A crab house is a specialized seafood restaurant that focuses on serving fresh crab, often in a casual and communal setting. These establishments are popular in coastal regions but can be found worldwide, offering a unique dining experience that is both interactive and social. Whether you are a first-time visitor or a seafood enthusiast, understanding the basics of a crab house will help you enjoy your meal to the fullest.
At its core, the crab house experience is about more than just the food; it is about the process of preparing and sharing a meal. Tables are often covered in brown kraft paper, and diners are provided with tools like mallets and crackers. This guide will walk you through the types of crab you might encounter, how to order, and the best ways to navigate the menu.
Common Types of Crab Served
When you enter a crab house, the menu will likely feature several different species of crab. Each type has a distinct flavor profile, texture, and method of preparation. Knowing the differences can help you choose the dish that best suits your preferences.
Blue Crab
Blue crabs are a staple of Middle Atlantic crab houses, particularly in the Chesapeake Bay area. They are smaller than other varieties and are prized for their sweet, delicate meat. Because of their size, they are typically served by the dozen or half-dozen and require more effort to pick.
King Crab
King crabs are known for their massive size and thick, meaty legs. The meat is firm, sweet, and often compared to lobster. Because the shells are thick and spiny, you will usually need heavy-duty crackers to access the meat inside.
Snow Crab
Snow crabs are smaller than King crabs but larger than Blue crabs. Their legs are long and relatively easy to snap by hand. The meat is sweet and slightly salty, making it a favorite for those who want a high yield of meat with less physical effort.
Dungeness Crab
Commonly found on the West Coast, Dungeness crabs are meaty and have a slightly nutty flavor. They are usually served whole and are known for having a high ratio of meat to shell. They are an excellent choice for diners who want a substantial meal.
Understanding the Preparation Methods
Crab houses typically use one of two primary cooking methods: steaming or boiling. The method used can significantly impact the flavor and texture of the seafood.
- Steaming: This is the traditional method used for Blue crabs. The crabs are placed in a large pot above boiling water and seasoned heavily, often with a blend of celery salt, mustard, and pepper. Steaming keeps the meat firm and prevents it from becoming waterlogged.
- Boiling: Popular in Southern regions, a “low country boil” or “Cajun boil” involves cooking the crab directly in seasoned water. This often includes other ingredients like corn, potatoes, and sausage, which soak up the spices and juices.
Essential Tools and Table Etiquette
Eating at a crab house is a hands-on experience that requires specific tools. Most restaurants will provide these at your table, but it is helpful to know what they are and how to use them.
The Mallet: A small wooden hammer used to gently crack the hard shells of the claws. It is important to tap firmly but not so hard that you crush the shell into the meat.
The Cracker: A metal tool that works like a nutcracker. It is used for thicker shells, such as those found on King crab or Snow crab legs, where a mallet might be too messy.
The Pick: A thin, metal tool with a small fork on one end. This is used to reach into the narrow crevices of the shell to extract small pieces of meat that your fingers cannot reach.
Regarding etiquette, crab houses are generally informal. It is perfectly acceptable—and expected—to eat with your hands. Many establishments provide bibs to protect your clothing from splatters, and it is a good idea to use them.
How to Pick a Crab: A Step-by-Step Guide
If you are ordering whole crabs, such as Blue crabs, you will need to “pick” the meat yourself. Follow these steps for an efficient and rewarding experience:
- Remove the legs: Twist off the legs and claws and set them aside. The claws contain a significant amount of meat, while the smaller legs can often be discarded or sucked for juice.
- Open the apron: Flip the crab over and locate the “apron” (a small flap on the bottom). Use your finger or a knife to lift and pull it back, then discard it.
- Remove the top shell: Insert your thumb into the opening created by the apron and pull the top shell away from the body.
- Clean the insides: Remove and discard the gills (often called “dead man’s fingers”) and the internal organs. Rinse the body if a sink is nearby, though many enthusiasts prefer the flavor left behind.
- Split the body: Snap the body of the crab in half. This exposes the chambers where the lump meat is located.
- Extract the meat: Use your fingers or a pick to gently pull the meat from the chambers. Save the claws for last, using your mallet to crack them open.
Common Side Dishes and Pairings
While the crab is the star of the show, the right side dishes complete the meal. Most crab houses offer simple, classic accompaniments that complement the saltiness of the seafood.
Corn on the cob and steamed red potatoes are the most common sides, as they can be cooked in the same seasonings as the crab. Coleslaw provides a cool, creamy contrast to spicy seasonings, while hushpuppies (fried cornmeal balls) offer a satisfying crunch.
For beverages, many people prefer light, crisp options. Light lagers or pilsners are popular because they cleanse the palate. If you prefer non-alcoholic drinks, iced tea or lemonade are classic choices that balance the savory flavors of the crab.
Tips for a Great Crab House Experience
To ensure your visit is successful, keep these practical tips in mind. First, check the market price before ordering. Crab prices fluctuate based on the season and availability, so the menu may list items at “Market Price” (MP).
Second, dress casually. Even with a bib, crab seasoning and juices can be messy. It is best to wear clothes that are easy to wash. Finally, don’t be afraid to ask for help. The staff at a crab house are experts and are usually happy to demonstrate the best way to crack a specific type of crab.
Conclusion
Visiting a crab house is a rewarding way to enjoy fresh seafood while engaging in a traditional, social dining ritual. By understanding the different types of crab, the tools required, and the proper way to pick the meat, you can approach your meal with confidence and ease. Whether you are cracking into a massive King crab leg or picking through a dozen Blue crabs, the experience is sure to be a memorable one.
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