The Maryland blue crab is renowned for its sweet and succulent meat, and I love steaming them in their hard-shell stage during the cold weather of early spring, when their meat is dense and beyond ...

then you can go back to the original recipe and use a large fresh crab ... Take care, because the oil will splatter. Lift the fried crabs out of the oil and drain them on paper towels.

Steamed mussels with white wine and saffron make for an elegant entrée that comes together in just 10 minutes. The white wine ...

When newly 'moulted' (crabs regularly shed their hard shells), the crabs are caught with soft-shells and deep-fried for eating whole. The Blue crab is popular along the Eastern seaboard of the ...

Classic shrimp po'boys are a New Orleans favorite and are easy to whip up—crispy fried shrimp are stuffed ... Chef Bruce Sherman's recipe for soft-shell crab sandwiches, which he makes with ...

Add the soy sauce, sesame oil, ketchup, sweet corn, and reserved crab meat. Cook for 3 to 5 minutes, mixing and stirring every minute. 5 While the fried rice cooks, heat the remaining 1 ...