Sweet potato flour gives this spicy crab recipe an extra-crispy texture.
Spicy Asian flavors bring the heat to Dungeness crabs in this dish.
Sara's Secrets celebrates spring with yummy jicama crab appetizer.
A swizzle stick that fights back: this drink isn't for the faint of heart.
Tyler Florence turns fried softshell crabs into a sensational dish.
Iron Chef Michael Symon on making and packing crab boil seasoning.
Ben seeks out the best blue crabs on Smith Island, in Chesapeake Bay.
Ben heads to Santa Barbara to catch "the most underrated crabs in the U.S."
From Seattle to New England, Roger Mooking has a coast to coast cookout.
Mary Ada may be allergic to seafood, but her crab cakes are legendary.