There's nothing like a fresh crab cake, hot and crispy right off of the pan, but Andrew Zimmern actually prefers to eat his ...

Chefs from Terrebonne and Lafourche share their coziest recipes to take the chill of as the cold weather descends on south ...

The Dungeness crab is the sweet-meated foundation of San Francisco’s culinary scene, driving a multi-million-dollar industry ...

Prepare crab cakes, gumbo, and more with the beautiful savory swimmer. Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the ...

Few dishes are a better seafood showcase than crab cakes. Pleasurably soft, delightfully sweet, and featuring a nice dose of crab flavor, they're an excellent way to make use of the crustacean.

1 pound jumbo lump crab meat, picked over to remove cartilage or shell Instructions: Using a rubber spatula, gently mix crab meat, Old Bay, green onions, cilantro, parsley, Hatch chiles and mayonnaise ...

Maryland’s coastline has a rhythm all its own; part tide, part tradition, and very often, the scent of crab cakes sizzling in ...