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A Grown-Up Crab Crack for Sunday Supper

A Grown-Up Crab Crack for Sunday Supper
Photo by Cameron Colcolough

We have an extensive recipe archive here at TLP, but it can get a little overwhelming at times if you’re attempting to plan a menu. So we have put together a Sunday supper to help get you started. Shop today and enjoy cooking tomorrow!

Things get crabby (and maybe a little messy) in this week’s Sunday Supper. Meaty stone crab claws and butterbeans served with a beurre blanc round out a late-summer table. After grabbing a few bags of the freshly shelled beans at the farmers market, make sure to pick up just-in-season figs for a well-deserved scoop of fig ice cream after all that crab crackin’.

Stone Crab with Butterbeans and Beurre Blanc

Fresh Fig Ice Cream

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