In April 2024, 22 people from Kiel took part in the Lighthouse Swim in San Francisco an open water swim that this time led from the Bay Bridge to the Southend Rowing Club. On this occasion, the Managing Director of Kiel Marketing, Uwe Wangerthe San Francisco Softshell Crab Burger and brought the idea back to Kiel. The dish seemed equally interesting, charming, delicious and bizarre enough to work in the distant state capital.
Until now, the partnership between the maritime cities could only be experienced by institutions such as participating schools. The fact that San Francisco is connected to Kiel is not apparent to most of the Kiel population in everyday life. This culinary bridge to the United States is now set to change. The crab speciality thus becomes an expression of living town twinning.
Together with Citti Markt and the association The Bay Areas, Kiel-Marketing implemented the idea. Uwe Wanger explains: “The aim is to use the new product and our marketing support package for the participating restaurants to raise awareness of the town twinning among the population and to bring new guests, more sales and success to the catering partners.” A special Soft Crab Burger logo was even developed.
At an exclusive tasting event in June at Gosch in the Citti Markt, interested restaurateurs were able to convince themselves of the special features of the crabs and the ways in which they can be prepared. The trial run was a success: Five restaurants in the Kiel region have already included the burger in their menuothers are interested.
So far in Kiel The following restaurateurs are present: Bistro Petite Tini in Laboe, Gosch fish restaurant in the Citti Markt Kiel, Johns Burger food truck on the Kiellinie, Manufactur Restaurant on Zastrowstraße and Moby next to the sailing camp on the Kiellinie. Phil’s Burger will soon also be offering the Crab Burger with changing locations in Kiel and Eckernförde.
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Die Soft Shell Crabs, also known as ridged mangrove crabs, blue crabs or butter crabsare native to the American Atlantic coast. The ready-to-eat crabs that are processed in Kiel, however, come from an aquaculture facility in Bangladesh. The reasons for this are mainly logistical.
The crabs are harvested directly after molting in their growth phase and processed while the new shell is still soft and edible. The crabs are either seasoned with salt, pepper and lemon as standard or marinated in clarified butter and spices the day before. The crustaceans are breaded and fried and are completely edible, with shell and clawsOnly the intestine is removed for taste reasons, similar to how it is done with shrimp.
The crab dishes come in different colors and shapes. Julius Rabe from Moby breads the crabs in panko flour, which absorbs less fat than conventional breadcrumbs. Then he serves the delicacy in a mussel roll, Nordic-Asian with remoulade and pineapple-mango toppingThe result is flavorful and colorful.
Daniel Wulffs Interpretation des Crab Burgers, © kiel-magazin.de
Daniel Wulff of John’s Burgers is keen to cultural melting pot of San Francisco and to reflect his own Mexican roots in the dish. Accordingly, the Crab coated in Japanese tempura batter on guacamole and topped with pico de gallo The Mexican salsa made from tomatoes, onions and chili complements the seafood gently and appropriately. The bread roll is made from sourdough.
The restaurants Petite Tini and Manufactur will also serve the crab as Plate dish offer.
The culinary implementation of the city partnership between Kiel and San Francisco through the Soft Crab Burger is a successful example of how international relations can be brought to life in a creative and tasty way. Kiel residents and visitors now have the opportunity to enjoy a piece of San Francisco in their hometown and to experience the connection between the two cities on the plate.
Source: kiel-marketing.de
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