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Green rice crab or blue swimmer crab is a rare delicacy from the Cà Mau coastal region. This is the finest phase for the crab, with meat that is incredibly firm, aromatic, and luscious, free from any sponginess.
Among all the seafood options, crab is my favorite, and the coastal region with the best crab in Vietnam is undoubtedly Cà Mau. Finding a delicious Cà Mau crab spot in Saigon is not easy, but the more challenging it is, the more determined I become. The Cà Mau crab spot that satisfies my taste buds the most is Ut Cà Mau on Điện Biên Phủ Street.
Green Rice Crab at Ut Cà Mau Restaurant
Discover the Blue Swimmer Crab, a Culinary Gem at Ut Cà Mau
The molting preparation stage is when the crab meat is at its best and most robust. Have you ever observed the crab's skin after shedding its outer layer?
Owner of Ut Cà Mau shares, “Compared to regular crab meat, the firmness of green rice crab is five times greater, with minimal risk of being mushy or lacking meat, resulting in a satisfyingly robust texture. The 'brick' part of the green rice crab is, in fact, a layer of nutritious substance that the crab stores for sustenance during its hiding period after molting, making it rich and savory. This layer is not hard and avoids the potential blandness found in regular crab shells.”
Catching this type of crab is no easy feat, as they reside in caves with sealed entrances for about 10 consecutive days. Therefore, fishermen face great challenges to capture green rice crabs. The cost of green rice crab reflects the effort, and in my opinion, it's well worth the price.
Unique Culinary Twist: Ut Cà Mau's Green Rice Crab Preparation
Capturing green rice crabs is no simple task, and transforming them into a dish is even more challenging. Boiling the crab risks losing its sweet essence, while grilling tends to dry it out. Ut Cà Mau restaurant has devised, in my opinion, a highly creative and distinctive approach. The green rice crab is simmered in a whole clay pot, using the natural saltiness to cook the crab meat inside, preserving the sweet liquid without drying it out.
Each tender strand of green rice crab meat is revealed, clinging firmly to the crab shell
The first time I tried green rice crab, the owner jokingly scolded me for not knowing how to appreciate such a delicacy, making a mess of my meal. To fully savor the flavor, one must use a small spoon to scoop the 'brick' part of the crab first, the most delicious and fatty portion. It has a rich, savory taste without any hint of fishiness, and the combination of crab essence and crab 'brick' imparts a subtly sweet and slightly salty flavor.
Next comes the crab meat, dipping it in chili salt for an extraordinary taste. When peeling off the crab shell, the meat should be easily peeled, each strand pristine white. The clearer the meat, the more tender, fragrant, and sweet the crab becomes. Using tongs to break the crab claws, you should notice the shell clinging to the pristine white strands. Even if it sticks tightly to the shell, it's even more delicious.
Green rice crab, simmered in a clay pot, is cooked with salty steam, ensuring it remains moist and retains its natural sweetness
Dip the robust crab claw into the chili salt, bringing it to your mouth, and experience a burst of oceanic flavors. The green rice crab at Ut Cà Mau is neither mushy nor fishy but incredibly aromatic, rich, and savory. After devouring the entire crab, the craving lingers.
In today's market, the price of green rice crab is around 600k/kg. Would you like to secure an unbelievably low price? The secret will be revealed at the link below:
>>> Grab the opportunity to experience affordable green rice crab today at Ut Cà Mau
Ut Cà Mau's Address - Ground Floor, 215 Điện Biên Phủ, Ward 6, District 3, Ho Chi Minh City
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