I’m a seafood lover. When I have a choice of fish, fowl, red meat, veggies or even ice cream and cookies, I’ll be ordering up something that lived in the water. That goes double when I head on one of my adventure trips to fish in far away places.
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Dining companions showing fine form with a box of crab claws! |
So how, with all my trips to the East Coast, Florida and the Gulf Coast, how did I ever miss out on “crab claws.” I’ve had meat from lobster claws and crabs like stone crabs with huge pinchers plenty of times, but always in conjunction with a whole lobster or a plate full of whole crabs. When a plate full of deep-fried blue crab claws showed up as an appetizer at “Flippers,” the host restaurant our first night in Orange Beach on a recent trip.
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An alternate preparation showed up on the appetizer platter the next night at King Neptune’s. These claws were sauteed, then dusted liberally with cajun spices. Equally wonderful.
I’m going to keep an eye out for crab claws on menus from now on. Maybe I’ve just overlooked them. If I don’t find any, I’ll just schedule another trip to Orange Beach. They are a staple, there!