THE APRONS AND HAMMERS DHOW DIARIES - Part 3
- Aprons & Hammers
- 1 day ago
- 3 min read
The Crab Shack Menu That Made Waves
When we launched Aprons and Hammers from a gently rocking dhow back in 2011, we knew the food had to be just as memorable as the setting. The dhow gave us charm, the crew gave us soul - but it was the seafood menu that turned first-timers into loyal regulars. Among seafood restaurants in Dubai, this floating concept quickly carved a niche of its own.
Buckets of crab, bold sauces, creamy mussels, and zero pretense. This is the story of the dishes that made waves - and the chefs who brought them to life.
Inspired by a Boston Crab Shack (and a Whole Lot of Garlic Butter)
Before there were aprons and hammers on tables across Dubai, my husband and I visited a no-frills crab shack on the Boston coast. It was loud, casual, and unforgettably delicious - lobster rolls dripping in butter, overflowing buckets of shellfish, and sauce everywhere. It was chaotic in the best way.
We came home determined to bring that same energy to Dubai: authentic, approachable, and flavour-packed seafood meant to be shared (and eaten with your hands). That same spirit lives on at our restaurant in Palm Jumeirah, where we’ve recreated that welcoming, hands-on experience with a Dubai twist.
The Early Days: Late-Night Tastings Aboard The Dhow
Back on the dhow, Chef Lalith was with us from day one - cooking in the tiny, swaying hull kitchen as the tide rolled in and out. The conditions were tough, but the flavours were magic.
More garlic. More butter. Endless tweaks. We weren’t trying to impress critics - we were focused on one thing: deliciousness.
Today, Lalith still holds the flame of tradition as head of our JBR kitchen, serving the same dishes that built our name and made us a favourite among Dubai’s seafood restaurants.
Meet Chef Ahmad – Our Executive Head Chef
Now leading the next chapter of our kitchen is Chef Ahmad, our Group Executive Head Chef. With decades of international culinary experience, he brings both innovation and respect for the flavours that made us.
Chef Ahmad oversees all Aprons and Hammers restaurants - from Palm Jumeirah to The Beach at JBR - and also leads the culinary direction at Samakje, VNYL Hi-Fi and Surf Club Dubai. He ensures consistency while introducing seasonal specials and fresh spins on the classics.
He’s the force behind:
Our famous flaming Salted Mud Crab
The New Englander Seafood Tower
Our Signature Hammertime Cake
With Lalith preserving our roots and Ahmad driving our evolution, our menu is in the best possible hands.
The Dishes That Stood the Test of Time
Some of our very first recipes are still among our most-ordered dishes - unchanged in soul, refined in execution. These are more than menu items; they’re part of the Aprons and Hammers legacy and reflect upon our commitment to being one of Dubai’s most beloved seafood restaurants:
Lobster Roll – Warm, buttery, and impossible to share.
New England Clam Chowder – Creamy, comforting, and rich with nostalgia.
Clams in Black Pepper Sauce – Bold, spicy, and spoon-licking good.
Firecracker Prawns – Tossed in our signature house-made Chili Sriracha sauce.
Signature Crab Bucket – Served with apron, hammer, and your choice of sauce. (Our go-to? Old Bay Crab Boil.)
Mussel & Shrimp Buckets – With Provençal, Saffron Cream (my favourite), or Chili Garlic Sauce.
Cioppino – A hearty fisherman’s stew passed down from family recipes.
Paella with a New Orleans Twist – A fusion favourite from day one.
“Guests used to ask for extra bread just to mop up the sauces,” Lalith laughs. “That’s when we knew we’d nailed it.”
Still Messy. Still Fun. Still Us.
Aprons and Hammers has never been about fine dining. It’s always been fun dining - where you roll up your sleeves, pass the bucket, crack open crab claws, and don’t worry about getting a little messy. That’s what sets us apart from other seafood restaurants — the joy, the mess, and the memory.
We’re proud those early dishes still live on today - and even prouder that they keep evolving with each season at our restaurant in Palm Jumeirah.
Next Up: The Guests Who Became Family
Our next blog post is all about you - the diners who’ve been with us since the dhow days. If you’ve got a memory, a story, or a photo from back then, tag us on Instagram or drop us a message. We’d love to include you in the next chapter of this story.
Until then - aprons on, hammers ready… and let’s get cracking.
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