The perfect Wednesday afternoon requires sunny weather, a beautiful patio, good company, a bucket full of locally sourced blue crabs, the master skills of Chef Wes Morton and his secret Louisiana spice boil and of course, the tutelage of Chef Art Smith showing you just exactly how to break those suckers apart one by one for maximum consumption. So in prep for the big crab boil we’re co-hosting at Art and Soul restaurant tomorrow (from 5:30pm to 8pm), we got elbow deep in some crab. I mean, just look at these bad boys… DELICIOUS!
The Right Way to Indulge Yourself On crab
(aka time to study up so you look like a pro)
- Flip the crab so that its underside is face up. Lift the triangular shell flap there, also known as the apron. Twist off the apron and discard.
- Turn the crab back over. Pull off the top shell, or carapace, gently. Twist it a little if there is resistance. Save the shell and set it aside.
- Remove and discard the gills, which are the clear feathery finger-like tissue found just above the legs.
- Remove and discard the mandibles, or mouth parts, of the crab.
- Remove the “crab butter,” which is the soft yellow substance found around the white crab meat. Rinse the crab quickly if needed.
- Strike each segment of the legs gently with a mallet to crack its shell.
INFORMATION FOR THE FUTURE:
And if you missed out on getting on the list for our kickoff boil, they’re being held every Wednesday for the duration of summer!! Go make a reservation here or by calling 202.393.7777 now.
(Bonus: Hopefully Chef Art will be around to entertain you with stories of his home town — the man is as hilarious as he is talented!)