Crab, while certainly delicious, can be a real pain to eat. This is mostly due to the crustacean’s hard shell, which protects it from predators like birds and fish in the wild. By the time the crab ...

Nothing ruins a seafood feast faster than not having the right tools. Sitting at a newspaper-covered picnic table piled high with vibrant, red-shelled crabs is arguably heaven (especially if you're up ...

Cochon chef and co-owner Stephen Stryjewski shared the recipe for this popular appetizer. It's simple to make and would be perfect on any holiday table. 1 pound crab claw meat 2 tablespoons butter 1 ...

The icy waters off the Canadian Maritimes bring special bounty at this time of year, and right now, that takes the form of one of the biggest and best of all crab species: Chionoecetes opilio, or snow ...

I have always liked fake crab, the lunchmeat of the sea. I was introduced to it years before I had the real stuff, and I’ve always found it good in an uncanny valley sort of way. It’s sweet and savory ...

Whisk 1 finely diced medium celery stalk, 1/4 cup mayonnaise, 2 tablespoons chopped fresh parsley leaves, 1 large egg, 1 ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

A video showing the making of a special type of "crab rice cracker" in Japan has gone viral. Foodies came up with several new names for the delicacy. Read Time: 2 min A viral video about a unique type ...

December 31 marked the official opening of Dungeness season for the Bay Area, but as of Martin Luther King Jr. Day weekend, the various remaining Dungeness crab restrictions protecting migrating ...

Crab, while certainly delicious, can be a real pain to eat. This is mostly due to the crustacean’s hard shell, which protects it from predators like birds and fish in the wild. By the time the crab ...