Roasted Crab and Garlic Noodles are a classic at Crustacean

by foodhoe on November 25, 2013

1475 Polk St, San Francisco, CA 94109 | 415.776.2722 | website | facebook crustaceansignLast week I was invited to a welcome dinner at Crustacean Restaurant as the local area chief for a new online service and community called Chowzter, which is dedicated to finding the 7 best Fast Feasts for every city on the planet.  A worthy cause indeed and if you have any suggestions to include for the Bay Area, please send them my way!  They were in town for the 2013 North America’s Tastiest Feast Awards where they counted down the 50 tastiest items and revealed their picks for the top 7 of them all.  I was able to meet some of the staff, as well as a number of North American area chiefs and most importantly, attend the kickoff dinner which fortuitously allowed me to consume large amounts of the signature roasted garlic crab and garlic noodles that the restaurant is known for.  You know I just tried to make the garlic crab last week which you can read about here.  I’m off to an exciting start to our local crab season! crstn_bar We began at the bar with some drinks and enjoyed a feast of asian fusian appetizers while we mingled and talked shop, which for everyone is our collective obsession with food. Here are fried shrimp chips, each one was topped with elegantly thin slices of Norwegian salmon and garnished with sundried tomato, capers and garlic aioli ($9.95). crstn_salmon_shrimpchips Seared Ahi Tuna ($11.95), was crusted with coriander dust and served with a bit of arugula salad and an attractive arrangement of the classic Vietnamese condiments hoisin  and chili (sriracha) dipping sauces.  The textural interplay of the cool, raw interior flesh that melts in your mouth surrounded by the seared exterior which obtains a tender meaty and charred feel was quite good. crstn_ahi Vietnamese Carpaccio ($10.95) thinly sliced raw beef with a spicy lemon vinaigrette, asian basil, sliced red onions and peanuts.  A vibrant Asian take on a classic european dish. crstn_viet_tartare Classic old school pupu platter fare: Crab Puffs, ($10.95) minced dungeness crab marinated with cream cheese sauce wrapped up in a wonton shell then deep fried.  Served with a creamy peanut-mustard sauce crstn_crab_rangoon Once we were seated, people continued to order appetizers! Helene’s Ravioli ($19.95), shrimp minced garlic and fennel wrapped inside delicate rice crepes in a soy and sesame beurre blanc emulsion.  It reminded me of the dimsum dish of shrimp rolled up in rice paper sheets, but then served in a very rich and decadent sauce. crstn_ravioli Lobster roll ($10.95) in crispy phyllo wrapper accompanied with strawberry and kiwi vinaigrette.  The fried phyllo wrapper had a nice crispy crunch, although I couldn’t really discern a strong lobster flavor, it was delicious rolled up in the accompanying lettuce leaves with fresh herbs along with pickled vegetables and dipped in the pungent sweet and salty fish sauce. crstn_lobster_roll The Crustacean Shrimp Toast ($10.95) were fresh from the broiler, minced shrimp forms a savory paste on slices of french baguette. crstn_shrimptoast_2 Before the stars of the evening showed up, we were given plastic bibs and then and we each received our own Roasted Crab ($50)!   Big burly  dungeness crabs roasted with the An’s garlic sauce and secret spices.  They included the tops with the best parts left intact for those who enjoy scraping the rich innards from the shell.  The wide shallow bowl was filled with at least a quarter inch of the buttery sauce, that I liberally dragged all of the cracked crab through before placing in my mouth… a mandatory step I tell you. crstn_crab The An family is super secretive about their recipes, particularly the noodles, which are cooked in a concealed kitchen within the main kitchen, that is off limits to all employees except the An Family and their most trusted chefs. The secret kitchen dishes come out of a pass-through window to the wait staff.  Along the table were platters of An’s Garlic Noodles, egg noodles infused with An’s famous garlic sauce ($9.95).  The noodles are remarkable, sweet and savory, a bit nutty, the lightly aldente noodles taste rich and decadent with just a light coating of the complex garlicky sauce. crstn_garlicnoodles We each got a nut cracker that was a vital tool to break the shells apart so you can extract the delectable chunks of crab. crstn_myplate It was very a messy affair, requiring numerous paper towels and I admit that I found myself eating with my hands as it was too hard to keep wiping my hands clean so that I could use the fork to pickup all of the crabmeat that I had extricated.  Fortunately, we received steaming hot towels to clean up with at the end of the meal. crstn_washcloth I’m still dreaming of this view…  Thanks Chowzter for a fabulous start to an epic weekend! crstn_crabs Crustacean Euro Asian Cuisine on Urbanspoon

{ 8 comments… read them below or add one }

Row November 26, 2013 at 8:39 pm

Oh man, what an epic feast! Now I’m craving a roasted crab. And a large plate of garlic noodles. At 11 pm. 😀


foodhoe November 28, 2013 at 10:31 am

Row, we are in a crab frenzy, Mr. K went and picked up 4 more yesterday to supplement our big bird feast today. I’m thinking it may be even better as a midnight treat.


Gerry Gluscic November 28, 2013 at 8:55 am

That’s on my list of places to go when I am back in San Fran… Great pics and write up!


foodhoe November 28, 2013 at 10:35 am

Thanks Gerry!


Juliana November 30, 2013 at 3:48 pm

Yum! Everything looks fabulous…I will make sure to pay this place a visit next time in the area.
Thanks for the post Sandy 😀


Kristy December 1, 2013 at 6:05 pm

first off, GREAT to meet you in San Francisco, Sandy! We loved getting to know all the other bloggers and you were perfect as our hometown host. second, I could eat BUCKETS of those garlic noodles. I can’t believe they are really made in a secret kitchen. That is hysterical. loved the crabs too! – Kristy in Philly


Yvo December 23, 2013 at 2:40 pm

*frown* I feel like I had the exact opposite dishes of yours. My crab plate had very little anything on the bottom except oil (and not deliciously infused with garlic, either), and my noodles were basically mushy. Which was NOT good eats. Hmm. Maybe a return visit is in order.


foodhoe December 29, 2013 at 4:34 pm

That sucks Yvo! We were served some of the first plates, sounds like they flubbed yours. The noodles had a very nice chew, the butter (it congealed in a buttery manner, definitely not oil) was quite garlicky and my crab was sweet and meaty and firm… you should give them another try, are you still moving up?


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