Blue Crabs: Catch 'em, Cook 'em, Eat 'em is
a practical, entertaining, well-illustrated
guide to blue crabs and crabbing along the
US East and Gulf Coasts. Provides guidance
on catching, cooking, picking, and eating
crabs. Healthy, lower-fat (but tasty)
recipes are emphasized. Includes extensive
information about Callinectes sapidus (the
blue crab) as well.
128 pages. 2002.
ISBN 10: 0-9628186-3-1,ISBN 13: 978-0-9628186-3-9
Softcover $13.95**
About the Author
Dr. Peter Meyer is board-certified in the
specialty of emergency medicine. He
maintains a special interest in hazardous
marine animals.
Crab Pineapple Delight
1 1/2 to 2 cups crab meat
1/4 cup fat-free mayonnaise
1/2 tsp. Worcestershire sauce
3 to 4 drops hot pepper sauce
1 can (15 oz.) pineapple chunks or rings
1 cup corn flakes
Paprika
Sift crab meat through
fingertips to remove any remaining shell
fragments. Combine crab meat, mayonnaise,
Worcestershire sauce, and hot pepper sauce.
Mix gently. Place corn flakes in a large
baggie; crush flakes fine. Add pineapple
pieces seceral at a time, shaking to coat
them. Place 6 to 10 pineapple pieces (or one
pineapple ring) in individual casserole
dishes. Top with crab mixture. Scatter
leftover crumbs on top. Sprinkle lightly
with paprika. Bake at 350 degrees for 20 to
25 minutes, until crumbs are lightly
browned. Serves four to five.
