Crab: 50 Recipes with the Fresh Taste of the Sea from the Pacific, Atlantic & Gulf Coasts

Crab: 50 Recipes with the Fresh Taste of the Sea from the Pacific, Atlantic & Gulf Coasts

by Cynthia Nims


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If you dream about perfectly prepared crab cakes, steamed Dungeness straight from the shell, or lightly coated soft-shell blue crabs, this is your cookbook. Culinary expert Cynthia Nims offers 50 delicious ways to love crab--whether it's Dungeness, Alaskan king, and snow crab from the West Coast or blue and stone crab from the East. Pulled from your own crab pot or sourced at the local fishmonger, crab is always wild and brings a sweet taste of the sea to every bite. Beyond the recipes, Nims offers background on crab species, information about seasonal harvest and sport crabbing, and plenty of kitchen tips to make the most out of crab. Pass the crab crackers!

Product Details

ISBN-13: 9781632170736
Publisher: Sasquatch Books
Publication date: 11/08/2016
Pages: 192
Product dimensions: 6.90(w) x 8.10(h) x 0.70(d)

About the Author

Cynthia Nims is a cookbook author and culinary consultant focused on food, beverages, and travel. Based in Seattle, she is the author of 15 cookbooks, and served on the editorial team for Modernist Cuisine.

Table of Contents

Basics 1

Iconic Crab 3

A Brief History 4

West Coast Crab 6

East Coast Crab 12

Seasonal Crab Harvest 13

Sport Crabbing 16

Sustainability 19

What to Drink with Crab 23

In the Kitchen 27

Buying & Storing Crab 27

Live Cleaning 31

Boiling & Steaming Crab 32

Cleaning & Portioning Crab 34

About the Recipes 40

Recipes 45

Breakfast & Brunch 47

Fines Herbes Omelet with Crab 48

Breakfast Bruschetta with Crab & Goat Cheese 51

Crab & Leek Quiche 52

Hash Brown Cakes with Crab 54

Crab Benedict 56

Crab & Mushroom Dutch Baby 59

Savory Crab Blintzes with Dill 61

Crab & Artichoke Frittata 65

Sourdough Bread Pudding with Crab 68

Appetizers 71

Fresh Spring Rolls with Crab 72

Firecracker Crab Cocktail 75

Crab Pizza with Arugula & Fresh Mozzarella 76

Stone Crab Claws with Mustard-Horseradish Sauce 79

Choux Puffs with Curried Crab 81

Chirashi Sushi with Crab 85

Crab Cornmeal Fritters with Lime Aioli 87

Crab & Corn Soufflé 90

Crab & Avocado Tostadas 92

Pan-Fried Soft-Shell Crab with Salsa Verde 95

Sherried Crab & Mushrooms on Toast 97

Soups & Sandwiches 99

Chilled Tomato Soup with Crab 100

Lemongrass Broth with Crab Wontons 102

Callaloo 105

Whiskey Crab Soup 107

Pea Soup with Crab Mousse 108

Crab Stock 111

Crab Club Sandwich 113

Green Goddess Crab & Watercress Sandwich 115

Crab & Cheddar Melt 116

Salads 119

Crab Louis 120

Crab & Soba Noodle Salad 122

Crab & Green Bean Salad with Brown Butter Dressing 124

Shaved Fennel Salad with Crab & Blood Oranges 127

Stone Crab & Mango Salad with Chipotle Dressing 129

Spinach Salad with Crab Toasts & Roasted Onion Vinaigrette 132

Spring Farro & Crab Salad 134

Cucumber & Daikon Sunomono with Crab 136

Main Courses 139

West Coast Crab Cakes with Rouille 141

East Coast Crab Cakes with Old Bay Tartar Sauce 144

Northwest Crab Boil 146

Rosemary Roasted Crab 151

Cold Cracked Crab with Lemon Mayonnaise 152

All-Crab Cioppino 154

Beer-Steamed Blue Crab with Mustard Butter 157

Fresh Pasta with Crab & Cilantro 159

Stir-Fried Snap Peas with Crab & Ginger 163

Salt & Pepper Crab 165

Crab & Chanterelle Risotto 166

Steamed King Crab with Garlic 168

Grilled Crab with Charred Orange-Rum Butter 170

Acknowledgments 173

Index 175

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