The Crab Cookbook
The Crab Cookbook by Whitey Schmidt, published by Marian Hartnett Press in 1990, offers a comprehensive collection of recipes dedicated to the preparation of crab. This 224-page book presents a variety of ways to enjoy different types of crab, including blue crab, stone crab claws, Dungeness crab, and Alaskan king crab legs. The recipes range from elegant entrees suitable for formal dining to casual summer dishes, making it a versatile addition to any kitchen.
Readers will find an impressive selection of specialty dishes, such as crunchy crab nuggets, Baltimore crab soup, and Maryland crab cakes, among others. The book emphasizes regional and ethnic cooking, particularly focusing on seafood from the Middle Atlantic States. With its detailed recipes, The Crab Cookbook serves as a valuable resource for anyone looking to explore the culinary possibilities of crab.
Official synopsis Publisher
From the author of the best-selling The Official Crab Eater’s Guide and A Guide to Chesapeake Seafood Dining/ Bayside Views to Dine By, comes The Crab Cookbook, a wonderful collection of hundreds of delicious and elegant ways to prepare crab.
There are recipes for every variety of crab you may want to serve, from the popular blue crab, stone crab claws, Dungeness crab, to Alaskan king crab legs. The impressive array of memorable meals features entrees from formal grilled dinners to casual summer fare.
Specialty dishes include:
Crunchy crab nuggets
New Orleans crab spread
Baltimore crab soup
G.W.’s she crab soup
Crab meat and canteloupe salad
Chesapeake Bay crab salad
Maryland crab cakes
Oyster House Road crab cakes
Deale deviled crab
Northern Neck stuffed crab
Soft shell crabs with tarragon sauce
Spicy stuffed soft shell crab
Miles River crab imperial
Choptank crab fritters
Sizzling Dungeness crab leg
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