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!
by Cynthia Nims
by Cynthia Chen Mcternan
by Judy Gelman, Peter Zheutlin
by Del Sroufe, Glen Merzer, Lindsay S. Nixon
by Lindsay S. Nixon
by Jeff Stanford, Joan Stanford
by Kim Campbell, T. Colin Campbell, Ph.D.
by T. Colin Campbell, Ph.D.
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