Vitaly Paley, the chef and owner of Paley's Place, created this deliciously indulgent version of the classic tuna melt while competing in a cook-off sponsored by the Oregon Dungeness Crab Commission.

Patricia Wells first sampled a variation of this crab salad as part of a luxurious dish served at Pic, a restaurant in Valence, where Anne Sophie Pic is following in the family's august culinary ...

Each spring, guided by the full moon, hundreds of thousands of horseshoe crabs clamber onto beaches across the U.S. mid-Atlantic to lay their eggs. For hungry birds, it’s a cornucopia.

Undercurrent News is proposing the launch of weekly US wholesale price assessments for Dungeness crab from both the United States and Canada. We are actively seeking feedback from market ...

Green crabs have been in New England since the mid-to-late 1980s, making their way from Europe and West Africa via cargo ships. The New England seafood industry is trying to control the population ...

If Baltimore had an official dip, it would without a doubt be crab. This creamy, cheesy, lump crab-stuffed appetizer has graced everything from dive bar menus to white-tablecloth establishments. While ...

Green crabs have been in New England since the mid-to-late 1980s, making their way from Europe and West Africa via cargo ships. The crabs have broad environmental tolerances, Pappal said ...

Having lived 506-million years ago, the odd-looking species was an early precursor to arthropods like crabs. The fossil was exceptionally preserved, revealing multiple strange characteristics ...

And I don’t eat crabs. Oh, is that right? Yeah, I just don’t like ‘em. It’s not even a religious thing. It’s always a bummer when I come to visit. I’m like, I’ll eat pit beef. There are other things ...