Harbour House Garlic Crab Seasoning

When the Crab Feast Calls for Garlic

Garlic crabs are their own tradition: the same hot pile of steamed blues, but with a savory garlic depth layered under the spice, a style with devoted followings up and down the Bay. This Harbour House blend was mixed for exactly that plate, garlic out front, backed by the seasoning notes a crab expects.

One Shaker, Two Methods

Use it in the steamer the way you would any crab seasoning, or take the crab-house route: melt butter, stir in a spoonful, and toss the cooked crabs in the garlic butter just before they reach the table. That second method is what gives garlic crabs their glossy, clinging coat of flavor, and the same butter does memorable things to a pan of roasted potatoes. Start lighter than you think you need: you can always toss with more, but you cannot take garlic back out.

Settling a Split Table

Some households convert to garlic entirely; others keep a traditionalist or two at the table. If yours is divided, the variety pack of all four blends ends the standoff by covering the classic, the garlic, and everything between, so nobody has to compromise their crabs. For dishes worth trying once the crabs are gone, our recipe write-ups are a good place to wander.

The shaker needs no cooler space, so it slips into any order. Add one whenever a garlic-crab night lands on the calendar.