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