They make a blue crab reduction to use as a filling and for pasta and risotto dishes, and use the meat to make such small dishes (cicchetti) as bao and crab meatballs. While some Venetians remain ...

Out of an original field of 16 different dishes, Lowcountry Boil made it into the finals as the underdog against Shrimp 'n' ...

blue crab is salty and has a flaky texture. In general, white crab meat is milder than brown crab meat but has a sturdier texture. This makes it the perfect ingredient for all kinds of dishes.

In New York, Tatiana by Kwame Onwuachi turns crab Rangoon into a vessel for oxtail. The “crab pockets” at FieldTrip features blue crab and herbed Boursin cheese. The crab Rangoon kouign-amann, ...

Atlantic Blue crab - this crab has a blue-brown shell and can grow to 20cm/8in, but is usually sold smaller. When newly 'moulted' (crabs regularly shed their hard shells), the crabs are caught ...