The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

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