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 notches, follow this expert guidance.

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

If using frozen crab meat, let it thaw in the fridge ... Heat a wok over a high flame and when it’s hot, add the cooking oil. Put the kaffir lime leaves in the wok and stir-fry until they ...

Indulge in a creamy Corn and Crab Bisque, a rich Southern soup bursting with flavor. Perfect for cozy nights or special ...

Cook for a minute and add lemon juice. Cover and cook for 2 more minutes. 4. Add the rest of the butter and pepper and keep cooking the crabs covered till done. The crab meat should cook in about ...

About Andhra Crab Meat Masala Recipe: Here's a mouth-watering Andhra recipe that is sure to set your taste buds ablaze with crab meat tossed into fiery spices, chop masala and a tang of lime. This is ...

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 ...

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-green colour, also has a great ...

Lump meat is made of slightly smaller white pieces ... frozen crabmeat loses its tender texture and becomes stringy. Cook whole crab before freezing, and never thaw and then refreeze.