Crab Quotes

“The grotto itself comprises its own slick universe, and inside this universe spin countless galaxies: here, in the upturned half of a single mussel shell, lives a barnacle and a tiny spindle shell occupied by a still smaller hermit crab. And on the shell of the crab? A yet smaller barnacle. And on that barnacle?”
― Anthony Doerr, All the Light We Cannot See

“Nay, 'twill be this hour ere I have done weeping. All the kind of the Launces have this very fault. I have received my proportion, like the prodigious son, and am going with Sir Proteus to the Imperial's court. I think Crab, my dog, be the sourest-natured dog that lives. My mother weeping, my father wailing, my sister crying, our maid howling, our cat wringing her hands, and all our house in a great perplexity, yet did not this cruel-hearted cur shed one tear. He is a stone, a very pebble stone, and has no more pity in him than a dog. A Jew would have wept to have seen our parting. Why, my grandam, having no eyes, look you, wept herself blind at my parting. Nay, I'll show you the manner of it. This shoe is my father. No, this left shoe is my father. No, no, this left shoe is my mother. Nay, that cannot be so neither. Yes, it is so, it is so -- it hath the worser sole. This shoe with the hole in it is my mother, and this my father. A vengeance on't! There 'tis. Now, sir, this staff is my sister, for, look you, she is as white as a lily and as small as a wand. This hat is Nan, our maid. I am the dog. No, the dog is himself, and I am the dog -- O, the dog is me, and I am myself. Ay, so, so. Now come I to my father: 'Father, your blessing.' Now should not the shoe speak a word for weeping. Now should I kiss my father -- well, he weeps on. Now come I to my mother. O, that she could speak now like a wood woman! Well, I kiss her -- why, there 'tis: here's my mother's breath up and down. Now come I to my sister; mark the moan she makes. Now the dog all this while sheds not a tear nor speaks a word!”
― William Shakespeare, The Two Gentlemen of Verona

“His thought about the bird halts as the CRAB in his wrist glows. CRAB—Conservable RNA Augmented Body, the faithful servant for a citizen, as the advertisements from the World Government say. This parasitic bio-computer, installed in his left wrist, bears his identity. A hologram projects on it when he fists that hand near his chest. A text message visible in his inbox: You’re missing the Independence Day Speech, auto-signed with Ren. Yuan ignores it.
The next text plays in his brain when he is not looking at the CRAB: Come on! The war-hero can’t miss the speech in Alphatech when the war hero himself is its owner! Ren.
Yuan doesn’t reply to Ren Agnello, the CEO of Alphatech—the world’s leading transport and robotics industry, of which the Monk is the founder. Well, one of the two founders.”
― Misba, The High Auction

“...be as fast as Usain Bolt, the winner is the winner, even if he crawls like a crab, his destiny is unshakable.”
― Michael Bassey Johnson

“When the crab arrives, I realize I've barely given any thought to Ann and her ministrations. To my surprise she has added a few finishing touches of her own. The crab sits snugly in its pink shell, beside a neat mound of delicately green mayonnaise. How has she colored it green?
"This could be made into a curry," pronounces Mr. Arnott. "In Madras, curried sea oysters are considered the pinnacle of fine food. Anything can be curried... fish, fowl, even eggs."
"Eggs?" Again, he has intrigued me.
"Indeed eggs," he says. "Hard-boiled and placed in a hot curried gravy, they are quite delicious."
I taste the mayonnaise, trying to fathom how Ann has greened it. Simultaneously I try to commit Mr. Arnott's recipe for curried eggs to memory, while also checking the seasoning in the crab.
"Do you think the crab would benefit from a little more lemon juice?" I ask. "Or perhaps chili vinegar should have been used."
"It is certainly fresh." He slowly savors the crab upon his tongue. "It tastes of the sea.”
― Annabel Abbs, Miss Eliza's English Kitchen

“A steaming plate appeared in front of Lex- the crab wontons, nestled in a lettuce leaf. Blond deep-fried dumplings.
Maybe she'd walk out without braining George...
Another waiter swept past their table holding two platters of Crustaceans' signature entree. Rich, briny crab. Nutty brown butter.”
― Camy Tang, Sushi for One?

“She removed the salad plates and presented the garlic roasted crab with a flourish.
Hot, pungent aromas steamed Lex's face as she leaned over the plate for a long, ecstatic breath. An exotic mix of spices melded with the warm richness of browned butter. Only a whiff of brine. The shells had a warm, healthy sunset color. Her mouth watered.
She lifted the top shell and inhaled a sweet tang of the sea.”
― Camy Tang, Sushi for One?

“Lillian put out ingredients- sticks of butter, mounds of chopped onion and minced ginger and garlic, a bottle of white wine, pepper, lemons.
"We'll melt the butter first," she explained, "and then cook the onions until they become translucent." The class could hear the small snaps as the onions met the hot surface. "Make sure the butter doesn't brown, though," Lillian cautioned, "or it will taste burned."
When the pieces of onion began to disappear into the butter, Lillian quickly added the minced ginger, a new smell, part kiss, part playful slap. Garlic came next, a soft, warm cushion under the ginger, followed by salt and pepper.
"You can add some red pepper flakes, if you like," Lillian said, "and more or less garlic or ginger or other ingredients, depending on the mood you're in or the one you wanted to create. Now," she continued, "we'll coat the crab and roast it in the oven.”
― Erica Bauermeister, The School of Essential Ingredients

“After the simplicity of the gnocchi, the fish course was astonishing. Pellegrino had spent the entire day preparing the two red mullets. He had partially removed the heads and cleaned the fish through those small openings, leaving the bodies intact. Then he massaged each fish to loosen the flesh and bones, which he painstakingly removed without breaking the skin. The mullet flesh was combined with chopped spider crab, cream-softened bread, finely minced shallots, and a whisper of garlic, thyme, nutmeg, and butter, and then carefully stuffed back into the skin. Pellegrino returned the heads to their natural position and patted each fish into its original shape. He surrounded the stuffed mullets with vegetables and herbs and sealed all of it in parchment to poach gently in its own flavorful steam.”
― Elle Newmark, The Book of Unholy Mischief

“The release of steam created a sigh in the air, acting as the prayer before a meal, the ceremonial ribbon cutting before the devouring. Eating crab was a leisurely pursuit. The sweet treasure of crabmeat could only be unlocked by a deft grip or the aid of a steel seafood cracker.
I offered the coveted heavy female crab to my guest. He smiled and brandished his cracker, shattering the shell in strategic spots. He attacked with purpose: disassembling, dissecting to get to the jeweled fat and eggs inside.
While Older Shen ate, I proceeded with my own crab, prying the carapace open by pulling on its apron. The juices dripped down my fingers as I attacked the meat in the body first. My favorite parts were the legs because of how little effort they took compared to the claw and the minute chambers of the body. I sucked the meat from the hollow legs, careful to avoid the plasticky cartilage. The sweetness of the crab complemented the spicy, tangy dipping sauce I'd provided. Flecks of green onion and yellow disks of chili pepper seeds floated in the red wine vinegar.”
― Roselle Lim, Natalie Tan's Book of Luck & Fortune

“See ya, Crab," sullen boy said to Rayanne.
"Crab?"
"It's my name, Rayanne Crabbe, with a double b and an e at the end. So what?"
"Pull in your pincers, Rayanne," said Gabriel, opening and closing the four fingers of both hands against his thumbs.
Rayanne's last name being Crabbe was the first piece of good news I had heard in a long time, and as she and Gabriel walked away I could swear she was moving sideways.”
― Margot Berwin, Scent of Darkness

“Ah! Green asparagus, my favorite! "
"I stir-fried it with crab meat. I quickly stir-fried the green asparagus and mixed the crab guts with dashi and put that in there as well...
... and finally seasoned it with salt and pepper and thickened the sauce slightly with starch."
"I love its fresh spring vegetable-like flavor!"
"I stir-fried it in a very mild soy oil...
... and I didn't use any Chinese broth made from chicken bones and Chinese ham. I used dashi taken from katsuobushi and konbu.”
― Tetsu Kariya, Vegetables

“My mouth watered. The lobster and waffles was extremely delicious, but I also loved the fancy toast topped with snow crab and avocado (rich, sweet, and textually balanced, given nice contrast by a zing of black pepper on top). And the soft-shell crab BLT, where the the sweet, earthy tomato met the crisp, watery crunch of the iceberg lettuce and thick, chewy smoke of bacon, and then the sweet, crispy crackles of the soft-shell crab. And Chef Stephanie's version of New England clam chowder, which was rich with cream, but not heavy, and delicately spiced; the clams were big and briny, and the bits of the bacon throughout somehow still crispy. It would have qualified as an excellent but not all that memorable clam chowder if not for the salsify root, which had the texture of a parsnip but the taste, almost, of an oyster or a clam. It made for a marvelously interesting bite.”
― Amanda Elliot, Best Served Hot

“The boy in me still carries the memories of those days when I lifted crab pots out of the Colleton River before dawn, when I was shaped by life on the river, part child, part sacristan of tides.”
― Pat Conroy, The Prince of Tides