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There’s truth in advertising at Yummy Spicy on Buford Highway

The new Chinese restaurant delivers excellent Sichuan cuisine ITP—supple wontons in chili oil, a signature chicken dish that resembles chicharrones, and a crispy blue crab worth digging your chopsticks into.

Wentworth Street Crab Meat

There was a time not too long ago when, from the stoop of our office on Broad Street, we could have witnessed every weekday the 2 p.m. exodus of lawyers, bankers, architects, and insurance and real estate agents, ambling their way south from the business district to their homes for "dinner."

Carvel Grant Gould’s She-Crab Soup with Hot Butter Crackers

Carvel Grant Gould grew up immersed in Buckhead's food world. No baby shower or Christmas party was complete without platters of cheese straws and chocolate eclairs from Henri's Bakery.

Jay Swift’s Crab Cakes

Jay Swift, chef-owner of 4th & Swift, and his son Jeb Aldrich, chef de cuisine at 4th & Swift, are Baltimore natives with fond memories of weekend fishing trips on Chesapeake Bay and raucous get-togethers around picnic tables piled high with freshly steamed blue crabs.

Cold Corn Soup with Pancetta, Lump Crab, and Ramp Oil

The chefs of Octopus Bar will demonstrate this dish in the tasting tents on Sunday, May 13, at the Atlanta Food & Wine Festival.

Shrimp and Green Tomato Gumbo

From "New Southern Kitchen: Traditional Flavors for Contemporary Cooks" by Damon Lee Fowler. Here are most of the traditional ingredients of a good seafood gumbo, but with a twist: green tomatoes replace the usual ripe ones.

Avocado with Crabmeat

From Craig Claiborne’s Southern Cooking by Craig Claiborne

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