In small bowl, combine olive oil, orange zest, orange juice, honey, shallots, and red wine vinegar with salt and pepper. Whisk briefly; this is a "broken vinaigrette," meaning it is meant to stay ...

To prepare pre-cooked crab, clean the crab by lifting its “tail,” the small flap on the abdomen, and continue to pry off the ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Although Lorenza Aznar is not a Maryland native, the executive chef of Annapolis’s Sailor Oyster Bar fell in love ...

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, ...

"I've made them with the best crab you can get and with pasteurized canned crab during the pandemic lockdown. They're still pretty great," says the New York Times food editor about this recipe ...

Food history runs mostly on word-of-mouth, resulting in uncertainties and speculation. But the history of Crab Louie salad ...