RSS FEEDOceanaire’s executive chef Benjamin Erjavec is still trying to catch his breath after a whirlwind visit to Alaska (his first) last month to see exactly where the restaurant’s Alaska king crab originates. "We got to see the whole process—from ocean to plate," he says.
During the trip to Dutch Harbor, Ben went out on the boat Arctic Sea during a catch and was pretty impressed with what he saw. "I have a whole new appreciation for it, for sure, what those fishermen go through," he says.
Back home, the chef is offering fresh king crab clusters for $42.95 a pound. He’s steams them and encourages diners to eat them without butter. "They’re that sweet and delicate," he says.
During the king crab season, from now till the end of December, Ben will also have whole live king crabs, which he’ll steam whole. Usually, eight to 10 people feast on the giant crustacean at a table, he says. He sold out of 120 pounds of king crab last week, but is expecting a new shipment on Wednesday. "To think we have live king crab in Baltimore is amazing," he says.
