On The Road Again

March, 2004

We've never met a crab we didn't like to eat, be it soft-shell, stone, king, Dungeness or peekytoe. And apparently neither has Fred Thompson, an East Coast food writer and the author of the new Crazy for Crab: Everything You Need to Know to Enjoy Fabulous Crab at Home (Harvard Common Press, $33). Who can resist a cookbook with the words crazy and fabulous in its title? With more than 100 recipes, including Chesapeake Bay Steamed Blue Crab(pictured) and one titled Fred's Pretty Darn Close to Perf...