Alaskan king crab legs are a gourmet delight, cherished worldwide for their sweet and delicate flavor, firm and juicy texture ...

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 ...

The meat needs to be heated to firm up. This makes it easier to extract from the shell. Not only does cooking crab meat help give it a more solid texture, but it also makes it safer to eat.

Dungeness crabs are back on the dock in Astoria and fishermen are back in business following a near two-month delay. The ...

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 ...

4. Open the lid and place the crab-meat inside and sprinkle with sake. Cover again, and briefly again cook over medium heat. 5. Serve with mitsuba. 1. Cut the takuan into thin strips. 2.

Remove the spinach from the pan. 4. Add the crab meat to a pan and cook. Add the sake. When the liquid in the pan evaporates by half, add the fluffy egg whites and gently fold in. Then add the ...

Add the garlic and cook briefly, to flavour the oil. Pour the oil over the pasta. Toss the pasta with the crab, lemon zest and juice, dill and courgettes. Serve topping each portion with 1 ...

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 ...