Crab by Cynthia Nims
If you dream about perfectly prepared crab cakes, steamed Dungeness straight from the shell, or lightly battered soft-shell crabs, this is your cookbook. Culinary expert Cynthia Nims offers 50 delicious ways to love crab - whether it comes from Pacific Coast waters, Chesapeake Bay, or Long Island Sound. Pulled from your own crab pot or sourced at the local fishmonger, crab is always wild and brings a sweet taste of the sea to every bite. With its concentration of omega-3 fatty acids and saturated fats, crab healthy food that has never tasted so good. Pass the crab crackers!
“Northwest crab”
—Seattle Magazine
“[A] local culinary expert.”
—Seattle Times
“Quite easy, utterly rich and absolutely delicious.”
—Pacific NW Magazine
“New takes on old favorites.”
—Booklist
“If you’re looking for new ways to cook up this crustacean, look no further than local author and seafood guru [Cynthia Nims]!”
—Kathy Casey
“Delicious fresh crab.”
—KATU-2
“Our West Coast Dungeness is the star.”
—Good Stuff NW
“True finger-licking goodness.”
—Food Gal
“I’d advise picking up her cookbook, because the easy-to-follow recipes will likely have you giving the steamer a rest and trying something new with those precious morsels.”
—The Virginian-Pilot
—Seattle Magazine
“[A] local culinary expert.”
—Seattle Times
“Quite easy, utterly rich and absolutely delicious.”
—Pacific NW Magazine
“New takes on old favorites.”
—Booklist
“If you’re looking for new ways to cook up this crustacean, look no further than local author and seafood guru [Cynthia Nims]!”
—Kathy Casey
“Delicious fresh crab.”
—KATU-2
“Our West Coast Dungeness is the star.”
—Good Stuff NW
“True finger-licking goodness.”
—Food Gal
“I’d advise picking up her cookbook, because the easy-to-follow recipes will likely have you giving the steamer a rest and trying something new with those precious morsels.”
—The Virginian-Pilot
A lifelong Northwesterner, Cynthia Nims holds the Grand Diplome d'Etudes Culinaires from La Varenne cooking school in France, where she worked on numerous cookbooks with owner Anne Willan. Previously editor of Simply Seafood magazine and food editor of Seattle magazine, Cynthia has also contributed to Cooking Light, Alaska Airlines, Sunset, and other magazines. She is the author of thirteen cookbooks. Her most recent print cookbooks are Oysters and Crab, published by Sasquatch Books. She lives in Seattle.
| SKU | Unavailable |
| ISBN 13 | 9781632176516 |
| ISBN 10 | 1632176513 |
| Title | Crab |
| Author | Cynthia Nims |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Blue Star Press |
| Year published | 2025-12-02 |
| Number of pages | 192 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |