Chesapeake Bay Crabs

Front Cover
Pelican Publishing Company, 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.

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User Review  - melancholycat - LibraryThing

While some of the recipes in this looked quite good, the book itself isn't very professional, with mostly photos shot of random things by the author with her own camera and not very well-written ... Read full review

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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.

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