Take care, because the oil will splatter. Lift the fried crabs out of the oil and drain them on paper towels. After all the crabs have been fried, discard the oil and clean and dry the wok.

The crab is usually deep-fried until it is golden brown and crispy. It is then covered in a rich, dark sauce and topped with fried garlic, chilli and spring onions. It used to be a humble dish ...

Tender, delectable, and filled with sweet seafood, crab cakes have become a staple of American cuisine. The treats have roots ...

“Deep fried green-crab bodies, I’m telling you, would be an excellent bar food,” says John Painter, a harvester and home cook in Maine who has been experimenting with recipes. “If you like ...

This Asian-inspired crab ravioli dish uses nduja, a spicy salami paste that really packs a punch. (Get crabs that are large enough to give you 150g/5½oz brown meat and 200g/7oz white meat.) ...

When newly 'moulted' (crabs regularly shed their hard shells), the crabs are caught with soft-shells and deep-fried for eating whole. The Blue crab is popular along the Eastern seaboard of the ...

The Super Bowl LIX menu includes New Orleans fare like alligator sausage, surf & turf po’ boy, chicken & sausage gumbo, ...