Dear SOS: I am in search of my grandmother’s favorite dish. She lived in Santa Monica and dined at The Lobster in the early ‘60s. They served a crab au gratin, which she has described to me as ...

To prepare pre-cooked crab, clean the crab by lifting its “tail,” the small flap on the abdomen, and continue to pry off the ...

Place crab meat in separate large bowl. Gently fold in about 5 oz of crab mayo mixture. Add panko bread crumbs and gently ...

Warm, hearty and comforting. That was the feeling I always got at the Thanksgiving table growing up. My Grandpa Frank found tremendous joy in bringing people together for the holiday – family members ...

Countless forests have been sacrificed to print recipes for the easy things in life: cooking for crowds, dinner parties for six or eight, family suppers, holiday feasts. When it comes to the real ...

Serves 6. Recipe by chef Michael Regua Sr., of Antoine’s Restaurant, is from “New Orleans Classic Creole Recipes” by Kit Wohl (Pelican Publishing, 2014). The secret to the recipe is jumbo lump crab ...