Andrew Huse visited the owners of the historic — and sadly closed — Tampa restaurant Seabreeze to learn how they make their classic devil crabs, one of the Bay area's iconic culinary creations. See his pictures, read the story, then try to make your own using a recipe from the Seabreeze By The Bay Cookbook.
And, depending on how they turn out, you can buy them from the Richards family and save yourself the trouble. But try it first.
Recipe after the break: