As I wrote in my latest column, for me, the feeling of spring (and now early summer) is brought about by eating crab more than any baby green vegetable. At restaurants in L.A., crab exists, of course, ...

Tampa’s legendary Seabreeze restaurant was famous for its Devil Crab. Now, Chef Earl Bush from Sweet Tea Tiki Bar is keeping the recipe alive and sharing it with us. Chef Earl’s ...

Robert St. John, author of the new "Deep South Parties, or, How to Survive the Southern Cocktail Hour Without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie" ($19.95 ...

Foodie Bethany Gaskin cooks a gigantic whole crab with Curtis the Crab SR, showing every step of her culinary adventure.

“Hot seafood spring” is my favorite time of year. Though all seafood is hot when you cook it, of course, I’m referring to the seafood boils of my youth that proliferate in the South (where they use ...

Thirty-minute, one-pot weeknight soups that have depth are a cook’s best friend. Crab and Shrimp Coconut Bisque falls into this category of epicurean delight. While traditional crab bisque is weighty ...

Imitation crab isn’t what most people think. Learn what it’s made of, why it tastes the way it does, and how to use it well.

If an off-putting, fishy smell is wafting from your canned crab, simply submerge it in this liquid bath to get rid of the ...