Page 5: A Hot Commodity | Crabañero brings the spice.
Crabañero brings the spice.
Chuck Parkhill needed something to spike a tepid Bloody Mary, so he reached for a few condiments that were within arm’s length: habañero hot sauce and Old Bay seasoning.
Crabañero sauce was born that day, and Parkhill, who owns Lapp’s Kitchen in Wilmington, inadvertently invented the official tongue-tingler of Delmarva crab lovers everywhere.
“It really has taken off on its own,” says Crabañero expert Tina Gaffney. “It wasn’t meant to be this big. People go to the website (crabanero.com) and buy the bottles, T-shirts, everything.”
From Lapp’s Kitchen’s fancy new digs (901 N. King St., Wilmington, 654-8688), Crabañero gives zip to turkey meatloaf, oyster po’ boys and, naturally, crab cakes.
Despite a heavy dose of capsicum-packin’ habañero peppers, Crabañero is not overwhelmingly hot, Gaffney says, “but very flavorful.”
Nice. —Matt Amis