Quotes of All Topics . Occasions . Authors
My dad was a crab fisherman.
You cannot teach a crab to walk straight.
Wild garlic and crab is a revelatory pairing.
Sweet, delicious Dungeness crab is always a treat.
Big sisters are the crab grass in the lawn of life.
It was quite a challenge to make people eat crab ice cream.
My favorite Dominican dish to indulge in is anything with crab.
A pound of Alaskan king crab legs and buffalo shrimp = happy Travie.
If a D.C. event doesn't have crab cakes, it's low-rent and you need to flee.
My favourite place to eat is my grandma's kitchen. She makes a mean crab cake.
I love king crab a lot. I love good Mexican food, good tacos, and chile rellenos.
The best part of shooting 'House of Cards' in Baltimore is eating lots of soft-shell crab.
Touring around the world, I think there's no single country where we haven't eaten chili crab.
Being from Baltimore, I'm a crab cake snob, and I'm very particular on where I eat my crab cakes.
If I could only eat one meal for the rest of my life it would be king crab legs, salad and some chicken.
When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.
This hook nose and crab meister attitude has gotten me every job I've ever had. And more divorces than I care to remember.
I found a place under a bridge in Goa where you could have fresh crab and beer. It was nothing complicated, but delicious.
I love seafood. Whenever I'm in Las Vegas, I love going to the Bellagio buffet because they have these great king crab legs.
Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus.
Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should contain bread crumbs.
My father was a preacher in Maryland and we had crab feasts - with corn on the cob, but no beer, being Methodist - outside on the church lawn.
It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better.
Have you ever watched a crab on the shore crawling backward in search of the Atlantic Ocean, and missing? That's the way the mind of man operates.
Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?
I have a Guinness Book of World Records entry as the most-watched person on television; now I have a new entry as the only man who has a crab named after him.
I never watch MTV. I don't have time to watch TV. And when I do, I'm watching the Discovery Channel. 'Deadliest Catch: Crab Fishing in Alaska,' that's my show.
For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal.
When I left Ohio when I was 17 and ended up in New York and realised that not all films had the giant crab monsters in them, it really opened up a lot of things for me.
The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins.
I do like the ocean wave, actually. I'm born under the sign of Cancer - the sign of the crab - so I like coastal areas and sunny beaches and such - although not the wide-open and deep seas.
When I was a kid, we'd go crabbing, as a lot of folks do on the East Coast, and we'd catch some fresh crabs and take it home, and Mom would turn it into this unbelievable crab gravy - or, as they say, sauce.
Most people think I'm from New York or something. I was, like, 70 pounds heavier than what I am, and I didn't get no girls... I was definitely more on the deep fried crab than I was on the baked chicken side.
People often ask what my favourite food is, but the answer depends on what I last ate. I love sausages and mash. But if I'd already eaten them for lunch, then you asked me at tea-time, I'd probably answer 'crab salad.'
When you have that deep kind of hunger that is part longing, what's better to eat than the best apple pie? Or the best potato salad and guacamole? Or the best deviled eggs and crab cakes and white chocolate raspberry pie?
I'm a Cancerian, the typical crab with the tough outer shell and the soft bit in the middle. I don't think I'll ever come to terms with people being unnecessarily nasty, but I can take it if someone doesn't like my music - I'm not everyone's cup of tea.
While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season.
There is a restaurant in L.A. called Crustacean, which is very famous for its garlic crab. Well, I can make garlic crab better than Crustacean. My sauce is so good you'll want to dip your bread in it, put it on your egg omelet, in your cereal, and in everything else.
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.
I'm a big fish eater. Salmon - I love salmon. My sister loves Chinese food and sushi and all that. I'm not as big of a fan, but she likes it so we eat it a lot. So I'm beginning to like it more. I don't like the raw sushi. I liked the cooked crab and lobster and everything.
In the springtime, we have softshell crab from Maryland, which I'd never had until I came to America. In the summer and early fall, we have striped bass, 'stripeys,' which come all the way up the Hudson River but mostly gather in the sound at the tip of Long Island, off Montauk.
My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
Washington is gripped by crab-in-the-bucket syndrome. And there's no cure in sight. Put a single crab in an uncovered bucket, and it will find a way to climb up and out on its own. Put a dozen crabs in a bucket, and 11 will fight with all their might to pull down the striver who attempts escape.
Ocean acidification is often referred to as osteoporosis of the oceans because as acidity rises, shell building creatures such as lobster, oyster, crab, shrimp, and coral are unable to extract the calcium carbonate from the water that they need to build their shells and are thus unable to survive.
I used to dig in the garden, and there isn't anything fantastic or ultradimensional about crab grass... unless you are a SF writer, in which case, pretty soon you're viewing crabgrass with suspicion. What are its real motives? And who sent it in the first place? The question I always found myself asking was, 'What is it, really?'