Chef Matt Accarrino Shares How to Shell a Crab
Eating, drinking, and then eating more weren't the only activities on the agenda at this year's SF Chefs — I also expanded my food and wine knowledge. Aside from learning how to pair food and wine by sight, I also learned how the pros shell crabs so efficiently!
My instructor: Matt Accarrino, executive chef at San Francisco Italian restaurant SPQR. At his SF Chefs demo, he prepared a crab dish — and showed the audience how to cook the crustacean and remove its exoskeleton the right way.