Switchables Red Crab Nightlight Cover SW272 - Stained Glass Night Light

Switchables Cover, Crabby Red SW272

SKU: 1431
Stock: 2
Price: $16.99
$10.98

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Just a Dash of Worcestershire, Please


You can display this red stained glass crab in your kitchen, but we do not recommend using it in crab cakes. Switchables covers with "SW" catalog numbers use the traditional process with a metal frame, as opposed to the fused-glass "SF" models.  

This is not a self-contained night light. Switchables stained glass night light covers are designed to be used with the Switchables Nightlight Fixture (sold separately). Switchables are "switchable" because you can easily swap any one of our covers onto the same simple fixture. You can also use your Switchables cover as a suncatcher, a Christmas ornament, or with any other kind of light source. To display your Switchables cover in a window, add the optional suction cup. Switchables make gift-giving easy: Start your recipient out with a fixture and one or two covers, then buy him or her new covers on future gift-giving occasions.

 


Are you curious...?

The red king crab, the Christmas Island red crab, the deep-sea red crab, the pelagic red crab, and the Dungeness crab are all...well, red. The pelagic is actually a stubby lobster and the Christmas Island variety is a land crab. Red king crabs are actually more of a maroon color in life, and only turn red when cooked. Dungeness crabs have the sweetest flesh. Our Switchables cover most resembles the Atlantic deep-sea red crab, which tastes a lot like Dungeness and often finds its way into crab cakes.

Real Maryland crab cakes come in Boardwalk and Restaurant varieties: The former are combined with various fillings, breaded, and deep-fried, and served on hamburger rolls or with saltine crackers; the latter are almost pure crab meat served on a platter or open-face sandwich, usually accompanied by french fries, cole slaw, or potato or macaroni salad. Restaurants commonly serve crab cakes with remoulade, tartar sauce, cocktail sauce, mustard, or ketchup...unless you're in Baltimore, where they're eaten plain or with a dash of Worcestershire sauce.

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