While all seafood is nutritious, some varieties have more protein than others. When comparing two popular types, crab meat ...

There’s something undeniably comforting—and a little indulgent—about a bowl of Seafood Bisque. And when it’s packed with ...

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

According to Robert, the contributor to AllRecipes.com, “This crab cake recipe is the true crab cake with no fillers and no heavy spices, all crab meat. It has been in my family for generations.” A ...

Fresh crabs should feel heavy for their size. You can buy a crab live and boil it yourself; alternatively, ask your fishmonger to kill it for you, or buy it ready-cooked. If buying cooked crabmeat ...

Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle/Chronicle Books, 2011.

Crab apples fall into two camps – the native British ones that are found in country hedgerows and the pretty little ornamental ones that are often found in gardens and parks. Both mature in the ...

Remove from heat. Fold in crab to warm through. Add snap peas, Parmigiano, crème fraîche, lemon zest and juice, chives, most of the dill, salt and pepper, and stir to combine. If needed ...

Spread 3 tablespoons crab mix on each baguette slice and arrange ... Adapted from “The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito” by Alex Raij, Eder Montero and Rebecca ...