Top 40 Crab Quotes

It’s always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they’ll hold together better.

I found a place under a bridge in Goa where you could have fresh crab and beer. It was nothing complicated, but delicious.

I’m a Cancerian, the typical crab with the tough outer shell and the soft bit in the middle. I don’t think I’ll ever come to terms with people being unnecessarily nasty, but I can take it if someone doesn’t like my music – I’m not everyone’s cup of tea.

Touring around the world, I think there’s no single country where we haven’t eaten chili crab.

A pound of Alaskan king crab legs and buffalo shrimp = happy Travie.

Washington is gripped by crab-in-the-bucket syndrome. And there’s no cure in sight. Put a single crab in an uncovered bucket, and it will find a way to climb up and out on its own. Put a dozen crabs in a bucket, and 11 will fight with all their might to pull down the striver who attempts escape.

Being from Baltimore, I’m a crab cake snob, and I’m very particular on where I eat my crab cakes.

Who doesn’t love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?

My favorite Dominican dish to indulge in is anything with crab.

I’m a big fish eater. Salmon – I love salmon. My sister loves Chinese food and sushi and all that. I’m not as big of a fan, but she likes it so we eat it a lot. So I’m beginning to like it more. I don’t like the raw sushi. I liked the cooked crab and lobster and everything.

My dad was a crab fisherman.

My favourite place to eat is my grandma’s kitchen. She makes a mean crab cake.

Most people think I’m from New York or something. I was, like, 70 pounds heavier than what I am, and I didn’t get no girls… I was definitely more on the deep fried crab than I was on the baked chicken side.

Ocean acidification is often referred to as osteoporosis of the oceans because as acidity rises, shell building creatures such as lobster, oyster, crab, shrimp, and coral are unable to extract the calcium carbonate from the water that they need to build their shells and are thus unable to survive.

Wild garlic and crab is a revelatory pairing.

If a D.C. event doesn’t have crab cakes, it’s low-rent and you need to flee.

My most memorable meal was with my parents at Joel Robuchon’s Restaurant Jamin in Paris. It was Christmas 1982, and the flavors – from cauliflower and caviar to crab and tomato – astounded me. It was the first time I remember thinking that I would like to really learn how to cook.

Extracting the meat from a whole crab is a time-consuming job – picking all the meat out of the legs, claws and body, double-checking for bits of shells, etc. But the flavour makes it worth it, and you get the additional bonus of the crab shells to make a flavourful bisque or stock as a base for other dishes.

When I was a kid, we’d go crabbing, as a lot of folks do on the East Coast, and we’d catch some fresh crabs and take it home, and Mom would turn it into this unbelievable crab gravy – or, as they say, sauce.

I have a Guinness Book of World Records entry as the most-watched person on television; now I have a new entry as the only man who has a crab named after him.

I do a really good crab linguine.

The best part of shooting ‘House of Cards’ in Baltimore is eating lots of soft-shell crab.

The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins.

People often ask what my favourite food is, but the answer depends on what I last ate. I love sausages and mash. But if I’d already eaten them for lunch, then you asked me at tea-time, I’d probably answer ‘crab salad.’

Have you ever watched a crab on the shore crawling backward in search of the Atlantic Ocean, and missing? That’s the way the mind of man operates.

For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever’s seasonal.

I do like the ocean wave, actually. I’m born under the sign of Cancer – the sign of the crab – so I like coastal areas and sunny beaches and such – although not the wide-open and deep seas.

Robby had a flamenco and folk music background. I was so enamored with watching Robby’s fingers crawl across the flamenco guitar strings like a crab.

You cannot teach a crab to walk straight.

There is a restaurant in L.A. called Crustacean, which is very famous for its garlic crab. Well, I can make garlic crab better than Crustacean. My sauce is so good you’ll want to dip your bread in it, put it on your egg omelet, in your cereal, and in everything else.

I never watch MTV. I don’t have time to watch TV. And when I do, I’m watching the Discovery Channel. ‘Deadliest Catch: Crab Fishing in Alaska,’ that’s my show.

Big sisters are the crab grass in the lawn of life.

When you have that deep kind of hunger that is part longing, what’s better to eat than the best apple pie? Or the best potato salad and guacamole? Or the best deviled eggs and crab cakes and white chocolate raspberry pie?

Sweet, delicious Dungeness crab is always a treat.

In the springtime, we have softshell crab from Maryland, which I’d never had until I came to America. In the summer and early fall, we have striped bass, ‘stripeys,’ which come all the way up the Hudson River but mostly gather in the sound at the tip of Long Island, off Montauk.

When I left Ohio when I was 17 and ended up in New York and realised that not all films had the giant crab monsters in them, it really opened up a lot of things for me.

In my ‘Big Dinners’ cookbook, I recreated my mother’s recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.

Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I’m a firm believer that a crab cake should contain bread crumbs.

My father was a preacher in Maryland and we had crab feasts – with corn on the cob, but no beer, being Methodist – outside on the church lawn.

When I wrote my cookbook, ‘I Love Crab Cakes,’ I asked some of my best chef buddies to contribute recipes.