Eat Your Way Around the Crab Trail
A Part Of The Beach Bites Series
One thing is for sure, if you come to the beach you should expect to eat fresh crab meat. Whether you like it on the claw or as a cake, there is no better way to eat crab than right off the boat.
The early bird gets the crab! Start day one of your crab trail at Another Broken Egg in Orange Beach. Known for their creative recipes, you must try their Crab Cake Benedict. Jumbo lump crab cakes on an English muffin, topped with poached eggs, andouille-infused hollandaise, red peppers and green onions. Wash it down with a cup of hot coffee or a mimosa.
Everyone needs a lunch break, especially if you have been at the beach all morning. Take a break and stop by Luna's Eat & Drink in Orange Beach. Try their crab and artichoke melt made with blue crab and artichokes blended with Parmesan and Swiss cheeses, oven baked and dressed with fresh greens on toasted BuzzCatz (their sister restaurant) white bread.
Wrap up day one of your crab trail where the locals go, Sea-N-Suds in Gulf Shores. Located directly on the beach, you can enjoy beautiful sunsets and the sound of the crashing waves while dining on their outside deck. Come hungry because they are famous for their crab claw dinner, served with hush puppies, French fries and slaw.
Rise and dine at Brick & Spoon in Orange Beach and try their crab cake benny. Made with lump blue crab cakes, bacon braised spinach, poached eggs and a housemade hollandaise sauce, you will enjoy every last bite.
Ginny Lane Bar and Grill at The Wharf in Orange Beach is the perfect spot for lunch on day 2 of your crab trail journey. Although these are listed on the menu as an appetizer, you may want not want to share their crab stuffed mushrooms. They start with mushroom caps then stuff them with fresh crab, garlic, parsley, manchego cheese and butter. You will not be able to eat just one.
End day two of your crab trail with some of the freshest ingredients in town at Big Fish Restaurant & Bar in Orange Beach. Start your meal with their spicy crab salad before enjoying the Black Dragon roll. This roll takes sushi to the next level and includes tempura fried soft shell crab, cucumber and Napa cabbage topped with eel & sweet soy sauce.
- 1 cluster of crab- steamed
- 1 pkg. cream cheese, softened
- 1 pkg. large button mushrooms, (about 12-14)
- 1 7-oz. pkg. Sargento Bistro Mozzarella & Asiago cheese (or fresh asiago and mozzarella cheeses)
- 3 cloves garlic - optional
- olive oil spray
1- Preheat oven to 300 degrees. Wash mushrooms and set aside to dry. (Remove the stems after cleaning the mushrooms.) Steam your crab legs and set aside to cool. Put softened cream cheese in a large bowl and mix well with a fork. Once the crab legs have cooled, remove the meat from shells and put into a separate bowl. Chop into smaller pieces.
2- Put shredded cheese into a small bowl and set the bowl aside. Chop the garlic cloves and mushroom stems (use about 6 of the stems) into small pieces. Fold the crab meat, and mushroom stems in to the cream cheese. Take the tops off of the mushrooms, turn them over to see the hole, put some of the chopped garlic into the bottom of the mushroom, take the cream cheese mixture with a small spoon or fork and stuff the mushroom until there is a little mound on top. Dip this into the shredded cheese and place the mushroom on an aluminum-lines baking sheet (spray a little olive oil on the aluminum). Repeat this until all of the mushrooms are complete.
3- Bake for approximately 20 minutes or until cheese is brown and bubbly on the top. Let cool 5-8 minutes and serve.