Crab Market, as the name suggests, promises to whisk diners away for a delicious seafood experience. Located in the heart of DIFC, the new dining concept offers modern international cuisine where crab takes centerstage.

With an expansive seafood menu that was created by celebrated Russian Chef of Netflix’s Chef’s Table fame, Vladimir Mukhin, Crab Market brings the freshest catch from across the world including crabs, lobsters, oysters, scallops, salmon, tuna, prawn, shrimp, cod, sea bass, octopus and more. Focused on offering Dubai a taste of the world’s best crab, the restaurant offers Kamchatka Crab, Brown Crab, Mud Crab and Blue Crab, cooked in a selection of delicious signature sauces.

Commenting on the selection of crabs, Vladimir says, “As a crustacean lover, I have dedicated a lot of time to researching the different varieties of crab, and their unique tastes and textures. We selected four of the best species that are exclusive to different regions and found a way to import them to Dubai, keeping their flavour and freshness. Guests can hand-select their crab from our large live tanks and enjoy an unforgettable meal.”

 

The restaurant takes pride in serving the freshest Kamchatka Crab, one of the most coveted king crab species. Also known as ‘Red King Crab’ or ‘Alaskan King Crab’, it is a native to the Bering Sea in the North Pacific Ocean and is a popular Russian delicacy. Vladimir, known for his modern Russian cuisine, brings traditional Russian techniques of cooking the Kamchatka crab with international flavours.

A popular choice, Brown Crab, found around the Irish coast in the North Atlantic Ocean, is packed with flavour and the restaurant serves most fair-priced Brown Crabs in the region. Australian favourites, the Blue Crab and Mud Crab, are both known for tasty meat and raw flavour.

The crabs are steamed or grilled, based on the diner’s preference and served with one of Crab Market’s five signature sauces, including White Pepper with ginger, garlic and butter; Curry Sauce, a red curry of tomatoes, lemongrass, shallots served with rice; Black Pepper made with oyster sauce, sweet duck soy and date syrup; Champagne Sauce with leek, garlic and cream; and Garlic Chilli blended with Japanese soy sauce.