New Restaurant Alert: Holy Crab! at Aguirre Avenue, Parañaque
It’s seafood the way it should be eaten.
252 Unit B Aguirre Avenue, BF Homes, Parañaque City
Tel. No. 710-2917 (temporary)
Open daily from 12 p.m. to 11 p.m.
(SPOT.ph) There are too many bowls on the table: one for the shells, one for the actual seafood, one for the rice. There's also a little bowl with a wedge of lime for hand-washing purposes. Holy Crab! invites you be messy and the surprise isn't in the chaos that ensues when everyone's cracking shells open. It's in the willingness to dig deep and get dirty.
It’s one of the latest eats on Aguirre Avenue.
That's the effect when you're confronted with a bucket of crustaceans and shellfish. You know that the best way to enjoy it is with bare hands and a bib. The procedure is simple at Holy Crab!, and the bib's not even a requirement.
Holy Crab! Catch with Garlicky Lime and Salted Egg sauce
Step 1 is picking your catch. It could be as straightforward as a troupe of shrimps (P500/pound) or a cast of crabs (P145/100 grams), but mix it up with the Holy Crab! Catch (P650), an ocean sampler of mussels, crab, shrimp, squid, plus bonus slices of sweet corn. You'll find the variety welcome when you take the second step, which is picking the broth. There are three to choose from: the part-tangy and part-spicy Aye! Caramba; the tropical-themed Bali Coco; and the bestselling Garlicky Lime and Salted Egg. Each type of seafood gives a different interpretation to the coat of flavor, especially when you get the rich, slightly grainy, zesty lime and egg sauce.
You're automatically judged when you take the third step-heat levels. The tamest is Wimp, which we’re obnviously not. To get most of the experience, opt for Wow or Wild, which is smack-you-in-the-face hot (perfect with Bacalao Fried Rice, P190).
There are dishes though that only require a one-step order to enjoy. Sisig undergoes a major makeover in the Sizzling Salted Duck Egg and Grilled Pork Sisig (P220)-and it doesn't even have seafood in it. Liempo is minced, served with shredded salted egg whites, liver pate, and roughly chopped chilies, with tangy mayonnaise laced on top. Holy Crab doesn’t slice away the fat so you get a sinfully juicy bite akin to traditional sisig.
Clark Quay Crab
Crisp Gambas Overload
Creamed Macapuno and Pandan Jelly (that’s homemade ice cream)
Holy Crab! goes for a more unconventional route in the Clark Quay Crab (P145/100 grams). Instead of the famous chili profile, the predominant flavor is lemongrass-bolder, earthier, and much more delectable-especially against that whisper of gochujang. The Crisp Gambas Overload (P350) is a plate of addictive, buttery tempura-style shrimp eaten shell-on to be extra crunchy.
Steps to Holy Crab Mentality
Soon you'll find your table quiet, with only the busy cracking of crab pincers and the crisp peeling of shrimp shells serving as conversation. Once you empty out the bowl and reach that rich lemongrass flavor in the broth, you know what you're going to say...Holy Crab!