Of all the crab we receive at the restaurant, West Coast Dungeness and the common crab from the Saint Lawrence (tourteau, brown crab, or Jonah) are our favorites. Many of the same guys who fish for lobster in these areas also fish for crab. But oddly enough, these crabs don’t make it to Montreal. Instead, they’re highjacked somewhere along the way for the Asian market. The crab is typically picked clean and frozen in blocks, shipped to China (for example), sawed, and only then sent back in one-pound (455-gram) packs. Although we make a point of using PEI or Quebec crab, Maine seems to understand the game a bit better. At Portland’s Browne Trading Company, you can buy fresh, handpicked Jonah crab, meat and claws: our dream. Whatever crab you buy (or catch!), make very sure to check the meat closely for bits of shell and cartilage that might have been left.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.