Crab

A tri-coastal food, crabs are prominent in the cooking of the Mid-Atlantic states, the Gulf Coast, and the Pacific Northwest. A boisterous Mid-Atlantic crab feast, at which utensils are picks and hammers and the tablecloth is newsprint, is a uniquely American casual meal. In Louisiana, crab finds its way into gumbo and etouffee, po boys (soft-shells, please!) deviled crab cakes, and – yes! – savory crab cheesecake. The sweet, pearly meat of Pacific Dungeness crab wants no adornment whatever; it is essential for great crab Louis, crab bisque, and crab chili. And then there is Florida’s stone crab, of which only the claws are eaten. Stone crabs are so regal that Damon Runyon once joked that they are sold by the karat. Their meat is sweet, pearlescent, and full of juice, always served with mustard sauce.

Restaurants With This Dish

Mahoney’s Po-Boys

NEW ORLEANS, LA

French Market Grille

AUGUSTA, GA

Wintzell’s Oyster House - West Indies Salad
Wintzell’s Oyster House

MOBILE, AL

Safe Harbor Restaurant

JACKSONVILLE BEACH, FL

Fried rice is laced with Dungeness crab.
Little Uncle

SEATTLE, WA

Ecola Seafoods Restaurant & Market

CANNON BEACH, OR

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