AUTUMN CRABFEST IN THE CITY OF TASTE

Between September and November the Hong Kong Tourist Association (HKTA) and 59 top local restaurants will hold the annual Autumn CrabFest promotion to attract visitors with a taste for succulent seafood dishes.

Findings of the HKTA’s surveys reveal that visitors — especially those from Japan, the United States and Taiwan — are attracted by Hong Kong’s great dining. In view of this, the HKTA last year launched the successful Seasonal Tastes programme, a highlight of the Feast promotion to showcase Hong Kong culinary attractions through the different seasons. This promotion features Spring Seafood Surprises, Summer Greens, Autumn CrabFest and a tonic food promotion in the winter.

Apart from increasing people’s knowledge of Chinese dishes, such food promotions increases tourism spending and the sharing of experiences with friends and relatives, thereby attracting more visitors to Hong Kong.

In soups and dumplings, appetisers and entrées, the crab is presented on Western as well as Chinese menus, in traditional and in novel ways. The Autumn CrabFest features an array of Chinese crab dishes in the Guangdong, Chiu Chow, Shanghai, Hunan and Yunnan styles, as well as in recipes from Japan, Korea, Thailand and even France. Undoubtedly, visitors will be spoilt for choice.

Regardless of origin, or species, crabmeat is renowned for its delicious flavour and delicate texture. Its versatility and broad appeal makes it the preference of chefs the world over.

Here are a few tips on how to choose crab and what is required for their preparation:

· Size and weight do matter. Heavier crabs are more delicious because of a larger amount of creamy roe.

· According to the Chinese lunar calendar, from mid-October female crabs are tastier than males, then from mid-November one should opt for males, the difference being their distinctive pace of maturity.

· To determine the sex, turn the crab over. A female has an oval breastplate and parallel lines running horizontally across it. The breastplate of a male is sharp.

· Hot ginger tea, dark vinegar and mustard are the preferred accompaniments to crabmeat, which is “cold” in nature. On a Chinese table, some diners enjoy washing down the delicacy with Chinese rice wine.

Restaurants participating in the Autumn CrabFest promotion are located throughout Hong Kong Island, Kowloon and the New Territories — from Aberdeen in the south to Chek Lap Kok in the west. In major tourist districts Causeway Bay and Tsim Sha Tsui alone, there are more than 40 participating outlets.

Free restaurant guides for the Autumn CrabFest are now available at HKTA Visitor Information and Services Centres, cruise/ferry terminals and all participating restaurants. The guide contains a comprehensive list of participating restaurants and their promotional dishes, as well as such information as prices and special offers.

For gastronomes wanting an even bigger bite of Hong Kong's other gourmet delights, they can pick up at HKTA Visitor Information and Services Centres the latest edition of Hong Kong District Food Guide to explore great food in different districts. They can also phone the HKTA’s multilingual Visitor Hotline on 2508 1234 for further details.

CRABFEST RECIPES

HAIRY CRAB


1) Wash the hairy crab and clean out its belly.

2) Boil a large pot of water. Open the crab from its belly and stuff it with purple perilla (tze so-yip – a Chinese herb essential for cooking hairy crab).

3) Boil the hairy crab and its contents for 20-25 minutes (depending on the size of the crab).

4) The purple perilla (tze so-yip) will be included with the hairy crab when you buy it.

SPOTTED CRAB AND GROSS CRAB (regular crab)

1) Remove the top shell from the crab and wash out the gills.

2) Replace the gills with spring onions (cut in 2.5-centimetre-long pieces) and ginger slices.

3) Place the top shell back on the crab.

4) Place more spring onion and ginger on top of the crab and steam for 10 minutes.

(Recipes provided by Loong Yuen Cantonese Restaurant, Holiday Inn Golden Mile Hong Kong)

RISOTTE OF CRABMEAT AND MONKFISH (Stuffed crab claws with scallops, samphire and lemon butter sauce, with glazed cucumber and coriander julienne)

INGREDIENTS: To Serve 1 Person

450g fresh crab meat 100g monkfish fillet 1 bunch coriander (chopped) 100g deep sea scallops ¼ litre cream 1 pc hot house cucumber

1 litre white stock 60ml white wine 1 pc shallot

100g short grain rice 50g samphire (sea beans) 2 pcs chives

250g butter 60ml lemon juice 1 pc small onion

1 segment garlic

METHOD

1) Cook crab in court-bouillon for 15 minutes.

2) Wash and clean crab and cool in ice water for 5 minutes.

3) Remove the legs, claws and top shell then break open the body and scoop out crabmeat. Crack claws (do not break the meat).

4) Mash scallops into a mousse-like (or creamy) consistency then add half the crabmeat and chopped coriander. Season mixture and mix with cream.

5) Stuff crab claws with scallop/crabmeat mousse mixture then place in steamer and steam for 5 minutes.

6) Remove skin from monkfish, then cut out spine. Dice flesh.

7) Melt butter in a pan. Add the chopped onion and cook gently until transparent (2-3 minutes). Add rice. Cook until transparent (2-3 minutes). Add white stock, season lightly and cover with lid and simmer. Stir frequently, adding more stock (if necessary) until rice is cooked.

8) Choose a young, clean samphire and wash in cold water. Boil in water, then cool in ice water repeating this process three times. Sprinkle lightly with salt to retain samphire’s green colour.

9) Heat lemon juice in small pan. Melt butter slowly in the juice, stirring until sauce starts to thicken. Season with salt.

10) Using paring knife, trim cucumber into small olive-sized pieces. Use a third of the butter to glaze cucumber shapes, adding a touch of salt.

11) Melt butter and add chopped garlic and shallots, cooking until tender and colourless. Add white wine, white stock and cream to garlic and shallots and reduce liquid to ¼ original volume. Add diced monkfish fillet, crab claws, ½ crabmeat, samphire and risotto and season slightly with salt. Mix carefully and heat slowly for 2-3 minutes. Place the mixture of monkfish and crabmeat risotto in a circle on the plate around lemon butter sauce garnish, glazed cucumbers and coriander julienne.

12) Decorate with crab claws, legs, top shell on top of rice and chives to present in the form of a whole crab.

(Recipe provided by Café des Artistes)