Crab

Overview

Feast on the bounty of the Pacific Northwest, no matter where you live, with the "Northwest Homegrown Cookbook Series." Celebrated food writer and chef Cynthia Nims kicks off the series with a tribute to Northwest crab — that sweet and tender meat craved by seafood lovers across the country.

This elegantly packaged cookbook includes delicious crab dishes for every course, from Crab Benedict to Chilled Tomato Soup with Crab, from Crab and Sesame Noodle Salad to Beer-Steamed Crab ...

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Overview

Feast on the bounty of the Pacific Northwest, no matter where you live, with the "Northwest Homegrown Cookbook Series." Celebrated food writer and chef Cynthia Nims kicks off the series with a tribute to Northwest crab — that sweet and tender meat craved by seafood lovers across the country.

This elegantly packaged cookbook includes delicious crab dishes for every course, from Crab Benedict to Chilled Tomato Soup with Crab, from Crab and Sesame Noodle Salad to Beer-Steamed Crab with Mustard Butter. And if you can't find Dungeness, snow, or king crab in your market, Nims offers great ideas for substitutions. Readers will also learn about the history of Northwest crabbing, differences among species, time-saving techniques, details on crab festivals, and where to find more information.

Watch for upcoming books in this great series as Nims celebrates the foods that the Northwest does best — the specialties that have broken the boundaries of regional cooking. And in the meantime, think "Crab"!

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Product Details

  • ISBN-13: 9781558686014
  • Publisher: Graphic Arts Center Publishing Company
  • Publication date: 10/28/2002
  • Series: Northwest Homegrown Cookbook Series Series
  • Pages: 96
  • Product dimensions: 7.02 (w) x 9.06 (h) x 0.38 (d)

Meet the Author

Cynthia Nims is a food writer and consultant focused on food, wine, travel, cocktails, the good things in life. She has made a career of food writing for over 20 years now.
Her first study-abroad program while at University of Puget Sound took her to Paris for a month. There, she made a pilgrimage to Le Cordon Bleu, the venerable culinary school that dates to 1895.

She took an afternoon cooking demo class and promised myself that one day she would return to France to go to cooking school. She returned to France, but not to Le Cordon Bleu. Instead she signed on as a stagiaire (work-study student) at La Varenne instead. She spent 2 years in France and she not only learned to cook, but found her sense of direction.

She spends her time writing cookbooks and blog posts, developing recipes, writing magazine articles, consulting on various projects, and volunteering time for things such as the International Association of Culinary Professionals (currently serving as president of the board of directors).

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Table of Contents

Introduction 8
The Story of Northwest Crab 11
A Brief History 11
Species Information 11
Seasonality 13
About the Recipes 15
Breakfast/Brunch 17
Crab Benedict 18
Fines Herbes Omelet with Crab 19
Crab and Goat Cheese Breakfast Bruschetta 21
Savory Crab Blintzes with Dill 22
Crab and Artichoke Frittata with Fontina 23
Crab and Leek Quiche 26
Sourdough Bread Pudding with Crab 28
Appetizers 29
Fresh Spring Rolls with Crab and Hoisin Dipping Sauce 30
Crab and Avocado Tostadas 32
Firecracker Crab Cocktail 33
Crab Pizza with Arugula and Fresh Mozzarella 36
Crab and Corn Souffle 37
Crab Cornmeal Fritters with Lime Aioli 39
Phyllo Tartlets with Curried Crab 40
Sushi Roll with Crab and Daikon Sprouts 41
Sherried Crab and Mushrooms on Toast 44
Soups and Sandwiches 45
Spring Pea Soup with Crab Mousse 46
Chilled Tomato Soup with Crab 47
Whiskey Crab Soup 48
Lemongrass Broth with Crab Wontons 52
Green Goddess Crab and Watercress Sandwiches 53
Crab and Tillamook Cheddar Sandwiches 55
Crab Club Sandwich 56
Salads 57
Crab Louis 58
Rice Salad with Crab and Asparagus 59
Crab and Sesame Noodle Salad 60
Spinach Salad with Crab Toasts and Roasted Onion Vinaigrette 62
Shaved Fennel Salad with Crab and Blood Oranges 63
Cucumber and Daikon Sunomono with Crab 64
Main Courses 65
Northwest Crab Boil 66
The Best Crab Cakes with Three Sauces 67
Crab and Italian Sausage Cioppino 72
Crab and Chanterelle Risotto 73
Steamed King Crab with Garlic 74
Beer-Steamed Crab with Mustard Butter 76
Wokked Pea Vines with Crab and Ginger 77
Salt and Pepper Crab 78
Fresh Noodles with Crab and Cilantro 79
Cold Cracked Crab with Lemon Mayonnaise 82
Stir-Fried Crab with Asian Black Bean Sauce 84
Rosemary Roasted Crab 85
Cooking with Crab 86
Buying and Storing Crab 86
Boiling and Steaming Crab 87
Cleaning and Portioning Crab 88
Crab Calendar and Field Trips 90
Crab Resources 92
Index 94
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