Off the menu at Sammy’s Grill

Sammy’s Grill on Highland has a succulent secret. It might not be on the menu, but they’ll serve it to you if you ask—and trust us, you want to ask. What is this secret? The chargrilled crab, a recipe that was tweaked and tested to perfection by manager Chris Levy. A hardshell crab is season-boiled, then chilled overnight. It’s then cleaned, re-seasoned with Tabasco butter, lemon pepper, Tony Chachere’s and blackening powder, and grilled over an open flame. The flame-grilling, says manager Eric Geloneck, is key—it gives the meat a smoky flavor that’s absolutely mouthwatering. The whole shebang is then drizzled in yet another layer of Tabasco butter and served over a bed of shredded lettuce. The cost per crab is a mere $3, so be sure to go in and ask for it by name. Your tastebuds will thank you.