Our Story: Steaming Crabs the Bo Brooks Way
While many restaurants have gone to boiler-generated steam for the mass cooking of their crabs, Bo Brooks still uses the traditional method of individual batches steamed to order. This method of cooking ensures a moister, more flavorful crab as the batches aren’t sitting for hours, and the ‘juice’ used in generating the steam provides flavor as well
We still use an ice bath prior to steaming to help the crab retain its claws during steaming
The seasoning on our crabs is a house recipe of three different seasonings that we hand-blend in each pot. Our base seasoning is similar to Old Bay, and has been used for over 40 years
We grade our crabs each day based on size and weight. Our five size crabs crab sizes are: medium, large, x-large, jumbo and colossal.
You may ask yourself why there is no ‘small’ size. That is because we only buy #1 male crabs, which are five inches minimum size despite a state law that allows crabs measuring only five inches to be sold.
Our prices do not fluctuate day to day as other restaurants do. Through exclusive relationships with our suppliers, we generally are able to set the price for crabs each year and maintain that price.
We are unable to reserve crabs ahead of time, as our deliveries are made daily and grading is done early each afternoon. Thus crabs are first come, first serve. Please call us on the day you plan to dine with us to check the size and availability for that day.
Even at our off-site crab feasts, we are able to employ this traditional method of steaming by using portable burners and the same pots we use in the restaurant.
