Cover image for Crazy for crab : everything you need to know to enjoy fabulous crab at home
Crazy for crab : everything you need to know to enjoy fabulous crab at home
Thompson, Fred, 1953-
Personal Author:
Publication Information:
Boston, Mass. : Harvard Common Press, [2004]

Physical Description:
200 pages : color illustrations ; 21 cm
General Note:
Includes index.
Subject Term:

Format :


Call Number
Material Type
Home Location
Item Holds
TX754.C83 T48 2004 Adult Non-Fiction Central Closed Stacks

On Order



In Crazy for Crab Fred Thompson begins with a comprehensive chapter on the basics of crab varieties and how to cook them, then launches into chapters of delectable recipes. His chapter devoted to the glorious variety of crab cakes includes Fred's Pretty Darn Close to Perfect Crab Cakes, with scallions and bell pepper, as well as the more adventurous Thai Crab Cakes with Chili-Garlic Sauce. The chapter on soft-shell crab includes such preparations as Pan-Fried Soft-Shell Crabs with Warm Tomato and Bacon Vinaigrette, while the chapter on hard-shells features multiple versions of crab boils. There are also chapters on salads, soups, appetizers, brunches and light meals, and casseroles, with recipes including Crab Salad with Asparagus and Lime, Spicy Red Crab Soup, and Crab and Artichoke Dip. All are accompanied by mouthwatering photos of finished dishes, pictures of famous crab restaurants from plain to fancy, decorative illustrations, and stories of watermen and crabbers fromaround the country.

Author Notes

Fred Thompsonis a writer and food stylist who divides his time between Raleigh, North Carolina, and New York City. His career has taken him to the North, but Thompson remains true to his Southern roots, holding fast to his accent and love of all things Southern-especially food. Thompson trained at the Culinary Institute of America and became involved in print and television advertising before starting his own catering business in Raleigh, which he ran from 1988 to 1994. Today, Thompson works as a freelance food stylist, cooking instructor, and food, wine, and travel writer, and runs his own product- and recipe-development business. Thompson has written several cookbooks, including Iced Tea , Lemonade , Crazy for Crab , Barbecue Nation , and Hot Chocolate . Thompson publishes Edible Piedmont magazine, which focuses on food in the Piedmont area of North Carolina, with his wife, Belinda Ellis, who serves as the magazine's editor. He has been featured on NPR, and is a spokesperson for Lipton Cold Brew. Thompson writes 'The Weekend Gourmet,' a bi-weekly column in The Raleigh News & Observer . His work has appeared in Family Circle , Wine & Spirits , Fine Cooking , and Every Day with Rachael Ray . Thompson is also a member of the International Association of Culinary Professionals and the Southern Foodways Alliance."

Reviews 2

Booklist Review

Those looking for something more sophisticated than chicken may turn to Fred Thompson's Crazy for Crab0 . Thompson offers a complete guide to cooking, serving, and eating all manner of crab dishes. He includes both East and West Coast specimens. After an exhaustive treatise on the kinds of crabs available, their seasons, and how they are likely to show up in markets, the author presents appetizer dips, soups and chowders, salads, and variations on the ever-popular crab cakes. Main dishes include multicourse crab boils, deviled crab, and similarly rich dishes. To go with these, Thompson suggests slaws, vegetable dishes, and a few desserts, including the ubiquitous key lime pie. An appendix lists crab festivals nationwide. --Mark Knoblauch Copyright 2004 Booklist

Library Journal Review

Thompson, a food writer based in North Carolina, grew up eating blue crab in traditional Southern preparations like She-Crab Soup. Here, he covers all the other important members of the family, from the West Coast Dungeness to Alaskan king to Florida stone crab, along with recipes inspired by a variety of cuisines. He includes detailed information on buying and preparing the different varieties of crab and types of crabmeat, boxes on topics such as "Crab Feeds, Feasts, and Boils," and a list of crab festivals around the country. The delectable recipes range from Soft-Shell Crabs in Spicy Peanut Sauce to Crab R?moulade with Fried Green Tomatoes to crab cakes (more than a dozen versions). Thompson has an engaging style, and his latest will be useful as a reference as well as a cookbook. For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.