Crab: Buying, Cooking, Cracking
There'¬?s something about crab that makes any dish decadent-whether in a rustic weeknight pasta or atop a cocktail party hors d'¬?oeuvre. And no matter the species, those sweet hunks of crabmeat always taste like pure indulgence. Along the Pacific, Dungeness crab is most popular, and with crab season extending from November in San Francisco through early fall in Alaska, locals and tourists alike can be found at crab feasts and festivals nearly year-round.Filled with gorgeous photos celebrating all stages of enjoying this most succulent crustacean-from catching to consuming-this complete guide offers tips for buying, cleaning, preparing, cooking, cracking, and, of course, eating crab. Using crab of all types (blue, King, soft-shell, and more), the recipes range from the traditional to the more exotic, including Crab Louis, Chile-Glazed Crab Lollipops, Fisherman'¬?s Wharf Crab Cakes, and Crab Beignets, with options to feed appetites both big and small. Just crack open CRAB to find inspiration for turning any meal into a festive, finger-licking occasion.
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A Crab in Every
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appetizer baking sheet beignets bell pepper black pepper blue crabs broiler brown and crisp Canola oil celery cheese chile chile powder chives combine Cook crab cakes crab crackers crab mixture crab picks crabmeat crabmeat 1 cup cream cucumber cup diced dish dough Dungeness crab Fisherman's Wharf flavor fresh flat-leaf parsley freshly ground black garlic garnish gently golden brown green onions ground black pepper heavy skillet high heat large bowl medium heat melt mussels olive oil ounces crabmeat ounces fresh crabmeat pasta peeled ponzu pot of salted potatoes pound recipe red pepper flakes Remove salad Salt and freshly salt and pepper saucepan sauté sea salt seafood fork Serve immediately serving platter shell simmer skillet small bowl soup sourdough Sprinkle Stir sugar tablespoon freshly squeezed tablespoons tablespoons minced fresh tablespoons olive oil tablespoons unsalted butter teaspoon teaspoon freshly ground teaspoon red teaspoon salt tomatoes toss warm whisk wonton