave the claws, here are our tips for Alaskan King crab, the DIY way.