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Crazy for Crab Everything You Need to Know to Enjoy by Fred Thompson

By Fred Thompson

Thompson starts off with a complete bankruptcy at the fundamentals of crab forms and the way to prepare dinner them, then launches into chapters of delectable recipes. His bankruptcy dedicated to the fantastic number of crab brownies contains Freds lovely Darn as regards to excellent Crab muffins, with scallions and bell pepper, in addition to the extra adventurous Thai Crab muffins with Chilli-Garlic Sauce. The bankruptcy on soft-shell crab comprises such arrangements as Pan-Fried Soft-Shell Crabs with hot Tomato and Bacon French dressing, whereas the bankruptcy on hard-shells positive factors a number of models of crab boils. There also are chapters on salads, soups, appetisers, brunches and lightweight nutrients, and casseroles, with recipes together with Crab Salad with Asparagus and Lime, highly spiced pink Crab Soup, and Crab and Artichoke Dip. All are followed by means of mouth watering pictures of entire dishes, photographs of well-known crab eating places from undeniable to fancy, ornamental illustrations, and tales of water males and crabbers from round the state.

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Serve 2 pieces per person, with a little ramekin of the dipping sauce on the side. Cilantro-Garlic Dipping Sauce This inviting dipping sauce is also good with steamed dumplings or cold cracked crab. MAKES ABOUT ½ CUP ⅓ cup tamari or other low-sodium soy sauce 2 tablespoons unseasoned rice vinegar ⅛ teaspoon toasted sesame oil 2 cloves garlic, minced ¼ teaspoon peeled and finely minced fresh ginger 1 tablespoon chopped fresh cilantro leaves Whisk everything together in a small mixing bowl. Let sit at room temperature for about 30 minutes to allow the flavors to meld before serving.

I particularly like this dip with raw vegetables, but chips and crackers also work fine. 6-ounce package Italian salad dressing mix 1 cup sour cream ½ cup mayonnaise 1 tablespoon horseradish mustard Chopped fresh Italian parsley leaves for garnish Combine the crabmeat, salad dressing mix, sour cream, mayonnaise, and mustard in a large mixing bowl. Chill, if desired. Garnish with parsley before serving. Chesapeake Bay Dirty Mary The folks on the Eastern Shore of Maryland and Virginia march to the beat of a different drummer, and I think that drum is filled with Chesapeake Bay crab seasoning.

SERVES 10 TO 12 3 tablespoons unsalted butter 1 small yellow onion, finely diced ½ medium-size green bell pepper, seeded and finely diced 1 tablespoon cornstarch 1 cup milk 2 large eggs, lightly beaten 3 tablespoons mayonnaise 1 tablespoon prepared yellow mustard 2 teaspoons Chesapeake Bay seasoning 2 pounds crabmeat, backfin or special preferred, picked over for shells and cartilage 8 slices white bread, crusts removed and bread cubed ¼ cup (½ stick) unsalted butter, melted 1. Preheat the oven to 350°F.

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