The Dungeness crab is the sweet-meated foundation of San Francisco's culinary scene, driving a multi-million-dollar industry for local families and serving as the star ingredient at iconic places like ...

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The texture of the Dungeness crab meat is finer than, say, king crab. Taste-wise it’s a tad sweeter. Both taste and texture make it ideal for today’s crab cake recipe, but you can easily substitute ...

This Pacific Northwest–style hot crab dip is bold, unapologetic, and a little bit boojie (in the best way possible).

When he first moved to Seattle from mid-Atlantic area crab country, he recounted in the book, it never occurred to him that he wouldn't be able to find a crab cake in the land of the Dungeness crab.

Which crabs to use? According to the book, "I Love Crab Cakes!" features crabs from all over North America. "For all of the recipes, blue crab, Phillips brand pasteurized crab, and Dungeness crab are ...

Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for Food & Wine. Former F&W senior food editor Mary-Frances Heck dresses sweet, tender lobster knuckle meat ...