Last week, McDonald’s announced that it’d be debuting a snow crab sandwich in four of its San Jose, California locations. The product is the first of its kind for McDonald's, created with the help of Top Chef alum Ryan Scott. The chain's snow crab sandwich is a mix of celery, clarified butter, mayo, tomato, and the meat of a snow crab, all stuffed between two slices of sourdough. If the sandwich is successful in these South Bay locations, it's primed for a greater rollout in 250 stores later this year.
Depending on where you live, there’s a chance that crabs are in season. The snow crab is a milder, less expensive cousin to the Dungeness crab, which is San Francisco's most widely-consumed crab of choice. Seasonality notwithstanding, hearing about this new sandwich made me very hungry. I'm fascinated by these crustaceans and how they cook, so much that this news got me scouring for the crabs we've got in our library of recipes.
My recommendation? Stick your Sebastians into a cake or beignets. A chowder. A plate of macaroni. Even if crabs—and the tomatoes and corn they're frequently served with—are not in season wherever you are in the world, don’t worry: They will be soon enough. (Though, for what it's worth, frozen crabs are just fine.)
Mayukh Sen is a James Beard Award-winning food and culture writer in New York. His writing has appeared in the New York Times, the New Yorker, Bon Appetit, and elsewhere. He won a 2018 James Beard Award in Journalism for his profile of Princess Pamela published on Food52.