By Brian Hackney

Brian motors his way along scenic Highway 92 to gather ingredients for a crab boil.  After gathering the crabs, it’s off to a Bay Area brewery, winery and famed San Mateo dessert spot!

VIDEO: Part 1 | Part 2 | Part 3




Half Moon Bay Fish Market
99 San Mateo Rd
Half Moon Bay, CA 94019
(650) 726-2561

G Berta Fruit and Vegetable Stand
12599 San Mateo Road
Half Moon Bay, CA 94019
(650) 712-0661

La Nebbia
12341 San Mateo Rd
Half Moon Bay, CA 94019
(650) 726-9463

Dianda’s Italian American Pastry Company
117 De Anza Blvd
San Mateo, CA 94401
(650) 570-6260

Hayward Shoreline Interpretive Center
4901 Breakwater Avenue
Hayward, CA 94545
(510) 670-7270

Buffalo Bill’s Brewery
1082 B Street
Hayward, CA 94541
(510) 886-9823

Chef Leo, who helped Brian prepare the crab, works at Horizons Restaurant

558 Bridgeway
Sausalito, CA 94965
(415) 331-3232

Spicy Crab Boil recipe


24 oz beer

1 lemon, quartered

1 ½ tsp black peppercorns

1 small dried red chili

1 tsp cayenne

1 tbsp coriander seeds

2 tsp brown mustard seeds

¼ tsp whole allspice

4 cloves

4 bay leaves

1 tsp celery seed

2 tsp dill seed

1 dozen crabs

How to cook:

In a large pot combine beer, lemon, and 3 cups water. Grind spices to a coarse powder and add to pot. Bring to boil, then reduce heat to medium and simmer for 10 minutes. Add crabs and cover pot. Bring to a boil and simmer 8 minutes. Pull crabs, cool on ice, crack and enjoy.

Cheesy Crabby Pockets of Goodness

1 sheet puff pastry, thawed and unfolded

3/4 cup dungeness crab meat

2 clove garlic, minced

4 tablespoons mint, chopped fine

8 ounces cream cheese, softened

1/4 cup parmesan cheese, grated

a couple quick splashes of white wine

salt and fresh cracked pepper

small bowl of olive oil for puff pastry work

After puff pastry sheet has thawed, lay out sheet on a well olive-oil greased surface.  To thin out the pastry, either use a greased rolling pin or your fingertips, rolling out the dough from the center in all driections.  Cut into six equal pieces.  Lightly massage a tad of olive oil over the pastry dough.

Mix all ingredients, except the crab, using a little white wine to thin the mixture and enhance the flavor!  Add salt and pepper to taste.  When combined, gently fold in crab.

Put six equal portions of mixture onto the lower portion of each pastry piece. Fold like a burrito, tucking in sides before the final fold.  Place on greased cookie sheet and bake at 400 degrees for 10-12 minutes, or until pastry dough is golden brown and flaky.

Brown Butter Garlic Crab Bread

2 cubes salted butter

6 cloves garlic, chopped

2 cups crab meat (or more if you desire)

sourdough baguette, sliced lengthwise in half

2 cups pecorino cheese, shredded or shaved

Over medium high heat, melt butter and garlic until butter browns.  Remove from heat.  Immediately stir in crab meat and combine.

Cover one half of the baguette with mixture and cover as generously as you like, with the pecorino cheese.

Place under broiler for 3-4 minutes, using the second rack from the top.  Cut into rectangles or diagonals.

Note:  Typically, this recipe will cover one half of the baguette.  Depending on how much you like your bread saturated with the butter, you can spread the mixture a bit farther.


Comments (3)
  1. Christina Sansi says:

    I look forward to watching the show in the evening. Thanks for the great recipes. Come to the Mendocino Coast in March for the Whale and Wine Festival!

  2. anna says:

    I really like this segment. I take 92 all the time since I live in the east bay and I never knew how many cute places there are here.
    Also- I really like Brian’s dog! He adds such a cute dynamic to the show! Keep the dog on the show!

  3. Matthew says:

    Liam is horrible. Please get rid of him. I think that the host of Eye on the Bay should, I don’t know, at least be born and raised in America if not the actual bay area!!! I can’t stand Liam’s personality or voice and his shows are snooze fests. More Brian please!


    A 33 year old 3rd generation bay area resident


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