Explore: Cookery (crabs)

Thomas (1891). Cookery with a Chafing Dish. F.A. Stokes Company. p. 16. Paolisso, Michael (2007). "Taste the Traditions: Crabs, Crab Cakes, and the Chesapeake

includes a variety of crustaceans (including the crabs Carcinus maenas and Pilumnus hirtellus, the porcelain crabs Porcellana platycheles and Pisidia longicornis

"Typical Crab Louie salad recipe". Archived from the original on 2008-02-11. Retrieved 2008-01-07. James Beard (2010). James Beard's American Cookery. Little

lamb's kidney. Batter puddings became popular in the early 18th century. Cookery writer Jennifer Stead has drawn attention to a description of a recipe

crabs that live in the northern Pacific and Atlantic Oceans. Common names for crabs in this genus include "queen crab" (in Canada) and "spider crab"

Dressed crab is a traditional seafood meal in British cuisine made of the meat of an edible or brown crab served in its own shell. A mixture of white

anglicised form (spelt currey) was in Hannah Glasse's 1747 book The Art of Cookery Made Plain and Easy. The term "curry" is not derived from the name of the

cookery. The late 15th century saw the development of well-known alcoholic beverage Scotch whisky. It was during the early 16th century that cookery books

Modern Cookery for Private Families is an English cookery book by Eliza Acton. It was first published by Longmans in 1845, and was a best-seller, running

the classic celery root remoulade), Creole remoulade is used on shrimp, crabs, fried calamari, artichokes, and fried green tomatoes among other foods