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

Single-serving, flaky-crust pastry encloses a colorful array of fresh berries
Pacific Way Bakery & Cafe


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


Norma’s Seafood and Steak


John O’Groats


Lunch Supper | Memorable Meals | A Richmond, Virginia Best


The Chowder Bowl



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