Crazy for Crab: Everything You Need to Know to Enjoy Fabulous Crab at Home

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Harvard Common Press, Mar 24, 2004 - Cooking - 200 pages
In Crazy for Crab Fred Thompson begins with a comprehensive chapter on the basics of crab varieties and how to cook them, then launches into chapters of delectable recipes. His chapter devoted to the glorious variety of crab cakes includes Fred's Pretty Darn Close to Perfect Crab Cakes, with scallions and bell pepper, as well as the more adventurous Thai Crab Cakes with Chili-Garlic Sauce. The chapter on soft-shell crab includes such preparations as Pan-Fried Soft-Shell Crabs with Warm Tomato and Bacon Vinaigrette, while the chapter on hard-shells features multiple versions of crab boils. There are also chapters on salads, soups, appetizers, brunches and light meals, and casseroles, with recipes including Crab Salad with Asparagus and Lime, Spicy Red Crab Soup, and Crab and Artichoke Dip. All are accompanied by mouthwatering photos of finished dishes, pictures of famous crab restaurants from plain to fancy, decorative illustrations, and stories of watermen and crabbers from around the country.
 

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Crazy for Crab: Everything You Need to Know to Enjoy Fabulous Crab at Home,

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Thompson, a food writer based in North Carolina, grew up eating blue crab in traditional Southern preparations like She-Crab Soup. Here, he covers all the other important members of the family, from ... Read full review

CRAZY FOR CRAB

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Thompson, a food writer based in North Carolina, grew up eating blue crab in traditional Southern preparations like She-Crab Soup. Here, he covers all the other important members of the family, from ... Read full review

Contents

Acknowledgments
4
Introduction
7
Io THC CITAB BaSICS 32 CraB WITH COCKTal
32
WOI DeITFULL SOULPS
60
CI68 TIW6 CITAB SALADS
80
THe ELuSIVe PerFeCT CraB Cake
94
THe OLD BLue CraB anD OTHer HarD SHelLS
114
THe SuBLIme SOFT SHelLS
134
Brun CH Luncheon anD LIGHT DInner Fare
152
CaSSerOLeS Easy SauTÚS anD One InCreDIBLe InDulGence
172
Crab Festivals
190
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About the author (2004)

Fred Thompson is a writer and food stylist who divides his time between Raleigh, North Carolina, and New York City. His career has taken him to the North, but Thompson remains true to his Southern roots, holding fast to his accent and love of all things Southern - especially food. Thompson trained at the Culinary Institute of America and became involved in print and television advertising before starting his own catering business in Raleigh, which he ran from 1988 to 1994. Today, Thompson works as a freelance food stylist, cooking instructor, and food, wine, and travel writer, and runs his own product- and recipe-development business. Thompson has written several cookbooks, including Iced Tea, Lemonade, Crazy for Crab, Barbecue Nation, and Hot Chocolate. Thompson publishes Edible Piedmont magazine, which focuses on food in the Piedmont area of North Carolina, with his wife, Belinda Ellis, who serves as the magazine's editor. He has been featured on NPR, and is a spokesperson for Lipton Cold Brew. Thompson writes "The Weekend Gourmet," a bi-weekly column in The Raleigh News & Observer. His work has appeared in Family Circle, Wine & Spirits, Fine Cooking, and Every Day with Rachael Ray. Thompson is also a member of the International Association of Culinary Professionals and the Southern Foodways Alliance.

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