Green Crabs on the Menu: OAK Long Bar + Kitchen
On the ground floor of Boston’s Fairmont Copley Plaza Hotel, you’ll find OAK Long Bar + Kitchen: a New England institution known for its martinis, lobster rolls, and farm-to-table menu. While the name has changed a few times, the restaurant has existed for over a century. Developed by Chef de Cuisine Isaura Buasier and Executive Chef Zaid Khan, OAK’s menu reflects the flavors and communities that shape Boston with a focus on locally sourced ingredients, including sustainable seafood. On the menu, you’ll find clam chowder alongside striped bass with guajillo spiced chayote & jicama.
This April, OAK launched their spring menu including a Maine Lobster pappardelle with North Shore green crab sauce américaine, lacinato kale, cherry tomatoes, and ricotta salata. A few weeks later, we had a chance to taste the dish alongside Wulf’s Fish and chat with Chef Buasier and Khan about the dish.
Chef de Cuisine Isaura Buasier (left) and Executive Chef Zaid Khan (right) holding the Lobster Pappardelle with Green Crab Sauce Américaine
“I’ve never worked with green crab before but I was really intrigued because once they arrived in-house they reminded me of a crab I grew up with in the Dominican Republic with its richness and flavor. After learning about their reputation, I wanted to find a way to make the crabs approachable to people who’ve never had them and what better way to do that than creating a dish with green crab and lobster, a species directly impacted by green crabs.” - Chef Buasier
Lobster isn’t the only seafood on OAK’s menu impacted by green crabs, you’ll also find mussels, striped bass, clams, scallops, and oysters in a wide variety of dishes.
“For us, it’s really important to integrate education in introducing new menu items, ingredients, and cuisines for our chefs, servers, and then guests. We know that a lot of people aren’t going to walk in and know what green crabs are but that opens the door for conversation.” - Chef Khan
OAK Long Bar + Kitchen will be moving onto their summer menu in the upcoming months so visit soon to try the pappardelle and other spring dishes. That being said, Chef Buasier has hinted that green crabs will be on the summer menu in another iteration so stay tuned!
Maine Lobster Pappardelle with Green Crab Sauce Américaine made with Wulf’s Fish Green Crab sourced from Zack Appeltofft in Ipswich, Massachusetts
Our biggest thanks to Chef Buasier, Chef Khan, and the team at OAK Long Bar + Kitchen for hosting us, and stepping us through the pappardelle!