RECIPES

April 13 2015

Soft Shell Crab Sandwich

Courtesy of Lobster Place/Cull & Pistol Test Kitchen

As summer turns into spring there are few things that get our customers more excited than the start of soft shell crab season. And how could we possibly disagree? Not only are these delicate crustaceans a sign of warmer days ahead, but their sweet crab flavor and perfectly crunchy texture is borderline addictive to any seafood lover. Whether you grill them, broil them, pan-sauté them or deep-fry them, there’s no way you can go wrong. We happened to be in a sandwich kind of mood over the weekend, so we decided to improvise and create a fried crab sandwich that turned out to be pretty damn tasty and worthy of a recipe feature in this month’s newsletter. Enjoy the season while it lasts over the next few months and pass along any feedback or other recipe ideas if you have them!  

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April 13 2015

Crab Cakes

Courtesy of Lobster Place/Cull & Pistol Test Kitchen

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April 13 2015

Chili Crab

Courtesy of Lobster Place/Cull & Pistol Test Kitchen

There are few things we crave more than a well-prepared sweet and spicy Chili Crab. This version is our own family recipe that we’ve tweaked and perfected over time. Aside from finding the freshest crab, the key component to this recipe is in the homemade chili oil. A little bit goes a long way in developing that heat! We’ve tried this recipe using both Dungeness and Stone Crabs and you can’t go wrong either way. Whichever one you choose, dig in, get your hands dirty and enjoy one of our all-time favorites! Oh, and be sure to serve these crabs white rice on the side to sop up that extra chili sauce.

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April 07 2015

Crab w/ Ginger & Scallions, Chinese-Style

Provided by Mel & Sheryl London

We first tried this dish in Hong Kong with live hairy crab – and we then adapted it with live Dungeness crab – hard to find in many parts of the United States. This, then, is our next adaptation for lazy, busy people who love crab if they don’t have to go on a treasure hunt to find it, cook it and pick out the crab meat. Cook some rice as a base first. The recipe only takes about 5 minutes to cook.

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