Crabs and Oysters

This book showcases Chef Bill Smith's love for crabs and oysters, featuring fifty diverse recipes. It offers insights into regional traditions, along with cleaning and preparation tips for these shellfish.

In Crabs and Oysters, Chef Bill Smith shares his deep-seated passion for these beloved shellfish, which have long been a staple of southern coastal cuisine. Growing up in North Carolina, Smith fondly reminisces about his childhood experiences of catching crabs and shucking oysters, highlighting the joy and connection to the region that these activities brought him. His narrative is rich with personal anecdotes that illustrate the cultural significance of these seafood delicacies.

Smith's culinary journey takes him along the coastline, where he interacts with crab fishermen and oyster farmers, gaining insights into their craft. He also immerses himself in a wealth of regional cookbooks and heirloom recipes from coastal communities, particularly those in North Carolina and Louisiana. This exploration not only deepens his appreciation for the ingredients but also informs the recipes he shares in the book.

The collection features fifty recipes, thoughtfully organized by course, catering to a variety of occasions. From everyday dishes like Crabmeat Cobbler and Hard-Crab Stew with White Cornmeal Dumplings to more elaborate options like Crabmeat Ravigotte and Oyster Shortcake, there is something for every cook. Additionally, the book provides valuable information on seasonal selections and includes detailed instructions for cleaning and preparing both hard- and soft-shell crabs and oysters, making it an essential guide for anyone looking to celebrate the flavors of the southern coast.