A) Gulf Coast B) New England coast C) Pacific Northwest D) Chesapeake Bay, Maryland
A) The Joy of Cooking B) Mastering the Art of French Cooking C) Crosby Gaige's 1939 publication New York World's Fair Cook Book D) Thomas J. Murrey's book Cookery with a Chafing Dish, 1891
A) Blue crab B) Dungeness crab C) King crab D) Swimmer crab
A) Thyme B) Cayenne pepper C) Paprika D) Old Bay
A) Microwaved B) Roasted and smoked C) Sautéed, baked, grilled, deep fried, or broiled D) Steamed and poached
A) Steamed vegetables B) French fries C) Mashed potatoes D) Rice pilaf
A) Jumbo lump meat B) Special crab meat C) Swimmer crab meat D) Backfin meat
A) Mayonnaise B) Binder C) Cream cheese D) Pasta
A) BBQ sauce B) Ranch dressing C) Horseradish sauce D) Remoulade sauce
A) Bread crumbs B) Oats C) Potato chips D) Cornmeal
A) Pacific Northwest and northern California B) Mid-Atlantic coast C) Gulf Coast D) Chesapeake Bay area
A) To marinate them in spices B) To dry out excess moisture C) To make them sweeter D) To firm them up and minimize binder use
A) Flour B) Soy sauce C) Eggs D) Yogurt
A) Dijon mustard B) Honey mustard C) Prepared mustard D) Yellow mustard
A) With sour cream and rye bread B) With hot sauce and tortilla chips C) With a lemon wedge and saltine crackers D) With aioli and baguette slices
A) To comply with federal regulations B) To suggest a higher quality or traditional preparation C) To indicate they are gluten-free D) Because they use only blue crabs
A) They are served with different sides. B) They may include many other ingredients and use cheaper crab meat. C) They are always fried instead of broiled. D) They use only organic spices.
A) Careful regulation of the crabbing industry B) Banning all crab fishing C) Exporting all crabs to other countries D) Using only automated machines for catching crabs |