Featured Cookbook

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1. Hot and Sour Soup with Crab

2. Mendo Bistro’s Award-Winning Crab Cakes with Tarragon Aioli

3. Crab and Tomato Napoleon

Book Description

Crazy for Crab begins with a comprehensive chapter on the basics, describing every type of crab available, how to buy it, hot to clean it (and how to know when you ask the fishmonger to do this for you, and how to cook it and crack it. Fred Thompson also talks about substitutions: let's face it, crab in any form is a sweet, rich taste experience, and it is perfectly acceptable to substitute just about any variety of crab for another in most of the recipes in this book. All this invaluable information is accompanied by easy-to-follow how-to drawings and illustrations of the various types of crabs Chapters: The Crab Basics; Crab with Cocktails; Wonderful Soups; Creative Crab Salads; The Elusive Perfect Crab Cake; The Old Blue Crab and other Hard Shells; The Sublime Soft Shells; Brunch, Luncheon, and Light Dinner Fare; Casseroles; Easy Sautes, and One Incredible Indulgence; Crab Festivals

... (more)

Crazy for Crab: Everything You Need to Know to Enjoy Fabulous Crab at Home, With More Than 100 Recipes

Authors: Fred Thompson

Date: March 2004

ISBN: 1558322663

Publisher: Harvard Common Press

Paperback

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Here's a recipe to impress your dinner party guests or just to surprise your family. Buy the very best and freshest crabmeat you can afford and shop for the most flavorful tomatoes of the season. In other words, this is a summer treat.

Servings: 4

• 1/3 cup sour cream

• 1 tablespoon mayonnaise

• 1/4 cup fresh lemon juice

• 2 tablespoons chopped fresh cilantro leaves

• 2 tablespoons chopped fresh chives

• Dash or two of hot pepper sauce

• 1 pound crabmeat, lump or jumbo lump backfin blue or Dungeness preferred, picked over for shells and cartilage

• 4 large ripe beefsteak tomatoes, peeled and each cut into 4 slices

• Extra virgin olive oil as needed

• Balsamic vinegar as needed

1. Blend the sour cream, mayonnaise, lemon juice, cilantro, chives, and hot pepper sauce together in a medium-size mixing bowl. Carefully fold in the crabmeat. Cover with plastic wrap and refrigerate for about 1 hour.




2. When ready to serve, divide the crab into fourths.




3. On each of 4 serving plates, lay down 1 tomato slice and top with some crab mixture. Repeat the layering with the remaining tomato slices and crab, ending with a tomato slice. Drizzle a little oil and vinegar around each napoleon. Serve immediately.

More From This Book:

1. Hot and Sour Soup with Crab

2. Mendo Bistro’s Award-Winning Crab Cakes with Tarragon Aioli

3. Crab and Tomato Napoleon

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