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 ...

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, ...

Chef Tyler Mader is opening up his home kitchen and sharing an exclusive, on-camera recipe each day this week. You know him ...

The arrival of Dungeness crab season on Nov. 15 is one of those squeal-worthy seasonal milestones. It means fall is officially here and with it, the delectable taste of fresh Dungeness crab in all its ...

The traditional December crab season opening was postponed in Oregon and Washington because crab meat content was not as high as expected. So, was the wait worth it? "Absolutely, we needed to wait," ...

Silky Dungeness crabmeat is the star of this Crab Louie recipe. It’s mounded onto a crisp salad of romaine lettuce, tomatoes, ...

Imitation crab isn’t what most people think. Learn what it’s made of, why it tastes the way it does, and how to use it well.