Crab: Buying, Cooking, Cracking

Crab: Buying, Cooking, Cracking

Make Any Dish Decadent

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Along the Pacific, Dungeness crab is most popular, and with crab season extending from November in San Francisco through early fall in Alaska, locals and tourists alike can be found at crab feasts and festivals nearly year-round.Filled with gorgeous photos celebrating all stages of enjoying this most succulent crustacean-from catching to consuming-this complete guide offers tips for buying, cleaning, preparing, cooking, cracking, and, of course, eating crab.

Using crab of all types (blue, King, soft-shell, and more), the recipes range from the traditional to the more exotic, including Crab Louis, Chile-Glazed Crab Lollipops, Fisherman's Wharf Crab Cakes, and Crab Beignets, with options to feed appetites both big and small.

• Author: Andrea Froncillo
• Hardcover: 128 pages
• Product Dimensions: 6.3 x 6.2 x 0.7 inches

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