The story behind DH Crab
Jeff Ronan’s first experience in the restaurant business out of college was working in the kitchen of Chuck Muer Seafood restaurants in Detroit, Michigan, called Charley’s Crab which featured King Crab legs, Lobster and Fresh Seafood. His training as a kitchen manager and later promotion to General Manager of a couple of their restaurants, showed him the importance of havi
ng quality seafood at reasonable prices. The love of King Crab was bolstered when he worked out of Dutch Harbor, Alaska on a fishing trawler as a cook to pay for his Masters at UNLV. Many times during that crazy year of his life, they had King Crab caught in the nets and put into the galley for him to prepare for the staff. It is here that he developed his King Crab po-boy that was a big hit among the staff, fresh King Crab on fresh baked east coast style hotdog buns. Combining that with hot chowder or crab bisque, was the perfect meal for the 60 staff on board. As the years went by and working in various Asian countries, the love of crab in these countries is abundant with many different styles of crabs and offerings. It is with this background and the love of crab in Asia, that DH Crab was created.
