Though there is only one kind of edible crab found in New England waters, the big-clawed, flaky Jonah, that doesn’t mean we don’t crave other varieties of these sweet and succulent crustaceans, and late spring is when Turner’s Seafood in Melrose flies them in from around the country: King crab from Alaska, Dungeness from California, and soft shell from Maryland.
Turner’s Seafood is now holding their annual Crab Fest, now through June 28. A special Crab Fest menu is available, in addition to the regular menu of more than 50 creative fish and seafood offerings.
Crab Fest Highlights include:
* Asian-Style Jonah crab claws
* Classic Crab Cakes
* Crab Rangoon
* Steamed or Baked Dungeness or King Crab
The family that owns and operates Turner’s Seafood is also their seafood supplier, so diners are guaranteed that all crabs are literally hours old, and have undergone a rigorous eight-point inspection process with a member of the Turner family overseeing quality, storage, processing, portioning and preparation.
Unsurpassed quality standards every step from the boat dock to the plate have been the hallmark of Turner’s Seafood since James F. Turner founded the company more than 55 years ago. Today, grandsons Jim, Joe and Chris Turner run the company.
Turner’s Seafood wholesale operations are based in Gloucester, Massachusetts and supply finer seafood restaurants from Boston south to Florida and west to California.
Home Cooks Note: The fresh fish market within the Peter Neimitz-designed Turner's Seafood Grill & Market in Melrose will be selling various kinds of crab by the pound based on availability. See simple recipe below for making the most out of lump crabmeat.
CRAB AND MUSHROOM SAUTE
1 lb. sliced mushrooms (any type)
1 TB vegetable oil
Pinch of sea salt
½ tsp cracked black pepper
2 TB chopped shallots
1 TB chopped garlic
2 TB salted butter
2 lbs fresh lump crabmeat
½ c. cooking sherry
2 tsp chopped fresh parsley
Pre-heat a large sauté pan and add mushrooms, salt and pepper. Cook mushrooms until they obtain a nice brown color and all liquid has dissolved.
Next, add shallots, garlic and butter. Continue cooking for two minutes then gently add crab meat (do not break up the lumps).
After one minute, carefully add sherry. NOTE: Steam from the liquid will heat the crab, so there's no need to stir. When crab is hot the dish is ready.
Garnish plate with fresh chopped parsley. Serve with steamed spinach and boiled new potatoes.
506 Main St
Melrose, MA 02176