Sambo’s Tavern Serves Crabs and Seafood in Leipsic, Delaware

Here’s the thing about buying steamed crabs at many crab houses: They’re often cooked in advance, then reheated, and chances are, they’re not local. Not so at Sambo’s Tavern in Leipsic, which helps explain why, after 59 years, it is an icon. Owners Ike and Elva Burrows work with local watermen to make sure they serve only crabs from Delaware Bay. Crabs aren’t cooked until you order to ensure the meat is firm and tasty. Sambo’s seasoning is made in-house according to a secret recipe, Elva says. She says crabs are best in November, when they’ve had a full season to grow fat, but her outlook for summer is a good one. “It wasn’t a cold winter, so they didn’t burrow for as long,” she says. (674-9724)  —Mark Nardone

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