VENICE — Last summer, while sweating my way through the Rialto fish market, I spotted a familiar sight from my North Carolina upbringing: Atlantic blue crabs, labeled “granchio blu.” ...

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, ...

With roots tracing back to Guadalajara, Mexico, Georgina Adame said she and her husband Mario Adame immigrated to the U.S. in ...

One of Chicago’s most iconic seafood restaurants is hitting a major milestone, and they’re celebrating the best way they know ...