LET’S GET CRABBY!
Blue Post’s Boiling Crabs and Shrimps Celebrate these Favorite Crustaceans
MANY years ago, in the city of Davao, a couple of friends bonded together and set up a bar where they can chill out, relax, have some drinks, play billiards and darts, and enjoy honest-to-goodness Davao fare. They called the place Blue Post, celebrating how cool their hangout turned out to be.
But as the passage of time would have it, the group moved on with their individual lives; some stayed, some drifted to other directions. One member of the group, businessman Anthony Ang, remained in Davao. He realized that the fresh superb seafood that they were enjoying in Blue Post was too good to be kept a secret; it had to be shared.
He renamed Blue Post to Blue Post’s Boiling Crabs and Shrimps, highlighting the succulent seafood that, among other things, Davao is famous for. Its first Davao branch, located along J.P. Rizal Ave (situated after Davao Water District and before going to SM Lanang Premiere) opened on December 2013. The second branch, located at Lanang Business Park, opened a few months later on June 2014. The third branch, located at SM Ecoland Davao branch.
Diners embraced the crabs and shrimps restaurant, especially the concept of eating these with their bare hands (although Blue Post’s does provide gloves for those who want them). Anthony explains in a previous online interview, “The seafood is served in a bag. But we don’t have any plates. We only have wax paper on the table and you can eat with your bare hands. After all, mas masarap kumain ng crabs and shrimps pag kinakamay.”
To Anthony’s pleasant surprise, the diners who flock to Blue Post are not just the local Davao residents. In fact, visitors from Manila have made it a point to eat at the restaurant to sample the famous seafood of Davao. And in the three years that it has been operating, Anthony had received numerous inquiries and invitations to bring it to Metro Manila.
Thus in August 2016, Blue Post’s Boiling Crabs and Shrimps opened its first Manila branch in The Block, SM north Edsa. By January 2017, a second branch opened in SM Mall of Asia (MOA) and recently, the third branch opened on May 2017 at the 2nd Floor, O-Square Building, Greenhills Shopping Center. This Greenhills branch is particularly symbolic as it is the first company owned stand-alone store in Metro Manila. (Both SM north and MOA branches are franchises.) But Blue Post’s is just beginning. Anthony reveals that within the next two years, three more branches will be opened within the metro.
Crabby in so Many Ways
Crab aficionados eat their favorite crustacean in several different ways. But before anyone can extract those sweet bits, the use of a small metal mallet is required. Smashing that mallet against the hard and thick exoskeleton of the crab cracks its body open so as to get into the guilty pleasures within. The most coveted part here is the crab roe, or aligue, which sticks to the shell but can be deftly extracted by fork or knife or simply by hand. But don’t forget to hammer the mallet on the other favorite parts, which are the crab claws. There is more crab meat in the claws, and these are easier to access once cracked.
While the Metro Manila branches initially carry the most requested dishes coming from Blue Post’s Davao, the entire Davao menu offerings will be in Manila soon enough. nonetheless, metro diners will surely love to get their claws into the restaurant’s crab choices.
The crabs are ordered per kilo and priced at current market rates. The fresh catch can be cooked according to the diners’ preference:
Blue Post’s Boil is boiled and lathered with the restaurant’s signature Cajun sauce; Garlic Fried is coated in Blue Post’s special batter and garlic fried to perfection; Sambal is cooked with sambal paste, a spicy and flavorful fusion of the Indonesian and Malay, enhanced with the Blue Post’s touch. new to the menu are Crabs and Shrimps in Garlic Lemon Sauce and Crabs and Shrimps in Salted Egg.
As for the equally popular shrimps, the diner can also enjoy them boiled like the crabs (Php 573/lb). Or dig into the Buttered Cereal Shrimps (also Php 573/lb). Or take a bit of heat from the Cajun Prawns (Php 1,600/kg; Php850/500g), which are Grilled King Prawns marinated in Blue Post’s signature Cajun Spice Sauce, served with a mix of African lemon, fried garlic, and slices of spring onion.
not to be outdone, Davao’s sweet pomelo is also highlighted in the menu. The Pomelo Salad is a refreshing mix of pomelo chunks, shrimps, greens, peanuts, and vinaigrette. For dessert, the Pomelo Cream Salad with Corn is a rich sweet final course.
Anthony invites diners with this remark: “Blue Post’s Boiling Crabs and Shrimps is a family restaurant. you can be as messy as you want because crabs and shrimps are best eaten by hands. But it is always fun and masaya!” .
Check out Blue Post’s Boiling Crabs and Shrimps, with Metro Manila branches at
The Block, SM north; SM Mall of Asia; and 2nd Floor, O-Square Building, Greenhills Shopping Center. For more information, visit: Blue Posts Boiling – Facebook Page , Send message to our official FB Page #ProudDavao #FunToBeMessy #DavaoInvadesManila #BluePostBoilingCrabs.
( L-R )Emperador Distillers Inc.’s Mark Amarante on premise sales specialist Anthony Ang , owner of Blue Post’s Boiling Crabs & Shrimps and Yiannis Papageorghiou wines and spirits specialist Manager together with Friends from Media eating their crabs...