George Baxevanis, owner of Asheville seafood restaurant, Fisherman’s Quarters II, tells me that, crabs are one of his most popular menu items. ‘No matter how we serve these crabs, our guests want more. And, George is right. Crabs are really good.
Crabs have been an important fishery worldwide for centuries. Caught in traps, by hand or farm raised crabs make up 20% of all crustaceans harvested annually, making them pretty popular amongst restaurants, not just seafood restaurants 1.5 tones are caught, farmed and consumed each and every year. Whether Blue, Snow, King (not really a true crab), Dungeness or Stone Asheville restaurants are serving crab. Continue reading →