What to order at The Barking Crab

Director of Operations, Alexandra Morris shares her recommendations for next time you’re under the iconic red and yellow tent.

Long before the prolific residential towers and infiltration of international outlets from shops to restaurants, The Barking Crab called Seaport home. Established in 1994, Boston’s only urban seafood shack is distinguishable by its red and yellow tent beckoning tourists and locals alike to come indulge in regional specialities along the historic Fort Point Channel.

“All the seafood is fresh, fresh, fresh and sourced from New England-based vendors and seafood suppliers that we have had relationships with for decades,” shares Alexandra Morris, director of operations at The Barking Crab.

There’s something comforting, maybe even nostalgic, about tucking into a table alongside the channel and realizing you don’t have to travel far outside the city to the North or South Shore, or even further to Maine or Connecticut for some of New England’s prized seafood specialties.

From “the best oysters you can source” to a traditional clambake, below Morris gives new and frequent diners inspiration for what to order on their next visit to The Barking Crab.

Barking Crab Cakes

“We only source from the best and the crab is no exception… it is our namesake after all,” says Morris on this popular appetizer. Barking Crab elevates the patties of crab meat by swapping a breadcrumb crust for Ritz Crackers. “It fries into a perfect, buttery crunch” and the mix of Dijon and dry mustard “gives it just the right kick.” Perfect for sharing, Morris adds that their crab cakes are a favorite among large parties.

Oysters on the Half Shell

Sourced from Doug George at Powder Point Oysters, you can order these local, fresh bivalves — or as Morris describes them “truly the best oysters you can source” — in an order of six or 12. They are accompanied with all the staples, including a house-made mignonette, cocktail sauce, lemon and horseradish. “On a hot day, we sell about 1200 oysters a day,” says Morris.

New England Clam Chowder

Even though The Barking Crab clam chowder recipe is “top secret,” according to Morris, she does tease a few tips in making the perfect chowder: “A balance of fresh ingredients which are primarily the clams, potatoes and onions. We steam quahog clams in white wine and a blend of aromatics. We use bacon and a little Worcestershire sauce to give it that taste you can only find in our chowder.”

Traditional or Naked Lobster Roll

Whether you’re more of a Maine- or Connecticut-style lobster roll lover, Morris assures: “We are equal opportunity lobster roll enthusiasts and serve both a cold and hot version.” The “Traditional” roll comes with a classic mayo, celery, and lemon juice, while the “Naked” version is nothing but lobster meat and drawn butter on fresh-baked bread from Iggy’s. “We are minimalists at heart here and let the quality and freshness of the lobster meat speak for itself,” says Morris, adding a hot tip. “Each roll comes with French fries but I recommend trying our onion rings because they are a sleeper hit on the menu—hand cut, breaded and lightly fried.”

New England Clambake

In addition to lobster rolls, there’s nothing more quintessential to New England than a clambake. The Barking Crab version consists of a 1.25 lb lobster, steamers, corn on the cob, steamed potatoes and homemade coleslaw “that has just the right amount of buttermilk in the dressing,” says Morris. This is another great group order, though individuals have ordered it, says Morris, who advises, “If you order one for yourself, make sure you come hungry.”