Feeling crabby? Look no further.

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...

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, ...

Our tender flaky copycat Ruth's Chris sizzling crab cakes are delicate, crispy, full of crab flavor, and served with a simple zesty lemon butter sauce.

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Although Lorenza Aznar is not a Maryland native, the executive chef of Annapolis’s Sailor Oyster Bar fell in love ...

The sizzle of crab cakes in a skillet screams summer. But as any crab cakes enthusiast knows, not all patties are created equal. You’ve got your frozen duds, you’ve got your bland, overpriced crab ...

Sheri Castle shares her nostalgic take on deviled crab, a dish she’s loved since childhood. Sheri Castle shares her nostalgic take on deviled crab, a dish she’s loved since childhood. Although she ...

Prepare crab cakes, gumbo, and more with the beautiful savory swimmer. Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the ...