Wednesday, December 28, 2016

The Crab & Fin on St Armands Circle





The Crab and Fin is one of the most popular outdoor dining spots on St Armands Circle, especially when the sun is shining and the resident pianist is playing softly in the background, under his outdoor arbor of flowering bougainvillaea. Perfectly situated on a picturesque corner on the 'Circle' The Crab and Fin is always busy, and understandably so. The ambiance is upbeat and friendly, the menu caters to many tastes, and the food is always very good and reasonably priced. With a name like Crab and Fin, one would expect a menu that reflects all the flavours of the sea, and with a raw bar selection of fresh clams, oysters, gulf shrimp and three kinds of crab, including Alaskan Red King, Florida Stone and Dungeness crab, as well as raw tuna, the choices are always difficult to make.



The pretty outdoor patio with gorgeous magenta bougainvillia 

The Crab & Fin's fish-focussed menu

An iced cold unsweetened iced tea

Fresh warm bread rolls

Small iced cream scoops of butter

Caprese Salad with local vine ripe tomatoes, fresh mozzarella, and aged balsamic drizzle with basil oil, baby arugula and poached shrimp

Shrimp Chimichanga with monterey jack and cheddar cheese, baked in a soft flour tortilla topped with sour cream and guacamole

Lump Crabmeat Sandwich on a toasted english muffin with fresh vine ripe tomato topped with cheddar cheese and served with housemade apple slaw

Jumbo Crab Cake on wild arugula

Yellowfin Tuna Taratre with chili lime aioli, crispy filo, Aji soy marinade and
fresh guacamole with mini Caprese Salad









Crab & Fin Apple Slaw
Serves 12
Recipe courtesy of The Crab & Fin


5 Granny Smith apples, cored, shredded with peel and very well drained
1 carrot, peeled and shredded
1 cup currants or raisins 
3/4 cup chopped walnuts
2 cups mayonnaise
1 tbsp apple cider vinegar
2 tbsp packed brown sugar
1 tbsp poppy seeds


In large bowl, combine apples, carrot, currants and walnuts. To make dressing, combine the remaining ingredients. Add about 1 cup of dressing to the slaw and mix well. Chill well before serving.