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 ...

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

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 ...

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 ...

The No. 1 rule of soft shell crab season is that soft shell crab season is fleeting. A restaurant may post a special dish at ...

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 ...