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Crab

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LIVING
March 29, 1987 | By Jane G. Pepper, Special to The Inquirer
"Everyone," says Dick Kauffman, "loves a crab apple tree in spring, but often gardeners don't realize the potential of some old and many newer varieties to remain attractive throughout the balance of the growing season. " Scab and rust, two diseases that can wipe out crab apple foliage by early July, leaving a tree bare until the next spring, have given these plants a bad reputation. Large fruit, no longer needed by cooks to produce pectin, also was considered a drawback. So far, breeders haven't produced the perfect crab apple, but they have made much improvement, and Kauffman grows at his wholesale London Grove Nursery in Chester County about 18 of the best varieties for this area.
FOOD
October 18, 2007
  It's true, says Chester County's Frank Barbalace, that the subtly sweet, crab-scented marinara sauce he (and partner Steve Donze) are bottling is indeed, as the label says, "Grandmom Concetta's, since 1929, original recipe. " He ought to know; it was his grandmother, born in Naples, who cooked the sauce from crabs at the Jersey Shore when he was a kid. Good over penne; better, Frank says, with sauteed shrimp added. - Rick Nichols A charitable twist Those in the loop - that October-centric pink-ribbon loop, that is - get yet another chance to contribute to breast cancer research, by savoring soft pretzels that forego the usual triple-twist in favor of the familiar ribbon's single loop shape.
NEWS
April 1, 1990 | By Jane Pepper, Special to The Inquirer
In Grandfather's day, crab apple trees had mixed reputations. In the spring, they produced glorious blooms. But by the family picnic in August, they already had dropped countless diseased leaves on the lawn. Then, they frequently produced rather messy fruit that had to be swept from the walk or patio. "Crabs have changed," says J. Richard Kauffman, president of London Grove Nursery Inc., a wholesale tree nursery near Avondale. "Thanks to extensive study conducted by Penn State and other universities, researchers have developed crabs resistant to the diseases that caused them to lose their leaves so early in the year, and many of the newer varieties have smaller fruit, more like that of a holly, which will often remain on the tree until the following spring.
NEWS
May 10, 1991 | By Tina Kelley, Special to The Inquirer
Ever feel like you've been cast, unwittingly, as an extra in a particularly loopy science-fiction film? Try walking along the boardwalk here on Martin Z. Mollusk Day. Beneath you, in a large square etched in the sand, elementary-school-aged pigs sporting yellow ribbons are having a hoedown with what resemble three- legged scarecrows and black cows. (Or are they crows? Who knows.) A man dressed in a garbage can is serenading a crustacean to the tune of "Some Enchanted Evening.
ENTERTAINMENT
August 9, 2009 | By Craig LaBan, Inquirer Restaurant Critic
I love the quirky limitations of regional foodways, I really do. But our lack of destinations for good whole crabs - just as the crustacean season is about to hit its peak - has gotten me steamed up. How is it that Philadelphia is so close to the Chesapeake Bay, yet so far from its love of hard-shell culture? Dainty crab cakes? We have plenty. But when it comes to the messy pursuit of whole critters piled high and all that they entail - the big dining halls filled with paper-topped tables, the joyous sound of mallets crunching down, the tangy celery spice of Old Bay seasoning the air - Philadelphia has far too few places to indulge.
NEWS
June 1, 2013 | By Sandy Bauers, Inquirer Staff Writer
For more than 15 years, University of Delaware researcher Nancy Targett has been on an odd quest to identify what it is about horseshoe crab scent that makes the crab such alluring bait - for eels and whelks. Alas, she never succeeded. She still doesn't know what precisely constitutes eau de crab. But this week, she and other officials announced a breakthrough that could help solve one of fishery management's knottiest problems - how to lessen the harvest of crabs to save the birds that feed on their eggs, yet still allow watermen who use them as bait to make a living.
ENTERTAINMENT
October 16, 1987 | By Gerald Etter, Inquirer Food Writer
If you've been searching for an attractive and comfortable place where you can let your hair down and get serious about seafood, then Crab & Company is the spot to drop anchor. This two-month-old restaurant, with a moderately priced and simple menu, is on Passyunk Avenue about a stone-crab's throw from South Street. It has a quiet, soft charm that makes it suitable for ties and jackets, as well as rolled-up sleeves. The attractive bar has a well-rounded selection of wines and spirits.
NEWS
August 3, 1996 | By Mark Davis, INQUIRER STAFF WRITER
Put out a net - a giant one. Buster the crab is gone. Someone snatched the 75-foot inflatable crustacean from atop his perch at Obadiah's seafood restaurant late last week. The wicked deed has gone unpunished despite a $1,000 reward Cape May County Crimestoppers has posted for the clawed one's return. Police are looking for suspects, even as Buster's owners yesterday erected a new inflatable on the roof that had been the monster crab's domain for the last two seasons. Now, said Sandy McIntyre Ummarino, whose family owns the restaurant, Crusty the crab has crawled into the spot once occupied by his twin brother, the lamented Buster.
NEWS
September 1, 2012 | By Sandy Bauers and Erin Quinn, Inquirer Staff Writers
Marine biologist Chris Wojcik spent months building a 46-foot horseshoe crab replica, meant to function as an artificial reef off the New Jersey coast. The plan Thursday was to sink the anatomically proportionate concrete sculpture - and the 50-foot barge to which it was bolted - three miles east of Mantoloking in Ocean County. The work would rest on the ocean floor, providing an environment for lobsters, fish, and about 150 other species, according to the state Department of Environmental Protection, which gave the operation its approval.
NEWS
July 12, 1987 | By Dan White, Special to The Inquirer
When I get that craving, usually on the third Wednesday morning in July, I jump into my car, take Interstate 95 south, and on the other side of Wilmington, pick up Route 13, the main highway into the Delmarva Peninsula. As I move south of Dover, I lose WCAU on the car radio, but the craving is so overpowering it just pulls me on. I pass Perdue trucks packed with thousands of chickens panting in the heat. Corn and soybean farms stretch over the endless flatland. At Seaford, I cross the Nanticoke River, 31 miles from its Mississippi-size mouth in Tangier Sound.
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ARTICLES BY DATE
NEWS
March 24, 2015 | By Edward Colimore, Inquirer Staff Writer
The fates of a migratory shorebird, horseshoe crabs, and the state's oyster industry have converged at the center of a debate over how each should be accommodated where they come together every spring, in New Jersey tidal flats along the Delaware Bay. Wildlife advocates hope to restore the dwindling population of red knots, small birds that federal authorities listed as a threatened species about three months ago. The bird's round-trip migration of...
NEWS
September 28, 2014 | By Jacqueline L. Urgo, Inquirer Staff Writer
LOWER TOWNSHIP, N.J. - They look like tiny coriander seeds. And 6,000 of them can easily fit into the bottom of a half-dozen buckets filled with seawater. But the young horseshoe crabs released into the Cape May Canal on Friday, as part of the 26th anniversary of National Estuaries Day, are the essentials of a grow-and-release program at the Rutgers Aquaculture Innovation Center here. The project, called the Horseshoe Crab Enhancement Initiative, helps boost the population of the 450-million-year-old species in the Delaware Bay - an East Coast hot spot for horseshoe crabs - and provides a baseline for further study of the ecologically critical and commercially key marine arthropods.
NEWS
August 11, 2014 | By Angelo Fichera, Inquirer Staff Writer
OCEAN CITY, N.J. - You wouldn't know it by the petite tank in tow, but the Merchlinsky family emerged from George's Beach Shop on the boardwalk in this Shore town on a recent sunny day with three new pets - from Haiti. Their new companions? Batman, Spiderman, and Blue - three hermit crabs with painted shells that earned them all-too-obvious names. Just weeks ago, the small crustaceans were crawling about the sun-soaked shores of the Caribbean. Now, they were heading to the family's home in Mahanoy City, a small town in Pennsylvania's coal region.
NEWS
July 25, 2014
Backstory: Andrea Capecci and her brother Nicholas are new to Philly's growing lunch-truck scene. They opened earlier this year but spent a couple of years kicking around ideas before setting on Pbon's interesting mix of seafood and sausage, inspired by the Philadelphia natives' upbringing: frequent trips to Bridesburg with their grandmother for hard-shell crabs, and twice-a-week traditional Italian dinners whipped up by their mother (think plenty...
NEWS
May 10, 2014 | By Jacqueline L. Urgo, Inquirer Staff Writer
MIDDLE TWP., N.J. - In time for the spawning season of the horseshoe crab and the subsequent spring migration of shorebirds like the ruddy turnstone and the red knot, the U.S. Fish and Wildlife Service has completed a $1.65 million restoration project along five Cape May County bay beaches. It is the first of 31 such "coastal resilience" projects focusing on rebuilding natural areas after Hurricane Sandy, according to Eric Schrading, a field supervisor for the service's New Jersey field office.
NEWS
October 11, 2013
Southern Fried Maine Lobster Company description: "Hand-breaded Maine lobster with a fresh ear of corn, andouille cheddar grits, toasted garlic bread and Old Bay spiked cream sauce. " Chain: Joe's Crab Shack. Calories: Not available, as this is a limited-time offer that continues through Nov. 18. Location: 2000 Clements Bridge Road, Deptford Township, N.J. Order time: About 20 minutes. Price: $23.99. Review: Among Joe's special "Coastal Comfort Food" menu additions, the Southern-Fried Maine Lobster piqued Chain Gang interest.
NEWS
June 1, 2013 | By Sandy Bauers, Inquirer Staff Writer
For more than 15 years, University of Delaware researcher Nancy Targett has been on an odd quest to identify what it is about horseshoe crab scent that makes the crab such alluring bait - for eels and whelks. Alas, she never succeeded. She still doesn't know what precisely constitutes eau de crab. But this week, she and other officials announced a breakthrough that could help solve one of fishery management's knottiest problems - how to lessen the harvest of crabs to save the birds that feed on their eggs, yet still allow watermen who use them as bait to make a living.
NEWS
April 6, 2013 | By Barbara Boyer, Inquirer Staff Writer
The Coast Guard has suspended a search for the missing crew member of a commercial crabbing boat that capsized Thursday in the frigid waters of Delaware Bay. Josh Cattlet, 24, was on the 40-foot Linda Claire, which went down six miles west of Cape May Point about 8:30 a.m., officials said. Two other crew members, Chris Serra, 27, and Dave Wood, 25, were rescued by good Samaritans. Authorities said the three men were the only ones aboard the Linda Claire out of Port Norris, Cumberland County.
NEWS
April 5, 2013 | By Barbara Boyer, INQUIRER STAFF WRITER
The U.S. Coast Guard is searching for a crew member of a commercial crabbing boat that capsized in the Delaware Bay Thursday morning. Two others were rescued. Authorities identified the missing man as Josh Cattlet, 24, who was on the Linda Claire, a 40-foot vessel that sailed from Port Norris, Cumberland County. Chris Serra, 27, and Dave Wood, 25, were rescued from the frigid waters by Good Samaritans on two other fishing vessels, the Captain Brown and Sandra Lee, officials said.
FOOD
April 4, 2013
Makes 6 servings 1 pound lump or jumbo lump crabmeat 1/4 cup finely chopped flatleaf parsley 1 bunch scallions, roots trimmed, thinly sliced 3/4 cup fresh bread crumbs 2 large eggs 1/4 cup milk Pinch of cayenne pepper 1 teaspoon Worcestershire sauce Fine sea salt and freshly ground black pepper 3 tablespoons unsalted butter 1 lemon, thinly sliced, for garnish ...
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