Coterie member Heidi Larsen pairs her miniature crab cake poppers with a spicy aioli so delicious it puts tartar sauce to shame. Suffice it to say, we’ll be reaching for this recipe whenever hors ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit 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, ...

When it comes to decadence, you can’t beat fresh crab. Whether you are looking for an elegant party appetizer, a savory main course, or a hearty soup, crab never disappoints! Jumbo lump crab meat ...

Executive Chef Eric Lackey at downtown Tampa's new eatery Harpoon Harry's Crab House took time to introduce us to one of their popular dishes. Fold in dry ingredients to wet ingredients, and then ...

Dungeness crab and champagne transform this comforting three-cheese baked pasta dish into something trés riche. Andrea Slonecker is an award-winning cookbook author and food stylist, with particular ...

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 ...