Crab

“Northwest crab.”—Seattle Magazine“[A] local culinary expert.” —Seattle Times“Quite easy, utterly rich and absolutely delicious.”—Pacific NW Magazine “New takes on old favorites.” —Booklist “If you’re looking for new ways to cook up this crustacean, look no further than local author and seafood guru [Cynthia Nims]!” —Kathy Casey “Delicious fresh crab.” —KATU-2“Our West Coast Dungeness is the star.” —Good Stuff NW“True finger-licking goodness.” —Food Gal “I’d advise picking up her cookbook, because the easy-to-follow recipes will likely have you giving the steamer a rest and trying something new with those precious morsels.”—The Virginian-Pilot

A lifelong Northwesterner, Cynthia Nims holds the Grand Diplome d’Etudes Culinaires from La Varenne cooking school in France, where she worked on numerous cookbooks with owner Anne Willan. Previously editor of Simply Seafood magazine and food editor of Seattle magazine, Cynthia has also contributed to Cooking Light, Alaska Airlines, Sunset, and other magazines. She is the author of thirteen cookbooks. Her most recent print cookbooks are Oysters and Crab, published by Sasquatch Books. She lives in Seattle.