Every part of the crab is usable, but not all parts of the crab are equal. To raise lower-quality bits of crab up a few notches, follow this expert guidance.

If there’s one appetizer I bring out for every special occasion—or let’s be honest, sometimes just a cozy night in—it’s these ...

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 ...

Remove all the meat, tomalley and roe from the crab legs and bodies and add it to the bowl. Heat 5ml (1tsp) of cooking oil in a small pan, add the finely minced shallots and cook over a low flame ...

When the water boils, place the dish of crabs in the steamer or wok, cover with the lid and cook over a high flame for 10-12 minutes (you may need to steam them in batches). Larger crabs should be ...

...GALE WARNING NOW IN EFFECT UNTIL 7 AM EDT WEDNESDAY... * WHAT...West winds 20 to 30 kt with gusts up to 40 kt and seas 4 to 7 ft. * WHERE...Coastal Waters from ...

Cook until fragrant, about 2 minutes. (Don’t let the garlic brown.) Brush crabs with Old Bay butter and season with salt and pepper. Place crabs on grill, shell-side down. Cover grill and cook ...

Crab apples fall into two camps – the native ... or until the apples are completely soft. The slower the cook, the better the colour and flavour will be. Remove from the heat.