Totally Crabby with Chef Cynthia Nims
Fri, Jul 25
|Sun Valley Culinary Institute
As delicious as perfectly simple steamed Dungeness crab can be, sometimes it’s nice to mix things up a bit. This class offers an array of options, including roasting crab in the shell, making crab stock, and a few of so many ways to use crabmeat.
Time & Location
Jul 25, 2025, 6:00 PM – 8:00 PM
Sun Valley Culinary Institute, 211 N Main St, Ketchum, ID 83340, USA
About the event
Totally Crabby with Chef Cynthia Nims
Techniques taught:
-- cleaning and portioning whole cooked crab
-- roasting crab
-- making crab stock
-- making wontons
-- making crab cakes
-- making green goddess dressing
Menu:
-- Rosemary Roasted Crab
-- Lemongrass Broth with Crab Wontons
-- Green Goddess Crab and Watercress Sandwiches
-- Crab and Leek Cakes with Spiced Yogurt
About Cynthia:
Cooking has been a passion for as long as Cynthia can remember, inspired by cooking with her mom and big sister. Although she initially pursued a math degree with engineering aspirations, a study-abroad experience in France ignited her culinary career. She earned the Grand Diplôme d’Etudes Culinaires from La Varenne and never looked back.
With decades of experience, Cynthia has worn many hats: cookbook author, recipe developer, cooking instructor, magazine editor, and writer for various publications. Her most recent cookbooks are Shellfish and Oysters, and you can read her newsletter Seafood Savvy on Substack.
Her nonprofit work includes leadership roles in the International Association of Culinary Professionals and the Seattle chapter of Les Dames d’Escoffier, along with a certificate in nonprofit management from the University of Washington.