I think the problem is the comercial crabbing season this year was a little late- the crabs werent finished molting and there isnt much meat inside-also there havent been very many harvested this season...
Not familiar with Astoria dining, but I'd call before you make the trip and see if they have something available...
I expect you'll find crab on many menus as an appetizer (crab cocktail, crab cakes), but except for Alaskan King Crab, I don't recall ever seeing it as an entree. Whenever we've wanted to make a meal of cracked crab, we've bought it ourselves at a fish market, and made a big mess at the place we're staying. ;-)
Half the joy (unless you're catching them yourselves) is having the kids see them plucked from the tank at the market and their reactions the first time they see the crabs trying to escape the pot of boiling water. Kind of awful to some, but you forget it once you start eating the sweet meat. And the kids get a kick out learning to use a claw to get to the meat in the more difficult to reach nooks and crannies.
Sure does make a mess, though. Wife and I had lobster in a Maine restaurant once and thought it was more work than it was worth...we were up to our elbows in shells and butter drippings. It's better to do this at home.
This is the second time today Syrah has called it Norman"s instead of Norma's. Oh, well, par for the course.
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