The Shellfish Cookbook offers a complete course on the world's edible shellfish, from baby shrimp to Alaska king crab and lesser-known species such as bulldozers and lobsterettes. Steamed blue crabs, stir-fried shrimp, crawfish jambalaya and hundreds of other dishes are served up with a good dose of A. D.'s wit and practical advice on the varieties that make good eating, where they can be found, and how best to preserve their flavor. Ideas for frying, broiling, grilling, steaming, and baking shellfish as well as soups, stews, breakfasts, salads, appetizers, and seafood medleys will help any cook--novice or experienced--prepare expert shellfish meals.Broiling is a popular way of cooking king crab legs, and any of the long-legged crabs can be used for this recipe. Although ... I allow 1 pound of legs per person, but a smaller serving will be satisfactory if youa#39;ve got plenty of fluffy rice, steamed anbsp;...
|Author||:||A. D. Livingston|
|Publisher||:||Stackpole Books - 1999-01|