Feeling crabby? Look no further.

Coterie member Heidi Larsen pairs her miniature crab cake poppers with a spicy aioli so delicious it puts tartar sauce to shame. Suffice it to say, we’ll be reaching for this recipe whenever hors ...

As I wrote in my latest column, for me, the feeling of spring (and now early summer) is brought about by eating crab more than any baby green vegetable. At restaurants in L.A., crab exists, of course, ...

Our tender flaky copycat Ruth's Chris sizzling crab cakes are delicate, crispy, full of crab flavor, and served with a simple zesty lemon butter sauce.

Oregon’s most valuable seafood was the centerpiece of a recent dining experience that’s so easy, anyone can prepare a Dungeness Dinner because crab is one of our most versatile seafoods. It’s quite a ...