If I bring crabs to a Chinese Restaurant, Will they cook them for me?
 

Hey guys,

If I buy crabs and bring them to a Chinese restaurant, do you think they will cook them for me?
I know I could go in and ask them but I hope someone on here will know instead.
Maybe you have done this before and if so, which restaurant does this and how much?

I love the cream sauce and deep fried style and I simply can't do it myself.

Any Idea's?

Thanks.

They will just stare and laugh......

they're gonna be afraid of lawsuits

you gotta test it out first...
bring your own dead cow to mcdonalds or burger king and see if theyll cook it up for you

That would be considered very rude.

Canada isn't like Asia where you can bring in your own food products and ask them to cook it for you. I wish there was such restaurant in Vancouver but I haven't found any.

please go back to your country.this isnt china

my gfs mom makes that all the time. I'll ask her how she does it and i'll let you know.

Yes if you know the manager there. I've went with a group where the guy knew him, and they cooked us fish that we just caught earlier in the day.

i know what you're talking about and i've probably done it once or twice in my life time. Some of the smaller chinese restaurants would probably do it if you ask but they'll charge you just a bit less than if you were to buy the entire thing. an example if i remember correctly would be po-lam hin on 16th and arbutus. their lobster and crabs are very good :thumbsup:

My (extended) family owns a fishery and we've done this quite often.
Once the grandparents and parents got money, they didn't want to be bothered doing the prep and would rather just spend time chilling with the rest of us at our family dinners.


But it depends on the restaurant, and depends on the type of seafood you bring in.

We've done King Crab and geoduck, and we were VERY specific of how we want them prepped.

• King Crab
  • Legs split in 2, steamed with garlic puree
  • Body meat used for cream sauce + e-mein.
• Geoduck
  • Nose: sliced super thin, blanched for less than 10 seconds. Sliced jalapenos in soy on the side.
  • Body meat: Chopped and jalapeno salt (do the canto translation.

That way, we get the freshest. And pro kitchen skills to do our work.
We pay them the equivalent of a corkage which varies from 1/4 to 1/3 the price of the actual dish.


I think the difference between what we've done, and what you're asking, is that we:

1. Supplied them with seafood at one point.
2. Brought in seafood they did not currently have in stock. (I don't think they'd do up some regular dungeoness crab if that's what you're asking.

You could try Sun Sui Wah, that's where we go when the family's being lazy.

There are quite a few restaraunts that do this if you're a VIP customer/regular. I've seen it done before in Richmond, though I can't recall which place it was.

If you're a regular or good friends with the people that run the restaurant, probably.

You'll want a wok to do this in, it gives you the required surface area, and pools the sauce to the bottom.

1. Chop up crab into pieces.
2. Oil in your wok and crank it WAY up.
3. Brown your seafood. (Don't overdo it).
4. Add Butter, Whipping Cream, Pureed Garlic and thinly sliced shallots. (Green onions optional).
5. Cover, and turn down to medium. This will allow the flavors to blend.
6. Thicken with either a roux (cooked butter and flour, youtube it), or cornstarch.
7. ???
8. Profit.

You're welcome ;)

If you make it, post in food section for us to all drool over.

if you like the cream sauce type this is how i cook mine:

1. saute some chopped onion (half), garlic (half clove), ginger (maybe a tablespoon of diced) in oil for 2 mins
2. drop in crab (cut) and cook until 60% fully cooked, ad a table spoon of cooking wine
3. pour in whipping cream (those half liters for 2 crabs)
4. ad a chunk of butter
5. reduce till thick

tastes pretty close to what they have in the restaurants.

lol u beat me too it. wow pretty close, i made up the recipe from memory of eating the stuff in sunsuiwah when i was 12 haha.

dai tung on kingsway
my buddy does this all the time, hes a crabber

i know the owner of Dai Tung if that helps OP

Would you like to check in with him if this is a normally accepted thing they do?

I wouldn't mind at all to pick up some crab from my grandparents and head there with them.

There's quite a few places that my family has been where they've done that for us so I'm not sure what some of you guys are talking about... don't give the OP shit if you don't know what your talking about.

I'm not sure if they only cooked for us because we go there quite often but be weary where you go because some restaurants don't cook the full amount you bring in! As for where I go, recently we've been going to Pelican down at E Hastings. Yeah I know it's hastings but their food is good! We also go there because we feel that they aren't ripping us off and not cooking all our fish! ( Again I can't vouch for anything since we've grown to be regulars there. )

But actually, come to think of it, I don't know if the same is applicable to crabs! hahah but I don't see why it'd be any different!

I haven't been back to the Pelican since the owners changed a couple years back.

They used to have the best "bak fan yu" (white fish rice).
Deep fried with salt, spices and diced jalapenos.

Do they still do them good?
I've been going to No. 9 to get my fill.

haven't ate crabs in a looooooong ass time. its goooood but messy as hell to eat.

what's that white sauce called? lai yao?

Nai Yao and i've still not found a place that does that milky sauce well. No cum jokes thx .

Actually, alot of chinese restaruants do this.

just call ahead and let them know

Why don't you just watch the cooking channel and learn how to cook them yourself. Or you could even look up recipes on the internet and try them out yourself.