Joe’s knows crabs — all sorts of ’em. While some seafood places are happy enough with the generic, we at the Shack pride ourselves in serving up a variety of crab. In fact, you could say we’re crab connoisseurs. Here’s a primer on what you’ll find in our pots and platters — and a few tips on beer pairings for good measure.
Dungeness crab These bad boys (crab fishermen harvest only the males) are found in the coastal waters of the Pacific. The Dungeness crab is very meaty and tender with a sweet flavor.
King crab Despite its name, the king crab is not a true crab but a crab-like crustacean harvested from the frigid ocean floors of Alaska. But we’re not interested in quibbling over semantics — let’s talk taste. King crab meat is moist and rich, with super-sweet, flaky meat. The meat is a bit firmer than that of Dungeness crab. Fun fact: These guys get huge. The record for largest king crab caught is 25 pounds, though most average about 6 pounds.
Snow crab Named for their snow-white meat, snow crabs are found in the deep, cold waters of Alaska and Canada. They’re fairly large, typically measuring 3 feet from claw to claw, and have a super-sweet flavor and delicate, flaky meat.
Queen crab A larger version of the snow crab, these crabs come from northern Pacific and Atlantic waters. Their meat can range in color from snowy white to reddish, and their claw meat is especially firm and sweet. They’re easy to eat because of the large size of their legs.
But what to drink with your crab? Wheat beers, which tend to have a crisp edge, pair nicely with spicier flavors. So if you like it hot, wheat’s the way to go. Pilsners, which boast a light body and crisp, clean flavor, won’t overpower the sweetness of crab.
So let’s raise a glass to delicious variety and good taste.