The East and West coasts provide a variety of crabs, and of course Alaska is known for King Crab. The crab should be alive when purchased; this indicates freshness. Allow about 12 minutes for the crab to cook in boiling water. Cool the crab in the refrigerator until you are able to handle it, crack and remove the shell and get the crab meat ready for your recipe.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."