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Down at the Shore Cookbook

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Rebecca Bent has authored several cookbooks and has appeared on over 20 live television and radio segments across the United States. She has been featured in publications such as Forbes, The Wall Street Journal, Glamour, USA Today, Variety, Baltimore Sun, and others. Her photography has been featured in numerous best-selling cookbooks. Her favorite things to photograph are crabs and shore scenes.

About CrabPlace.com crabs—In 1989, the Maryland Blue Crab (Callinectes sapidus Rathbun) was designated the State Crustacean. Its name honors Mary Jane Rathbun, the scientist who described the species in 1896. The blue crab's scientific name translates as "beautiful swimmer that is savory."

Blue crab meat is sometimes compared to lobster meat, the flavor best appreciated by cracking and eating steamed hardshells. Crabs are prepared in restaurants and in home kitchens, steamed or sauteed, as Maryland crab cakes and Crab Imperial, or in crab soup and crab dip.

CrabPlace.com has been perfecting the art of shipping Maryland crabs over the last 14 years to its base of tens of thousands of customers across the U.S. You won't find a finer gourmet experience.

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