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buying crab in YVR

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Hey pals. Can you please let me know where to buy a really nice live crab in Vancouver? Thank you!

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  1. Chinatown or one of the Chinese seafood places along Victoria Dr have good fresh crab. T&T too for a little more.

    1 Reply
    1. re: fmed

      Oh...and Finest at Sea:
      http://www.finestatsea.com/calendar.html

    2. You have to check out the Dollarton Crab Shop in North Vancouver. It's close to the 2nd Narrow's Bridge and easy to get to and find. 2464 Dollarton Highway, North Vancouver.
      Really excellent quality.

      3 Replies
      1. re: maybesparrow

        Thanks for the tip maybesparrow!

        1. re: fmed

          No problem. Enjoy the crab.

          Crab Shop will kill and clean the crabs for you at no extra cost. You just have to ask. Makes it easy if you plan to cook them within a couple of hours. No mess for you at home.

          1. re: fmed

            Thank you both!

        2. Would T&T kill and clean the crabs too? I've never bought them before, but Orangette's recent blog post has inspired me to have a crab feast this weekend.

          6 Replies
          1. re: lotuskitty

            Ideally fresh crab is alive right up until the moment you cook it....otherwise you get it fresh-cooked (whole or meat), canned, or frozen. I have purchased frozen crab legs at T&T and Costco.

            I see from her post that "your fishmonger should be happy to clean and crack it for you..." I have never attempted that with live crabs personally I have always been warned that crustaceans go bad very quickly unless processed immediately after death....someone correct me if I'm wrong. She might be talking about cooked crab, come to think of it.

            1. re: fmed

              I believe that you actually have a couple of hours after they are cleaned to cook them.
              WHen I lived in Victoria we would pick them up at Fisherman's Wharf have them cleaned, pick up a bottle (or two) of wine on the way home and then wait for the water to boil before tossing them in, and we did it all walking. So maybe 1.5 hours all told. And they were always delicious!
              Also when I worked at a busy seafood resto we would routinely clean 5-6 crab and lobster each on the premise that they would be ordered that night. So they were kept in the fridge for 4-5 hours after they were killed before they were cooked. If they weren't ordered by a certain time they were cooked off for chowder the next day.

              1. re: starlady

                >>I believe that you actually have a couple of hours after they are cleaned to cook them.

                Good to know starlady. I've never tried that as I always cook fresh live crab (it is the way my dad does it).

                I did do a bit of googling after my post last night and here is a post right here on Chowhound about this very topic:

                http://chowhound.chow.com/topics/524925

                The crab's own enzymes 'digests' itself immediately after death...so cook it as soon as possible!

                1. re: fmed

                  I was at T&T by the stadium on Sunday and the Wall of Crustaceans there struck me as pretty impressive, selection-wise. I believe I saw king for $13.99 a pound which seems reasonable, bearing in mind I don't eat crab :-). I am going to do a field trip to this store soon and spend a whole afternoon just browsing, but I am not going to tell any of my non-Chowish friends as they will think I am bonkers...

                  1. re: grayelf

                    >> I believe I saw king for $13.99 a pound which seems reasonable

                    'Tis the season. You can get King Crab at this price (actually lower! $13.80/lb live) cooked at places like Sun Sui Wah if you don't want the hassle of cooking it yourself (just try to find a pot big enough to cook one of these suckers). But no crab for you grayelf.

                  2. re: fmed

                    When I've bought freshly killed crab at the Lobster Man (GI) they break the crab into several pieces (4 or 6 maybe?) and it is nothing but the shell and meat, ie no innards, liver, or whatever. They say it can then be kept refrigerated for a while, possibly upto 2 days?
                    I have also them packed for overseas travel this way with dry ice. Unfortunately the luggage got lost - actually only the crab box got lost, the suitcases were fine. The conversation with the Swiss authorities was well beyond my sad French, but once they understood the situation there was much hand wringing all around. Anyway, by the time it was delivered it was still tasty, not as good as throwing the live ones in the pot, but better than packing live ones on ice AND then having them die, that would be baaaad on so many levels.

            2. Today at T&T both Dungeness and King Crab was 9.99. Dungeness was 8.99 in Chinatown.

              4 Replies
              1. re: berga_mot

                Thanks for the intel. I'll try my luck tomorrow.

                1. re: fmed

                  I was at T&T stadium again tonight and sure enough, king for $9.88 a pound ("power buy" per the sign) and Dungeness at $9.99 a pound. And fmed is right about not having a pot big enough -- those suckers are huge! Maybe it's just as well I can't eat them :-(.

                  1. re: grayelf

                    King Crab is cheaper than Dungeness....you will only find that here in this city.

                    1. re: fmed

                      King Crab at T&T...not the cheapest in town (reports of $5/lb live King Crabs in Chinatown). These suckers were $9.68/lb. Note though that many have missing limbs (not from transport or catch...probably from a long-ago crab fight?)

                       
                       
                       
              2. I drove out to Dollarton and it was a nice drive out there, but the crabs at Granville Island were less expensive and much more lively. And I got to check out Go Fish- which was excellent. I haven't checked out T&T yet, but it sounds cheap!