Feeling crabby? Look no further.

Our tender flaky copycat Ruth's Chris sizzling crab cakes are delicate, crispy, full of crab flavor, and served with a simple ...

Coterie member Heidi Larsen pairs her miniature crab cake poppers with a spicy aioli so delicious it puts tartar sauce to shame. Suffice it to say, we’ll be reaching for this recipe whenever hors ...

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, ...

A comforting collab we didn’t realize we needed is now on our menu.

Sam Choy’s in the Kitchen episode features three local-style soups, including a kicked up black-eyed pea soup, crab meat luau ...

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a ...

The traditional December crab season opening was postponed in Oregon and Washington because crab meat content was not as high as expected. So, was the wait worth it? "Absolutely, we needed to wait," ...

Sheri Castle shares her nostalgic take on deviled crab, a dish she’s loved since childhood. Sheri Castle shares her nostalgic take on deviled crab, a dish she’s loved since childhood. Although she ...