Lump crab meat is perfect to use in seafood pastas and crab salad. But, you could get more bang for your buck if you buy ...

If you can’t find soft shell crabs (frozen ones are fine!), then you can go back to the original recipe and use a large fresh crab (preferably mud crab). But if you want an easier-to-eat dish ...

Directions Soak crabs in buttermilk for 1 hour. Preheat grill to high. Make sure grate is well-oiled. Close the lid. In a large pot full of salted water over high heat, boil potatoes until soft ...

When newly 'moulted' (crabs regularly shed their hard shells), the crabs are caught with soft-shells and deep-fried for eating whole. The Blue crab is popular along the Eastern seaboard of the ...

1 large yellow onion, peeled and thinly sliced 2 tablespoons kosher salt 1 tablespoon granulated sugar ¼ cup white wine vinegar ...

Pour off and discard the liquid in the back shells, then scrape the tomalley (crab fat ... add the finely minced shallots and cook over a low flame until soft. Add the shallot, chopped spring ...

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Chef Bruce Sherman's recipe for soft-shell crab sandwiches, which he makes with whole crabs, pancetta, tomatoes, arugula and a remoulade prepared with mayo, red onion, tarragon, capers and mustard ...