Beyond crab, Cantler’s raw bar showcases the bounty of local waters with plump, briny oysters that taste like the Chesapeake distilled into bite-sized morsels. Served simply with cocktail sauce, ...

While Crab Imperial is often served as a luxe appetizer, it can also be the star of a special-occasion meal. Try spooning it ...

Tucked away on the Delaware-Maryland line, where cornfields stretch to the horizon and GPS signals start to waver, sits a seafood sanctuary that has mastered the art of the perfect hush puppy ...

The blue crab population in Maryland's Chesapeake Bay is among the lowest it's been in 35 years, but watermen say this won't ...

Seafood industry insiders tell Inside Edition that some Baltimore, Maryland restaurants are serving a mish-mash of crab meat imported from overseas to cut costs on their crab cakes. Inside Edition ...

WASHINGTON — The blue crab population in the Chesapeake Bay is at its second-lowest number in recorded history, dropping by 25% since last year. Still, an assessment of two states' surveys ...

A dramatic dish with homemade squid ink pasta stirred through a sauce made of slow-roasted cherry tomatoes and crab.

Chef Michael Mina's cioppino recipe was inspired by his mother-in-law. The seafood stew's hearty tomato-basil broth is brimming with crab, shrimp and clams.