Crab - by Cynthia Nims (Paperback)

Book Synopsis

Discover the Ultimate Collection of Crab Recipes--Perfect for Seafood Lovers

If you crave the sweet, ocean-fresh flavor of crab, this cookbook delivers everything you need to turn the world's best shellfish into unforgettable meals. Featuring 50 mouthwatering crab recipes using recipes using East coast, Gulf coast, and West coast favorites--from Dungeness, snow, and Alaskan king to blue crab and stone crab--this collection is a must-have for home cooks, aspiring chefs, and seafood enthusiasts alike. It's an outstanding gift for any shellfish lover.

Inside, you'll find both classic and creative dishes that highlight crab's delicate flavor and versatility. Alongside comforting standbys, the book showcases standout recipes such as:

1. Breakfast Bruschetta with Crab and Goat Cheese - A luxurious start to any morning
2. Chirashi Sushi with Crab - A vibrant, elegant bowl celebrating fresh Seafood
3. Stir-Fried Snap Peas with Crab & Ginger - A bright and satisfying weeknight option
4. Crab & Cheddar Melt - A rich, savory upgrade to the classic grilled cheese
5. All-Crab Cioppino - A deeply flavored seafood stew showcasing crab at its best

Beyond the dishes themselves, culinary expert Cynthia Nims includes essential insights into crab species, harvesting seasons, buying tips, and techniques for cracking, cleaning, and preparing crab with confidence. From sport crabbing to kitchen prep, you'll gain the know-how to make every meal shine.

For anyone passionate about seafood or searching for impressive cooking gifts, this beautifully curated cookbook offers endless inspiration--one delicious crab recipe at a time. Pass the crab crackers and dive in!

Review Quotes

"Northwest crab."
--Seattle Magazine

"[A] local culinary expert."
--Seattle Times

"Quite easy, utterly rich and absolutely delicious."
--Pacific NW Magazine

"New takes on old favorites."
--Booklist

"If you're looking for new ways to cook up this crustacean, look no further than local author and seafood guru [Cynthia Nims]!"
--Kathy Casey

"Delicious fresh crab."
--KATU-2

"Our West Coast Dungeness is the star."
--Good Stuff NW

"True finger-licking goodness."
--Food Gal

"I'd advise picking up her cookbook, because the easy-to-follow recipes will likely have you giving the steamer a rest and trying something new with those precious morsels."
--The Virginian-Pilot

About the Author

A lifelong Northwesterner, Cynthia Nims holds the Grand Diplome d'Etudes Culinaires from La Varenne cooking school in France, where she worked on numerous cookbooks with owner Anne Willan. Previously editor of Simply Seafood magazine and food editor of Seattle magazine, Cynthia has also contributed to Cooking Light, Alaska Airlines, Sunset, and other magazines. She is the author of thirteen cookbooks. Her most recent print cookbooks are Oysters and Crab, published by Sasquatch Books. She lives in Seattle.