The crab Louis salad at 33rd Street Bistro includes crisp cucumber chunks and a chili sauce. The restaurant’s executive chef, Fred Haines, who also is a co-owner, obtains the crab from Coos Bay, Ore.
The crab Louis salad at 33rd Street Bistro includes crisp cucumber chunks and a chili sauce. The restaurant’s executive chef, Fred Haines, who also is a co-owner, obtains the crab from Coos Bay, Ore. Randy Pench rpench@sacbee.com
The crab Louis salad at 33rd Street Bistro includes crisp cucumber chunks and a chili sauce. The restaurant’s executive chef, Fred Haines, who also is a co-owner, obtains the crab from Coos Bay, Ore. Randy Pench rpench@sacbee.com
Carla Meyer

Carla Meyer

The Sacramento Bee’s dining critic knows good taste

Cracking into California’s newly opened crab season

April 01, 2016 07:00 AM