The last few summers have seen a profusion of blue claw crabs (blue crabs) in the lower Connecticut River, and the crew of New England Boating TV was there to take advantage of it!
Blue crabs are abundant in the lower Connecticut River. Photo/New England Boating
On a visit to Essex, Parker Kelley and Tom Richardson had a blast catching crabs then shot a segment on how to cook them with Executive Chef Jim Gallagher of the Griswold Inn.
In the accompanying video, Gallagher shows us a simple recipe for making a savory crab boil fit for a king. Lets hope the crabs cooperate again this season!
Watch the full episode on Essex, Connecticut.
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About the Author
Staff The New England Boating staff comprises various award-winning professional boating photographers and writers, most of whom also contribute to national and regional boating publications and media outlets.