Causeway Bay Typhoon Shelter Crab (photo by RUDY LIWANAG)

There’s always something about smashing and cracking crabs that scream gastronomic satisfaction. For one, crabs are not the easiest things to eat, and there lies the fun in all of it. Tables filled with cracked shells, bibs smeared with sauce drippings, messy fingers devouring juicy white meat –all for the love of the lip-smacking sea critter.

That’s probably the reason why crabs are best eaten in groups, with family and friends gathered in one table cheerfully cracking away. But for some, good company requires good crabs and for almost 12 years now, Red Crab Alimango House in Tomas Morato is making sure their guests are getting just that.

First established in Clark, Angeles, Pampanga, Red Crab was among the pioneer restaurants that offered an extensive seafood menu frontlined by heirloom recipes of fresh and enormous crabs. “Before Red Crab, people either go to Chinese restaurants or ihaw-ihaw spots to get their fix of crabs and seafood. So we came up with a place where Filipinos can enjoy seafood in a casual dining place,” explained Raymund Magdaluyo, owner of Red Crab Alimango House.

To further spruce up their guests’ casual dining experience, Red Crab has relaunched with a fun and lively concept that sums up the Filipinos penchant for good food and good times. Hence the folk art-inspired sari-sari store theme of Alimango House. “We’re aiming for something laid back yet upscale at the same time, lots of colors and quirky trinkets, or anything that’s masaya,” shared Magdaluyo.

However, no matter how hip and eccentric the restaurant gets, it always comes down to one thing – the crabs. Flown fresh everyday from Iloilo City, their crabs are cooked alive, 5-10 minutes before reaching the tables. Staple favorites include: the Crab Maritess, an original recipe of deep fried crabs sautéed in olive oil, white wine, garlic, and chilies; Szechuan Crab, crabs sautéed in a slightly sweet and spicy Szechuan sauce; and Causeway Bay Typhoon Shelter Crab, crabs topped with mounds of garlic served with noodles.

Non-crab dishes on the other hand consist mostly of enhanced Filipino dishes such as the Rustic Kare Kare with Crispy Twalya, Sinigang na Ulang sa Burong Mangga at Tanglad and the Massive Queen Seafood Platter teaming with grilled fish, clams, crabs, squid, and shrimp. Their extensive menu of seafood, meat, and poultry dishes equally pleases their clients discerning tastes.

“Part of the reason why people have been coming back here for 12 years is that we make it a point they get quality food and value for their money. Also, our chef and cooks have been with us since we started so the recipes, as well as the passion for the restaurant, are well preserved,” said Red Crab Alimango House restaurant manager Dennis Panlilio.

A huge chunk of Red Crab’s clientele comes in groups as they cater mostly to family gatherings and business meetings. This institutes its objective of taking seafood dining to new heights to enhance special, essential moments in their clients’ lives.  

“Filipinos love social gatherings especially when there’s food involved. Here in Red Crab, they can get their hands dirty together, cracking the crab and enjoying the every minute of it. It has always been our main goal to be a part of these bonding moments,” Magdaluyo concluded.

The Red Crab Alimango House is located at 104 JSB Bldg.,cor. Sct. Delgado, Tomas Morato, Quezon City with tel. nos. 412-4323/374-8406.