Chesapeake Bay Crabs

Front Cover
Pelican Publishing Company, Sep 21, 2011 - Cooking - 224 pages

This guide to the Chesapeake Bay crab culture includes dozens of recipes, a history of Bay crabs, and illustrated instructions on buying and cleaning the popular crustacean. As the main ingredient in chowders, pastas, and appetizers, the taste of blue crab is part of life in the Chesapeake Bay area, a region steeped in crab culture. Home to the oldest commercial fishing industries in the country, it provides approximately one-third of the crabs consumed in the United States.

Not only does this compilation of crab heritage contain tips on how to steam a crab without losing the claws, it is also a useful tool to take to the docks or market. A handy glossary helps readers tell the difference between a Jimmy and a Sally, not to mention a jumbo and a swamp dog. After listings of themed festivals and museum profiles early in the book, hearty recipes fill the pages with Crab Spring Rolls, Roasted Corn and Crab Chowder, Deviled Crab-Filled Crepes, and many more culinary delights.

From inside the book

 

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Chesapeake Bay Crabs
Judy Colbert
No preview available - 2011

Common terms and phrases

½ cup ½ tsp 30 minutes 350 degrees avocado back fin baking dish black pepper blend blue crab boil bowl bread breadcrumbs cayenne pepper celery chef Chesapeake Bay chicken chives claw Combine cookie corn crab cakes Crab Dip crab mixture crab seasoning crab soup crabbers crabmeat crackers cream cheese crumbs cup celery cup mayonnaise cup milk Dash dry mustard egg yolks finely chopped fish flavor fresh garlic golden brown green onion heat heavy cream hot sauce inch ingredients jumbo lump kosher salt lemon juice lump crabmeat Maryland Crab mayonnaise meat minced muffins mushrooms Old Bay seasoning olive oil oysters package panko paprika parsley pepper to taste Place potatoes recipe refrigerator Remoulade Remove restaurant rice roll Salt and pepper Sauté scallions Serves shell sherry Shoreline Seafood shredded shrimp simmer sliced soft-shell crabs spices Sprinkle stir tbsp tomato traps vegetables vinegar wonton Worcestershire sauce

About the author (2011)

Judy Colbert is an award-winning author/photographer who has written extensively on Maryland and the Chesapeake Bay area. A member of the Maryland Writers' Association, she has served as a travel expert on Good Morning America and Arthur Frommer's Travel and has been a guest on many radio and television programs. Colbert likes to think of herself as a messenger who finds interesting facts and calls attention to them. Growing up in a modified kosher home, she didn't eat crab at all until her twenties and says she is making up for lost time. She lives in Crofton, Maryland.

Bibliographic information

TitleChesapeake Bay Crabs
AuthorJudy Colbert
Editionillustrated
PublisherPelican Publishing Company, 2011
ISBN1455615048, 9781455615049
Length224 pages
Subjects ›  › 

Cooking / Specific Ingredients / Seafood
  
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