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Crab: Buying, Cooking, Cracking Hardcover – Bargain Price, October 1, 2007

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$6.00 FREE Shipping on orders over $35. Only 2 left in stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

Crab: Buying, Cooking, Cracking + Crazy for Crab: Everything You Need to Know to Enjoy Fabulous Crab at Home (Non) + Totally Crab Cookbook (Totally Cookbooks)
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Editorial Reviews

From the Publisher

* A complete guide to buying, cleaning, preparing, and eat- ing crab, featuring 35 recipes and a primer on crab culture and lore. * Includes 30 location and styled food photos. * Versatile recipes provide crab weight and volume measures, so that any type of crabmeat--whether it's from a Dungeness, blue, Alaska snow, or other native crab--can be substituted.

About the Author

JENNIFER JEFFREY is a food writer who lives in the San Francisco Bay Area.
Andrea Froncillo joined the Stinking Rose Restaurant as executive chef in 1996 and subsequently oversaw the opening of the parent restaurant group’s four other Bay Area restaurants: the Crab House at Pier 39, Dead Fish, Boboquivari’s, and the Franciscan Crab Restaurant. He lives in San Francisco on the famous “Crookedest Street in America.”

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Product Details

  • Hardcover: 128 pages
  • Publisher: Ten Speed Press (October 1, 2007)
  • Language: English
  • ISBN-10: 1580088600
  • ASIN: B0044KMRTO
  • Product Dimensions: 6.6 x 0.6 x 6.5 inches
  • Shipping Weight: 11.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #1,559,528 in Books (See Top 100 in Books)

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3 of 3 people found the following review helpful By J. Hair on November 22, 2007
Format: Hardcover
I've made both the Garlic-Roasted Dungeness "Killer" Crab and Crab and Fuji Apple Salad and they both have become favorites. While it is difficult to get live crab where I live, I substituted with large freshwater prawns in the Killer Crab recipe. The garlicky, peppery sauce that clings to the seafood is to-die for and incredibly addictive. Our friends devoured the plate in minutes - and we even used bread to mop up the sauce leftover on the plate. Next time, I'm going to double the sauce/spices just so we can dip!

Overall, it's a cute little book with great recipes - makes me homesick for San Francisco - with recipes like Foggy Wharf Salad and Fisherman's Wharf Crab Cakes.
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2 of 2 people found the following review helpful By Donald C. Thompson on October 16, 2007
Format: Hardcover Verified Purchase
This is a delightful little book, full of recipes designed for and using Dungeness crabs, not commonly available in most of the USA. Unfortunately, that was not clear to me when I bought it.

If you live near on or near the Gulf, or along the entire Eastern seaboard, or on the Chesapeake bay, what you are mostly going to find in the stores are blue crabs. My friends from the West Coast tell me that the Dungeness is better, but they are not available fresh around here.

I am probably going to send it to relatives in California.
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