If you dream about perfectly prepared crab cakes, steamed Dungeness straight from the shell, or lightly battered soft-shell crabs, this is your cookbook. Culinary expert Cynthia Nims offers 50 delicious ways to love crab—whether it comes from Pacific Coast waters, Chesapeake Bay, or Long Island Sound. Pulled from your own crab pot or sourced at the local fish monger, crab is always wild and brings a sweet taste of the sea to every bite. With its concentration of omega-3 fatty acids and saturated fats, crab—a healthy food—never tasted so good. Pass the crab crackers!
