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 ...

Atlantic Blue crab - this crab has a blue-brown shell and can grow to 20cm/8in, but is usually sold smaller. When newly 'moulted' (crabs regularly shed their hard shells), the crabs are caught ...

Generally, blue, snow, and Dungeness crabs have a similar salty-sweet flavor, but differences in taste will occur based on ...

You'll just want to make sure you remove the crab lungs first, as these do not taste good and are hard to digest ...

This dish is a bit fiddly, as it takes a while to get all the crab meat from the shell, but the work is not difficult. Look for crabs that are lively and heavy, and buy them on the day you're ...

If you can’t find soft shell crabs (frozen ones are fine!), then you can go back to the original recipe and use a large fresh crab (preferably mud crab). But if you want an easier-to-eat dish ...

Chef Bruce Sherman's recipe for soft-shell crab sandwiches, which he makes with whole crabs, pancetta, tomatoes, arugula and a remoulade prepared with mayo, red onion, tarragon, capers and mustard ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Fleet Landing's soft shell crab sandwich. Credit: Provided; Ilyn Brown The No. 1 rule of soft ...

You can use fresh crab or pre-prepared crabmeat for this deliciously simple crab linguine recipe. Fresh crabs ... (crabs regularly shed their hard shells), the crabs are caught with soft-shells ...