Robert St. John, author of the new "Deep South Parties, or, How to Survive the Southern Cocktail Hour Without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie" ($19.95 ...

Imitation crab isn’t what most people think. Learn what it’s made of, why it tastes the way it does, and how to use it well.

Crab cakes are a favorite among Marylanders, and for good reason. If you're looking to make crunchy, succulent ones at home, ...

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, ...

Southerners love crabs—and we have plenty of delicious crab recipes to prove it. From crab cakes to claws to legs to salad, we can't get enough of this delicate, luxurious seafood. But when it comes ...

Sheri Castle shares her nostalgic take on deviled crab, a dish she’s loved since childhood. Sheri Castle shares her nostalgic take on deviled crab, a dish she’s loved since childhood. Although she ...

In the Dec. 24 "Seafood by the Season" column, we told you that lobster was great cooked in the microwave. As quick as the beep that sounds at the end of a cook cycle, hundreds of beeps went off in ...