“We’re just getting it in now,” Pasternack says. “The meat is similar to what you would find in a lobster claw. It’s bone white, and that has a sweet taste and a certain shreddiness to it.” Esca’s method of cooking and serving the crabs couldn’t be more understated. The place buys them fresh, steams them up, and then after picking the meat, stuffs it back in the shell along with small pieces of fresh sugar snap peas. And what’s that on top? Could it be ? Yes! “We put smashed Ritz crackers on top. It adds a lot of richness! It’s not my recipe though; it’s an old New England thing.” The full crab, served straight up (“you don’t need a dip”) will be available at Esca tonight for $22. And it’s big enough for two.