Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > B.C. (inc. Vancouver) >
Feb 27, 2011 10:13 PM

Alaska King Crab -- Are We There Yet?

Is it late-February that the Alaska King Crab starts?

  1. Click to Upload a photo (10 MB limit)
  1. King crab season starts October 15th and can go until January 15th

    3 Replies
    1. re: monku

      Here in Vancouver, it starts about now (end of Feb and goes for about 6 weeks).

      I haven't popped into Chinese restaurant to determine pricing yet. Last year it kicked off around Feb 25, at $13.80/lb and went down to $8.88/lb in the 4th week or so. Some places had it for less for culls.

      1. re: fmed

        Good to know.
        Watching too much Deadliest Catch.

      2. re: monku

        An update: read via twitter that King Crab season has started and now on special at T&T.

      3. I usually keep track of the Alaska King Crab season by the restaurant ads in either Ming Pao or Sing Tao newspapers.

        In the feb 25 edition of Ming Pao, the heavy hitters are advertising a "Special Price". These restaurants include:
        Red Star
        The Jade
        Sea Harbour

        The only restaurant offering a price is Bing Sheng on renfrew serving Alaska King for $11.99 per Lbs but you need to pre-order.

        Didn't pickup either paper over the weekend, but I'm sure many of the restaurants would have updated their ad with a price.

        PS: Big fan of Chowtimes, been reading your blog for at least 3 years. Congrats on your interview on Fairchild. Keep up the good work.

        Bing Sheng Restaurant
        1800 Renfrew St, Vancouver, BC V5M 2N9, CA

        1. $12.88 / lb live at T&T sale ends friday. But I wouldn't be surprised if it goes even cheaper in a week or 2 (sometimes it gets down to $9 / lb).

          1 Reply
          1. re: jcolvin

            Thanks everyone for the inputs! I am just excited for this season.

          2. Just did a KC with 2 friends. 7 lb crab for 3 people was a good feast! $10.88 @ T&T, had to hunt a bit to find a biggish one that had all its legs (lots of ones with a leg missing now). Took it home live because i like to take care of business myself :). Stabbed it right between the eyes with a skewer that killed it instantly, took it apart (weird worm-like intestines they have, nothing like a dungeness at all), sectioned it into whole leg sections (find it keeps things juicier if you steam the legs whole rather than opening them up), then steamed them in batches of 3 legs for five- six mins each. There's quite a bit of good meat in the lighthouse tail section as well. Perfect. Eaten with butter and a crispy garlic sauce. KC done for the year!

            1. Flew in from Calgary for Alaska King crab with family and friends here. Six of us went to Sun Sui Wah on Main. We purchased a 9 1/2 pounder prepared 3 ways - carapace stuffed with white cream sauce, rice and crab - legs split, smothered in garlic, and steamed - knuckles in a salt and pepper coating. Accompanied by noodles and greens . All were excellent. The cost was higher than last year - IIRC, 16.99/lb. Blackberry photos included - me holding the crab.

              8 Replies
              1. re: rosetown

                Nice pics! Just curious.....for a party of 8, how much should the crab weight in order to have a decent crab feast?

                1. re: Quattrociocchi

                  As the weight of the crab increases, the flesh to shell ratio favours the flesh. So I'm guessing between 10 1/2 to 11 pounds should be ample. If you want to 'pig out' then perhaps you need more. We let the head waiter choose the size for our party of six. We only had two sides, and were comfortably fed. No dessert and no doggy bags. Still, it was only my second experience of AKC in Vancouver. Others might have better insight.

                  1. re: Quattrociocchi

                    We are having a 4 course AKC dinner for 8 adults and have reserved 2 crabs 10+ lbs each. The meal is expected to be of the "pigout" variety.

                    1. re: Burma VonFurston

                      Pigout indeed! We had a12 pounder for 8 of us last night at Shanghai River. The first two courses were really well executed (better than Sun Sui Wah) but we decided to be brave and try a new version of the "third" (carpace) course - we tried it with stir-fried rice cakes, upon their recommendation...not a good choice - we found it extremely bland, especially after all the huge garlic/chili/onion flavours of the second course.

                      Enjoy your feast!

                      Shanghai River Restaurant
                      7831 Westminster Hwy, Richmond, BC V6X1A4, CA

                      1. re: Quattrociocchi

                        What is the original/most poular version of the "third" (carpace) course?
                        What was the damage ($) if you don't mind me asking?

                        1. re: Pollo

                          I think the most popular version is "Portugese-stye" rice, which to me tasted like curried rice, with a rather pronounced curry flavour. I think I preferred that to the bland rice cakes. $16/lb. X 12 lbs. plus $25 extra for the third preparation. With all our other dishes (4) and cocktails it worked out to about $45/pp.

                            1. re: Pollo

                              whats a good decent place people can suggest? and is it extra $$ for more courses; some places serve 2-3 courses and they charge extra another course...

                              oh one more important to warn you all: when you go order this at a Chinese restaurant, follow the server to the fish tank area and watch them weight it in front of you cuz they usually rip you off 1-2 lbs when you don't watch them. parents almost got ripped 2 lbs at 2 different places...