A couple weeks ago, my husband and I invited my parents, and the four of us went to a crab restaurant. Since crab season is nearly ending, we made sure to enjoy it while we could.

Last time we invited our daughter and her family too, but since our grandson has been getting more energetic lately, we decided not to invite them this time.

We felt a little bit guilty, but it allowed us to have a more relaxed meal.

The picture below shows chawanmushi. Making such a smooth and silky one like this is quite challenging for me. I need to practice more.

The picture below shows ingredients for kani-shabu nabe. Kani-shabu is a similar idea as shabu-shabu.

The picture below shows the nabe (pot with broth). You place vegetables from the previous picture into the pot and let them cook. While they're boiling, you lightly blanch the crab raw meat into the broth by holding the edge of the shell with your hand and dipping it into the broth.

The next picture shows grilled crab.

We also had crab tempura.

The picture below shows crab sushi.

The soup contained crab meat, yuba (tofu skin) and three different colored pieces of fu (Japanese wheat gluten).

The last picture shows dessert, a strawberry mousse.

I was really happy to see my parents enjoy the meal. Since they want to see cherry blossoms with us, we're planning on taking them somewhere nice.

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