Don't order cheese on your crab pasta unless you want an Italian chef to tell you to “try Parmesan on cow dung."
Say it with me now: CHOWDAH. (It tastes better with an accent, but in no way is this a traditional New England-style, ok?)
Lobster is great and all, but king crab is pretty dank, too, tbh.
This summery pasta will make you want to move to Maryland.
Researchers have found that instead of going into the garbage, crab shells could be going into a new form of biodegradable packaging.
If you're not getting a little messy, you're probably doing it wrong.
Basically the best flavours of summer, rolled up and deep-fried.
Both original and traditional, this is a rice dish, not a crab dish. But it is also an addictively delicious and comforting dish.
Crab’s the star here, but don’t skimp on the homemade tartar sauce and a pillowy bun.
All you need is some massive crab legs, cheese, cream, mushrooms, and pasta. C'mon, get happy.
Three kinds of cheese, a whole bunch of crab meat, Old Bay, and sour cream. Don't say we didn't warn ya.
Mud crabs are hard to find, but this recipe would work well with just about any crab variation. So no excuses—make it.