King crab legs are expensive but totally worth every penny. Protect your investment by cooking it correctly every time.

Fortunately, you have a resident expert in the Daily Meal house to help you navigate how to cook crab legs. I created ...

When it comes to selecting good fresh crab meat, trust your senses. The meat should be white for the most part with a ...

It reaches 20-25cm/8-10in across and has heavy front claws with almost-black pincers, a rusty-red or brown shell, and red hairy legs mottled with white. Atlantic Blue crab - this crab has a blue ...

1. In a large bowl, stir together the olive oil, vinegar, Worcestershire sauce, lemon juice, hot sauce, parsley, green onions ...

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 ...

Soft shell crabs are crunchy delicacies that often feature on menus at good seafood restaurants. We look at the best ways to ...

When I was growing up in California, my grandmother, a fantastic cook, would prepare Saturday ... a dozen of us – and we’d eat our fill of crab before moving onto a few simple dishes, often ...

Next, I pulled out all of my old New Orleans cookbooks and compared various stuffed mirliton recipes, settling on ... Marinated Crab Claws are another true Louisiana delight.

Carefully turn the fish over with a spatula and cook the other side for another ... Using a meat mallet, crack the body and legs of the crab. In a large pot, heat the vegetable oil over medium ...