HAWAII (AND SEAFOOD) ON MY MIND

The full moon hanging in the dark night sky, its light reflecting in the calm waters of the sea. A basket in my hands, waiting for small crabs to emerge from their sandy holes. My cousins and I squeal in delight as we trap the crustaceans rushing to the foams of seawater rolling in the shore.

This is the first memory I have of close encounters with crabs. I grew up enjoying the hard-shelled crustaceans boiled, broiled or battered.  And whenever I come across crab that I enjoy thoroughly, I always remember that night when I was seven at the beach in my father's hometown.

Back in 2009, I had the chance to visit Hawaii and taste one of the best crabs I had ever come across.

Hawaii looked and felt very much like the Philippines but with wider streets and outdoor airconditioning. Think Subic structures, with the view of Ilocos and  Baguio weather. I did the touristy things like visit the Polynesian Cultural Center where I got a taste of native Hawaiian delicacies like poi, made of mashed kalo (or taro). Unlike the ube, poi is not eaten sweet but usually with meat.

I'm an amateur when it comes to posing for the camera!

Also visited the Pearl Harbor and rode a submarine to see porpoise swimming amidst World War II wreckage.

Where does the crab come in?

At the Blue Water Shrimp and Seafood shack along Kuiho Avenue. Found this place when my travel buddy and I were trying to find our way back to the hotel after a morning of swimming at the Waikiki beach. People were lined up in front of a bus-turned-food truck, eagerly waiting for their food. That was a sign that this place served good food. So we lined up, too.

We had a look at what other people were having and ordered the Ahi and Garlic shrimp platter which was served with a trio of carbs- rice, corn and garlic bread.  The shrimps and fish were grilled and the Ahi was coated in black sesame.

We also shared a plateful of Garlic Clams. Buttery, garlicky and with a bit of tang coming from the fresh tomatoes which it was sauteed with.

Then I saw them serve up snow crabs to the lady beside me. Couldn't help myself and ordered one for myself. It was the best decision I ever made in Hawaii. Snow crabs tend to be thinner and less fleshy than the alimasag (blue crabs) that are commonly found in Philippine we markets. They are named such since these long-legged crustaceans are often found in cold northern oceans. They were simply boiled and that brought out the freshness. I could taste the subtle sweetness of the flesh underneath the saltiness, a sign of freshness in seafood.

When food is this good, it makes you want to come back. So was thinking of Hawaii a few hours back and went searching for this food truck and sadly found out that they have closed.  It's a pity but I'm just glad that I got an honest taste of Hawaii when I had the chance.

Crab Cakes and Memories of Hawaii

Travel is a passion. When I had the opportunity to see the world by working for a travel agency, I took it.

In August 2001, I got the coveted ten-year US Visa. A month after,  9-11 happened. My trip  was cancelled and I never got to use my visa until 6 months before the it expired.

Destination: Honolulu, Hawaii.

While I got to frolic along the shores of the famed Waikiki beach, meet the funniest fire-eating performer and ride a submarine to see 200-year old porpoises...

it was the simplest experience of eating at Hawaii's  version of a carinderia that resonates the clearest in my memory. 

I discovered Bluewater Shrimp and Seafood  on my way back to the hotel. A rundown blue bus converted into a mobile food stall sat on an empty lot in between multi-storied hotels.

A few tables and chairs were scattered beside it and another bus-cum-food stall sat beside it serving burrito and other Mexican food that are apparently favorites of hungry surfers.

It was the the line of Japanese tourists (and not a congregation of half-naked surfers stuffing themselves with beans and ground beef) that got my attention when I passed by the empty lot.

And when it comes to seafood, I trust the Japanese. And they were right to fall in line for a serving of the seafood platter: black-crusted Mahimahi fillet, grilled shrimps with a light lemon vinaigrette, fresh greens and for the carboholic dudes, half a toasted bun, corn on the cob and herbed steamed white rice.

And when I had my fill of the Seafood platter, I deigned to sample what the Japanese seated at the next table were eating... clams sauteed in tomatoes and garlic...

 

and the inspiring snow crab platter.

It was a pity, I never got to sample the specialties of the Shrimp Shack in Oahu on my way to the Polynesian cultural center (which serves, as part of its luau dinner,  roast suckling pig, a poor runner up to our very own Lechon Cebu, if I may say so). But then, it only means that I still have something to look forward to when I get another chance to go to Hawaii.

In the meantime, when I crave for crabs, one of my easiest solutions is to make crab cakes. Here's ma recipe I have been working on for a few months now. 

CRABBY PATTIES

500 grams fresh crab meat
1/2 cup bread crumbs
1 egg
5 tablespoons Japanese mayonnaise
2 tablespoons stone ground mustard
1/4 teaspoon freshly ground black pepper
2 tablespoons butter (keep at room temperature)
1 teaspoon Worcestershire sauce

Procedure:
Drain crab meat; gently squeeze to get as much of the liquid out as possible and remove all the bits of shell and cartilage.

I tried using French's mustard as an alternative but I find stone ground mustard provides more tang and texture.

Put the crab meat in a bowl. Mix in all ingredients, careful not to over handle the mixture (or else it will turn into mush!).

Form into 2-inch wide, 1/2 inch thick patties. Fry in a mixture of oil and butter until golden brown. Place the fried patties on a paper towel to drain the oil.

Serve with a dollop of Japanese mayonnaise over a bed of lettuce chiffonade and a siding of yellow mango salsa.