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 ...

If there’s one appetizer I always crave when ordering takeout, it’s crab rangoons. That crispy exterior with creamy, savory ...

The slower the cook, the better the colour and flavour ... A variation on this crab apple jelly recipe is herb crab apple jelly – simply exchange the cloves for 50–100g/1¾–3½oz mint ...

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 ...

A Louisiana classic, our blue crab au gratin is a Louisiana classic baked with Gruyère and béchamel. It’s decadent with just the right amount of fanfare, and the cherry on top is butter-fried ...

Add a splash of water and the green beans and cook for a few minutes until there is no liquid left. Add the drained crab meat. A bhuna is meant to be dry, so to remove any excess liquid cook with ...

She explained that many Chinese restaurateurs looked to American tastes to come up with appetizers, which are uncustomary in Chinese cooking except at banquets. “Since crab Rangoon was popular ...