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 ...

These Crab Deviled Eggs are an elegant spin on a classic. Picture sweet lump crabmeat folded into a creamy yolk filling, then ...

These crab-stuffed mushrooms start with meaty roasted cremini caps and a rich filling of jumbo lump crabmeat, cream cheese, lemon, fish sauce, and herbs. A shallot–white wine base, Parmigiano-Reggiano ...

Black pepper crab features fresh crab stir-fried in a fragrant sauce made with cracked black pepper, garlic, and butter. Deep ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...

For many Marylanders, there is no more perfect meal than a pile of steamed crabs or a well-made crab cake (light on filler, please). These straightforward crab preparations are everywhere: on ...

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, ...

If you like your seafood with an extra helping of seafood, then this lemon herb and crab-crusted cod recipe is sure to liven ...

This crowd-ready appetizer from Brooklyn’s Strange Delight is inspired by the chain restaurants of Ham El-Waylly’s childhood.

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 ...