It's Time to Throw a Crab Feed!

It's Time to Throw a Crab Feed!

Get the right tool for the job right here!

Host a Crab Feed at Home
The crab feed is one of the most popular social events, especially for fundraising for charitable causes. Crab feeds are something that many people enjoy experiencing with family and friends, and hosting a feast is a great way to socialize while enjoying the delicious flavors of crabs and other dishes. If you’re planning on hosting a crab feed, check out this guide of what you’ll need for a successful and delicious day.
Setting the Table
No one that truly enjoys a good crab feed will tell you that it’s a neat and delicate process; eating crab is a messy ordeal. That being said, you’ll need to set your table with plenty of space and materials to handle the job. Use a long, rectangular table with enough space for seating on both sides. Wide tables are also a great choice because they allow space to crack and open your crabs, eat, and pile up the shells when you’re finished.

Cover the table in newsprint or other brown craft paper that you can easily throw away when you finish. In addition, have a set of seafood crackers, seafood hammers, seafood tools and rolls of paper towels spaced out across the table. Although many enjoy eating crab by themselves, others like melted butter, vinegar, and even extra seasoning.
Fill the Glass
Crab and beer is a winning combination, especially of the light variety. Grab your favorite light beer to pass around the table. The taste is refreshing enough to cool your taste buds without overpowering the flavors of the crabs.
For wine lovers, a great, light Pinot Noir or a grassy Pinot Gris pairs well and helps cut the richness of the food. Champagne also pairs well with its light effervescences. Either way, what is most important is to enjoy yourself and the beverage you choose!
The Sides Matter!
While Crab is the star of any crab feed, everyone enjoys the flavors of other foods that are commonly served at crab feeds. Dishes like steamed corn on the cob and tomato and cucumber salad are great to serve alongside the crab. Crispy Sourdough or French bread or fresh baked biscuits with honey are a favorite!

PRO TIP: Don’t fill up on the sides! Save plenty of room for delicious crab!

Try an Easy French Classic for a Twist!

Coquilles Saint Jacques


Serves 6


This French classic is easier than it sounds! It is just scallops in a creamy wine sauce, topped with breadcrumbs, cheese, then browned under a broiler.

The Ingredients

1 1/2 lb bay scallops
1 cup dry white wine
1/4 cup chopped fresh parsley
1/2 teaspoon salt
2 tablespoons butter or margarine
6 oz mushrooms, sliced (2 cups)
2 shallots or green onions, chopped (2 to 3 tablespoons)
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup half-and-half
1/2 cup shredded Swiss cheese (2 oz)
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons butter or margarine, melted

The Directions:

Lightly grease six 4-inch baking shells or ceramic ramekins with butter. Place in 15x10x1-inch pan.

In 3-quart saucepan, place scallops, wine, parsley and salt. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.


Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.

In same saucepan, melt 2 tablespoons butter over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.

In same saucepan, melt 3 tablespoons butter over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.

In small bowl, toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.

Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.


Serve hot.



Coquilles is French for “shell” or “scallop.” Look for cleaned authentic or porcelain look-alike scallop shells in kitchenware or gourmet food shops; both can be used in the oven.