Every part of the crab is usable, but not all parts of the crab are equal. To raise lower-quality bits of crab up a few notches, follow this expert guidance.

Crab meat is a key ingredient in a new menu item, the Chessie, which features a foot-long Chesapeake sausage blanketed in ...

When newly 'moulted' (crabs regularly shed their hard shells), the crabs are caught with soft-shells and deep-fried for eating whole. The Blue crab is popular along the Eastern seaboard of the ...

The crab is usually deep-fried until it is golden brown and crispy. It is then covered in a rich, dark sauce and topped with fried garlic, chilli and spring onions. It used to be a humble dish ...