Fresh Crab Recipes

Get your claws into British crab
It is much cheaper than lobster and some say tastier plus a sustainable and versatile ingredient. Do you cook with crab? Would you boil it yourself? And can any recipe surpass a simple crab mayo sandwich? It may have been an extended summer, but it is well and truly over. The bucket and spade are long packed up, the sticks of rock have been chomped through and that whisper of a suntan has faded ...


Delicious chunks of crab meat–in a tin can
I enjoy eating crabs but not the tedious task of cracking and picking the meat off its shell.


Crab-Stuffed Roasted Lobster Recipe For The Holidays
Try out this recipe for crab-stuffed roasted lobster from Ben Pollinger, author of "School of Fish."


Crab-Stuffed Roasted Lobster Recipe
Try out this recipe for crab-stuffed roasted lobster from Ben Pollinger, author of "School of Fish."


Culinary Corner: Spicy crab cakes will bring some zing to your next party
Here’s a mildly spicy crab cake recipe that will make your party more than special. You can use jumbo lump crabmeat or regular crabmeat, as ...


Fast and fresh off the farm
Andrew Moore, Pumpkins, Egg Tempera, 1996. The Martha’s Vineyard Food and Wine Festival kicks off on Thursday evening at 7 pm at the Ag Hall, with Fresh off the Farm , a “gathering of community and cuisine,” with farm-to-table tastes from Island chefs (and farmers) such as Nathan Gould, and pairings of wine and beer, all to the tunes of Good Night Louise.


When Australia and India collide
Check out these three food-and-drink combos designed for the Indian palate by Master Chef Australia contestant Sarah Todd, with some help from The Grand Hyatt, Santacruz


Catch of the day: National Seafood Month
Florida ranks among the Top 12 states for fresh seafood production, according to the Florida Department of Agriculture and Consumer Services. Commercial fishers in the Sunshine State catch more than 84 percent of the nation's supply of grouper, pompano, mullet, stone crab, pink shrimp, spiny...


Cook's Corner: Tasty zest of tartar sauce, and a little bit of snapper
Food trends can be fickle, so I don't imagine many of our favorites today will still be around in the year 2214.


Recipe compilation has homespun feel
Southern Living has put together a collection of more than 200 recipes submitted by readers of the magazine during the past 50 years. Its best feature might be that it keeps traditional recipes — such as this one for Deviled Crab, originally submitted by Mrs. Herbert W. Rutherford of Baltimore, Md. — from disappearing from our dinner tables.