It takes chutzpah to cook and eat crab. Totally Crab authors Helene Siegel & Karen Gillingham hope to spark appetites with a wide range of crabmeat delights. There are moist, tender crabcakes a la Maryland or Thailand or Thailand, soft-shell crabs in sake or black bean sauce, light-as-a-feather crab meat ravioli and refreshing salads too.