A Louisiana classic, our blue crab au gratin is a Louisiana classic baked with Gruyère and béchamel. It’s decadent with just the right amount of fanfare, and the cherry on top is butter-fried ...

Atlantic Blue crab - this crab has a blue-brown shell and can grow to 20cm/8in, but is usually sold smaller. When newly 'moulted' (crabs regularly shed their hard shells), the crabs are caught ...

I’ve been eating Chesapeake Bay Maryland blue crab all my life ... Some people add sour cream to their crab dip recipes. Many ...

This tasty Le Cordon Bleu recipe, whose main ingredient is crab is served with confit tomatoes and sea vegetables which are packed full of minerals. Finishing cooking the pasta in the sauce is a ...

When I was growing up in California, my grandmother, a fantastic cook, would prepare Saturday dinner and Sunday lunch for dozens of people every week. On public holidays, her entire family (six ...

Drain. Set claws aside for garnish. When cool enough to handle pick meat from body of crab. 5. To make sauce, heat oil in large saucepan over medium heat. Cook chilli and garlic until soft. Add wine ...

Save this recipe for later ... combine the crab meat with the cooked corn and onion mixture. Add the chopped parsley, Dijon mustard, lemon juice, Worcestershire sauce, Tabasco, egg, mayonnaise ...

Soft shell crabs are named because they’re actually blue crabs that have just molted ... appetizers with the tartar as a dipping sauce. Want more recipes to get you out of your shell?