Crabs and oysters take center stage as Chef Bill Smith conveys his
passion for preparing these sumptuous shellfish long associated
with southern coastlines. Smith's sensibilities as a North
Carolinian born and raised down east are vibrantly on display as he
recalls the joy of growing up catching crabs and shucking oysters.
Smith traveled the coastline, visited with crab fishermen and
oyster farmers, and dove deep into a library's worth of regional
cookbooks and collections of heirloom recipes from seaside
communities, notably in North Carolina and Louisiana. His
collection of fifty recipes, organized by courses, ranges from
simple, everyday preparations to elaborate ones suitable for fancy
parties. From Crabmeat Cobbler, Roasted Oysters, and Hard-Crab Stew
with White Cornmeal Dumplings, to Crabmeat Ravigotte and Oyster
Shortcake, cooks will find a succulent recipe for every occasion.
The book includes seasonal selection information and detailed
cleaning and preparation instructions for hard- and soft-shell
crabs and oysters.