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Crazy for Crab

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Crazy for Crab Cover

 

Synopses & Reviews

Publisher Comments:

Thompson begins with a comprehensive chapter on the basics, describing every type of crab available, how to buy it, how to clean it, and how to cook it and crack it. Then comes all the glorious recipes readers could ever want to make with crab.

Synopsis:

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 Freds 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.

Synopsis:

Comprehensive recipe and technique book for cooking and enjoying crab at home.

About the Author

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 magazines 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.

Table of Contents

Acknowledgements

Introduction

The Crab Basics

Crab with Cocktails

Wonderful Soups

Creative Crab Salads

The Elusive Perfect Crab Cake

The Old Blue Crab and Other Hard Shells

The Sublime Soft Shells

Brunch, Luncheon, and Light Dinner Fare

Casseroles, Easy Sautes, and One Incredible Indulgence

Crab Festivals

Index

Product Details

ISBN:
9781558322660
Author:
Thompson, Fred
Publisher:
Harvard Common Press
Location:
Boston, Mass.
Subject:
Cookery
Subject:
Cookery (Crabs)
Subject:
Specific Ingredients - Seafood
Subject:
Seafood
Subject:
Cooking and Food-Fish and Seafood
Copyright:
Edition Number:
208
Edition Description:
Trade paper
Series:
Non Series
Series Volume:
1228
Publication Date:
20040331
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
200
Dimensions:
800x800

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Related Subjects

Cooking and Food » By Ingredient » Fish and Seafood

Crazy for Crab Used Trade Paper
0 stars - 0 reviews
$8.95 In Stock
Product details 200 pages Harvard Common Press - English 9781558322660 Reviews:
"Synopsis" by ,
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 Freds 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.
"Synopsis" by ,
Comprehensive recipe and technique book for cooking and enjoying crab at home.

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