Get your crackers, hammers and bibs at the ready – there's a crustacean festival coming to Sydney
For some, there are few pleasures greater than sucking sweet crab flesh straight from the shell and wiping their fingers and mouth on a placcy bib. If this is you, you’ll be chuffed to hear The Morrison is bringing back nearly a month of shellfish shenanigans for their annual crab carnival. We're talking crab menus, crab cocktails and crab races. It's a crustacean-filled carnival.
Every Tuesday there'll be muddy maddness with whole chilli mud crabs available at a bargin price, followed by the $1 oyster hour between 6pm and 7pm on Wednesdays. And, every day during the carnival the menu will be laden with delicious crabby dishes from chef and culinary director Sean Connoll. Think rich, steamy king crab mac ’n’ cheese, crunchy po' boys and creamy crab knuckle pies. But the shareable star of the menu is the steaming hot pot, with whole blue swimmer crab, Alaskan king crab legs, chicken, and chorizo sitting boastfully beside corn and potatoes in a spicey broth. Get Cracking.