What to order at The Barking Crab

Restaurants

Director of Operations Alexandra Morris shares her recommendations for the next time you find yourself under the iconic red and yellow tent.

Long before prolific residential towers and the infiltration of international outlets, from stores to restaurants, The Barking Crab called Seaport home. Established in 1994, Boston’s only urban seafood shack features a red and yellow tent inviting tourists and locals alike to enjoy regional specialties along the historic Fort Point Canal.

“All seafood is fresh, fresh, fresh and sourced from New England-based seafood vendors and suppliers that we have had relationships with for decades,” shares Alexandra Morris, Director of Operations at The Barking Crab .

There is something comforting, perhaps even nostalgic, about sitting at a canalside table and realizing that you don’t need to travel far from the city to the north or south shore, or even further into Maine or Connecticut to sample some of New England’s most prized seafood. specialties.

From “the best oysters you can find” to traditional clambake, Morris below gives new and returning customers inspiration on what to order on their next visit to Barking Crab.

Barking Crab Cakes

“We source only the best and crab is no exception…it’s our namesake after all,” Morris says of this popular appetizer. Barking Crab enhances crabmeat patties by replacing a breadcrumb crust with Ritz Crackers. “It fries to a perfect, buttery crunch” and the mixture of Dijon and dry mustard “gives it just the right kick.” Perfect for sharing, Morris adds that their crab cakes are a big party favorite.

Oysters on the half shell

Sourced from Doug George at Powder Point Oysters, you can order these fresh, local bivalves – or, as Morris describes them “really the best oysters you can get” – in orders of six or 12. They come with all the produce from base, including a homemade mignonette, cocktail sauce, lemon and horseradish. “On a hot day, we sell about 1,200 oysters a day,” Morris says.

New England Clam Chowder

Although the recipe for The Barking Crab Clam Chowder is “top secret,” according to Morris, she gives some tips for making the perfect chowder: “A balance of fresh ingredients that are primarily clams, potatoes and onions. We steam clams in white wine and a mixture of herbs. We use bacon and a little Worcestershire sauce to give it that taste only found in our chowder.

Traditional or naked lobster roll

Whether you’re more into Maine-style or Connecticut-style lobster rolls, Morris assures, “We’re passionate about equal opportunity and serve both a cold and hot version.” » The “traditional” bun comes with classic mayonnaise, celery and lemon juice, while the “naked” version is nothing more than lobster meat and pulled butter on bread fresh from Iggy’s oven. “We’re minimalists at heart here and let the quality and freshness of the lobster meat speak for itself,” says Morris, adding an interesting tip. “Each bun comes with fries, but I recommend trying our onion rings, as they are a hit on the menu: hand-cut, breaded and lightly fried.”

New England Clambake

Besides lobster rolls, there’s nothing more quintessentially New England than a clambake. The Barking Crab version consists of a 1.25 lb lobster, steamers, corn on the cob, steamed potatoes and homemade coleslaw “that has just the right amount of it” You need buttermilk in the dressing,” says Morris. This is another great group order, even if individuals have ordered it, says Morris, who advises, “If you’re ordering one for yourself, make sure you’re hungry.”