Seafood is satisfying, uplifting, and luxurious. Whether you like a spicy ceviche, pan-seared scallops, or oysters on the half shell, there are a million and one ways to enjoy a spread of seafood.

When it comes to seafood, freshness is everything, but with stone crab claws, it is not just a matter of taste, it's about safety. These claws aren't just cooked for convenience; they are cooked ...

Jim Dixon is taking a week off. In his place, we fished out a recipe from 1988, dreamed up by Bill King, who was then the executive chef at McCormick and Schmick’s. The fish house closed its last ...

We may receive a commission on purchases made from links. Whether you source your crab legs from a local seafood market or ...

These cups have all of the flavors and textures that make crab rangoon so irresistible, without the failure of a poorly ...

All this week we’ve brought you the series “Claws and Effect,” a deep dive on the crabs of the Chesapeake Bay, taking a look at crabs and the crab industry in its present iteration and in the future.

Preparation: 1. In a large rondeau or sauté pan, melt the butter with garlic oil. 2. Add breadcrumbs and stir constantly over ...

South Carolina’s Original Benjamin’s Calabash Seafood has been carrying on Lowcountry traditions since the mid-1980s. This ...

Krab Krew members Jernando Juarez, left, and Julie Myers crack open freshly cooked whole crabs destined for consumption by visitors at the Dungeness Crab Festival on Friday on the Port Angeles ...