Helene Siegel casts her culinary net once again and hauls in a huge catch with the TOTALLY SEAFOOD series. Seafood restaurants have spawned all over the country, and why not? With some twelve-thousand miles of coastline to choose from--the Eastern Seaboard, the Gulf Coast, and the Pacific Coast--Americans have an embarrassment of riches from which to choose. Make way for the clawed king of crustaceans--TOTALLY CRAB. What Helene calls an appetizer, most of us would call a meal. Try all-American favorites like Cajun Crab Cakes with Crab 'n' Corn Chowder, and then try to eat an entr?(c)e--we dare you!
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avocado bell pepper blue crabmeat blue crabs boil cheese chile cilantro claws crab cakes crabmeat 4 cup cracked cup chopped cups fish stock diced dish Dungeness crab eggs evenly coat ﬁsh fish sauce flaked flour freshly ground pepper frozen garlic cloves garnish high heat king crab king crab legs large bowl large skillet lemon juice lemon wedges lettuce lime juice live crabs mayonnaise meat medium heat medium-high heat mixture mustard Old Bay seasoning olive oil onion peeled pepper to taste phyllo pound crabmeat pound ﬂaked crabmeat reduce heat refrigerator rice vinegar saffron salt and freshly salt and pepper Sauté scallions Season with salt seeded serve hot SERVES 4 CRAB sesame shell shredded simmer skillet small bowl softshell crabs soy sauce spoon Stir stir-fry stone crab sugar tablespoons tablespoons butter tablespoons chopped fresh teaspoon teaspoon minced garlic tomatillo tomatoes tortillas toss vegetable oil whisk wonton Worcestershire sauce