Generally, blue, snow, and Dungeness crabs have a similar salty-sweet flavor, but differences in taste will occur based on ...

Crab apple jelly is delicious when served with cheese or cold meats, spread on toast, folded into pancakes or added to gravies, casseroles and game dishes to bring a delightful piquancy.

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, ...

I love all crab dishes, even those made with the canned stuff - although fresh is so much better. This dish is a bit fiddly, as it takes a while to get all the crab meat from the shell ...

Divide the crabmeat between the buttered shells or gratin dishes. Spoon the scallop mixture ... Serve the scallops and crab Mornay with a crisp green salad and a glass of chilled white wine.

Chef Ray England is serving two soft shell crab dishes at Husk this season. On the patio you’ll find a soft shell crab sandwich served with pickled green tomato, shredded lettuce and a creole aioli.

It’s hard to go past garlic-chilli crab, wok-tossed with olive oil and soy as well as garlic and chilli. The flavour of the shell permeates the oil, which becomes as delicious as the sweet ...

A Sri Lankan seafood restaurant with nine international branches has opened on Flinders Lane, bringing bibs, claw crackers ...