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 ...

No offense to crab nachos or crab mac n cheese, but here's why you might want to skip the extra toppings to get the most out ...

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 ...

Cook until fragrant, about 2 minutes. (Don’t let the garlic brown.) Brush crabs with Old Bay butter and season with salt and pepper. Place crabs on grill, shell-side down. Cover grill and cook ...

If you find yourself at the store looking for crab meat, you might run into something called jumbo lump crab. But what is it ...

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 ...

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 ...