The Crab Cookbook

From the author of the best-selling The Official Crab Eater's Guide and A Guide to Chesapeake Seafood Dining/ Bayside Views to Dine By, comes The Crab Cookbook, a wonderful collection of hundreds of delicious and elegant ways to prepare crab.

There are recipes for every variety of crab you may want to serve, from the popular blue crab, stone crab claws, Dungeness crab, to Alaskan king crab legs. The impressive array of memorable meals features entrees from formal grilled dinners to casual summer fare.

Specialty dishes include:

Crunchy crab nuggets

New Orleans crab spread

Baltimore crab soup

G.W.'s she crab soup

Crab meat and canteloupe salad

Chesapeake Bay crab salad

Maryland crab cakes

Oyster House Road crab cakes

Deale deviled crab

Northern Neck stuffed crab

Soft shell crabs with tarragon sauce

Spicy stuffed soft shell crab

Miles River crab imperial

Choptank crab fritters

Sizzling Dungeness crab legs

Whitey Schmidt is undoubtedly one of the great characters in the best sense of the word who make the Chesapeake Bay such a special place to live, says Robert L Perry of The Capital newspaper. Whitey crisscrossed the Chesapeake Bay region for over 25 years to complete the third book in his bay sampler trilogy of seafood dining. In 2014, at the age of 75, he passed away peacefully in his Crisfield, Maryland home. His unsurpassed love for Chesapeake Bay seafood and culture was captured indelibly in his many books and remains for a new generation of readers to discover.