Every year about this time, Bluewater Boathouse gets a little crabby. But don’t worry – it’s a good thing.
Bluewater is giving seafood and shellfish lovers the chance to indulge in soft-shell crab during the restaurant’s month-long celebration dedicated to the delicacy.
The Bluewater “Get Crabby” Month features soft-shell crab prepared two ways – sautéed with crab lemon caper beurre blanc with fingerling potato salad and vinegar aioli, and tempura-style served with Asian vegetable salad and cilantro vinaigrette.
The special feast can be ordered off the menu throughout the month of June and paired with the featured varietal – a Kungfu Girl Riesling from Washington or an Acrobat Pinot Gris from Oregon.
Soft-shell crab is a culinary term for crabs which have recently molted their old exoskeleton and are still soft, making them entirely edible. The most popular variety in the U.S., the Blue Crab, is typically served May through September deep-fried or sautéed.
Consistent with Bluewater Grill’s strict commitment to seafood sustainability, the Blue Crab served during the tasting complies with sustainability standards established by the Monterey Bay Aquarium, Aquarium of the Pacific in Long Beach or other third-party organizations dedicated to fish-origin certification.
For menus, locations, hours of operation, phone numbers and other information about the seven unique Bluewater restaurants in Southern California and Arizona, go to www.bluewatergrill.com. You can also follow each restaurant on Facebook, or the Bluewater family on Instagram.
