'crabs' on Serious Eats

Baltimore: Last Season to Visit the Famous Obrycki's Crab House

Obrycki's Crab House has been since 1944, but this is the last season you'll be able to get your crab on (whether snow crab, Dungeness crab, or their famous hard-shell blue crabs) at the Baltimore institution. Over the years, the ownership has changed as did the location (in 1986 they moved across the street), but current owner Rob Cernak decided to close after a death in the family. You have until November 5th to walk in and still hear the sound of mallets striking crab shells. More

The Nasty Bits: Crab Innards

One of the nicest things about buying live crabs instead of lump crab meat is that you get the whole measure of the animal—not only its succulent flesh, but also its creamy innards and the sweet, briny juices that pool in the curve of the shell. My usual procedure is to steam the crab with beer and call it a day. The innards, if you can catch them before they fully congeal, are very good to eat straight from the shell. More

Dinner Tonight: Tarragon Crab Salad

The great thing about real red summer tomatoes is they don't need much help. Usually I just sprinkle them with a bit of salt, and maybe some olive oil. But I was attracted to this variation from Gourmet, because it seemed like such an elegant little salad. The tomato would form a base for some seasoned crab meat. Paired with bread, this makes for an absolutely perfect light dinner. More

Seriously Asian: Crab Two Ways

"When the cleaver enters the crab, its legs will flail wildly—fear not and press onwards." [Photographs: Chichi Wang] The crabs are in full force at Asian markets. Bins of blue claws rest beneath burlap covers, while the water tanks hold... More

UV Light Helps Sort Crabmeat From Cartilage

Photograph taken by Melissa Hom, from Grub Street Now there's no excuse for finding cartilage in your warm peekytoe crab cake with shaved cauliflower at Le Bernardin. They use an ultraviolet light that distinguishes crabmeat from cartilage (the cartilage appears a much brighter white), which executive chef Eric Ripert discovered last year after seeing it on a French TV program. Related The 50 Best Restaurants in the World, per S. Pellegrino Eric Ripert's New Website In Videos: Anthony Bourdain Interviews Eric Ripert... More

Snapshots from Vietnam: Saigon Crab Shack

Living in Saigon, I’m constantly adding new Vietnamese words to my vocabulary. It’s fascinating how some terms stick straightaway, while others, regardless of how many times I run into them, refuse to integrate into my lexicon. For instance, I can’t seem to remember the words for menu, even though I ask to see one practically every day. However, just one tasty encounter with soft-shell crabs was all it took for the words cua lot to be forever seared into my mind. I guess the part of my brain that processes new information is directly connected to my taste buds. I visited Quán 94, a restaurant specializing in crabs, a few weeks back with a travel journalist named Peter. I... More

Grocery Ninja: Fatty, Preserved Crab Roe: Not PETA-Safe

The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read her past market missions here. I know it’s only April, but this may be my food find of the year. Tiny, freshwater crabs—each barely two inches across—are soused with water, sprinkled with Kosher salt, and stuck live in the fridge. Hours later, they’re skillfully pressed and prodded to extract a grainy, coral paste that Pinoys like to mix with freshly steamed white rice, its richness cut through with a generous squirt of calamansi juice—a poor (or busy) man’s paella, if you will. The thing is, I’m not positive what the gorgeously creamy, salty, slightly tangy stuff is. My bottle says... More

The Great Crab Hunt

After reading Bryan Waterman's definitive account of crabbing near the San Juan Islands in Washington I have a newfound interest in going crab hunting and eating the flesh of the freshly killed crustaceans. And by "going crab hunting" I mean "watching other people do the dirty work" since I have no proclivity towards handling live seafood and I'd probably get a finger pinched off after poking a crab in the wrong spot. But after all the catching and killing is done I bet the rewarding mountain of steamed crab tastes really good.... More

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