Since we will be open on Turkey Day, we have decided that in addition to our regular menu, we will offer a special four course Thanksgiving meal. Each of the dishes are ones we would serve to our own families, and want to share with our customers.

Soup

Butternut Squash Bisque with a Warm Salad of Spaghetti Squash, Cranberries and Applewood Smoked Bacon

Pasta

Pumpkin Ravioli with a Rock Shrimp, Citrus Sage Pan Sauce

Traditional Turkey Dinner

Served with Corn Bread Stuffing, Giblet Gravy and choice of:

Roasted Brussel Sprouts with Pearl Onions or Sauteed String Beans and Cranberries

AND

Sweet Potato Mash or House Mashed Potatoes

Dessert

Choice of: Pumpkin Pie or Apple Cobbler

$40 per person

Tax and Gratuity not included

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Kicking off our new specials, is a butternut squash pureed soup garnished with a warm salad of spaghetti squash, cranberries and bacon. The autumnal flavors work well by balancing the sweetness of the cranberries and the saltiness of the bacon.

In order to keep our regulars coming back to try new things, and satisfy the appetite of our new customers we feel that serving daily specials is key. Adding in a fan favorite like soups, easily satisfies our diners and allows our kitchen staff to stretch their creative muscles a bit. A soup may seem easy, but we all know a good one takes time and talent.

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Although we were closed due to power outages, we want to let everyone know that we are back up and running and look forward to serving you.

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So if you like your sauce called gravy, clams on the half-shell or on your pasta, or just like it all then embrace Pasta Day and have a satisfying meal today.

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Most of our salads have seafood incorporated, except our Chopped Salad. The colorful mix of romaine, roasted beets, bacon, avocado and a handful of other items is turned into an entree by adding grilled chicken to it.

One of our more popular non fish dishes is our Porterhouse Burger. Quality Vermont cheddar blankets the tender beef and is complemented by smokey thick cut bacon. All is served on top of a toasted roll with a side of french fries. By making these meat options familiar it allows diners to know that when they come to City Crab, they can be at ease knowing if they don’t want lobster, oysters or shrimp that they will be satisfied either way.

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Before we add a new menu item at City Crab, we like to see how people respond to the concept. Typically, we offer a test dish as a special, letting our customers be the deciding factor if we add it to our regular menu or not.

Our new tuna tartare tacos have sold out within hours of its addition as a nightly special. We chose to replace the traditional crackers with fried wonton skins that mimic the shape of mini taco shells. Stuffing the shells with our fresh tuna and topping it with a mango salsa brings out the natural sweetness of the raw fish.

If you’ve had enough of the roasted squash, braised short ribs and cream heavy soups of the season, come try our tuna tartare tacos. And this Thursday happens to be National Taco Day, so if that isn’t a reason, we don’t know what is!

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For the events 17th year, City Crab and Seafood will be serving our signature crab cakes with our salads and sides composed of farm fresh ingredients provided by Union Square Greenmarket farmers. Our sister two sister restaurants, Duke’s Original Roadhouse and Big Daddy’s Diner, will also be delighting the over 1,000 guests with their local fare.

Through this event, not only do the farmers from the greenmarket benefit, but the proceeds go straight back into the beautification of the Union Square Park. A delicious fundraiser that highlights the chefs, farmers and park itself all in one night.

For the Twitter fans in the crowd, we will be live tweeting from the event – @CityCrabNYC.

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With the cold months around the corner, squash is one of those vegetables that everyone should know how to handle. It is filling, easy to find and even easier to cook. Pair it with anything from beef and chicken to delicate proteins such as lobster.

One of the more popular varieties is the acorn squash. It can easily be found in grocery stores, and at a vast majority of the vendors at the Greenmarket. Although the acorn squash gets it name from the nut, the colors can vary from dark green and a light golden yellow to almost white looking or multi-colored.

An easy way to prepare acorn squash is to cut it in half lengthwise and scoop out the seeds. Place the halves cut side down on a cookie sheet and bake at 350 degrees for 30 minutes, or until tender. Take the squash out of the oven and flip over. Fill the cavity where the seeds had been with butter and brown sugar. Bake for another 30 minutes and enjoy.

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Ingredients:

• Five lbs cooked lobster meat
• 8 oz Mayonnaise
• 4 oz green onions
• 4 oz celery,finely diced
• Salt
• Freshly ground black pepper
• Cayenne pepper to taste (optional)
• New England Hot Dog Rolls
• Melted Butter

Method:

The first step of a succulent lobster roll is properly cooking the lobster. If you choose to boil, remember you need to flavor the water. Add lemon juice as well as the lemon itself, bay leaves, and salt to the water and boil the lobster for 15 minutes. Once your lobster has cooled, pull out the meat and cut it up into bite sized chunks.

In a medium bowl, combine the mayonnaise, green onions, and celery. Gently toss the lobster with the mayonnaise mixture. Set aside.

Brush the melted butter onto the buns and toast until lightly browned. Fill the buns with the lobster mixture and top with a few cracks of black pepper and a pinch of cayenne.

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In house marketing has always gone a long way for our regulars. They are able to ask servers and managers about specials, deals and upcoming events. However, in order to contact those who are fans of ours but don’t come in regularly or those who have yet to try us out, we use social media to catch their attention.

These social outlets are more than just places to post pictures or links. We create an interactive environment with our Facebook fans, Twitter followers, Instragram photographers and bloggers alike. Using things such as “click-to-redeem” offers, hashtags, and of course comments, it allows our fans and followers the ability to take some part in our social outreach.

All that being said, I am proud to announce here that we now have a YouTube Channel. Check out my first video series on how to break down and eat the Maryland Blue Crab! With this launch, we are offering Blue Crab Specials the next two Tuesday Nights (8/21 & 8/28). $50pp gets a mound of Blue Crabs, Corn & Key Lime Pie served Family Style!

Click here: How to Crack and Eat Blue Crabs & Dungeness Crabs

Reservations required, so call now! 212.529.3800

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