Jorge Lourenço
The Best Way to Eat Crab Is Deep-Fried, Claws and All
Forget having to painstakingly pick crab meat from its shell. Go ahead and deep-fry the whole damn thing.
How British Chefs Are Learning to Love Crabs
Despite 80 percent of British crab being exported for sale abroad, increasing numbers of UK restaurants are learning to love homegrown crustaceans. “Crab is far more sustainable than lobster and has a much greater depth of flavor,” says crab pop-up...
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