The Louisiana Seafood Bible: Crabs

In this third volume in the series, Jerald Horst, who worked as a marine advisory agent and taught fisheries science at Louisiana State U., and Glenda Horst, the daughter of a commercial fisherman, describe crabbing, the work of crabbers, and provide crab recipes. They explain terminology, the history of Louisiana blue crab fishery, factories, products, where to buy them and how to determine their quality, as well as how to peel, clean, handle, and freeze a crab. The second half of the book is devoted to many recipes, with color photos, drawn from the monthly fisheries newsletter, Lagniappe, published by Jerald. Annotation 穢2010 Book News, Inc., Portland, OR (booknews.com)