Back when my wife Caron and I were engaged, she volunteered some startling information about herself: She makes her seafood salad with fake crab. “You need the imitation crab meat to make a good ...

Jess Mayhugh is the James Beard Award-winning managing editor at Eater and Punch. Living in Baltimore, she prefers her crab cakes broiled and her Boulevardiers with rye whiskey. The humble shrimp ...

When it comes to decadence, you can’t beat fresh crab. Whether you are looking for an elegant party appetizer, a savory main course, or a hearty soup, crab never disappoints! Jumbo lump crab meat ...

From a surprising cauliflower dish to shrimp and grits and a Chicago dog, there are so many culinary delights around town.

Thirty-minute, one-pot weeknight soups that have depth are a cook’s best friend. Crab and Shrimp Coconut Bisque falls into this category of epicurean delight. While traditional crab bisque is weighty ...