- Crazy for Crab
- Everything You Need to Know to Enjoy Fabulous Crab at Home
- By Fred Thompson
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Marylanders worship soft-shells, Mainers are loyal to peekytoe, Floridians devour stone crab, Alaskans revel in king crab, and Pacific Northwesterners swear by Dungeness. But the truth is, crab is no longer just a regional delicacy, or even a seasonal one. Today all of these varieties, and more, are shipped to markets all over the country. And because at least one type of crab is always in season, and you can get picked fresh crabmeat, as well as frozen and canned, throughout the year, crab fans never have to go without.
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.
Book Details
- Paperback with flaps, $19.95
ISBN 978-1-55832-266-0
- Total Pages: 200 pg.
- Trim Size: 8x8
- Interior Design:
4 Color with Photographs
From the Press Room
Praise
“This is the best book on crab that I have ever read. It is chock full of practical information, as well as great stories of wonderful crabby places and people. Best of all, Fred Thompson demonstrates the versatility of this delicious creature through his marvelous collection of interesting and tasty recipes.”
—Jasper White, author of Lobster at Home and proprietor of Summer Shack restaurants
“Until now it’s been hard to find basic information about this complicated family of delicious crustaceans. Because crab comes in so many varieties, from king crab to stone crab, each with its own idiosyncrasies, there has long been a need for a clearly written and thorough book such as Fred Thompson’s Crazy for Crab. Mr. Thompson has finally filled this all-too-persistent lacuna, answers our questions, and provides us with a collection of both traditional and innovative recipes. Bravo!”
—James Peterson, author of Fish & Shellfish
“Fred Thompson has what every American needs—the lowdown on how to easily prepare crab in ways both healthy and delicious. In Crazy for Crab, Fred shares the secrets of his North Carolina coastal upbringing in selecting and cooking one of the tastiest of seafoods. All that information and in an easy reading style.”
—John Connelly, president of the National Fisheries Institute