For the perfect homemade crab cakes, you'll want to use the most optimum crab meat possible. Here's the best kind of crab to ...

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

Mix in the crab meat and fish sauce/sugar/pepper mixture and stir-fry for a few minutes, or until the crab is almost cooked. Add the long beans and kaffir lime leaves and stir-fry until the crab ...

SO IT’S OUR CRAB MEAT THAT’S MARINATED WITH CHIVES, OLIVE OIL. AND THEN SOME LEMON. AND THEN IT’S ON TOP OF A KEY LIME OR KEY ...

If buying cooked crabmeat ... Dungeness crab - this can reach up to 20cm/8in and has plenty of delicious white, dense sweet meat. The meat in the shell, notably different for its pale greyish ...

It's important to kill the crab right before cooking it. Once the crab is not alive, the meat starts to deteriorate. You can make an easy clam stock by steaming fresh, shell-on clams until they ...

She makes sure to refrigerate the crab cakes so they can firm up a bit and don’t fall apart as they cook. And if you’re using jumbo lump to make your crab cakes, she advises you mix tenderly ...

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 ...