50 contestants. 10 teams of two. 25 fresh stone crab claws. And one ticking clock. In the Florida Keys this weekend, a tasty tradition to kick off stone crab season proved there is indeed a method to ...

Obviously, human beings have evolved from their cave-dwelling, hunter-gathering days. Today’s man walks upright when not sitting in lounge furniture, lights fires with starter logs and procures Boar’s ...

A cute waitress dropped off a plate of six barbecued crabs, hot out of the deep fryer. I picked one up and juggled it, trying not to burn my fingers. All that stood between me and a whole lot of ...

This video is no longer available. All this week we’ve brought you the series “Claws and Effect,” a deep dive on the crabs of the Chesapeake Bay, taking a look at crabs and the crab industry in its ...

While researching the BBQ crab story, we came across a website called the Blue Crab Archives. There we learned how to identify crabs, how to fish for them and tons of other stuff including the bizarre ...

As we take our seats, the unsuspecting guest of honor is already center stage. Fresh off a long flight that morning from Japan, she’s brownish red, glistening, and slightly squirming 10 gangly limbs.

Festival season may be ending, but Kanimatsuri restaurant keeps the party going with all-you-can-eat crab in Tokyo’s vibrant Tsukiji Outer Market. There are fans of crabs, and then there are fans of ...

Julekha Dash is a seasoned print and web journalist who currently covers culinary trends, arts and culture, architecture and travel throughout the mid-Atlantic and Southeast. In addition to Food and ...