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Cracking Into Crab with Red Lobster

Summer is the perfect time of year to roll up your sleeves and reach for delicious crab! General Manager Stephanie Sundstrom from Red Lobster is here to give us some must-know tips and tricks before cracking into crab this summer.

Stephanie Sundstrom is going to teach us about a few different varieties of crab on this year’s Crabfest menu.

First, we have North American Jumbo Snow crab.

o This type of crab is new to our Crabfest menu, and is the largest Snow crab of the year

o It has snowy-white meat with a sweet taste and delicate texture

o We get our Jumbo Snow crab from the cold waters of North America

* Next, we have Pacific Northwest Dungeness crab.

o This type of crab is exclusive to our Crabfest menu

o It has a clean, mild flavor with a flaky texture

o We get our Dungeness crab from the Pacific coastal waters from Alaska to California

* Finally, we have North Pacific King crab.

o As you can see, this type of crab has a harder, spikier shell compared to Jumbo Snow and Dungeness

o The nice large pieces of crab meat have a rich, savory flavor

o We get this King crab from the icy waters of the North Pacific

Now that you have a favorite type of crab, it’s time to dive into the most important part - learning how to get to the delicious meat!

START BY: Separating the leg from the cluster.

NEXT: Loosen the meat of the leg by bending forward and backward at the middle, but be careful not to break it in half yet.

LASTLY: Take one part of the leg, crack it in half and pull the shell off to slide the meat right out.

If the meat gets stuck, you can pull it out with your cocktail fork! And, remember the knuckle meat. There’s lots of delicious meat in the knuckle. Use your cocktail fork to pull out all the great meat.

Before You Leave, Check This Out