Crazy for Crab by Fred Thompson
|Good Cooking enjoyed the beautiful pictures and the quality of the publication. Even more impressive was the quality of the recipes. Good Cooking recommends this book.||
This is an interesting, easy to read book - filled with everything you need to know to start enjoying crab, from information on the different species and the people who catch them, to the language you need to get what you want from your seafood market. Detailed instructions and drawings on how to clean and pick fresh crabs are accompanied by suggestions on when to substitute frozen or canned crabmeat. The recipes are versatile and sure to be a hit when entertaining - with 7 variations on crab dips and 12 different recipes for crab cakes. There are also many recipes and variations on crab chowders, crab salads, crab boils, crab legs, soft-shell crabs, and crabmeat stuffing. The book more than covers the crab basics, with a few creative twists on familiar recipes, like eggs benedict and
spanakopita that include crab. If you love crab or live in an area with a bounty of fresh crab, this is the book for you. Aside from some quick recipes for tartar sauce and aioli accompaniments, crab is truly the star of the show.
1. Lightly beat the eggs and buttermilk together in small bowl and set aside.
I have made and eaten my share of crab cakes with improper ratios of breading to crabmeat, and found these to be fabulous. The seasoning was just enough not to overwhelm the crab flavor. The technique of refrigeration and flouring was a success, as the crab cakes held together well. When paired with the simple Tartar Sauce recipe, they made a lovely first course. For the next course, I prepared crabmeat stuffing with the sole fillet option. The recipe is as follows:
Melt the butter in a large skillet over medium heat. When it stops foaming, add the shallots and cook, stirring, for 2 minutes. Stir in the crumbs, crackers, parsley, chives, and lemon juice. Gently fold in the crabmeat, salt, and pepper. Remove from the heat and refrigerate until ready to use.
For Fish: Flounder and sole fillets are great for stuffing. Cut each fillet lengthwise into 3 strips. Place 1 strip in a buttered baking dish, mound 1/4 to 1/3 cup crab stuffing in the middle, and lay the other 2 strips on each side of the stuffing. Bake or boil to your liking. You can also put a mound of stuffing on a single fillet, roll it up, place it in a buttered baking dish, pour 1 to 2 T sherry in the dish, and bake to your liking.
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