THE BLUE CRAB - Jacksonville

written by Claudia McCants



What I've really missed this summer is at least one trip to a crab house since I'm originally from Maryland and I dearly love blue crabs. One of my favorite things to do on a weekend evening is to visit a crab house where they cover the tables with brown paper and the servers deliver spicy steamed crabs by the tray full. There are plenty of crab houses in Maryland, but its nearly impossible to find a real crab house in northeast Florida. Imagine my surprise when I discovered THE BLUE CRAB CRABHOUSE, a Maryland-style crab house in Mandarin.

The restaurant, located just off San Jose on Julington Creek Road, is decorated like a Maryland crab house and the highlight of their decor is the wall of scribbled signatures and messages left behind by well-fed customers. The inside dining room quickly fills up and spills over to the picnic tables on the outside deck. Table cloths are the mandatory brown paper, just the way I like it. My only real complaint about the restaurant is that I don't like the white plastic chairs that are a little wobbly for me, but I've found the same chairs in other restaurants too. I love the staff and owners. If you're a regular, they'll get to know you by name and will greet you with a wave or a smile when you walk through the door. Regulars also have personalized crab mallets waiting for them at the front counter.

Weekly and Early Bird "Dine In" Specials supplement the daily menu, including Crab Pasta, Fish & Chips, Steamed Oysters, and Stuffed Crab Delight served with a baked potato. The price for a tray of blue crabs, served by the dozen or half dozen, depends on the going market rate. A tray of crabs comes with a generous serving of french fries. If you don't prefer your blue crabs Maryland-style, you can also order garlic crabs with parmesan potatoes, Dungeness Crab Legs, Snow Crab Legs or King Crab Legs. All crab legs are served with a choice of two sides.

The King Crab legs are the highest item on the menu at $34. Still, we consider the menu to be very affordable, depending on your selection...a big plus for families with a thin wallet. The average dinner is $12-$15, but there are lesser priced items available (such as a fish sandwich for $6.95 or an Angus burger for $5.50).

For me, it's all about pick'n and eat'n the crabs. Give me a mallet, a few full crabs, a bucket for the shells and something cold to drink and I'm content to sit there forever, enjoying my meal and the company of my family and friends. My husband and son also require a huge bowl of steamed mussels in garlic butter to feel like the meal is complete. Although they offer more items on their menu, we rarely change our order because blue crabs and mussels are the main reason for a 30-minute drive from our side of town to THE BLUE CRAB. That is, with one exception.

Two years ago, my sister-in-law graduated from college and wanted to celebrate with friends and family, her only request being steamed crabs. None of us wanted to prepare a crab feast at home, so I suggested a gathering at THE BLUE CRAB. They reserved the back room for us and about 50 people gathered around three long brown papered tables. Since we were on a budget, we provided a tray of crabs for each table, and guests who wanted something else from the menu ordered individually (on separate checks). Some ordered french fries, onion rings, or corn on the cob to accompany the crabs. Others ordered from the menu, including soup, fish sandwiches and fried shrimp. The service, as usual, was brisk and friendly; and the entire staff is to be commended for their patience and courtesy as they helped us manage paying the individual receipts at the end of the meal.

A truly great restaurant that is worthy of a mention by FLORIDA FOODIES should not only serve good food, but they should also provide great service and a clean, welcoming atmosphere. THE BLUE CRAB CRABHOUSE meets all of our expectations and is at the top of our list of favorite Jacksonville haunts.

We owe it to ourselves to pay another visit to this restaurant before the summer is over.


HOW TO EAT STEAMED BLUE CRABS:

Steamed crabs can be a bit messy. Have a trash can or bucket nearby to discard shells. Some people like to protect their clothes with a crab bib. Others wear something that can "get messy", like an old t-shirt and blue jeans. Be careful when the crabs are served since they're hot, just out of the pot, and may be hard to handle. When selecting a crab to eat, remember a full crab with a good bit of meat will feel heavy.

Pull off the claws and set aside for later. Pull the hind legs off with a twisting motion. (Go ahead and eat any crab meat that comes off with the legs! Yum-O!)

Place the crab on its back, belly up, so you're looking at the bottom. Use your fingers or insert the tip of a knife into the apron (located in the middle of the body). We always call it the "pop top", a little like the pull tab on a can of soda. Pull it back and away from the body to detach it from the top shell.

Turn the crab over, right-side up. Put your thumb or a knife under the back edge of the shell and lift it up, off, and discard in a bucket or trash can.

With your fingers or knife, scrape off the gills on either side of the open body. Press down and break off the mouth. Remove the mustard. Discard all.

Take the remaining crab body in your hands and snap it in two. (You can also use a sharp knife to cut if in half). Use your knife or a crab fork to pick the meat from the shells.

Don't forget the claws you set aside. I like to open the pincers to see if I can coax out a hunk of crabmeat. If this doesn't work, use your knife and wooden mallet to crack them open. Place the sharp edge of your knife in the middle and tap the dull side of your knife with the mallet until the shell breaks. Pull the exposed meat out with your fingers or your teeth. If this doesn't work, coax it out with your knife. Enjoy!

The other legs don't have much meat, so many people ignore this part of the crab so they can rush on to another crab. I like to crack them open, using a mallet and knife. Then I squeeze out the little bit of meat inside before discarding the shell.

If you don't know how to work your way through a tray of blue crabs, the servers at THE BLUE CRAB will give you lessons.