|There are almost 4,000 different species of edible crab, and 1.5 million tons of crab meat are consumed worldwide each year. In the new cookbook Crab, Andrea Froncillio (of San Francisco’s Stinking Rose restaurant) and Jennifer Jeffrey guide you through how to select, clean, prepare and store crab. Crab has 35 recipes including the crab chowder in the photo at the right. The next time you have a crab feast, impress your guests with a range of small plates such as Spicy Crab Shooters and Chile-Glazed Crab Lollipops.|
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