I've made both the Garlic-Roasted Dungeness "Killer" Crab and Crab and Fuji Apple Salad and they both have become favorites. While it is difficult to get live crab where I live, I substituted with large freshwater prawns in the Killer Crab recipe. The garlicky, peppery sauce that clings to the seafood is to-die for and incredibly addictive. Our friends devoured the plate in minutes - and we even used bread to mop up the sauce leftover on the plate. Next time, I'm going to double the sauce/spices just so we can dip!Overall, it's a cute little book with great recipes - makes me homesick for San Francisco - with recipes like Foggy Wharf Salad and Fisherman's Wharf Crab Cakes.
Product Description
There's something about crab that makes any dish decadent--whether in a rustic, weeknight pasta or atop a cocktail party hors d'oeuvre. And no matter the species, those sweet hunks of crabmeat always taste like pure indulgence. 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. Packed with ideas for enjoying this most succulent crustacean, CRAB offers new inspiration for making the ultimate crab cakes, crab chowder, crab Louis, and more.
From the Publisher
* A complete guide to buying, cleaning, preparing, and eat-ing crab, featuring 35 recipes and a primer on crab culture and lore.* Includes 30 location and styled food photos.* Versatile recipes provide crab weight and volume measures, so that any type of crabmeat--whether it's from a Dungeness, blue, Alaska snow, or other native crab--can be substituted.
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