This week we featured a two-part interview with chef and author Michael Schwartz, who’s latest book, “Michael’s Genuine Food”, will hit stores this week. Check out the other parts here and here. Linda ...

a crab sitting on a stone slate with lemons - Ary Dermawan/Getty Images Crab meat is impressive in that pretty much the entire body of a crab can be used in cooking. In fact, a properly prepared soft ...

The cold prep team, which is sequestered in the basement at Old Ebbitt Grill, is bringing up clear plastic containers into the kitchen. Four of them are filled with these beautiful discs of freshly ...

See why Marylanders are swapping classic holiday roasts for festive seafood feasts that celebrate the Chesapeake Bay’s ...

These crab-stuffed mushrooms start with meaty roasted cremini caps and a rich filling of jumbo lump crabmeat, cream cheese, lemon, fish sauce, and herbs. A shallot–white wine base, Parmigiano-Reggiano ...

If you’re eager to meet the Dietary Guidelines for Americans recommendation for eating seafood twice a week, try today’s recipe for Maryland-style Crab Cakes. Shellfish — crab, scallops, shrimp and ...

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, ...

Remove from heat, let cool, then add raw eggs, mayo, and bread crumbs. Gently fold until well incorporated. Place in cooler for several hours. Hand shape your “Cakes” to about the size of your palm, ...