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 ...

Chef Saito's authentic recipes: (1) Fluffy Egg and Crab Stir-fry (2) Tomato with Sesame Syrup. 1. Briefly boil the spinach in salted water. Plunge in ice water and drain thoroughly. 2. Crack the ...

As much as I love shell-on crab and don’t mind the slow process of extracting the meat from the legs and body, it’s something many people dislike, saying it is too much trouble. I can count on ...

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 ...