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PrintThe Dining Guide: ALL THINGS CRAB
By Pam George
Photographs by Thom Thompson Published August 1, 2006 at 12:00 AM
Photographs by Thom Thompson Published August 1, 2006 at 12:00 AM
For those who’ve mastered Zen and the art of crabpicking, here is a rundown of area restaurants that specialize in blue crabs. For novices, we’ve prepared a handy how-to pick primer.
Crab-lovers who won’t get their hands dirty are also in luck: We have the skinny on some area chefs’ secret crab cake recipes, as well as some of the most popular dishes featuring—what else?—crab meat.
In short, here is everything you’ve ever wanted to know about our favorite crustacean. And if you don’t like crab, well, we’re sorry to say there’s not much we can do for you.
You do like crab, don’t you?
