are hot commodities in the culinary world, not only for their
highly prized lump meat, but also for their claws and legs –
and, when caught while molting, their edible soft-shelled bodies.
This 4th of July, check out these great crab recipes,
and notice how not one of them is for crab cakes!
While there’s nothing like a good
crab cake, there are ways to eat these cranky crustaceans
other than forming their delicate meat into seasoned little
patties. Whether you steam and pick your own crabs
or buy a neatly packaged pound of jumbo lump, be adventurous!
Sprinkle some crabmeat over a bowl of chilled summer soup.
Roll it into balls and make bite-sized beignets. Or, just
eat a soft shell crab – head, legs and all.
A crab contains only 10 to
30 percent meat, depending on the individual crab and
the skill of the person picking it. High-cost, low-yield items
such as crab can put a dent in your food costs, so
make the most of it and expand your culinary repertoire.
John Neal Harrison, Sr. of Stoney’s Seafood House
Chef Tom Black of Barking Frog
Chef Ann Cooper of The Ross
Gazpacho with Dungeness Crab
Chef Peter Vazquez of Marisol
Crab and Coconut Soup
Chef Donald Link of Herbsaint
Glazed Soft-Shelled Crab with Napa Cabbage Slaw
Chef Dan Thiessen of Salty’s
Bean Roasted Dungeness Crab