Crab tails are sweet, with a consistency like shrimp.

Elliott’s Oyster House, typically on our radar for its encyclopedic selection of exquisite local oysters, is serving crab tails this month.

Crab tails? Not often seen in restaurants, crab fishermen know that these spiny extremities of Alaskan King crab hold medallions of firm, sweet meat that can be sous vided, sauteed, even stuffed.

Elliott’s version features marinated, grilled medallions, bright with chiles and garlic, served with jasmine rice cakes and pickled cukes.

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