I’ve never cooked a paella this big before! Using a massive king crab and an open fire, I created a dish that was bursting ...

A far better option for cooking or reheating crab legs is to steam them. When steaming crab legs, use a steamer basket big enough to hold them so a tight-fitting lid can be placed over the pot ...

In a medium Dutch oven over medium-high heat, heat the sesame oil. Reserve a handful of shallots for garnish and add the rest ...

this sweet-flavoured crab has no large claws and, indeed, resembles a big spider. Crabmeat is just as good eaten hot as it is cold. It is great in salads, soups or soufflés and goes well with ...

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 ...

This Flipinx dish usually involves a crab shell. However, in this plant-based version, recipe developer RG Enriquez combines artichoke hearts with crumbled tofu and jackfruit to create flaky vegan ...

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 ...

A thick, rich, and deliciously creamy bisque overloaded with succulent crab flavor, this easy she-crab soup recipe is a South ...

Chef Vinny, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Crab Stuffed Shrimp in Lobster sauce. 1. Place all ingredients (excluding the shrimp) into a large mixing bowl.