#boilingcrabsmanila

Blue Posts CEO Anthony Ang brings his signature Cajun sauce to Manila and excited diners can’t wait to experience what many Davao foodies have long been raving about. He got his inspiration from the similarly-named chain of restaurants in the USA offering boiled-in-the-bag Cajun-spiced crawfish, shrimp and mussels. He brought along the idea to Davao and opened his first Boiling Crabs and Shrimps branch at J.P. Laurel Avenue in 2013.

Similar to the two branches in Davao, the restaurant is designed like a fisherman’s wharf, a sign of its many wonderful delights from the sea. The casual dining restaurant can comfortably accommodate around 80 to 100 customers. They even have a Freedom Wall where guests can write down what they feel and just express themselves.

These utensils are the only items you will find on your table. Boiling Crabs and Shrimps encourages its diners use their bare hands when handling the crabs and shrimps to fully experience the joy of eating. Better remove your rings and jewelry because it will definitely get messy. There are no plates as well because your food will be placed right in front of you on top of the wax-paper so it will really be a messy bonding moment with your family and friends.

But don’t worry because the food will make you forget about your messy hands. They will give you plastic spoons and forks to use for your rice, or disposable plastic gloves for those who really don’t want to get their hands dirty. I put on my Boiling Crabs bib and got ready for a feast of crabs, shrimps and so much more.

We started with their Spicy Gumbo Soup (P189), a thick and warm tomato and Cajun-based soup with a combination of shrimp, chicken sausage, sweet corn and baby potatoes. The serving cup may look simple, but the hearty broth is rich and creamy, definitely one of the best gumbo dishes I have ever tried. It is not really too spicy so it is just right for me.

Next up was the Sinuglaw (P434) a quirky fusion of two classic Filipino dishes, kinilaw and grilled liempo, then topped with green apple. The sour tasting liempo is quite an unusual flavor so Manila foodies will get a surprising introduction to this interesting dish.

The Garlic Tuna Belly (P419) has tuna topped with loads and loads of crunchy garlic bits. I have never seen tuna served like this and it is really a delight to encounter these familiar items presented in a different way.

One item that does look familiar is the Native Chicken (P389). The meat is a little more tough than the usual chicken but it does have a different taste and flavor to what we are used to. If you want some meat to go with your seafood then this should be your order.

Another unique idea at Boiling Crabs and Shrimps is the Nestle Mixology Bar offering bottomless combinations of Nestle juices for only P69. Choose from among six classic flavors including Pineapple, Strawberry Red Tea, Orange, Blue Lemonade, Cucumber and Lychee and you have an almost unlimited selection of Nestle mixology combos to choose from.

These colorful juices can all be yours together with your seafood feast. You can also order bottomless iced tea or sodas for the same price, or get the single-serve Watermelon Mansi (P65) with a refreshing combination of watermelon shake and calamansi.

Glen Laurence Lee is the man responsible for bringing the Boiling Crabs franchise to Manila as he has partnered with Blue Posts and plans to open several more braches across the metro. He is been a big fan of Boiling Crabs and Shrimps in Davao so he wants to share his delicious experience here.

The main attraction for the media preview is finally presented to the waiting crowds - the crabs! Mind you, these are not dead frozen crabs. They are all fresh live crabs cooked right on the spot with your choice of cooking preference. The crabs have seasonal market prices so while they may be a little bit pricey, the taste and experience will make it all worth it.

There are basically three cooking choices for the crabs - the savoury Cajun-flavored Blue Posts Boil, the sweet and spicy Asian Sambal Sauce, and the crunchy and salty Garlic Fried. The crabs are cooked by placing them and all the ingredients inside food-grade boiling bags where the flavors and aromas all mix together to create an unbelievable dining experience. The crabs are brought out in a bucket and then laid out on your table.

The most popular cooking style is the Blue Posts Boil where the freshest catch are boiled and lathered in their signature Blue Posts Cajun sauce. There is a little bit of spiciness to the sauce but you can really get a taste of creole cooking and New Orleans with this very tasty flavor. The crabs are also served with corn on the cob, potatoes and sausages.

You can act like The Mighty Thor for one day and hammer away at your crabs for an easier time. I like to de-shell my crabs all at once before diving in to my feast of crab meat and seafood.

The perfect way to eat at Boiling Crabs and Shrimps is put some of the sauce on top of your rice so that you can really get all of the flavors and juices. No one will judge you if you want to use your hands because everyone else is getting messy as well.

Another cooking preference is to have your crabs Garlic Fried to perfection. The server will place your fried crabs on top of your table so be quick before someone else gets your share. These crabs are coated in their special Blue Posts batter before being deep fried into this lovely result. The skin is so much easier to break and the garlicky flavors are very prominent with this cooking style. I would probably order this one again when I go back.

You can also choose to have your crabs cooked in Sambal Sauce, a fusion of Malay and Indonesian flavors with a Blue Posts touch. This is better for the spicy-food lovers out there and it packs the most heat out of the three. Diners can actually adjust the level of spiciness for their seafood choices, from Regular, Mild, or Hot & Spicy so have it done the way you want it.

Don’t forget about the shrimps though, as Boiling Crabs and Shrimps also offers fresh and flavorful Garlic Fried Shrimps (P573/lb). These are so crispy that you can just bite off the entire shrimp without having to peel off their skin. You can also have your shrimps cooked in Blue Posts Boil or Sambal sauces.

After all those crabs and shrimps inside my tummy, the refreshing Pomelo Cream with Corn (P89) is a good way to finish my seafood extravaganza. These have Nata de Coco topped with pomelo, corn, cream and pinipig.

Blue Posts Boiling Crabs and Shrimps definitely deserves its reputation as Davao’s most popular seafood restaurant. While the prices are not cheap, they really bring out the freshest seafood catch and their signature Blue Posts Boil will make you come back with your friends and family again and again. Now that the restaurant is finally open at SM City North EDSA, I am already planning a return trip. It is time for Manila to get messy at Blue Posts Boiling Crabs and Shrimps.

BLUE POSTS BOILING CRABS & SHRIMPS

4/F The Block, SM City North EDSA, Quezon City

922-9934