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


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service 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