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The rock crab has recently become a popular culinary item. The name "peekytoe crab" refers to the fact that the legs are "picked" (a Maine colloquialism meaning "curved inward"). [ 3 ] Until about 1997, they were considered a nuisance species by the lobster industry because they would eat the bait off of lobster traps .
Chickie’s & Pete’s is an American bar and restaurant business privately owned and headquartered in Philadelphia, Pennsylvania.It started as a small privately owned neighborhood taproom in 1977, and created a brand name as a seafood crab house that expanded from a single location to multiple locations within the Philadelphia Metropolitan Area.
In 2000, Yorkshire Global Restaurants agreed to test multi-branded locations with Louisville, Kentucky-based Tricon Global, owner of the KFC, Pizza Hut, and Taco Bell chains. [citation needed] The parent company of Long John Silver's and A&W, Yorkshire was acquired by Tricon Global and Tricon was renamed Yum! Brands, Inc in May 2002.
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The Kickin' Crab is an American restaurant serving food from Cajun cuisine. It was founded in 2010 and has 23 restaurants mainly in the Southwestern United States. It was founded in 2010 and has 23 restaurants mainly in the Southwestern United States.
The Crab Cooker restaurant was founded at 28th Street and Marina when original owner Bob Roubian was offered the opportunity to take over a local fish market in August 1951. [6] Roubian, a carpenter by trade, had helped remodel the market three years earlier and had an interest in fishing. [ 6 ]
The Barking Crab is a seafood restaurant in Fort Point, Boston. [1] In 2008, they opened a location in Newport, Rhode Island. [2] It has since closed. In 2014, under executive chef Joshua Brown, they completed phase two of its reinvention. [3] In November 2020, a man was arrested for breaking into the restaurant and stealing bottles of liquor. [4]
The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco, at Solari's, as early as 1914. [3] A recipe for Crab Louie exists from this date in Bohemian San Francisco by Clarence E. Edwords, [4] and for a similar "Crabmeat a la Louise" salad in the 1910 edition of a cookbook by Victor Hirtzler, [5] head chef of the city's St. Francis Hotel. [6]