Crab Quotes by Tom Douglas, Tasha Smith, Alex Guarnaschelli, Frankie Avalon, Charles M. Schulz, Monica Galetti and many others.
When I wrote my cookbook, ‘I Love Crab Cakes,’ I asked some of my best chef buddies to contribute recipes.
There is a restaurant in L.A. called Crustacean, which is very famous for its garlic crab. Well, I can make garlic crab better than Crustacean. My sauce is so good you’ll want to dip your bread in it, put it on your egg omelet, in your cereal, and in everything else.
My most memorable meal was with my parents at Joel Robuchon’s Restaurant Jamin in Paris. It was Christmas 1982, and the flavors – from cauliflower and caviar to crab and tomato – astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
When I was a kid, we’d go crabbing, as a lot of folks do on the East Coast, and we’d catch some fresh crabs and take it home, and Mom would turn it into this unbelievable crab gravy – or, as they say, sauce.
Big sisters are the crab grass in the lawn of life.
Extracting the meat from a whole crab is a time-consuming job – picking all the meat out of the legs, claws and body, double-checking for bits of shells, etc. But the flavour makes it worth it, and you get the additional bonus of the crab shells to make a flavourful bisque or stock as a base for other dishes.
Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus.
People often ask what my favourite food is, but the answer depends on what I last ate. I love sausages and mash. But if I’d already eaten them for lunch, then you asked me at tea-time, I’d probably answer ‘crab salad.’
Touring around the world, I think there’s no single country where we haven’t eaten chili crab.
Robby had a flamenco and folk music background. I was so enamored with watching Robby’s fingers crawl across the flamenco guitar strings like a crab.
My father was a preacher in Maryland and we had crab feasts – with corn on the cob, but no beer, being Methodist – outside on the church lawn.
The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins.
In my ‘Big Dinners’ cookbook, I recreated my mother’s recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.
I love king crab a lot. I love good Mexican food, good tacos, and chile rellenos.
Have you ever watched a crab on the shore crawling backward in search of the Atlantic Ocean, and missing? That’s the way the mind of man operates.
For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever’s seasonal.
A pound of Alaskan king crab legs and buffalo shrimp = happy Travie.
Who doesn’t love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?
Wild garlic and crab is a revelatory pairing.
It’s always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they’ll hold together better.
It was quite a challenge to make people eat crab ice cream.
Most people think I’m from New York or something. I was, like, 70 pounds heavier than what I am, and I didn’t get no girls… I was definitely more on the deep fried crab than I was on the baked chicken side.
When I left Ohio when I was 17 and ended up in New York and realised that not all films had the giant crab monsters in them, it really opened up a lot of things for me.
When you have that deep kind of hunger that is part longing, what’s better to eat than the best apple pie? Or the best potato salad and guacamole? Or the best deviled eggs and crab cakes and white chocolate raspberry pie?
Ocean acidification is often referred to as osteoporosis of the oceans because as acidity rises, shell building creatures such as lobster, oyster, crab, shrimp, and coral are unable to extract the calcium carbonate from the water that they need to build their shells and are thus unable to survive.
If I could only eat one meal for the rest of my life it would be king crab legs, salad and some chicken.
I do like the ocean wave, actually. I’m born under the sign of Cancer – the sign of the crab – so I like coastal areas and sunny beaches and such – although not the wide-open and deep seas.
Being from Baltimore, I’m a crab cake snob, and I’m very particular on where I eat my crab cakes.
I love seafood. Whenever I’m in Las Vegas, I love going to the Bellagio buffet because they have these great king crab legs.
I’m a big fish eater. Salmon – I love salmon. My sister loves Chinese food and sushi and all that. I’m not as big of a fan, but she likes it so we eat it a lot. So I’m beginning to like it more. I don’t like the raw sushi. I liked the cooked crab and lobster and everything.