Bride & Groom MOM Subscribe

Find Local

Last, Best Crabs of the Season

Photograph by Matthew Worden.

Crab feasts used to be a ritual for a lot of Washingtonians; these days, with a bushel costing upward of $200, it’s an indulgence. It doesn’t have to be, thanks to a superb new dish at Johnny’s Half Shell—barbecue crabs, on the menu every Friday through September. The preparation is simple if slightly heretical to native ears: Four large hard-shell crabs are cleaned and cut in half—then deep-fried and coated in a mixture of Gulf Coast spices. The dish pays homage to the original barbecue crabs concocted four decades ago by the legendary Sartin’s in East Texas. The meat, though twice cooked, is succulent and sweet. This is eat-with-your-hands-and-let-the-spices-
fall-where-they-may eating, and it’s worth every penny of the 25 bucks.

Johnny's Half Shell, 400 N. Capitol St., NW; 202-737-0400; johnnyshalfshell.net

 

This appeared in the September, 2008 issue of The Washingtonian. 

Related:

Crab Cakes Dining Guide

More>> Best Bites Blog | Food & Dining | Restaurant Finder

 

Comments
blog comments powered by Disqus

Most Popular on Washingtonian

The Town Without Wi-Fi

This Guy Won the Lottery and Put His Money Into Building a Smart House

Here's Why Dating Sucks in DC, Ladies: You're Just Too Educated

Great Small Towns Near Washington, DC

Area Man Gets Terrible Job

Photos: From Live Fish Centerpieces to Handmade Headpieces, These are Diner en Blanc DC’s Most Dedicated Attendees

Crime Museum to Close on September 30

22 Things to Do in DC This September

6 New Restaurants and Bars to Try in DC This Weekend