Showing posts with label krab. Show all posts
Showing posts with label krab. Show all posts

Thursday, October 30, 2025

Happy Hour During the LA Dodgers Baseball World Series - Izakaya Go for Japanese Tapas

If you are looking for an authentic Japanese Happy Hour in Little Tokyo, Izakaya Go has a delicious and varied selection of bites, along with a 60-ounce pitcher of Sapporo Beer for $16 to wash it down with. Their regular menu is extensive and a click away, here.

I tried small Tapas plates of Spicy Garlic Edamame, Fried Chicken Karaage, and Crispy Pork Belly, plus Hand Rolls, and raw Oysters, all on the cheap.

There are a dozen food items on the Happy Hour Menu, and they all look good. I'll be back to try them all.

Click on any photo to see larger.

What brought me (and my friend Drew) here was the LA Dodgers Baseball Playoffs. The Dodgers have 3 Japanese Players on the roster, and I wanted to watch a few games with the locals in Little Tokyo, located in Downtown Los Angeles.

 

Little Tokyo is only a few city blocks and easy to walk around and window-browse the restaurants, looking for food and drink specials. 

Izakaya Go is a restaurant on Central Avenue, conveniently, right down from the *LA Metro Little Tokyo Station at 1st Street. It's a short walk past a cool LA Dodgers mural.


Entering Izakawa Go, you pass a small sushi bar on the left, large tables in the center, and small tables on the far right with a long upholstered bench seat against the wall. A large TV screen is centered, above and in front of the back wall, so anywhere you sit, the Dodger Playoffs are easily viewed. 

If you have been following my Happy Hour Tour of Little Tokyo this week, my previous stop at the Far Bar, down on 1st Street, is where you want to watch sports, as the crowd is loud and boisterous on game days. Here, at Izakawa Go, the crowd is there to nosh, not yell out "Let's Go Dodgers". 

The Happy Hour is only an hour and a half, and most baseball games last 3 hours, so I can always end up at the Far Bar for the rest of the game. (Read my Far Bar Happy Hour review by clicking here.)

My friend, Drew, and I started with Spicy Garlic Edamame and a Pitcher of Sapporo Beer. 

Usually, Edamame is plainly steamed in the shell and a bit bland, and that's fine. I liked the addition of pungent garlic and spicy chili flavors.

The cold Japanese pale lager, Sapporo, kept things in check. Sapporo Beer is smooth and light and goes good with any food.

We followed up ordering Chicken Karaage and Crispy Pork Belly, both were fried. Might as well get the heavy stuff first.

The Chicken Karaage nuggets were large, tender, and so juicy - done perfectly. The crunchy coating is not heavy like typical Southern Fried Chicken. 

The Karaage batter is light like Japanese tempura. This is a large tapas plate for only $7 and is very tasty. It was easy to split between these 2 Dodger fans.

Crispy Pork Belly reminded me of fried pork rinds I've had in Louisiana.

Very dry and crispy, light and airy, like fat matchstick potato chips, the Crispy Pork Belly order is like crunchy Beer Nuts snacks. They did not last long.

We finished up with seafood: Sushi Handrolls and fresh Chef's Choice Oysters


The Oysters are only a dollar apiece - a great deal. The raw Oysters are served on a half shell with a light soy/vinaigrette and dressed with chopped scallions. The Oysters were small but pungent and briny. 

You could slurp the whole thing down, but be prepared for a tasty sour kick from the vinaigrette. I wanted to taste the oyster with minimal extra flavorings, so I used chopsticks to pick out the Oyster, and gulped the vinaigrette as a chaser - Whoa!

The waitress wrote down the type of Oyster for me. The Kumiai Oyster is cultivated in Baja California, Mexico. They went down smoothly.


I was fooled by the California Roll. Typically, it is made with krab, or imitation crab. Looking closely at my Handroll, the filling did not look like krab, it looked like real crab and tasted like it, too. I asked a waiter if they used real crab in their California Roll - they did not.

The krab was shredded and finely chopped to look like real flaky crab meat. Plump sushi rice, crunchy cucumber, and creamy avocado slices filled out the roll, wrapped in a sheet of seaweed. It is a fine California Handroll for $5. (Click here to see my easy-to-do, cheap$kate recipe.)


The Spicy Tuna Handroll had a nice balance of chili heat and cool, raw chopped tuna. Again, a great treat for $5. And an excellent finish to a Japanese Happy Hour. (Again, I have a Spicy Tuna Roll recipe, here.)

They have a Yakitori menu with grilled skewers of Japanese Eggplant and Shiitake Mushroom, I want to try, and the prices work for me, even without the Happy Hour.

 

 Izakaya Go is a grand slam of a Little Tokyo Happy Hour in Downtown Los Angeles, especially when you leave the driving to the *LA Metro rail line.


Izakaya Go
Los Angeles, CA 90012
(213) 265-7324

Website: izakayago.com
X (Twitter): x.com/GoIzakaya
Email: izakayagola@gmail.com

Monday, Tuesday: Closed
Wed: No Lunch, Dinner 5:00PM - 12:30AM
Thurs: Lunch 11:00AM - 2:00PM, Dinner 5:00PM - 12:30AM
Fri:   Lunch 11:00AM - 2:00PM, Dinner 5:00PM - 12:30AM
Sat:  Lunch 11:00AM - 2:00PM, Dinner 5:00PM - 12:30AM
Sun: Lunch 11:00AM - 2:00PM, Dinner 5:00PM - 12:30AM

LA Metro

Website: www.metro.net

Seniors 62+/ Medicare/ Customer with Disability: www.metro.net/riding/fares/seniors

When you are a senior (62 years old) with a senior-issued LA Metro TAP card, it only costs 35 cents per ride during off-peak hours. The normal base fare is $1.75 per ride - it's a steal. 

Friday, July 26, 2024

Crab Salad - Chef Matt Video Recipe

 Next to lobster, fresh boiled crab is the most luxurious seafood. My nephew, Chef Matt is back with a simple but luscious Crab Salad.

On a visit to Louisiana to see Mom, we came into a few cooked crabs supplied by another nephew, Zak, who worked with a seafood distributor, so the wholesale price was right. The crab's outer shells are removed along with the insides (lungs, gills, etc.). What is left is called a Crab Cluster which includes legs, claws, and the body.

Normally, raw whole crabs are covered in seasoned water (using a package of Crab or Seafood Boil) and boiled for about 15 to 20 minutes. 

Click on any photo to see larger.

When we picked and cleaned half a dozen boiled Crab Clusters there was about a pound of crab meat to work with.

Before the 99c only Stores shut down this year, I managed to nap a few 6-ounce cans of Crab Meat for $1.99 each. Oh well, this may be the last crab I have for a while unless my ship comes in! 

I am a fan of fake Krab. It has the flavor of cooked crab but at bargain basement prices. So if you are a cheap$kate like me, and want to try your hand at a Crab Salad, why not first try it with Krab? My last recipe using Krab was for a Cerviche, and it was a tasty one I make during warm summer patio parties, click here to see how I do it. 

You could also skip all the hard work of peeling a crab body and crab claws with a container or two of picked and cleaned Lump Crabmeat. 

If you use crabmeat in the shell, it takes work to get the flesh out. Now, the crab claws are not too hard to work with, think of them as a pecan or walnut in the shell, break the crab claws with a nutcracker. Crack the claws close to the pincher or joints so when the shell is pulled apart you will reveal the flesh, then it's fairly easy to remove in a large piece. 

The hard part is removing flesh from the body of a crab. Once cooked and cooled, the body is broken into a couple of segments, and then you probe and scrape the white chambers with a small fork and butter knife to remove the tender and sweet flakes of flesh.  

Zak and the Swamp Chef were the designated crab peelers so we made quick time of it, even the Swamp Chef picked, I mean, pitched in.

Same as a typical Tuna Salad, Crab Salad has chopped celery and onion, pickle relish, mayo, mustard, and a squeeze of lemon juice. The main adjustment is how much mayo you will add. It can be creamy or go lite and add less mayo.

 Crab meat will spoil, so it's best to keep it refrigerated until preparation. Keep the finished Crab Salad chilled. Serve on a salad or as a sandwich. I like it on a cracker.

Join my Cajun family and get out any fave crackers, or toasty grain bread, and spread on Chef Matt's creamy and rich (flavor and moneywise) Crab Salad

Chef Matt's Crab Salad - VIDEO     Play it here, video runs 5 minutes, 56 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

  • Crab Meat -1 pound cooked and peeled. If using whole crabs about 3-5 crabs depending on size. Okay to use a container of Lump Crabmeat or a package of Krab (Imitation Crab).
  • Onion - half cup chopped.
  • Celery - half cup chopped.
  • Lemon Juice - from 1 or 2 lemons.
  • Sweet Pickle Relish - 2 tablespoons.
  • Mayonnaise - 1 cup. Add a couple tablespoons at a time to reach the desired creaminess.
  • Creole Mustard - 1 tablespoon, optional. Okay to add any favorite mustard.
  • Salt and Pepper - to taste.

*Serve Crab Salad with favorite crackers, carrot or celery slices, on a salad, or in a sandwich.

Directions

Containers of Lump Crab Meat are for sale in cans or plastic containers. Okay to use cooked Lump Crab for an easy version. 

The cheapest Crab Salad is made with fake crab or Krab.

For uncooked fresh crabs, boil submerged in water with Seafood Boil for about 15 to 20 minutes. Crab shells will turn bright orange when they are ready.

Peeling cooked crabs takes time and can be a bit tricky. But as with anything, practice makes perfect. Tools include a nutcracker for the shells, and a small fork and butter knife to remove crab meat from shells.

For this recipe, Chef Matt used Dungeness Crab Clusters that were pre-cooked. The outer shell and internal organs were removed. Claws, legs, and body segments were ready to peel.

Once the boiled crabmeat is removed from the shells, make sure to give the meat one more go-over to remove any small shell pieces. To quote Matt: "Nothing worse than biting into a shell."

Add cooked and peeled Crabmeat, celery, and onion to a bowl. Spoon in sweet pickle relish and mayo. Mix well, but use a light touch so you still have some crab chunks.

Add a little mayo at a time to reach desired creaminess. It's up to you how much mayo to add.

You can add mustard or leave it out. I've had it both ways.

Salt and pepper to taste. I add very little salt, as mayo has some already, but I add plenty of pepper.

Chill Crab Salad until ready to eat. 

Serve Crab Salad on favorite crackers, carrot or celery slices, in half an avocado, on a salad, or as a sandwich.


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