PHOTO BY JONATHAN TAGGART
“Meet a New Crab to Eat”
Read about the Green Crab Cookbook in the New York Times. Written by Florence Fabricant in the April 24th edition of Front Burner.
Explore the vast culinary potential of green crabs with diverse recipes and in-depth tutorials with full color photos. Shuck green crab meat like a pro, dazzle with caviar crab cakes or whip up an easy broth for your favorite recipes.
Written by Mary Parks and Thanh Thái. Cover by Anne Vetter. All proceeds benefit our nonprofit.