{"id":55752,"date":"2021-07-04T00:01:52","date_gmt":"2021-07-04T06:01:52","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=55752"},"modified":"2026-04-06T14:38:48","modified_gmt":"2026-04-06T20:38:48","slug":"storming-crab-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=55752","title":{"rendered":"Storming Crab – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Storming Crab on San Mateo<\/figcaption><\/figure>\n

Archaeologists believe there’s a scientific explanation for contemporary\u00a0 humankind’s\u00a0 predilection for seaside vacations and trips to the beach.\u00a0 Evidence–stone tools used to cut through animal flesh–seems to support the theory that the first humans migrated out of Africa by following the eastern coastline.\u00a0 This, the theory posits, would have led to Australia being discovered before Europe.\u00a0 As noted by Professor Chris Stringer, the head of human origins at the Natural History Museum in London: “The earliest evidence of modern humans in Europe is 40,000 years old whereas we find evidence dating to 60,000 years ago in Australia.\u00a0 This (migrating along Africa’s eastern coastline) provides a possible explanation<\/em>.”<\/span><\/p>\n

In addition to the tools used by our beachcombing ancestors, the archaeologists found the remains of several edible marine animals, including oysters, mussels and crabs.\u00a0 Whether or not this also explains humankind’s pescatarian propensities, many of us are passionate about seafood–and not in the way Dolly Parton meant when she proclaimed “I’m on a seefood diet.\u00a0 I see food, I eat it<\/em>.”\u00a0 According to Seafood Source<\/strong><\/a>, “on average, Americans consumed 16.1 pounds of seafood in 2018, a per capita consumption rate of 16.1 pounds,\u00a0 the highest since 2007.”\u00a0 Shrimp remains the most popular of all seafood.<\/span><\/p>\n

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Seafood Bread<\/figcaption><\/figure>\n

As children growing up in landlocked and agrarian Pe\u00f1asco, my siblings and I led a very sheltered life.\u00a0 Our extremely provincial experience with “seafood” was limited to Mrs. Paul’s fish sticks which we dipped in Kraft’s sandwich spread (we didn’t know about tartar sauce) and (gasp, the horror) Mrs. Paul’s fried shrimp.\u00a0 Sure, we snared the legal limit (yeah, right) of German brown trout, cutthroat trout and rainbow trout in the cold, rocky waters of the mountain streams in our backyard, but that wasn’t “seafood.”\u00a0 That was fish!<\/span><\/p>\n

During my senior year in high school, my parents took me to a “fancy” (when you’re from Pe\u00f1asco, back then this meant not Bonanza’s or Sizzling Sirloin) steak restaurant where instead of a slab of beef, I surprised them by ordering lobster thermidor.\u00a0 Despite not having a clue what to expect, I quickly fell in love with the presentation of a red carapace generously stuffed with creamy, rich lobster.\u00a0 The presentation quickly gave way to revelations in deliciousness my bumpkinly taste buds had never before experienced.\u00a0 It was love and lust in every bite.\u00a0 Pandora’s net having been splayed before me, I had to have more.<\/span><\/p>\n

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Boudin Balls<\/figcaption><\/figure>\n

The United States Air Force had the answer to my prayers, stationing me at Hanscom, about seventeen miles northwest of Boston and much closer by eight-hundred miles to fresh, just-off-the-boat seafood.\u00a0 For two years, I did my best Diamond Jim Brady<\/strong><\/a> imitation, devouring lobsters and crab by the pot, oysters by the sack, tuna subs by the truckload and so many fried clams my friend Paul Venne told me I’d eventually become a clam.\u00a0 A few years later, my Kim and I were stationed on the Mississippi Gulf Coast where our proximity to seafood-rich waters could literally be walked. Succulent seafood courtesy of Air Force postings mitigated the pangs of missing New Mexico’s incomparable red and green chile.<\/span><\/p>\n

Much as we loved the propinquity and promise of superb seafood, the siren’s call lure of the Land of Enchantment proved insurmountable.\u00a0 We returned to La Tierra Encantada where over the years, we’ve seen seafood go from scarce and expensive to plentiful and reasonably priced, especially at mariscos restaurants.\u00a0\u00a0 Then in September, 2013, a revolutionary seafood concept named Down N Dirty Seafood Boil<\/strong><\/a> introduced Duke City landlubbers to a Cajun-style seafood boil.\u00a0 In 2015, Crackin’ Crab Seafood Boil<\/strong><\/a> followed suit.<\/span><\/p>\n

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Clam Strips<\/figcaption><\/figure>\n

In February, 2020 (scant weeks before the world closed down), Storming Crab, Albuquerque’s third Cajun seafood boil restaurant launched its galley, this one in the commodious San Mateo edifice that previously housed Groundstone.<\/strong><\/a>\u00a0 Unlike Down N Dirty and Crackin’ Crab, Storming Crab has a national presence with restaurants in Kentucky (including the original in Clarksville), New York, Ohio, Tennessee, Texas, Indiana, Missouri and Illinois.\u00a0 There are currently nineteen Storming Crab restaurants under spacious skies.<\/span><\/p>\n

As might be expected, the space has undergone a complete make-over.\u00a0 Over-the-top nautical themes dominate.\u00a0 Taut ropes, more than you’ll find in a rodeo, feature prominently in the theme.\u00a0 So do helms, the “steering wheels” that control the course of a vessel.\u00a0 A green kayak is suspended from the ceiling and a toothsome shark from another.\u00a0 Graffiti, nearly as much as you’ll see under any of the city’s underpasses, is everywhere.\u00a0 As you walk in, a Captain Jack lookalike (from Pirates of the Caribbean<\/strong><\/a>) glares at you from behind his wooden helm.<\/span><\/p>\n

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Dinner Combo #2<\/figcaption><\/figure>\n

The menu is designed with five specific dinner combinations up front, all served with corn, potatoes and sausage.\u00a0 Seafood options include crawfish and shrimp; Dungeness crab, shrimp and clams; a whole lobster, brown clams and crawfish; snow crab legs, crawfish and shrimp; king crab legs, crawfish and mussels; and snow crab legs, lobster tails and shrimp.\u00a0 Each is priced by the pound, by market price. Each serves anywhere from one to two or two to three people.\u00a0 There’s also a family combo which feeds Feeds five to six people: one pound each of king Crab, snow crab, green mussels, shrimp and white clams.<\/span><\/p>\n

You can also opt for just one seafood item, be it mussels, crawfish, lobster or a choice from several types of crab. \u00a0 Each individual platter includes corn and potatoes.\u00a0 You can choose the flavor profile of your “sauce” from among crab house Cajun, garlic butter, Old Bay butter, Old Bay dry no butter or plain, and your spice level from mild to super hot.\u00a0 If boiled seafood isn’t what you’re into, the menu also features classic fried seafood as well: calamari, shrimp, catfish, oysters and more.\u00a0 Landlubbers can have chicken strips, too.\u00a0 Fresh raw oysters also are available, not to mention a couple of Cajun dishes: gumbo and crawfish etoufee.<\/span><\/p>\n

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Dungeness Crab<\/figcaption><\/figure>\n

5 September 2020<\/strong>: As you’re perusing the menu,\u00a0 two pieces of seafood bread<\/strong><\/em> are ferried to your table.\u00a0 At first glance, seafood bread may look like cheesy garlic bread, but there’s much more to this staff of life than that. \u00a0 The rich, creamy cheese on top is infused with crab, garlic and other herbs.\u00a0 In short, it\u2019s absolutely delicious, a precursor of what’s to come.\u00a0 In addition to the seafood bread, our server equipped us with plastic disposable bibs emblazoned with a bright red crab, plus tools to help us extricate the delicate seafood from its spiny carapace. Two thick pieces of paper are laid out on your table to help contain the predictable and inevitable mess.<\/span><\/p>\n

5 September 2020<\/strong>: But first, the appetizers.\u00a0 Would it be crab cakes, hush puppies, onion rings or stuffed jalape\u00f1os? It certainly wouldn’t be (gasp) fish sticks for me. Nah, our choices were in honor of the two seaside locations the Air Force graciously assigned us to. First were clam strips<\/strong><\/em>, hand-breaded and deep fried as I loved them intensely in Massachusetts.\u00a0 Even though these were not the whole belly clams I preferred, they were certainly not the desiccated, insipid clam strips (sorry, Bob) of Howard Johnson’s<\/strong><\/a>.\u00a0 A lush, crunchy breading gives way to sweet, “meaty” clams that in my mind’s eye took me back to Massachusetts.\u00a0 Similarly, the boudin balls<\/strong> <\/em>(whiter link sausage, rice, vegetables, seasonings all deep fried) transported us to the first time we enjoyed the Cajun culture staple in Bayou country.\u00a0 Though they resemble donut holes, these savory orbs have a surprisingly complex and intensely satisfying flavor.\u00a0 They’re not quite as addictive as fried clams, but boy are they good!<\/span><\/p>\n

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Dinner Combo #3<\/figcaption><\/figure>\n

Your food arrives in thick plastic bags inside a bucket. No plates are provided, just two bags brimming with seafood absolutely saturated with the sauce you selected (garlic butter for us). You’ll remove the seafood from the bucket which you’ll then use to discard the \u201cempties.”\u00a0 This is not refined eating.\u00a0 Basically you just reach into the bag and extract what it is you wish to attack first.\u00a0 Exercise a bit of caution, however.\u00a0 This is steaming hot stuff that requires handling with care.\u00a0 <\/span><\/p>\n

5 September 2020<\/strong>: My Kim and I opted for dinner combo 2<\/strong>, <\/em>a “feeds two to three people” bounty comprised of a full-pound Dungeness crab, a pound of shrimp and a pound of clams along with a quarter-pound of sausage and three half ears of corn-on-the-cob. \u00a0 Though your humble blogger usually eschews food which “requires work” to eat, Dungeness crab is an exception.\u00a0 With some of the sweetest meat of any crustacean, Dungeness crab are a tender and delicate delicacy you can’t get enough of.\u00a0 The shrimp were almost an oxymoron in that they were much more “jumbo” than “shrimpy.”\u00a0 They, too, were delicious, even with the profusion of garlic butter.\u00a0\u00a0 We handled the potatoes and corn gingerly as they were both scalding to the touch, but oh so good.\u00a0 When we finally uttered “no mas,” we still had a staggering amount of food left \u2014 enough for another full meal from what was left.\u00a0<\/span><\/p>\n

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Lobster<\/figcaption><\/figure>\n

4 July 2021:\u00a0\u00a0<\/strong>My friend Schuyler used to rail against three types of food: airline food, hospital food and seafood in New Mexico.\u00a0 That was before a number of Mexican mariscos restaurants started popping up across the Land of Enchantment.\u00a0 He fell in love with those.\u00a0 Had he joined my Kim and I during our second visit to Storming Crab, his opinion of seafood in landlocked New Mexico would probably have led to a pejorative-laced tirade.\u00a0 \u00a0Our dinner combo #3<\/strong><\/em> (whole lobster, clams, sausage, red potatoes and corn) was that bad.\u00a0 The red potatoes were about as soft as a Nancy Pelosi compliment of Donald Trump.\u00a0 More than half of the clams remained unopened after steaming.\u00a0 Though unopened clams and mussels aren’t necessarily an indicator that they’e bad<\/strong><\/a>, prying them open and smelling them is not our idea of a fun meal.\u00a0 <\/span><\/p>\n

The most disappointing component of our dinner combo was the whole lobster which my Kim had been so looking forward to.\u00a0 \u00a0First, the only utensil we were given was a lobster cracker (which resemble plyers).\u00a0 No seafood forks or leg sheller knives.\u00a0 Fortunately my hands are like vice grips and I managed to extricate all the lobster meat sans utensils.\u00a0 All that hard work should have been rewarded with sweet, succulent and delicious lobster.\u00a0 Alas, the lobster was rubbery, “old-tasting” and overwhelmed by the butter sauce used on our combo plate.\u00a0 Tough or rubbery meat is usually the result of a lobster cooked too long.\u00a0 \u00a0This is one lobster that should have been thrown back!<\/span><\/p>\n

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Ice Cream Macaroons<\/figcaption><\/figure>\n

5 September 2020<\/strong>: Somehow we allowed our sweet server to talk us into dessert.\u00a0 Frankly, none of the options were especially enticing, especially considering we knew we’d have to waddle out of the restaurant.\u00a0 Still, we both had ice cream macaroons<\/strong> <\/em>which resembled junior ice cream sandwiches.\u00a0 My Kim’s macaroon sandwiched vanilla ice cream while mine (our server’s favorite) was espresso flavored.\u00a0 Both were good, but after one bite we’d just as soon have taken them home had they not been guaranteed to melt during our 20-mile trip.<\/span><\/p>\n

Somewhere in my ancestral lineage were coastal dwellers who enjoyed succulent seafood.\u00a0 I’ve inherited their passion for the fruits of the sea and may just make Storming Crab a dinnertime dwelling. <\/span><\/p>\n

Storming Crab<\/strong>
\n5001 San Mateo Blvd., N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 407-2032
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 4 July 2021
\n1st VISIT<\/strong>: 5 September 2020
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Good<\/span><\/strong> \u2013 good food, decent service, and a clean environment; provides a satisfactory, dependable, and standard experience
\nCOST<\/strong>: $$-$$$
\nBEST BET<\/strong>: Boudin Balls, Clam Strips, Dinner Combo #2 (1lb Dungeness Crab – 1lb shrimp – 1lb Clams – Sausage a quarter pound – (3) potatoes , (3) corn), macaroons
\nREVIEW #1179<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Archaeologists believe there’s a scientific explanation for contemporary\u00a0 humankind’s\u00a0 predilection for seaside vacations and trips to the beach.\u00a0 Evidence–stone tools used to cut through animal flesh–seems to support the theory that the first humans migrated out of Africa by following the eastern coastline.\u00a0 This, the theory posits, would have led to Australia being discovered before Europe.\u00a0 As noted by Professor Chris Stringer, the head of human origins at the Natural History Museum in London: “The earliest evidence of modern humans in Europe is 40,000 years old whereas we find evidence dating to 60,000 years ago in Australia.\u00a0 This (migrating along Africa’s eastern coastline) provides a possible explanation.” In addition to the tools used by our beachcombing ancestors, the archaeologists found…<\/p>\n","protected":false},"author":1,"featured_media":58026,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,703,268,141,5632,18],"tags":[1101,1100,1099,1098,1096,1094,1097,1095],"class_list":["post-55752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-dog-friendly","category-national-chain","category-new-mexico","category-good","category-seafood","tag-clam-tips","tag-clams","tag-crab","tag-lobster","tag-national-chain","tag-seafood-boil","tag-seafood-bread","tag-shrimp"],"yoast_head":"\nStorming Crab - 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Please take a few minutes to tell me what you think. 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