This weekend I was in Victoria for their annual BC CrabFest, celebrating their seasonal catch in support of the community.
This year‘a festivities have expanded and are now held at Ships Point, Victoria, BC; right in front of the Fairmont Empress. The setting is a pivotal point in the heart of Victoria with ocean views, befitting of the bounty we would be eating from it.
Every year the event promises a full day of irresistible seafood, coastal culture, and community fun. This year the CrabFest 2025 is powered by and in support of Cool Aid and Camosun College’s Culinary Arts Program. Both in the community and contribute back to it. The Former by providing healthy meals to those in need. The latter, supporting hands-on education and student opportunities.
In addition, all event food leftovers and returnables will be donated to Cool Aid in support of their healthy meals program for those needing the support in Victoria.
The event centres around an authentic BC Crabboil. This is the main event: fresh, local, and served hot from the boil. Prepared onsite by executive chefs from the community. We were able to get a behind the scenes look at the assembly of it all from the cooking of each individual ingredient to the brining of them all together in a bucket.
This is as a tradition enjoyed for thousands of years. Priced at $87 each today. Each bucket that serves one, included 1 BC Dungeness crab clustered, SSI Mussels, Prawns from Smiths Inlet, BC potatoes from BC Fresh, corn, and local bread. All the above seasoned in their mix, then garnished with lemon, parsley, and Canadian butter.
When you make crab at home, you get the water boiling, but when you add the crab in, it cools down the water tremendously. Here, with their speciality machine, the water never cools down, so everything cooks up much faster. On average, 5minutes per batch.
This was necessary given the continuous line. A line that did move quickly, give how well the team worked together as a procession. Toasting bread on the grill, boiling vegetables, adding potato and corn to the “bucket”, adding muscles and shrimp, adding toast and fresh lemon, topping with crab, and sprinkling parsley over top of it all.
The butter is poured at the end, out of a thermal coffee carafe, meant to keep it warm and fluid. Done so during the hand off of ticket in exchange for bucket.
The accoutrements include a wax sheet, parchment, wet wipes, and a nut cracker. Paper towels are available for public consumption and there were wash stations for the customer’s convenience. This is a messy, hands-all-in affair, so bibs would have been nice. There was chunks of crab and splatters of butter all over me by the end.
I was surprised by how easy the crab was to crack into. I have often shy-ed away from such a task and Chinese banquet meals, due to the challenge. However, here today the activity was a breeze. Whole chunks of meat easily pried from shell. The extra drizzle of butter I got, made everything extra tasty.
As I tended to the crab, the rest of the ingredients were allowed to soak in the butter and gather up its flavour. You are given a wooden fork to use, but it is just easier to keep it hands only.
The mussels were easy to pry from shell, and the prawns needed some de-shelling as well. I appreciated the variety added by the vegetable and toast.
This felt like a balanced meal and I left incredibly full and satisfied at its end. I walked away speckled with crab bits and butter splatters. Badges I wore proudly as a job well done, every last bite finished with zeal.
The food was amazing, it just would have been nice to have more seats, given the work required to endeavour on such a meal. A seat at a table would have made things easier to eat, as well as have the experience be a more enjoyable one. We ended up standing at a high top, which was okay. Those who went for bench seating had a greater struggle, with the need to hunch to reach their food.
Not just the seafood, the festival also included concession stands and food trucks with snacks and eats for purchase. From festival snacks and sweet treats, including chips, soda, ice cream and candy bags to hot dogs and ethnic plates.
Drinks required the purchase of tickets in exchange for tasters. Local BC wines, beers, and coolers from Driftwood Brewery & Spirits, Sea Cider Farm & Ciderhouse, Straight & Narrow, Prohibition Vineyard, and Spinnakers for the Non-Alcoholic & Soda options.
The event itself is non-ticketed, anyone can come in to the sectioned off area to enjoy this celebration of BC’s coastal culture. There was live music, cultural performances, and educational exhibitors anchored in sustainability, community, and ocean stewardship.
There was also a family-focused kids zone with fun activities that celebrate the ocean. From face painting, bubbles, performances, and plenty of group play activities.
In closing, this was a great way to spend the weekend and celebrate the season’s seafood, while giving back to the community.
