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, ...

These baked crab cakes are brimming with chunks of crabmeat and just enough fillers to hold them together. Not firmly packing the crabmeat helps them stay tender and flaky. They're perfect for a light ...

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 ...

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," ...

When flaky "pieces of crab are mixed into a creamy filling and stuffed into flavorful salmon filets, then baked to perfection," it’s hard not to love this special meal, per Angela Latimer. Latimer, a ...

Springtime means quicker dinners so we can spend our time outside when the gorgeous weather permits. If you’ve been reading this column for the past four or so years, you might have noticed that I ...

Oregon’s most valuable seafood was the centerpiece of a recent dining experience that’s so easy, anyone can prepare a Dungeness Dinner because crab is one of our most versatile seafoods. It’s quite a ...

Making restaurant-quality crab cakes at home is simple, and they’re a great idea for a spring dinner on the patio Nancy Farrar Special to the Star-Telegram I’m not sure I’ve ever met anyone who didn’t ...

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...