Show 136, August 29, 2015: Chef Andrew Gruel, Slapfish

Andrew GruelFresh crab is a delicacy for seafood aficionados but it takes a bit of work and knowledge to extract the sweet, succulent meat from the crab’s shell and claws. There are over 4,000 varieties. Always 10 legs and pinchers in front.

We’ll talk all things crab (including Dungeness, Blue, Alaskan King and Stone crabs for starters) with our especially knowledgeable Co-host, Chef Andrew Gruel.

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