Schmidt - The Crab Cookbook

The
Crab
Cookbook W HITEY S CHMIDT MARIAN HARTNETT PRESS This edition published by Secant Publishing LLC in 2014 http://www.secantpublishing.com E-book ISBN: 978-0-9904608-3-1 Printed in the United States of America First Printing 1990 ISBN 0-9613008-8-4 Library of Congress Catalog Number 89-81335 Copyright 1990 by Marian Hartnett Press Box 88 Crisfield, Maryland 21817 ALL RIGHTS RESERVED. No part of this book may be reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews. CONTENTS Crab Meat Spread, Crab Casserole, Crab Hors Doeuvre, Crab Canap. Crab Pt, Crab Tarts, Crab Nuggets, Creamy Crab Dips, Hot Dip in Bread Basket, Crab Triangles, Crab Dabs, Crab Puffs Cream of Crab Soup, Crab Stew, Chilled Cream of Crab Soup, Spicy Crab Soup, Crab Bisque, Crab Vichyssoise, Crab Gumbo, She Crab Soups Crab Meat Cocktail, Crab Stuffed Avocado, Pineapple Crab Salad, Asparagus Crab Salad, Crab and Cantaloupe Salad. Blue Crab Remoulade, Classic West Coast Crab Louis Salad Baltimore Crab Cakes, Crab Cake Classic, Crab Potato Cakes, Hot Crab Sandwich, Dungeness Crabwich, Maryland Crab Cakes, Crab Fluff, Swiss Crab Melt, Virginia Batter Crab Cakes Baked Soft Crab, Fried Soft Crab, Soft Crabs Mia, Soft Shell Crab with Black Bean Sauce, Soft Shell Crab and Pine Nuts, Soft Shell Crab with Tarragon Sauce, Spicy Stuffed Soft Crabs Deviled Crab Norfolk, Deviled Crab Souffl, Deviled Dungeness Crab, Stuffed Crab, Devilish Crab Eggs, Marthas Fried Deviled Hard Crab Crab Pie, Crab Meat Remick, Crab Newburg, Crab Casserole, Crab Fritters, Crab Corn Pudding, Crab and Country Ham, Crab Meat Alfredo, Crab Romanoff, Crab Stuffed Red Snapper, King Crab Krunch, Marinated Crab Claws, Crab Stuffing, Dungeness Crab Legs, Stir Fried Crab, Stuffed Crab Legs and much, much more The Crab Cookbook began when I first started collecting crab recipes about 25 years ago. Many recipes were gathered during trips around the Chesapeake Bay; others came from trips along the east coast from the Florida Keys to Nova Scotia and on the west coast from Mexico to Vancouver.

I met some of the countrys best cooks. I saved their recipes, stuffing what I could into loose-leaf notebooks. I have scribbled on placemats in restaurants and jammed them into my cookbook collection. Many have been clipped from local newspapers and magazines. Some are family favorites handed down from generation to generation, some are old, and some are new recipes, but all are examples of true crab country cookery. All have been home tested, some many times.

Ive tried to duplicate the dishes without sacrificing authenticity of either taste or appearance. This is a personal collection of recipes that have passed the taste test. A special thanks goes to those who have conveyed their recipes to me in their enthusiasm for crab cookery. Illustrations by Margaret Scott Cover design by Laura Majorana

The meat from all varieties of crabsblue, Dungeness, king, and stonecan be used interchangeably in the recipes in this cookbook. With this book as your guide, you will be able to enjoy crab dishes as often as you like, and let it add a healthy, delicious, and new dimension to your meal planning. Crab meat is an excellent source of high quality protein, vitamins, and minerals that are needed for good nutrition.

Per 3-ounce serving, a blue or soft crab has 81 calories with 80100 mgs. cholesterol, a Dungeness crab has 87 calories with 60 mgs. cholesterol, and a king crab has 74 calories with 60 mgs. cholesterol. The most popular crab, the blue crab, supplies almost 75 percent of the crabs marketed in the United States. Despite its fearsome appearance and aggressive nature, the blue crab is a greatly cherished seafood.

Many gourmets prefer the blue crabs sweet meat over all other seafood. Crab cookery offers endless opportunities for exploration and delight whether it be appetizers, soups, salads, crab cakes, soft shell crabs, deviled crab, or crab imperial. Crabs are sometimes called: buckram, buffalo, buster, buster sook, blue, Jimmy, Jimmy Dick, Jimmy chandler, orange crab, sponge crab, sook, Sally, peeler, and soft as well as delicious, tasty, savory, zesty, mouth-watering, and delectable. The Great American Seafood Cookbook by Susan Hermann Loomis (Workman Publishing, New York).

It is the most expensive meat picked, and the large nuggets are used in recipes where appearance is important. Special (regular): It is small white flakes of meat from the body of the crab. Claw Meat: Its picked from the claws and is quite dark and rich in flavor. Claw meat is used in recipes where appearance is not important and is generally lower priced than the preceding grades. Cocktail crab claws: These are sold at the seafood counter in cans labeled fresh or fresh pasteurized. Cocktail claws are the last segment of the claw.

The shell has been completely removed, except for the tip, which may serve as a handle for dipping meat in cocktail sauce. They may also be called crab fingers or cocktail delight. A similar product in the frozen food case contains the claw of snow crabs, a species with larger claws. DUNGENESS CRAB: It is two to three times larger than the blue crab. Fresh cooked meat is picked from both body and claws and packed as one grade. It has a pinkish tinge.

It comes from the Pacific coast and weighs in at 1 pounds to 3 pounds. Market forms are live, cooked in the shell, fresh cooked meat, frozen cooked meat, and canned cooked meat. KING CRAB: It is sold as legs or claws in the shell as well as frozen or previously frozen. King crab legs come from the north Pacific off the Alaska coast. Big ones measure 6 feet from the tip of one leg to the tip of the opposite leg. STONE CRAB: The stone crab is harvested along the Florida coast, and only the claws are marketed.

They are cooked immediately on landing and are sold cooked. Most people are purists when it comes to stone crab and prefer it cold or steamed only long enough to heat it. Carefully use a heavy-duty nut cracker or hammer to crack the claws. Serve with a tasty mustard sauce.