As I wrote in my latest column, for me, the feeling of spring (and now early summer) is brought about by eating crab more than any baby green vegetable. At restaurants in L.A., crab exists, of course, ...

Sweet lump crab meat is the star ingredient in this hot crab dip recipe. It's creamy, cheesy, and delicious. The seasoning is just enough to have a little zing, but not enough to take away from the ...

Charred Cajun trinity veggie bits and garlic inject a sophisticated, smoky finish into each bite of my scrumptious crab au gratin, y'all!! Super creamy with a velvety two-cheese blend, this ...

Add Yahoo as a preferred source to see more of our stories on Google. Coterie member Heidi Larsen pairs her miniature crab cake poppers with a spicy aioli so delicious it puts tartar sauce to shame.

Marcelle served this recipe, originally from Commanders Palace, at a dinner in Natchez.Crabmeat Imperial Makes 6 servings 1 1/2 pounds lump crabmeat, picked free of shells and cartilage 1/2 cup finely ...

This week we featured a two-part interview with chef and author Michael Schwartz, who’s latest book, “Michael’s Genuine Food”, will hit stores this week. Check out the other parts here and here. Linda ...

Full of plenty of assertive flavors, this crab salad sandwich is dressed up for spring. A lemon-and-garlic vinaigrette binds together fresh crab meat served as a cool filling between two warm, ...