The Proper Way to Dig Into a Seafood Boil at Captain Crab

Photo by Andre Baranowski

In the mood for all things seafood? Head to Captain Crab in Hartsdale for a full-blown seafood boil that satisfies every craving.

There is a certain level of eating that can only be fully enjoyed while elbow-deep in melted butter and checkerboard tissue paper. Hartsdaleā€™s Captain Crab (captaincrabny.com) knows how to pull off a seafood boil to beat the band. The crown jewel of the boil offerings is the Hangry Feast, a behemoth smattering of deliciousness that serves 3 to 5 (if you feel like sharing, that is). Patrons have the option of choosing either 1 lb of king crab legs or 2 lbs of snow crab legs. From there, choose three additional sea-faring delights, coming in at a pound each: shrimp, clams, green mussels, black mussels, crawfish, and blue crab (available seasonally). The Cajun-styled spreads are complemented by corn and potatoes, as well as a choice of broccoli, boiled eggs, or sausage. Pro tip: Snag a mussel, being careful not to spill the liquid gold cradled inside, and slurp. Then go for the meat. The savory, spicy, chorus line of flavor will enhance the flavor profile of everything you taste from then on. Try not to fight your friends for the last few bites.

  1. King crab leg
  2. Clam
  3. Green mussel
  4. Black mussel
  5. Crawfish
seafood boil
Photo by Andre Baranowski

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