Featured Cookbook

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1. Clam or Mussels Steamed with Fennel and Vermouth

2. Crab and Avocado Salad with Grapefruit Honey Dressing

Book Description

Acclaimed seafood expert and fanatic Leslie Glover Pendelton cracks the mysteries of cooking with shellfish and opens home cooks to a new wave of recipes and confidence in her innovative book SIMPLY SHELLFISH. Offering over 125 delectable recipes inspired from seas all around the world, each dish is heart-healthy and takes less than thirty minutes to prepare and serve. Pendelton also includes helpful preparation tips, and tells readers when and how to select the best shellfish.

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Simply Shellfish: Quick and Easy Recipes for Shrimp, Crab, Scallops, Clams, Mussels, Oysters, Lobster, Squid, and Sides

Authors: Leslie Glover Pendleton

Date: March 2006

ISBN: 0060735007

Publisher: Morrow Cookbooks

Hardcover

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Makes 2 servings

• 2 teaspoons light colored honey

• 1/4 cup fresh grapefruit juice

• 1 tablespoon wine vinegar

• 1/4 cup olive oil

• 8 ounces crabmeat

• 1 small orange or yellow bell pepper, diced

• 1/4 cup chopped red onion

• 1 ripe avocado

1. In a bowl dissolve the honey in the grapefruit juice and vinegar, whisking. Add the oil and whisk until well blended. Add salt and pepper to taste.

2. Add the crab, bell pepper, and onion and toss.

3. Peel, pit and slice the avocado. Divide the slices among 4 plates and top with the crab salad.

More From This Book:

1. Clam or Mussels Steamed with Fennel and Vermouth

2. Crab and Avocado Salad with Grapefruit Honey Dressing

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