crab

Bun Lai's Menu Of Invasive Species: 4 Dishes Made In The Spirit Of Survival

The chef talks about eating to help the planet
Nov 21, 2014 9:00 am

If you can't beat them, eat them. At least, in the world of Bun Lai, that's the perfect solution to the problem of invasive species. The chef and food activist talks about his menu at Miya's Sushi in New Haven, Connecticut, which includes python, worm and locust — all consumed in the quest to help keep the earth's balance.

Ben Pollinger's Crab-Stuffed Roasted Lobster Recipe

Let's let the master teach us how to stuff lobster
Nov 7, 2014 2:30 pm

No food library is complete without a truly great fish cookbook. Thankfully, chef Ben Pollinger's latest masterpiece, School of Fish, teaches the skills you need to from "occasional salmon maker" to confident seafood cook. You too can make stuffed lobster, thanks to this spectacular recipe.

6 Places To Eat Excellent Crab Cakes In Baltimore

Crab cakes and football. That's what Maryland does!
Nov 6, 2014 11:00 am

There’s one question that any Baltimorean can answer with ease: “Who has the best crab cakes?” Of course, each answer will be completely subjective. But despite the plethora of crab cakes (and opinions) in this town, the same handful of restaurants is mentioned over and over again. Here are six excellent places that don’t necessarily come to mind when on the hunt for a satisfying crabby patty.

5 Ways To Savor Soft-Shell Crabs Right Now

This seasonal treat won't be around forever!
May 2, 2014 12:30 pm
recipes for soft shell crabs

It's time for one of our favorite seasonal specialties! Brush up on the basics of prepping and cooking soft-shell crabs and dive into any of the recipes below. And heck, because the season's so short we included a few recipes that would benefit from a fried soft-shell crab instead of whatever crab was listed when these guys weren't in prime season.

Jameis Winston: Heisman Winner, Crab Thief

FSU quarterback (looking to boil) in some hot water
Apr 30, 2014 11:30 am

Word comes early this morning that Heisman Trophy winner and reigning college football National Champion Jameis Winston was issued a written citation yesterday for shoplifting crab legs from supermarket chain Publix. Yes, you read that right: Florida State’s star quarterback (and outfielder) can now add “seafood thief” to a rapidly growing resume. Read on.

Bacon Crab Melt Panini Recipe

Gooey goodness layered onto sourdough for lunch
Nov 9, 2013 11:30 am
Photo: Kathy Strahs

This sandwich starts with crabmeat that’s tossed in a dressing with tons of bright, fresh flavors and then layered onto sourdough bread with sliced tomato, bacon and sharp cheddar cheese. And then, of course, it gets all toasty and melty on the grill. I’m not ashamed to admit that I like to indulge in such things from time to time. Somehow I have a feeling I’m not the only one!

10 High-End Small Bites For Your Classy Labor Day Party

Use the day off to step it up from boring snacks
Aug 31, 2013 1:00 pm

So you're the guy who put out chips and salsa, eh? Impressive. Here's a thought: make the party that much more memorable by knocking out a couple of our fancy small-bite recipes before everyone arrives. From simple mini summer squash "sandwiches" and jazzed up shrimp cocktail to full-on mini cheeseburgers and lobster rolls, there's a party food in the mix that will speak to you. And then fly off the platter.  

How To Eat A Blue Crab

Crab season: break out the mallets and get messy!
Aug 21, 2013 11:00 am

It's the height of blue crab season and tickets have just gone on sale for the third annual Hammer & Claws, New York's only authentic (or so they say) all-you-can-eat Maryland blue crab feast, September 21 and 22. We spoke to Hammer & Claws founder and Maryland native, Joshua Morgan, for tips for how to master the messy, often intimidating, but delectable, seasonal specialty. Here is the easiest way to break down and eat a crab, the Maryland way.  

ADVERTISEMENT

Follow Food Republic

ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.