Crazy for Crab: Everything You Need to Know to Enjoy Fabulous Crab at Home

Crazy for Crab: Everything You Need to Know to Enjoy Fabulous Crab at Home

5.0 2
by Fred Thompson
     
 

View All Available Formats & Editions

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

See more details below

Overview

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.

Read More

Editorial Reviews

From the Publisher
"To elevate the delicate flavors of crab meat used to be a challengs for many . . . not anymore! Fred Thompson is sharing with us more than 100 great crab recipes inspired by regional and traditional home cooking."—Eric Ripert, chef at Le Bernardin and author of A Return to Cooking

"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 the Summer Shack restaurants

"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 Chesapeake Bay upbringing in selecting and cooking one of the tastiest seafoods."—John Connelly, president of the National Fisheries Institute

Library Journal
Thompson, a food writer based in North Carolina, grew up eating blue crab in traditional Southern preparations like She-Crab Soup. Here, he covers all the other important members of the family, from the West Coast Dungeness to Alaskan king to Florida stone crab, along with recipes inspired by a variety of cuisines. He includes detailed information on buying and preparing the different varieties of crab and types of crabmeat, boxes on topics such as "Crab Feeds, Feasts, and Boils," and a list of crab festivals around the country. The delectable recipes range from Soft-Shell Crabs in Spicy Peanut Sauce to Crab R moulade with Fried Green Tomatoes to crab cakes (more than a dozen versions). Thompson has an engaging style, and his latest will be useful as a reference as well as a cookbook. For most collections. Copyright 2004 Reed Business Information.

Product Details

ISBN-13:
9781558322653
Publisher:
Harvard Common Press, The
Publication date:
02/28/2004
Pages:
200
Product dimensions:
8.00(w) x 8.00(h) x 0.73(d)

Meet 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 magazine’s 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.

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >