The noble crab, with its rock-hard shell, crusty legs and creepy, boggling eyes has a secret: it's delicious AF. Somehow people figured this out (what a surprise that would have been for the first person to crack open that shell and discover that perfect, perfect crabbery), including the seafood-crazy folk at The Morrison. And so, the annual Crab Carnival was born.
From March 20 to April 16, The Morrison will be putting crab in everything — we mean everything. Expect conventional crab dishes like fried crab, crab toast and soft shell crab po' boys alongside less conventional offerings like mini crab doughnut burgers washed down with a Crabby Mary (crab doesn't sounds like a word anymore, right?).
No crab is left unturned during this four-week festival. Especially if you head down on Thursday nights for the Louisiana crab broil — you'll be able to don a bib, grab a mallet and hoe into a sea of blue swimmer crab, corn on the cob, new potato and sausage.