When I can’t get my hands on a whole crab, I turn to the pasteurized tinned stuff. Sure, it’s not as fun as carefully extracting meat from a crab’s long legs or slurping up the crab mustard ...

If you're using canned crab meat for a recipe, you may encounter some fishy smells. Luckily, there's an easy way to combat the odor. Here's how.

“It should be packed with juicy crab and spices but not weighed down by breadcrumbs or fillers.” Ree Drummond’s 5-ingredient remoulade Next, Drummond makes the remoulade.

If you love crab but don't like the variety available at your local grocery store, then you're in luck. David Rosengarten, editor-in-chief of the foody newsletter, The Rosengarten Report, was ...

Dad spikes the crab cakes with onions, sauteed in butter, grated carrots and Old Bay seasoning. That's the traditional crab seasoning in the classic yellow can named for the Chesapeake Bay, where ...

A two-pound crab should yield about 10-12 ounces of crab meat. Place the scallops into a blender with salt and ground white pepper. Turn on the blender and slowly add the heavy cream in a steady ...

Six crab houses said they use blends from Harbor Spice, a company headquartered in Forest Hill, Maryland. Just one mentioned steaming crabs with Old Bay as part of a custom mix.

Wed., Dec. 22, 2010 Crab Cake Potato Stacks made with Old Bay Seasoning uses an old favorite recipe, posted on the company website. (Associated Press) ...