Of new favorites and old cravings: Discovering unique recipes at RD Crabshack | SunStar

Of new favorites and old cravings: Discovering unique recipes at RD Crabshack

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Of new favorites and old cravings: Discovering unique recipes at RD Crabshack

Friday, September 22, 2017

DURIAN had always been in the food-I-don’t-eat-list but a few weeks ago as I and my father were strolling around my hometown in Kapalong, there’s a bunch of perfectly ripe Durians sold along the plaza. We bought one that’s three kilos for my sister and tita who we know are sort of crazy about it.

At home, of course, my sister Noween was very excited (I always wonder why some people get so hyped about Durian when it tastes bland and smells a bit foul) and when she was halfway through her first seed, she remembered she’s banned from eating any food that’s yellow because of her newly developed allergy. Being the tease that I am, I knew I had to eat it in front of her just so she’d get jealous and baaam! It’s actually good, it definitely doesn’t taste the same the first time I had it. It’s creamy and milky. The smell was there but I think it’s essential to the Durian-eating experience.

Maybe the first Durian I had wasn’t the variety that would suit my palette and I’m glad that I gave Puyat a try that weekend. Now, I’m one of those people who would go nuts whenever the fruit is in season haha. I think this goes the same with eating crabs though. Because I don’t really have the habit of getting messy when eating so I’m not so fond of all the shell-cracking and meat-sucking that’s going to cost me if I have them. But since this has been the time of giving these foods another chance, might as well dig in on those shelly seafood.

While there’s a bustling crabs buffet and diner in the city, there’s one that’s new and making waves because of their menu’s unique fusion of dishes that’s according to netizens are really delicious.

We’ve been here before, in Torres Street’s RD Crabshack- where unusual pairings are found- like cereals and shrimps- but tastes oh so heavenly.
This time though, we had Shrimp Kilawin, Salted Egg Crab, and Chili Garlic Crab. While it is messy to have crabs, I figured it’s just the way to enjoy it- and the hassle isn’t really as much because the effort is worth it. The dishes were awesome, there’s a sweet one if you prefer, and there’s the right kind of salty as well.

Just like what happened with my durian experience, I am now very welcoming of everything that has crab on it.

And by the way, if you want to have another viand that’s out of the sea, they also serve some of the Pinoy classic favorites like Sizzling sisig and Sizzling Golden Chicken (I only heard this here but it tastes like chicken curry- the spicy one).

When the night kicks in, the extra chairs at the upper floor transform into a bar with a live band and some good beers.

It’s definitely the restaurant to try on. And you’ll never know, it will be your new favorite as well.

How to break open a crab


Here's one of RD Crabshack's avid fan, Mr. Tyler Holmes, demonstrating how to munch on crabs the right way!


First, you flip the shell open


Then, use the clamp to crack the claw and voila! There's the meat!


Next, break the crab's body in half


Break it again in half, and there you have it. Enjoy!

Published in the SunStar Davao newspaper on September 22, 2017.

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