Crab Landing

Sunday, April 8, 2012

Select the best seafood

Here are some tips and tricks to select the best seafood and how you should handle it in a variety of different ways. This advice is valuable for you and should give you insight into seafood handeling.

At Crab Landing we only select the freshest and best ingrediants. These are general rules to abide by, but are not deemed health department approved. Thank you.

Shrimp: The shell or meat is not slippery, and there are no black spots, or patches on the shell or meat. The shell of raw shrimp may be grayish-green, pinkish-tan, or light pink. When cooked, the shell turns red and the meat takes on a reddish tint. Cooked shrimp have firm meat and a mild smell.

Crabs, Lobsters and Crayfish: Live crabs, lobsters, spiny lobsters and crayfish move their legs. The “tail” of a live lobster curls under the body and does not hang down when you pick it up. Frozen spiny or rock lobster tails have clear white meat, no odor and are hard-frozen. Cooked crabs, lobsters and crayfish have bright orange to red shells and are free of any disagreeable odor.

Clams, Oysters and Mussels: Purchase raw shellfish carefully. Buy raw clams, oysters and mussels only from reputable markets. If in doubt, ask the seafood market personnel to show you the certified shipper’s tag that accompanies “shell on” products or check the shipper number on shucked oyster containers. Clams, oysters and mussels in the shell are alive, and the shells close tightly when tapped. Gaping shells indicate that the shellfish are dead and not edible. Shucked oysters are plump, and have a mild odor, a natural creamy color, and clear liquid or nectar.

Scallops: Fresh scallops have a sweetish odor and are free of excess liquid when packaged. The meat of the large sea scallop is white, orange or pink. Smaller bay and calico scallops are white, light tan or pinkish.

Frozen Seafood: Flesh is solid, and there is no discoloration or drying (freezer burn) on the surface. Odor is not evident or is fresh and mild. Wrapping material is moisture- and vapor-proof, fits closely around the product and is undamaged. Packaging materials do not contain ice crystals or have water stains or other indications that the product had thawed at any point. Packaged breaded and unbreaded products have a clean and uniform appearance. Individual pieces separate easily. Breading is intact. Packaged frozen seafood may have an expiration date stamped on the label. Use the seafood before the expiration date.

Storage

Safe Handling after Purchase: Whether you’ve purchased seafood that is fresh or frozen, always keep it cold. Never leave perishable items in a hot car unless packed in ice or in a cooler; seafood products must be kept cold to ensure peak quality. It’s always a good idea to keep your refrigerator temperature between 32 and 38 °F, and your freezer at 0 °F or colder. Plan to use your seafood purchases within one to two days, or freeze them.

Refrigeration: Place seafood immediately in the refrigerator when you get home from the seafood market. Wrap fresh seafood in cling wrap or store in airtight containers. Store fresh, pasteurized or smoked seafood products at 32 to 38 °F. Refrigerate live clams, oysters, mussels, crabs, lobsters and crayfish in well-ventilated containers. Cover the container with a damp cloth or paper towel. Do not store live shellfish in airtight bags or containers. Storing live shellfish in salt water shortens their shelf life. Storing them in fresh water kills them. Keep live shellfish alive.
Do not cook or eat shellfish that have died during storage. Live clams, oysters and mussels have tightly closed shells, or the shells will close when tapped. Live crabs, lobsters and crayfish move their legs. Dead shellfish spoil rapidly and develop off-flavor and off-odors. For a more detailed summary of cold storage times for seafood, refer to the table at the end of this fact sheet.

Freezing Seafood At Home

Freeze seafood as soon as possible after your catch or purchase. Clean and chill fish immediately when fishing. Chill fish in ice or in the refrigerator until you are ready to freeze them. Keep crabs alive until you are ready to cook and freeze them.

Thawing Frozen Seafood

Thaw frozen seafood in the refrigerator (about 18 hours for a 1-inch thick package) or under cold running water (about 1 hour for a 1- inch thick package). Do not thaw frozen seafood at room temperature or under warm running water. Thinner parts of the seafood thaw faster than thicker parts, and the outer edges may start to spoil before the center has thawed.

Storing Frozen Seafood

Store frozen fish at 0øF or colder. The storage life of frozen seafood is longer at lower temperatures. Store frozen shellfish, fatty fish such as salmon, and smoked fish no longer than 3-4 months for best quality. Store frozen lean fish such as rockfish, sole and flounder no longer then 6-9 months.

Safe Defrosting

Never defrost foods in a garage, basement, car, plastic garbage bag, out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat. There are three safe ways to defrost food: in the refrigerator, in cold water or in the microwave. It’s best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. For large items like turkeys allow one day for each 5 pounds of weight.
For faster defrosting, place food in a leak-proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, refrigerate the food until ready to use.
When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed.

Refreezing

Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods that were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

Remember eat at Crab Landing www.crablanding.com

Information Provided by http://seafoodplus.info/general-seafood-information/
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Saturday, April 7, 2012

Easter 2012 at Crab Landing!

Today was a great day April 6, 2012. We had great weather, great people out and about, and a great Easter egg hunt and Easter bunny. Thank you everyone for coming out and supporting. We are so happy to provide activities for our community and hope to do a lot more in the future. Thank you again and enjoy some great pics!

https://www.facebook.com/pages/The-Shoppes-at-Harbor-Village/118633721506727

To see all pictures visit Harbor Villages Facebook Page

Friday, April 6, 2012

New Crab Sandwich!

New Sandwich!

www.crablanding.com

Who wants to try something new? Who wants to try something flavorful? Who wants to try something delicious?

Well then do we have the treat for you! We want to introduce our new crab sandwich to everyone. This is sure to be a favorite for everyone. We moved away from the ordinary and went to levels of extraordinary!

Now serving and on Menu

New: Soft Shell Crab Landing Sandwich-
Soft shell crab in light tempura batter. Drizzled with an Unagi Tare- sriracha glaze and wasabi mayonnaise on a toasted brioche bun with artisan lettuce, tomatoes, and red onions.

You have to try it!

Raves and Reviews!

Press and Media!

www.crablanding.com

San Joaquin Magazine
"Exploring Half Moon Bay: Imagine you have guests visiting from the East Coast asking where they can go to best experience a Northern California Pacific Ocean beach. Our answer is always the same: Half Moon Bay. As the easiest and fastest beach town to reach from San Joaquin (take 580 to 880 and then scenic 92 to the coast), Half Moon Bay has scenic beaches, a quaint downtown area, a variety of quality restaurants, the world-famous Mavericks surfing competition (where waves have been known to exceed 40 feet), fun-filled seasonal events, lots of outdoor adventure choices, and more. You might drive there for a day and wish you could stay a week. Be sure to take enough time to really explore the area, you will be pleasantly surprised at what you’ll discover...."

The Epoch Time
"Crab Landing in Half Moon Bay: Half Moon Bay’s Crab Landing on Capistrano Road stands like a beacon overlooking the harbor, drawing folks from around the world to its seafood specialties. Upon entering the restaurant, you’ll notice its spaciousness, amazing seaside murals, and other water-themed decorations throughouttimes and food together, as many of them have the same passion for cooking. “Sharing good food together is a great way to express love,” he said...." -

Asian Week
"Crab Landing, the new seafood hot spot dreamt up by owner Andrei Soen and his team, happens to open at a very fitting time: crab season. Aptly located in the picturesque coastal town of Half Moon Bay, the restaurant features a diverse fusion menu of all things delectable and fresh from the sea...."

Chow Hound
"The Harbor Village complex at Pillar Point Harbor in Half Moon Bay and across Highway One from El Granada is finally opening up after a long delay. Crab Landing, the big view restaurant is now open..." -

HMB Review
"Part seafood restaurant, sushi bar, steakhouse and Southeast Asian grill - the new Crab Landing restaurant in Princeton casts a wide net of culinary taste..." -

Peninsula Eatz
"For everyone else, this huge new restaurant overlooking the fishing boats in Pillar Point Harbor and the sweeping Pacific beyond takes a greatest-hits approach to its offerings that is calculated to please the widest swath of diners..." -

Coast Views Magazine
"Crab Landing announced its "Dining with the District" campaign, a community-wide effort designed to raise funds for the Cabrillo Education Foundation..."

San Jose Mercury News
"But the real eatery gem is Crab Landing, which has all the characteristics of a fine steak-and-seafood restaurant, combined with floor-to-ceiling windows that overlook the harbor. Stunning seascape murals stretch two stories to join the downstairs bar with the upstairs dining room."

Crab Landing Menu

www.crablanding.com

New Menus!
New England Clam Chowder

................................................................................................................................................................................................................5.95

Tons of clams, potatoes, onions and just a smidgen of smoked bacon…and so creamy!

Without all the flour of other “would-be” chowders!

Manhattan Clam Chowder

Your classic East Coast tomato based clam chowder

Select Salad

Fresh artisan greens and seasonal vegetables with your choice of house-made dressings: bleu cheese, ranch,

chili-cumin ranch, louie, balsamic, italian....Add chicken $4.50, Shrimp $5.50, Crab $6.50

The Wayward Wedge

Butter lettuce with Stella bleu cheese crumbles, roma tomatoes, red onions, bacon bits and artichoke hearts

Caesar Salad

Fresh heart of romaine with our classic caesar dressing, house-made with all the freshest ingredients

Add marinated anchovie filets $1.95....Add chicken $4.50, Shrimp $5.50, Crab $6.50

Basil Pesto Salad

Crisp and chilled heart of romaine with basil garlic pesto, fresh-baked croutons and grated parmesan cheese

The Crab Louis

A heaping mound of succulent crab meat, crisp romaine lettuce with louis dressing and garden vegetables

The Shrimp Louis

Tender bay shrimp over a bed of romaine lettuce with louis dressing and garden vegetables

Ahi Tuna Salad

Seared Ahi, sliced thin over a bed of greens, garden vegetables and drizzled with sesame soy vinegarette and

topped with pickled ginger and a dollup of wasabi

APPETIZERS

Calamari Tres Colores

Lightly floured and fried Calamari with piping hot grilled Jalapeños, red, yellow, green bell peppers and red

onions deglazed in a citrus sriracha wine reduction. Served with a chili-cumin dipping sauce

Artichoke Asador

Charred artichoke halves, marinated in extra virgin olive oil, garlic and spices. Served with a lemon dill aioli

Potbelly Clams

Panko battered, whole Potbelly Clams, Fried and served with house-made tartar and cocktail sauces

Firecracker Oysters

Bakers 1/2 dozen of broiled oysters in the shell with smoked bacon bits, spinach, alfredo and spice

½ or Whole Cracked Crab

, served ice-cold or steamed............................................................................................................. market price

Traditional Crab Cocktail

Oysters on the

1/2 Shell

.......................................................................................................................................................13.95

Iced Prawn Cocktail or Fried Prawns

....................................................................................................................................................................................11.95

Jumbo prawns served cold or deep-fried to a golden brown

Artichoke Heart Fritta

Deep-fried artichoke hearts topped with parmesan cheese and served with a lemon dill aoili

Crackin’ Crab Balls

Classic crab cake recipe deep-fried and served with napa cole slaw and a side of chili-cumin dipping sauce

Classic Steamed Clams

A pound of Manilla clams in a savory white wine and garlic-lemon butter broth

Sandwiches

Substitute fries or cole slaw with sweet potato fries $1.50, salad $2.50, or soup $3.50. Add provolone, cheddar, swiss,

pepperjack or american cheese for $1.00

Soft Shell Crab Landing Sandwich

..........................................................................................................................................................................................16.95

Soft shell crab in a light tempura batter. Drizzled with an Unagi Tare-sriracha glaze and wasabi mayonnaisse

on a toasted brioche bun with artisan lettuce, tomatoes and red onions

Grilled Crab Sandwich

The San Francisco classic! tender crab meat on grilled San Francisco Sourdough with sharp cheddar cheese

and tomatoes. Served with french fries or Napa cabbage cole slaw

Angus Burger

½ Lb. fresh, certified Angus Beef charbroiled on a toasted brioche bun and accompanied with either

french fries or Napa cole slaw. Add either bacon, cheese, avocados or mushrooms for $1.00 each

Bacon Bleu Burger

1/2 Lb. fresh, certified Angus Beef charbroiled on a toasted brioche bun with applewood bacon, Stella bleu cheese

crumbles and thinly shaved onion strings. Served with Napa cole slaw or french fries

The Granada Sandwich

Grilled Portabello mushroom, artisan lettuce, tomatoes, onions, roasted red peppers, and buffalo-mozzarella cheese,

drizzled with virgin olive oil and garlic on a toasted brioche bun. Served with fries or Napa cole slaw

Salmon Sandwich

Fresh filet of salmon grilled on a toasted ciabatta roll with romaine, roma tomoatoes, red onions and housemade

tartar sauce. Served with fries or Napa cole slaw

From the southern seas

Not Just Nachos

Freshly cooked tortilla chips with layers of pablano chile con queso, black beans, pico de gallo and smothered

with cayenne spiced crab meat and bay shrimp, with sour cream and guacamole

Titanic Tacos

Two tacos with fresh rock cod, lighltly battered and fried or grilled, and tossed in our tres colores vegetable mix.

Served with spanish rice, black beans, pico de gallo, house-made guacamole and sour cream

Rico Enchiladas

Red corn tortillas stuffed with your choice of charbroiled chicken breast or fresh salmon filet,

in an Anaheim green chile cheddar cheese sauce, with spanish rice, black beans, sour cream and guacamole

Tostadas

Red corn tortillas topped with coleslaw Mexicana and a heaping mound of crab and shrimp. Served with

black beans, pico de gallo, rice, guacamole and sour cream

Crab and Seafood Bowls

Seafood and Crab Cioppino

Hearty cioppino sauce with mussels, clams, scallops, prawns, spicy linguica sausage and of course, CRAB!

Sweet Red Chili Crab

Cracked crab, mussels, clams, jumbo prawns, calamari, green onion slivers, baby bok choy and andouille

sausage in a sweet and spicy red chili sauce!

Garlic Crab

Cracked Crab, mussels, clams, prawns, calamari, 1/2 an artichoke and a Bangar sausage smothered in a tangy

seafood garlic broth

Landlocked

Steaks and Pork Chops are accompanied with seasonal vegetables and your choice of rice or a twice-baked potato.

Make it a black and bleu with crumbled stella bleu cheese, thinly sliced onion strings and drizzled balsamic

glaze $3.95, three jumbo beer-battered prawns for $4.95 or oscar side $5.95

N.Y. Steak

Boneless Ribeye

Flat Iron Steak.

Prime Rib

(Fridays And Saturdays after 5 pm) 12 oz. / 16 oz......................................................................................................... 20.95/ 25.95

Pork Chop, Bone-in Rib-Cut

Chicken Capistrano

Chicken breast sauteed with artichoke hearts, mushrooms, and tomatoes in a beir blanc reduction. Served

with Rice and seasonal vegetables

From the OPEN OCEAN

Pillar Point Scampi

Jumbo prawns sauteed in a garlic, lemon-wine reduction with a bed of rice and seasonal vegetables

Prawns and Chips

Anchorsteam beer battered jumbo prawns, fried a crispy, golden-brown with french fries or napa cole slaw

Fish and Chips

The freshest rock cod, beer-battered and fried a beautiful golden brown with french fries or napa cole slaw

Seafood Platter

Prawns, cod, calamari, and scallops, fried or broiled with butter and lemon, and two Crackin’ Crab Balls. Choice

of fries, rice or Napa slaw

Fresh Catch of The Day

Enjoy our fresh local catch. Served with rice and seasonal vegetables

Seared Ahi Tuna

Two thickly cut tuna medallions encrusted with sesame seads, seared in sesame oil over a yin and yang sweet

chili and teriyaki sauce with rice and seasonal vegetables

Salmon

Baked salmon with a honey-dijon sauce. Served with a side of rice and seasonal vegetables

Oscar Sole

Filet of Sole stuffed with our crackin crab ball blend, asparagus spears and topped with bearnaisse sauce.

Served with seasonal vegetables and rice

PAS TA

Mushroom Ravioli

Wild mushroom ravioli and sauteed asparagus in a roasted red pepper, garlic, feta cheese sauce

Seafood Portifino

Manilla clams, mussels, jumbo prawns and sea scallops with parpadelle pasta in a garlic butter aoili

Crab And Salmon Campanelle De Gallo

.........................................................................................................................................................................19.95

Sauteed salmon in a light cilantro, jalapeno-tomato cream sauce and topped with crab meat

Crab Ravioli

Ravioli stuffed with crab meat over a layer of sun-dried tomato sauce and sprinkled with bay shrimp