To prepare pre-cooked crab, clean the crab by lifting its “tail,” the small flap on the abdomen, and continue to pry off the ...

Patricia Jones of Catonsville was in search of the recipe for the crab imperial that was served at the Garrison Grill, a restaurant located near Walbrook Junction in West Baltimore during the 1950s.

Sheri prepares baked crab bites with rémoulade sauce, perfect for holiday celebrations. Join Sheri in the kitchen as she prepares baked crab bites with a delicious rémoulade sauce. Not only are these ...

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a ...