Meat eaters can attest to the fact that there’s nothing quite like eating with your hands, especially for the food that demands it. Chicken, fish and steak can be cut apart with sterling forks and knives, but something is lost when you’re not going to town on a dish with your bare fingers, licking up that oozing sauce, devouring every morsel and smelling like garlic butter for days. There’s the primal allure of pretending you’re some kind of behemoth, ravaging a meal limb from limb, but even a vegetarian will say they gain great pleasure from squeezing out the last drops of juice from a fruit with their fingers. Nothing quite sums up this dining experience like eating crabs. It demands to be broken apart, and no amount of using that metal food plier thing will bring you the same satisfaction as cracking open the base with your bare hands like some sort of god (or The Mountain, but I digress). In the spirit of this style of eating, we’ve collected a stream of crab dishes that will have you get your beast mode on this summer.

I. Under The Bridge Mud Crabs & Singapore Chilly Sauce Crabs at Bastian

Bastian is the most epic new option for seafood lovers in Mumbai, and we’d be lying if we said this entire compilation wasn’t inspired by a visit to the restaurant on opening night last week. The food is unbelievably good, and the unique flavours are a refreshing change from the ones usually on offer in India when it comes to seafood. Their mud crab prepared in an “under the bridge” style preparation is a one kilo wonder that will be all you need as a main course. It includes a crab shell that’s soft enough to be eaten whole by veterans and enjoys some unique inspiration. 

The “under the bridge” aspect is largely inspired by fishermen from Hong Kong who used very few ingredients that were available to them (largely root vegetables and herbs that grew beneath the ground) to prepare this wondrously simple, yet wholly appetising crab dish. This one is likely to leave your hands less dirty than most others on this list as it’s a mostly dry preparation tossed with flavourful, crunchy bits of garlic, shallots, three types of chillies and fermented black bean in a wok.

Another winner is their mud crab with Singaporean chilly sauce, which is also fantastically rich, and will completely bombard you with flavour. Our personal recommendation is to pair it with their delicious, special fried Chinese bread they bake themselves, although we’re also partial to anything from their terrace bakery. This one is not for the weak-hearted; it’s super filling, delicious and wonderfully messy. Not exactly suitable for a first date.

Cost: Rs. 2400 + taxes for 1 Kilo if you can handle it for the mud crabs with under the bridge sauce and its Singaporean cousin.   

II. D’Gama Saheber Kosha Kakrar at Bhojohori Manna

We’re a bit detached from our eastern coast when it comes to its seafood, but Bhojohori Manna brings the finest of Bengali seafood to your doorstep. Known very well for its chains in Kolkata, you’d think a place like this far removed from a Bombayite’s desires, but you’ll soon feel yourself lapping up Bengal whether it’s their music, their Bengali patrons or even the waiters who take the orders in Bengali.

The D’Gama Saheber Kosha Kakrar is a Jhol take on a classic Bengali preparation, which contains light curry with vegetables. They use mud crabs only from the Bay of Bengal area. It’s quite pungent, and you can immediate detect the flavours of onions, garlic, ginger and garam masala. You can ignore your cutlery and dig in with your fingers, like the lord intended. The crabs are noticeably cracked in order to let the mouth-watering flavours seep through.

Cost: They do two sizes; 240 for Large and 340 for Jumbo. Much like your appetite.

III. Crab Lollipops at Chaitanya

Chaitanya’s spice level is set at about 100, so people who are expecting a nice bland meal can go look elsewhere because this place is for the daredevils. It’s a tiny 10-seat location tucked away in a gulli at Shivaji park, so make sure to ask around. This is the labour of love of Surekha Walke, a home-maker, who wants to bring Maharashtra’s finest seafood recipes to you and offers classic, home-style dining filled with numerous offerings such as their thick pomfret curries and mori (shark) masalas to the less familiar options like Bangda and, of course, the reason why we’re here--their crab lollipops.

A particularly unique feature on this compilation and probably anywhere else, their crab lollipop is Walke’s answer to the Chinese chicken lollipops that do so well across India. Only the finest hand-picked crabs are used for this spectacular dish where the effort of getting past the outer casing of the meat is entirely removed and you can just sink your teeth into the deliciously sweet crab meat. The place also gets an additional thumbs up for effort as the water used here comes from the Malvan which enhances the taste of the dishes.

Cost:  At 220, bring an empty suitcase or fridge and you’re good to go for the week.

IV. Crab Soup at Fresh Catch

When your name is Fresh Catch, you know people will hold you to a certain standard, and so it has lived up to all our expectations. Tucked into a corner of Mahim, this 16-year old joint is a family styled cozy spot with an old-fashioned Goan vibe and an owner who takes a personal interest in his patrons. A no-frills place perfect for catching up with friends so to speak. Their Fresh Catch Crab Soup is the perfect light addiction to your meal; soothing and filled with just the right amount of crab meat.

Cost: At Rs. 180, you can forget the 1-by-2 situation

V. Tandoori Crab at Gajalee

With a motto like “the last word is coastal food,” suffice to say that Gajalee has no dearth of tantalizingly fresh seafood options on offer. Listed as one of the top 100 restaurants in India, these stars never disappoint and have now opened up shop in Singapore along with seven others across the country. Basically ensuring that they become your first port if you’re re-fuelling on seafood.

Their tandoori crab is a bit on the spicy side, but it has that characteristic deep red colour that is the mark of great tandoori food everywhere. We all know that anything worth eating is always at its best when deep-fried, much like this crab, but to up the ante they’ve gone on to add a delicious garlic and spice rub before it’s served in its shell. Fair warning--this is the kind of food not meant for those who like to keep their paws clean or their stomach linings light and masala-free.

Cost: Devour as per catch

VI. Kurlya (Crab) Masala Thali at Highway Gomantak

Why are you in your office staring outside and wishing you were in Goa, when you could be eating here and experiencing Goa in Bandra East, instead? The cooking at Highway Gomantak is the stuff legends are made of--simple,fresh, authentic konkan flavours with service that arrives at your table before you have the time to say “Crab!” The location makes you feel like you’re eating at someone’s home, with the doors still carrying the previous owner’s plaque, but forget all that. The real skinny on this place is that they give you a seafood experience that is fresh, has the right amount of spice and doesn’t clear out your wallet.

The people who constantly struggle to decide what they want from a menu will appreciate their Kurlya (Crab) Masala Thali, which is all you need to set you right for the day. It includes a deliciously spiced masala crab that comes with an option of roti or bhakri, rice and spicy chutney. Refresh yourself afterwards with a cool sol kadhi, which also comes with the meal.

Cost: Let your wallet smile at Rs. 270 per thali

VII. Dakshin Fried Crab at Mahesh Lunch Home

Many a generation has been fed under Mahesh Lunch Home’s roof. Its humble beginnings serves as a testament to how hard work rarely goes unnoticed in this city, and still remains despite years of seafood competition traipsing in and out. Eating at Mahesh Lunch Home today is a swankier affair than it had been in the 70s, but the quality has’nt changed much since, even earning a Michelin star for its efforts. They claim to be the city’s first Mangalorean restaurant, but have expanded into other coastal regional food in the years since.

The crunch on the Dakshin Fried Crab is unforgettable; the second your teeth sink into the crab meat you’ll know it’s something special. Plus the typically South Indian tadka flavours are an absolute delight for anybody who loves those kind of flavours. Ditch the forks, knives and gadgets and dig in. You’re gonna need both hands to really enjoy this one.

Cost: At Rs.900 it costs a pretty paisa, but your belly will thank you eternally.

VIII. Crab Masala at Malwani Kalwan

The Malvanis in our city are PAR-TI-CU-LAR about how their food is being represented, and Malvani Kalwan is no different. They use coconut liberally in their cooking; we’re talking grated, dry grated, fried, paste, and milk. The restaurant is located between pet shops and salons, so your furry friends may be in their own version of heaven around here. The food does not skimp on quality at all and their stuffed pomfret comes highly recommended but it’s the crab masala that becomes the last thing we think about in the night, even hours after eating it.

Essentially a solid appetizer choice, the dish is just crab fried with dry masala, a combination we consider to be foolproof whilst cooking crabs. It’s cooked in a spicy masala, with the crab meat being seasoned in a sweet and salty mix that contains notes of coconut milk and curry leaves; a treat for your nostrils and mouth. Their crab soup also comes highly recommended.

Cost: The crab cost depends on the catch, but the crab soup comes in at a mere Rs. 180

IX. Soft Shell Crab Bun at Pa Pa Ya

For the indecisive among us, Pa Pa Ya provides an aesthetic that’s both beautiful in its presentation and unique in its fusion. It’s always packed, so make sure you have a reservation. They’re quite solid in their sushi and asian fare department, but what they always get right is their devotion to molecular gastromy, which is reflected in the way they craft their cocktails and food in unusual plates. Another gastronomic wonder is their Soft Shell Crab Bun; a love child of comfort food and Japanese tempura styled cooking. The dish comes with two sliders, tempura crab and salad. The bun is honey glazed and darkened with squid ink to give it it’s unique texture and taste.

Cost: 695 + taxes for the daring

X. Crab Gassi at Pratap Lunch Home

Right smack dab in Fort is this humble little place called Pratap Lunch Home. Serving up some exquisite seafood at moderate prices, not to mention some great service, the place is filled with regulars during the lunch hour rush. It’s a little difficult to find the location, and you probably shouldn’t bring a car along because they don’t have parking, but once you’re settled down you’ll find quickly that it’s well worth your time. It serves traditional Mangalorean food, cooked to perfection in coconut oil.Their take on a crab gassi is a thick Mangalorean staple, cooked with scrumptious amounts of crab, equally doused in a curry that has both coconut and coconut oil and is actually quite light in its consistency. It is served with rice, or neer dosa if you prefer. We always go for the latter.

Cost : The crab costs differ based on the catch

XI. Crab Curry Rice at Soul Fry

A non-descript outlet that serves unpretentious Goan fare that’s only for the soul, Soul Fry is rumoured to have the best karaoke in town (every monday), so you probably will be made to sing for your supper, especially if you’re with friends. Even the most musically challenged won’t mind however, as this Goan joint focuses on getting its seafood just as right as its pork or beef. Top it off with some alcohol, and you may want to make sure that your friend’s phones are switched off in case you belt away into the night. They offer both an outdoor and AC seating and the music in there tends to be a mix of old and new English numbers. A healthy measure of their Crab Curry Rice will probably chase your blues away. Delicious and filling, this combo includes a well-spiced typically Goan curry that is served with both rice and salad.

Cost: As per catch, they only deal in perfection.

XII. Hand-cut Tagliatelle with Rock Crab at The Table

Craving a continental fix? Head on down to The Table with their globally-inspired San Francisco-styled eatery. Portions are small and not cheap, but the taste will make you forget all that. People with smaller appetites benefit the most here. The second you walk in, you get a feel of elegance that will probably make you regret wearing jeans and chappals, but you’ll feel quite welcome with the staff who are fast and knowledgeable about their food. Far away from the curries is their hand-cut tagliatelle with Rock Crab, where the crabs sit rich in a warm broth and chives that will warm your heart and is really the perfect winter dish.

Cost: Shell out for a shell-less experience at Rs. 1250

XIII. Butter Pepper Garlic Crab at Trishna

Trishna’s reputation in this city is basically set in stone. No one can stop raving about its Mangalorean seafood and most regulars can recite every item on the menu in the order that it’s printed. It’s gotten so popular that even our English counterparts couldn’t bare the thought of being deprived of it. It’s normally packed with patrons during mealtimes, ready to tear seafood apart with their bare fingers, only stopping to quench their raging thirst with that supremely satisfying sol kadhi—the perfect flavour to offset all that super spicy Mangalorean fare. Apt, considering its very name means “thirst.”

Their Butter Pepper Garlic Crab demands fealty like no other, and is cooked in a decadent, buttery sauce that has your sucking your fingers dry just to make sure not even a drop goes to waste. Its subtle sweetness pairs fabulously with the crab meat and the whole dish itself pairs fabulously with just about anything. We’re personally extra partial to throwing all diets to the curb where they belong and mopping up all that extra sauce with some butter naans.

Cost: Hope you get a fat one as the price is per catch.