What makes crab such a great catch? It's the second most popular shellfish in the United States (after shrimp), with sweet flesh, wondrous versatility, and healthy levels of chromium, which helps to improve cholesterol. But more than that, says Quinn, there's "something about sitting around a table overflowing with crab that's just irresistible."

Originally written to accompany the Crab Cracker, a family invention, A Craving for Crab hails from a tiny Northwest imprint nearly a stone's throw from Dungeness Spit. Yet the book shows no hint of regional bias, with blue, stone, and peekytoe crabs all in attendance, and more than 70 recipes with origins ranging from the East Coast to the Far East. Along with profiles of the different types of crab, Quinn describes what to look for when buying live crab ("if it has barnacles all the better") and outlines steps for cleaning and cooking it, a procedure that might otherwise give the uninitiated the willies. Accompanying illustrations further inspire confidence. She also offers tips on catching crabs and hosting a successful crab feast. (Warm hand towels are a nice touch.)

Dishes include an award-winning Thai coconut crab soup from celebrity chef Joey Altman, crab-stuffed poblano chiles served with a red pepper coulis, and Chesapeake Bay blue crabs steamed over beer and vinegar. There are also a few fresh variations on the old warhorse, the crab cake, along with grilled Dungeness crab soaked in a white wine vinaigrette. (The dry heat of the grill makes the shell brittle and thus easy to crack open.) All in all, the recipes are quite accessible, with readily available ingredients that are simply prepared. In addition, the book features ideas for sides and sauces, along with impressive directories of crab festivals, adventure companies, mail-order sources, equipment suppliers, state crabbing regulations, and more.