| Description |
179 pages : illustrations ; 21 cm |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Basics -- Iconic Crab -- A Brief History -- West Coast Crab -- East Coast Crab -- Seasonal Crab Harvest -- Sport Crabbing -- Sustainability -- What to Drink with Crab -- In the Kitchen -- Buying & Storing Crab -- Live Cleaning -- Boiling & Steaming Crab -- Cleaning & Portioning Crab -- About the Recipes -- Recipes -- Breakfast & Brunch -- Fines Herbes Omelet with Crab -- Breakfast Bruschetta with Crab & Goat Cheese -- Crab & Leek Quiche -- Hash Brown Cakes with Crab -- Crab Benedict -- Crab & Mushroom Dutch Baby -- Savory Crab Blintzes with Dill -- Crab & Artichoke Frittata -- Sourdough Bread Pudding with Crab -- Appetizers -- Fresh Spring Rolls with Crab -- Firecracker Crab Cocktail -- Crab Pizza with Arugula & Fresh Mozzarella -- Stone Crab Claws with Mustard-Horseradish Sauce -- Choux Puffs with Curried Crab -- Chirashi Sushi with Crab -- Crab Cornmeal Fritters with Lime Aioli -- Crab & Corn Soufflé -- Crab & Avocado Tostadas -- Pan-Fried Soft-Shell Crab with Salsa Verde -- Sherried Crab & Mushrooms on Toast -- Soups & Sandwiches -- Chilled Tomato Soup with Crab -- Lemongrass Broth with Crab Wontons -- Callaloo -- Whiskey Crab Soup -- Pea Soup with Crab Mousse -- Crab Stock -- Crab Club Sandwich -- Green Goddess Crab & Watercress Sandwich -- Crab & Cheddar Melt -- Salads -- Crab Louis -- Crab & Soba Noodle Salad -- Crab & Green Bean Salad with Brown Butter Dressing -- Shaved Fennel Salad with Crab & Blood Oranges -- Stone Crab & Mango Salad with Chipotle Dressing -- Spinach Salad with Crab Toasts & Roasted Onion Vinaigrette -- Spring Farro & Crab Salad -- Cucumber & Daikon Sunomono with Crab -- Main Courses -- West Coast Crab Cakes with Rouille -- East Coast Crab Cakes with Old Bay Tartar Sauce -- Northwest Crab Boil -- Rosemary Roasted Crab -- Cold Cracked Crab with Lemon Mayonnaise -- All-Crab Cioppino -- Beer-Steamed Blue Crab with Mustard Butter -- Fresh Pasta with Crab & Cilantro -- Stir-Fried Snap Peas with Crab & Ginger -- Salt & Pepper Crab -- Crab & Chanterelle Risotto -- Steamed King Crab with Garlic -- Grilled Crab with Charred Orange-Rum Butter. |
| Summary |
Culinary expert Cynthia Nims offers 50 delicious ways to love crab--whether it's Dungeness, Alaskan king, and snow crab from the West Coast or blue and stone crab from the East. Pulled from your own crab pot or sourced at the local fishmonger, crab is always wild and brings a sweet taste of the sea to every bite. Beyond the recipes, Nims offers background on crab species, information about seasonal harvest and sport crabbing, and plenty of kitchen tips to make the most out of crab. Pass the crab crackers!-- back cover |
| Subject(S) |
Cooking (Crabs)
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Crabs.
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Cooking, American.
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Cookbooks.
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| Added Title |
Crab : fifty recipes with the fresh taste of the sea |
| ISBN |
9781632170736 |
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1632170736 |
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Other Resources
