Crab Claws at Joe’s Seafood | Chicago

​This alone makes the trip to Chicago worthwhile. Simply the crab claws. We cannot get them shipped to Hawaii. They are so delicious, entire restaurant chains are open specializing in them. The story behind them is that they are harvested in Florida. Claws are measured, and if large enough, are torn off the crab. Then the crab is tossed back in the ocean, where they can grow another claw back, to be harvested again. Totally sustainable. They are served cracked, and chilled, with a side of creamy mustard sauce. Thank you, Debbie, for making me aware of this dish.
 
There are a multitude of side dishes to go with this, but it is all about the crab claws. I have had the potatoes Lyonnaise before when they were creamy. Now they are dry and overcooked, so this was a pass on subsequent trips. This time opted for the fried soft shell crabs, always a good choice when in season. Aldo the charbroiled prawns, head attached, as sucking the “mustard” out of the head is a singular treat. But those fried asparagus spears? That was a genius move. With the texture of all the seafood, the crispy asparagus was appreciated as an accompaniment.
 
Wait staff is tuxedoed, staff is well trained in wait captain service. It is expensive, but can only be enjoyed away from home, so why not. Dinner here will run you about $200 per person. If that is too much for you, go to that little steak house on Nimitz Highway that pretends to do the same job, and spend half as much. You will be getting half the quality, and much less than half the experience.

Fried Soft Shell Crabs and Prawns

Crab Claws and Fried Asparagus

Peanut Butter Pie