Thursday, January 29, 2009
Crab lollipops were developed by leaving the back fins connected to the jumbo lump. There are only two of these per crab but not every crab works for this application. The crabs used for the lollipops have to be at least 6 inches from tip to tip and full of meat at the time they are picked.
About a year ago Chef Bryan Caswell of the Reef Restaurant in Houston asked me if I could develop these for him and since then several other restaurants have put them on their menu including Chef Chris Shepherd's, Catalan in Houston, TX.