Crab: Buying, Cooking, Cracking [A Cookbook]

By Jennifer Jeffrey and Andrea Froncillo

Book Overview

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.

• Format: Hardcover
• Language: English
• ISBN: 1580088600
• ISBN13: 9781580088602
• Release Date: October 2007
• Publisher: Ten Speed Press
• Length: 128 Pages
• Weight: 0.75 lbs.
• Dimensions: 0.6" x 6.5" x 6.6"

Customer Reviews

Wonderful recipe ideas!

I've made both the Garlic-Roasted Dungeness "Killer" Crab and Crab and Fuji Apple Salad and they both have become favorites. While it is difficult to get live crab where I live, I substituted with large freshwater prawns in the Killer Crab recipe. The garlicky, peppery sauce that clings to the seafood is to-die for and incredibly addictive. Our friends devoured the plate in minutes - and we even used bread to mop up the sauce leftover on the plate. Next time, I'm going to double the sauce/spices just so we can dip! Overall, it's a cute little book with great recipes - makes me homesick for San Francisco - with recipes like Foggy Wharf Salad and Fisherman's Wharf Crab Cakes.

West Coast Crabs, Only

This is a delightful little book, full of recipes designed for and using Dungeness crabs, not commonly available in most of the USA. Unfortunately, that was not clear to me when I bought it. If you live near on or near the Gulf, or along the entire Eastern seaboard, or on the Chesapeake bay, what you are mostly going to find in the stores are blue crabs. My friends from the West Coast tell me that the Dungeness is better, but they are not available fresh around here. I am probably going to send it to relatives in California.